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PdfYield: Serves 4
Time: 15–20 minutes
📝 Description
A refined, restaurant-style salad where sweet, lightly candied strawberries meet crispy pancetta and creamy burrata. Finished with peppery greens, crunchy pistachios, golden toasted sourdough, and a rich balsamic glaze drizzle.
🛒 Ingredients
🥬 The Base
🍓 Macerated Strawberries
🥓 The Toppings
🍞 Toasted Sourdough
✨ To Finish
👩🍳 Instructions
1. Macerate the Strawberries
In a bowl, toss strawberries with sugar (or honey), olive oil, and a pinch of salt.
Let sit 5–10 minutes until juicy and slightly syrupy.
2. Crisp the Pancetta
Cook pancetta over medium heat until golden and crispy (5–7 minutes).
Transfer to a paper towel–lined plate.
3. Toast the Sourdough
Brush bread with olive oil and sprinkle with salt.
Toast in a skillet or 400°F oven until golden and crisp (8–10 minutes).
Optional: Rub lightly with garlic while warm.
4. Build the Salad
Spread arugula onto a large platter.
Lightly drizzle with olive oil and a pinch of salt.
5. Add Toppings
Spoon the strawberries (with their juices) over the greens.
Scatter pancetta, pistachios, and herbs.
Place burrata in the center or tear into pieces across the salad.
6. Finish & Serve
Drizzle generously with olive oil and balsamic glaze.
Crack black pepper over the top.
Serve immediately with toasted sourdough on the side—or tuck pieces into the salad.