Caprese Salad with Crispy Prosciutto and Pomegranate Balsamic Vinegar
6-8 slices prosciutto
4 cups baby arugula
4-6 ounces burrata cheese
2 pounds ripe tomatoes, sliced into chunks/wedges
2 tablespoons Garlic Extra Virgin Olive Oil
1-2 tablespoons Pomegranate Balsamic Vinegar
Salt and pepper
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil and arrange the prosciutto slices in a single layer on the baking sheet. Bake until slightly wrinkled and shrunken, about 11-13 minutes. Cool until crispy.
Arrange the arugula on a serving platter or in a large bowl. Using your hands, break the burrata ball over top of the arugula and spread around. Arrange sliced tomatoes around the salad. Drizzle olive oil over top of everything and season with a little salt and pepper.
Once cooled, crumble the crispy prosciutto up into bite-sized pieces and scatter over top of the salad. Drizzle balsamic vinegar or balsamic glaze over the salad and serve!