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Fig Bresaola Salad with burrata is the perfect summer recipe and great to add to your rotation, whether for an everyday family meal or a fancy dinner party.
All you need to make this beautiful salad is salty bresaola, creamy burrata, carved jammy figs, crunchy pistachio, and peppery arugula.
Serve this fabulous dish as an impressive starter, a side salad at dinner, or let it be the star of the show at your next luncheon. You can even make it into an epic sandwich – top everything onto your favorite panini.
Fig Bresaola Salad Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Fig: Nothing beats those fresh figs. Choose dark, ripe figs without bruises.
- Bresaola: Arrange the thin, cured slices of beef bresaola on the bottom of the platter. If you can’t find bresaola, substitute with prosciutto or omit it.
- Arugula: Adds a peppery crunch to the dish to balance the salty meat, sweet figs, and creamy cheese.
- Burrata: Look for a good burrata with a soft, creamy core. If you can’t find burrata, use fresh mozzarella or bocconcini as an alternative.
- Pistachios: I use roasted, salted, and pre-shelled pistachios. Chop them or leave them whole.
- Dressing: Season the bresaola and arugula with extra virgin olive oil, balsamic glaze, flaky sea salt, and ground pepper.
How to Make Fig Bresaola Salad
- Prepare the ingredients. Carve the figs. Wash and dry the arugula. Chop the pistachios.
- Plate the salad. First, arrange the bresaola. Top with arugula, and dress the salad. Now, top with burrata, pistachios, and figs.
- Add the final touches. Drizzle olive oil over the salad. Season to taste.
Possible Variations
- Serve the salad as a main course. Add crusty bread and a bit more of everything, and you’ll be able to enjoy this dish for lunch or dinner.
- Not fig season? No problem, swap with dates, pears, apples, peaches, blueberries, pomegranate arils, or fresh apricots.
- Add more crunch. Roast and chop some almonds, pecans, or pine nuts. Even croutons would give a wonderful crunch!
- Swap the greens. Swap arugula for baby spinach or kale.
- Use fresh herbs. You can sprinkle with any herbs you like. I especially love to add fresh basil or mint.
FAQs
Yes, you can prepare the salad a few hours ahead, but wait to add the dressing until 15 minutes before serving.
For this particular recipe, dried figs won’t work, but pomegranate arils or pears would be delicious alternatives.
Store leftovers in the fridge for up to one day (I prefer using a glass container).
Serving Suggestions
More Fall Salads
Fig Bresaola Salad
Ingredients
- 8 slices bresaola
- 30 grams arugula
- 2 figs
- 2 tablespoons pistachios, chopped
- 150 grams burrata, 1 ball
- olive oil, extra virgin
- 2 tablespoons balsamic glaze
- sea salt, to taste
- black pepper, to taste
Instructions
- Arrange the bresaola slices on a platter.
- Top with arugula.
- Drizzle with olive oil, sea salt, ground black pepper, and balsamic glaze (or balsamic vinegar).
- Place the burrata in the center of the platter.
- Season the burrata with sea salt and pepper.
- Cut a fig into slices, but instead of cutting in a straight line, cut in a zig-zag, only going in as deep as the center of the fig.
- Lift off the zig-zag slice and cut beneath the jagged line – now you have two zig-zag pieces of fig. Continue until you have the ratio of regular and zig-zag fig slices you want.
- Arrange the fig onto the platter.
- Top with chopped pistachio.
- Drizzle olive oil on top of the entire salad.
- Serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
