Recipe courtesy of Wolfgang Puck

Tomatoes and Burratta with Aged Balsamic Vinegar and Prosciutto

All you need for this rendition of a classic tomato-mozzarella salad is fresh seasonal tomatoes, a drizzle of aged balsamic vinegar, and a little extra-virgin olive oil and some fresh basil.
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  • Level: Easy
  • Total: 19 min
  • Prep: 7 min
  • Cook: 12 min
  • Yield: 1 serving
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1 medium or large tomato, cut crosswise into 1/4-inch thick slices

2 ounces fresh burratta, cut crosswise into 1/2-inch slices

Salt and freshly ground pepper

1 thin slice prosciutto 

1/2 teaspoon aged balsamic vinegar,* or Balsamic Reduction, recipe follows

2 teaspoons extra-virgin olive oil

3 to 4 leaves fresh basil, slivered

Storebought breadsticks, for serving


  1. Arrange the tomato slices and burratta, seasoning each slice of tomato with salt and pepper, and ending with a tomato slice. Top with prosciutto. Drizzle on the balsamic vinegar and the oil just before serving and sprinkle with basil. Garnish with storebought breadsticks or make your own.
  2. Balsamic Reduction: *If you don't have aged balsamic vinegar, you can reduce ordinary balsamic and give it a similar sweet flavor of aged balsamic. 1 cup balsamic vinegar Bring the vinegar to a boil in a small saucepan over medium heat. Turn the heat to low and reduce to 1/3 to 1/2 cup. Remove from the heat. The vinegar will thicken as it cools. Store in an airtight container in the refrigerator. Yield: 1/3 to 1/2 cup