This warm salad captures the taste of summer: juicy apricots and cherry tomatoes caramelize in the oven with honey and oregano, then meet on the plate with silky burrata, peppery arugula and savory prosciutto. A crisp scattering of pistachios and a drizzle of balsamic glaze finish the dish in minutes.
Ingredients
- Cherry tomatoes — 10.6 oz | 300 g
- Apricots — 4 pcs.
- Extra virgin olive oil — 2 tbsp | 30 ml
- Honey — 1 tbsp | 15 ml
- Dried oregano — 1 tsp | 1 tsp
- Salt — 1/2 tsp | 0.5 tsp
- Freshly ground black pepper — 1/4 tsp | 0.25 tsp
- Arugula — 2.8 oz | 80 g
- Burrata — 1 ball
- Prosciutto — 2.8 oz | 80 g
- Peeled pistachios — 1 oz | 30 g
- Balsamic glaze — 1 tbsp | 15 ml
Step-by-Step Recipe
- Preheat the oven to 392°F | 200°C (top and bottom heat with convection). Line a baking sheet or dish with parchment.
- Halve the cherry tomatoes and cut the apricots into wedges. Arrange everything in the dish, drizzle with 1 tbsp | 15 ml olive oil, and season with salt and pepper. Drizzle the apricot wedges with honey, then sprinkle the tomatoes with oregano.
- Bake for 15 minutes, until the apricots are tender and the tomatoes have a light caramelized edge. Let cool for 2-3 minutes.
- Arrange the arugula and burrata on a platter. Add the warm roasted tomatoes and apricots, then tuck in the prosciutto.
- Scatter over the pistachios, finish with the remaining 1 tbsp | 15 ml olive oil and the balsamic glaze, and serve immediately.
Nutritional Value
| Per serving | Amount |
|---|---|
| Calories | ≈ 574 kcal |
| Protein | ≈ 25 g |
| Fat | ≈ 39 g |
| Carbohydrates | ≈ 32 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Burrata is best served at room temperature: take it out 10-15 minutes before serving so it turns especially creamy.
- No balsamic glaze? Simmer balsamic vinegar gently until syrupy.
- Swap the pistachios for almonds or pine nuts; for more texture, toast them lightly in a dry pan.
- Vegetarian version: omit the prosciutto and add a little more nuts, or serve with whole-grain toast.
- Keep an eye on the apricots: ripe fruit cooks faster, so check for tenderness after 12 minutes.
FAQ
What can I use instead of burrata in this salad?
Fresh mozzarella, stracciatella or a mild goat cheese all work well. Choose soft, creamy cheeses — they pair best with sweet apricots.
Can I make it without an oven?
Yes. Sear the apricots and halved cherry tomatoes in a grill pan for 2-3 minutes per side, adding a pinch of salt, pepper and a drop of honey at the end.
How can I prep this salad ahead for guests?
Roast the apricots and tomatoes 2-3 hours ahead and keep them at room temperature. Just before serving, assemble the salad with burrata, prosciutto and nuts, then finish with oil and glaze.