- 8 oz (225 grams) burrata cheese (1 large ball, or 2 smaller balls)
- 8 medium-sized ripe field tomatoes, cut into wedges
- 12 small leaves basil, coarsely chopped
- 1⁄3 cup (85 milliliters) toasted Spanish Marcona almonds (can be found at a specialty food store)
- 1 cup (250 milliliters) baby arugula
- 1⁄4 cup (60 milliliters) extra-virgin olive oil
- Flaked sea salt and freshly ground pepper
- 8 thin slices Spanish serrano ham or Italian prosciutto
- Aged balsamic vinegar, for drizzling
- Drain the burrata cheese from its liquid and, over a large bowl, tear it into small pieces with your hands.
- Arrange the tomato wedges and burrata cheese pieces on a serving platter. Top with basil leaves, almonds, and baby arugula.
- Drizzle with the extra-virgin olive oil, and season to taste with salt and pepper. Drape the ham around the salad. Drizzle with the aged balsamic vinegar.
- The key to eating this dish is to get all the ingredients in one bite. Buon appetito!