Is it just me or could you also eat a caprese salad (pretty much) everyday? Just me, OK I will take it! I think caprese is the perfect salad to serve at a party with an Italian entrée or just roasted chicken since it has so many pure flavors it pairs well with a lot. OR just inhale after you teach Pure Barre in the morning for your lunch at 10:30 am, you do you!

This burrata caprese has a couple tricks up its sleeve to elevate the flavors and bring some different textures to the dish.

RECIPE TRICKS:

• Swap out the boring fresh mozzarella (don't be mad at me mozz!) for some creamy burrata which adds a really luxurious taste to the dish.
• The crispy prosciutto is a must!
• After crisping up the prosciutto, use the same sheet pan + roasting rack to toast up your croutons (don't judge my sheet pans, they are welllll loved).

• The best croutons are from sourdough bread or your local artisan's country loaf (my favorite is Noble Bread).
• Don't have a mason jar in your pantry left over from your grandma's Christmas preserves she gifted you to shake up the dressing, no problem, just use a Tupperware container (but make sure the top is on tight).
• Just use a small clove of garlic for the dressing (also does it irk anyone else that recipes don't have the size of the garlic, not all garlic are created equal).
• ENJOY!

RECIPE:                                                                               

Serving Size: Approx. 1 - 4 people

• 1 ball burrata
• 1 heirloom tomato, thick slices
• 1/4 cup thinly sliced red onion
• 4 - 5 pieces of prosciutto
• 3 cups arugula
• 3 - 4 leaves of basil
• 1 1/2 cups thick-cut croutons
• 1 small clove garlic, chopped
• 1/3 cup olive oil
• 2 Tbsp balsamic vinegar (I use fig balsamic to add a little sweetness)
• Salt + pepper (to taste)

1. Preheat the oven to 350 and lay your prosciutto out on a roasting rack.
2. Cook the prosciutto for about 12 - 15 minutes, depending on the thickness of the prosciutto. After the prosciutto is crispy, remove and pop your bread on the roasting rack. Sprinkle bread with olive oil and salt, toast for about 10 minutes.
3. Start assembling your salad, slice your tomatoes and red onions. Lay a couple tomato slices down on your plate and center your arugula, layer on a couple more slices of tomato and sprinkle with red onion.
4. Remove burrata from container and dry on paper towel so there is no excess moisture on the plate. Place your burrata in the center of the plate.
5. Roughly break up the prosciutto and scatter around your plate.
6. Mix your olive oil, vinegar, chopped garlic, salt + pepper into your container of choice, and shake it up.
7. Pour dressing on top of your salad and top with your croutons.
8. Tear apart the basil into chunks and sprinkle on top of your plate (if you want to be fancy, you can chiffonade your basil). Serve and dive in!