Fig Bresaola Salad with burrata is an ideal summer dish—elegant enough for a dinner party yet simple enough for a family meal. It pairs salty cured beef with creamy cheese, sweet figs, peppery arugula, and crunchy pistachios for a balanced, impressive plate.
The salad requires just a few high-quality ingredients: thinly sliced bresaola, a ball of soft burrata, ripe figs, shelled pistachios, fresh arugula, extra virgin olive oil, and a drizzle of balsamic glaze. Together they create a vibrant mix of textures and flavors.
Serve this dish as a starter, a side salad at dinner, or a light main with crusty bread. It’s also an eye-catching addition to any brunch or luncheon.
Recipe Tip
Leftovers make a fantastic sandwich—pile the salad on your favorite bread or panini for an elevated lunch.
Fig Bresaola Salad Ingredients
Scroll to the recipe card below for full measurements and details.
- Figs: Use dark, ripe figs without bruises for the best flavor and texture.
- Bresaola: Thin slices of cured beef form the savory base. Substitute prosciutto if needed.
- Arugula: Provides a peppery contrast that balances the sweet figs and creamy burrata.
- Burrata: Choose a burrata with a soft, creamy center. Fresh mozzarella is an acceptable substitute if burrata isn’t available.
- Pistachios: Roasted, salted, and shelled pistachios add crunch; chop them or leave them whole depending on preference.
- Dressing: Extra virgin olive oil, balsamic glaze (or balsamic vinegar), flaky sea salt, and freshly ground black pepper.
How to Make Fig Bresaola Salad
- Prepare the components. Rinse and dry the arugula, carve the figs into regular and decorative zig-zag slices, and chop pistachios if desired.
- Assemble the base. Lay the bresaola slices on a serving platter, then pile arugula on top.
- Dress and arrange. Drizzle olive oil and balsamic glaze over the bresaola and arugula. Season lightly with flaky sea salt and black pepper.
- Add burrata and figs. Place the burrata ball in the platter’s center and scatter fig slices around it.
- Finish with pistachios. Sprinkle chopped pistachios over the salad, add a final drizzle of olive oil, adjust seasoning, and serve immediately.
Possible Variations
- Make it a main course. Add extra burrata, more bresaola, and serve with crusty bread for a heartier meal.
- Out of figs? Use dates, pears, apples, peaches, blueberries, pomegranate arils, or fresh apricots instead.
- Extra crunch. Swap pistachios for chopped almonds, pecans, or pine nuts; croutons also work well.
- Change the greens. Substitute arugula with baby spinach or tender kale for a milder or sturdier leaf.
- Fresh herbs. Finish the salad with basil or mint for a bright herbal note.
Serving Suggestions
- Pair this salad with warm potato waffles for a unique contrast.
- Serve alongside focaccia or an easy no-knead bread to soak up the juices.
- Complement with roasted or smashed potatoes for a more substantial meal.
FAQs
Yes — you can prepare the components a few hours ahead. Wait to dress the salad until about 15 minutes before serving to keep the greens crisp.
Dried figs change the texture and sweetness profile, so they aren’t ideal here. Fresh alternatives like pears or pomegranate arils work better.
Store leftovers refrigerated in an airtight container for up to one day. Dress only what you plan to eat to preserve texture.
More Fall Salads
Dinner
Chicken Rice Salad
Lunch
Layered Hummus Dip
Lunch
Prosciutto Salad
Salads
Orange Salad
Fig Bresaola Salad
Ingredients
- 8 slices bresaola
- 30 grams arugula
- 2 figs
- 2 tablespoons pistachios, chopped
- 150 grams burrata 1 ball
- extra virgin olive oil
- 2 tablespoons balsamic glaze
- sea salt to taste
- black pepper to taste
Instructions
- Arrange the bresaola slices on a platter.
- Top with arugula.
- Drizzle with olive oil, sprinkle sea salt and ground black pepper, and add balsamic glaze.
- Place the burrata in the center of the platter and season with salt and pepper.
- Cut figs into slices; for decorative pieces, cut a shallow zig-zag around the fig and lift out the segment to create jagged slices.
- Arrange the fig slices around the burrata and over the bresaola.
- Scatter chopped pistachios over the salad and finish with another light drizzle of olive oil.
- Serve immediately.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.