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Fresh and super-tasty, this salad of green beans, tomatoes, ham and breaded burrata with a deliciously original vinaigrette is perfect for summer! Tasty and colorful, it's super easy to make and ready in no time...
💙 Why you'll love it
- It's super-simple: just cook the green beans, bread the burrata and put it all together.
- It's really tasty, and will make even the most reluctant salad-lovers love it!
- You can vary the cooking methods (breading the burrata in the Air Fryer, for example) and personalize it as you wish.
These are the main ingredients, and the quantities can be found in the recipe card below.
- Green beans: in full season from June to October included.
- Spinach, small and delicate. Not to be confused with baby spinach, which is much larger and has fairly hard stems.
- Cherry tomatoes: in season from June to September included.
- Red onion: with its slightly stronger taste than white or yellow onions, it will delicately flavour your salad.
- Prosciutto: you can replace it with cured ham, white ham or even herbed ham.
- Fresh herbs: basil, mint and dill.
- Burrata: this creamy cheese from Puglia, Italy, adds the final gourmet touch.
- Egg - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- A little flour to absorb the burrata's moisture and allow it to fry well.
- A sprinkling of Panko breadcrumbs: Japanese breadcrumbs found in most supermarkets, for unparalleled crunchiness!
- For the vinaigrette: olive oil, balsamic vinegar, honey, mustard and lemon juice.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
👩🏻🍳 Chef's tips
- Rub the burrata twice in the 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.
- Be careful, your burrata must be completely closed: if it cracks in one place, it may explode during cooking.
- Your frying oil should be around 355°F/180°C: below this temperature, the burrata won't brown, and above it, it may explode. I use a cooking thermometer so I don't make any mistakes.
💡 Frequently Asked Questions
Of course you can! Set your Air Fryer to 340°F/170°C and cook for 10 to 12 minutes.
You can prepare the salad in advance, and it will keep for 3 to 4 days. But bread the burrata at the last minute.
You can go for a light, dry white wine: a Sancerre, Sauvignon Blanc, Chablis or Muscadet. These wines pair well with the freshness and lightness of the green bean salad. If you prefer a red wine, you can try a light, fruity Pinot Noir or a Beaujolais.
Just try to avoid wines that are too full-bodied or tannic, which could overwhelm the salad's flavors.
If it hasn't turned black, you can wait for it to cool down, then put it back in the bottle and use it again and again. Otherwise, don't pour your frying oil down the drain, as you risk clogging it.
The best thing to do is to put it back in the bottle once it's cooled down (very important, otherwise it'll have holes in it), then take it to a waste disposal center with hazardous waste or special household waste. And if that's impossible, at least put it in the non-recyclable waste garbage can.
You can store this salad for 3 to 4 days in the fridge in an airtight container, but I recommend breading your burrata at the last minute, otherwise it may become too soft.
😋 Other summer gems
- Summer veggie eggs cocotte (French baked eggs)
- Zucchini involtini with 3 cheeses
- Baked stuffed tomatoes (with chicken)
If you make this green bean 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!
Green bean salad (with fried burrata)
- 4 ½ cups green beans fresh
- 4 ¾ cups spinach
- 3 ⅓ cups cherry tomatoes
- ½ red onion
- 5 oz Prosciutto
- fresh basil leaves
- fresh mint leaves
- fresh dill sprigs
- 1 handful pine nuts
- 1 cup burrata
- 1 egg
- Panko breadcrumbs
- 2 tablespoons olive oil
- 1 tablespoon Balsamic vinegar
- 2 teaspoons honey
- 1 teaspoon mustard
- 1-2 tablespoons lemon juice
- 1 teaspoon garlic powder
- salt to taste
- black pepper to taste
- Cook the green beans in a pan of boiling water for around 12 minutes.
- Meanwhile, halve the cherry tomatoes, finely chop the red onion and mince the herbs. Set aside.
- Prepare the vinaigrette by mixing the olive oil, balsamic vinegar, honey, mustard, garlic powder, salt and pepper in a bowl. Squeeze in the lemon juice and mix well.
- Drain the green beans and mix in a large bowl with the spinach shoots, cherry tomatoes, red onion, Prosciutto and pine nuts.
- Heat the frying oil in a saucepan. Dredge the burrata in the flour, then in the beaten egg. Repeat the process a second time, then toss in the Panko breadcrumbs.
- Prepare the vinaigrette by mixing the olive oil, vinegar, honey, mustard, lemon juice, garlic powder, salt and pepper.
- Place in hot oil (approx. 355°F/180°C) and fry until golden brown. Add the breaded burrata to your salad, drizzle with vinaigrette and enjoy!