• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Marie Food Tips
  • Recipe index
menu icon
go to homepage
  • Marie Food Tips
  • Recipe index
  • About Marie Food Tips
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Marie Food Tips
    • Recipe index
    • About Marie Food Tips
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Accueil » Recipes » Main course

    Fig salad and fried burrata

    Publié le : Sep 15, 2021 · Modifié le : Nov 12, 2023 par Marie · Leave a Comment

    Jump to Recipe Print Recipe

    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    An ultra-gourmet salad with crispy breaded burrata, fresh figs, Prosciutto and diced tomato.

    Open breaded burrata with dripping cheese, in the middle of fig salad.

    Whether shared or enjoyed on its own for a quick lunch, this delicious fruit and vegetable salad is so good, it'd be a shame to go without! These are the last moments to enjoy figs, so go for it!

    💙 Why you'll love it

    • Super quick to prepare
    • Ultra-simple to make
    • All you need is a handful of ingredients

    ✅ She goes gluten-free, dairy-free and vegetarian

    • To make this recipe gluten-free: use gluten-free flour for the breadcrumbs, replace the Panko breadcrumbs with normal breadcrumbs. Check that the salt and pepper you buy do not contain any.
    • To make this recipe dairy-free: replace the burrata with a hard cheese: Grana Padano (not the same as Parmesan), Emmental, mature Pecorino, feta, etc...
    • To make this recipe vegetarian: remove the Prosciutto or replace it with the meat substitute of your choice.

    💡 Expert advice

    • I really recommend dipping the burrata 2x in beaten egg and flour before putting it in the breadcrumbs: this is what will wrap the cheese so that it doesn't explode on contact with the heat during cooking.
    Breaded burrata in the middle of the fig salad.

    ❄️ Storage

    You can store this salad in an airtight tin in the fridge for 2 days, but I recommend breading your burrata at the last minute, otherwise it may go soft.

    I advise against freezing it, as it will soften and defrost.

    🤔 Frequently Asked Questions

    Can I replace burrata with another cheese?

    Of course! For frying, I recommend mozzarella, camembert or chèvre.

    What to do with used cooking oil?

    If it hasn't blackened, you can wait for it to cool and then put it back in the bottle for repeated use. Otherwise, don't pour your frying oil down the sink, or it will clog up. The best thing to do is to put it back in the bottle once it's cooled down (very important, otherwise it'll leak and your funnel will melt, as it did for me the first time), then take it to a waste disposal site with hazardous waste or special household waste. And if that's impossible, at least put it in the non-recyclable waste garbage can.

    When should I eat figs and spinach?

    Figs: July to October inclusive.
    Spinach: September to May inclusive.

    😋 Other gourmet salads

    • Real Greek salad
    • Mushroom pasta salad
    • Family salad with rice, tuna, tomatoes and soft-boiled eggs

    If you make this fig salad, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

    📖 Recette

    Burrata panée ouverte avec le fromage qui dégouline, au milieu de la salade de figues.
    5 d'1 vote

    Fig salad and fried burrata

    A salad with crispy fried burrata, Prosciutto and summer vegetables!
    Servings 2 servings
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins

    Ingredients

    • 2 large tomatoes
    • 2 ½ cups spinach
    • 2.5 oz Prosciutto
    • 6 figs
    • 3 tablespoons pine nuts
    • 1 cup burrata cheese
    • 1 large tablespoon Balsamic vinegar
    • 3 tablespoons olive oil
    • 1 egg
    • A bit flour
    • A bit Panko breadcrumbs
    • Salt
    • Pepper
    Metric - US Customary

    Instructions

    • Start by heating the frying oil in a saucepan. Dip the burrata in the beaten egg, then in the flour. Repeat the operation a second time, then toss in the Panko breadcrumbs.
    • Place in hot oil (approx. 356°F/180°C) and fry until golden brown.
    • Meanwhile, place the spinach, Prosciutto, halved figs, diced tomatoes and pine nuts in a dish.
    • Add a drizzle of olive oil and balsamic cream, season with salt and pepper, and enjoy!
    Author: Marie Compain
    Course: Main Course, Salad
    Cuisine: French
    Keyword: delicious, gourmet, Healthy, simple

    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    More Main course

    • Leek tarte tatin on a plate with burrata stuffed with pistachio pesto and Parma ham.
      French leek tart tatin
    • French tart tatin with caramelized shallots in a yellow and white dish, with a large burrata cheese on top.
      French shallot tart tatin
    • Potatoes with preserved lemon, feta cheese and parsley on a plate.
      Preserved lemon potatoes with feta cheese
    • Green and yellow zucchini spiral tart with pieces of burrata.
      Spiral zucchini tart

    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Répondre Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Marie!

    Welcome on Marie Food Tips, where we're all about flavor, good vibes, and zero stress. I whip up seasonal tasty dishes and indulgent desserts for everyday life and sometimes for special occasions. It's all about savoring the moment without any hassle!

    More about me →

    My favorite recipes

    • Katsudon (breaded chicken fillets with a soy sauce omelet and rice) in a bowl, with fresh cilantro and chopsticks.
      Chicken Katsudon (Japanese chicken cutlet rice bowl)
    • Classic Chouquettes (French sugar puffs)
    • Slice of chocolate fondant, gooey and fudgy.
      Perfect French chocolate fondant (easy recipe)

    The last gems

    • Soft, homemade French layered chocolate and vanilla sponge cake on a wooden board.
      French layered vanilla and chocolate sponge cake
    • Several chocolate M&Ms shortbread biscuits on a gray work surface.
      M&Ms shortbread biscuits
    • Three slices of brownie stacked on top of each other.
      Best healthy avocado brownie
    • Homemade McFlurry in a glass, with caramel topping and crushed M&Ms on top.
      Best homemade McFlurry

    The last Eco Tips

    • Garlic, human rights and hygiene
    • The cocoa drama

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • General Disclaimer
    • Terms & Conditions
    • Accessibility Statement

    Contact

    • Contact

    This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Copyright © 2022 - 2024 Marie Food Tips

    • Français (French)
    • English

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.