Persimmon, Burrata, And Prosciutto Salad

Sweet honeyed persimmons sliced and plated with creamy burrata and prosciutto slices. This salad is dressed with a bright lemon vinaigrette to tie all the flavors together in this persimmon salad.

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Fall is the perfect time to indulge in the abundance of seasonal ingredients. Persimmons are one of the fruits that I adore that truly shines during autumn. It’s sweet and has hints of honey. I love eating it as is but especially adore it when it’s paired with creamy burrata, savory prosciutto, and fresh mint! It’s drizzled with a simple and light lemon vinaigrette to make these flavors really pop in this persimmon salad.

Salad Ingredients:

• Persimmons: are a unique and delicious fruit that are perfect for a fall dish. Their sweet, almost honey-like flavor and bright orange color make them the perfect complement to both savory and creamy ingredients, making them a versatile addition to salads and charcuterie boards.
• Burrata: a rich and creamy Italian cheese, elevates this dish with its soft, buttery texture. When you cut into it, the creamy interior oozes out, melding perfectly with the sweetness of the persimmons. The mild flavor of the burrata balances the saltiness of the prosciutto and adds a luxurious touch to the dish.
• Prosciutto: thinly sliced prosciutto adds an irresistible salty and savory contrast to the sweetness of the persimmons. The delicate, melt-in-your-mouth texture of the prosciutto works in harmony with the creamy burrata, creating a delicious balance of flavors.
• Fresh Mint: adds a refreshing herbal flavor that cuts through the richness of the cheese and complements the sweet persimmons. It brings a cool, fragrant touch to the dish, making each bite feel fresh and vibrant.
• Lemon Vinaigrette: this bright lemon vinaigrette is made with a few pantry staples with the addition of lemon! It gives the whole salad a pop of flavor while tying in and enhancing all of the ingredients.

Tips for the Perfect Persimmon Salad:

• Use ripe but slightly firm persimmons: You should be able to gently press on the fruit without it feeling hard like an unripe apple but not soft like a ripe pear.
• Fresh, quality prosciutto: For the best results, use thinly sliced, high-quality prosciutto. Its melt-in-your-mouth texture is a key component in this salad. If the prosciutto pieces are too large, I like to slice them in half to make them more into bite-size pieces.
• Allow the flavors to meld: Let the dish sit for a few minutes before serving. This allows the cold burrata to come to room temperature and also allows the ingredients to meld with the citrus dressing. Don’t allow the salad to sit at room temperature for more than 30 minutes.
• Add some variety: This salad would be excellent over a bed of peppery arugula leaves, or mixed with sliced pears/apples. Use an orange instead of the lemon in the dressing or switch up the mint with fresh basil leaves.

Still looking for a delicious salad or appetizer? Check these out:

Peach, Burrata, And Prosciutto Salad

BlackBerry Fig Crostini

Lemon Basil Burrata With Garlic Toasts

Strawberry Balsamic Basil Brie

Peach, Burrata, And Proscitto Toast

If you make this Persimmon, Burrata, And Prosciutto Salad, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.