Autumn is the season when fruits are at their most delicious.
The Persimmon and Prosciutto Salad, which is also popular in cooking classes, is a simple dish that will instantly brighten up your table and make a great treat for entertaining.
Melting burrata, the gentle sweetness of persimmon, and the saltiness of prosciutto.
The simple combination really highlights the beauty of the ingredients and the vessel.
🥗 Ingredients (for 3-4 people)
◎Salad
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1 persimmon
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2-3 slices of prosciutto
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1 burrata cheese
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40g baby leaves (about 1 bag)
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Walnuts (optional)
◎Dressing
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1 tablespoon balsamic vinegar
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2 tablespoons olive oil
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1 teaspoon honey
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a pinch of salt
🍽 How to make it
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Peel the persimmon and cut it into wedges.
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Place baby leaves in a bowl and arrange the persimmon and prosciutto evenly.
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Tear the burrata cheese into pieces with your hands and place it evenly on top.
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Mix all the dressing ingredients together and drizzle over the dish just before serving.
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Finish by sprinkling crushed walnuts on top.
✨ Key points and arrangements
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If you choose persimmons just before they are fully ripe , they will not be too sweet and will have just the right texture.
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If you don't have burrata, mozzarella is fine too.
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We also recommend using pears, which add a touch of sourness for a more refined look.
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Pistachios or hazelnuts also work well in place of walnuts.
🕯 How to enjoy table coordination
The impression of this salad can change completely depending on the serving dish you choose.
We recommend antique French plates or classic oval plates in dark colors.
The autumn persimmon color stands out, adding depth to even a simple salad.
If you choose a table mat in a slightly beige or grayish color, it will give a seasonal and calm impression.
Autumn Table Delight: Persimmon, Prosciutto & Burrata Salad
Autumn is the season when fruits taste their best.
This Persimmon and Prosciutto Salad —a favorite from my cooking class—is simple to prepare yet instantly elevates your table.
The soft, creamy burrata pairs beautifully with the gentle sweetness of persimmon and the saltiness of prosciutto.
Sometimes, the simplest combinations bring out the true beauty of ingredients and tableware 🍂
🥗 Ingredients (Serves 3–4)
For the Salad
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1 person
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2–3 slices of prosciutto
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1 burrata cheese
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40 g (about 1 bag) of baby leaf greens
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Walnuts, to taste
For the Dressing
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1 tbsp balsamic vinegar
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2 tbsp olive oil
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1 tsp honey
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A pinch of salt
🍽 Instructions
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Peel the persimmon and cut it into wedges.
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Place the baby greens on a plate and arrange the persimmon and prosciutto on top.
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Add the burrata cheese in the center.
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Combine all the dressing ingredients in a small bowl and drizzle over the salad just before serving.
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Finish with a sprinkle of chopped walnuts for extra texture.
✨ Tips & Variations
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Choose a slightly firm persimmon —it shouldn't be overly ripe.
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Burrata can be substituted with mozzarella cheese if preferred.
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Try a pear version for a more elegant, slightly tangy flavor.
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Pistachios or hazelnuts also make great substitutes for walnuts.
🕯 Styling Your Autumn Table
This salad's charm shines even more with the right tableware.
I love pairing it with French antique plates —white with a soft blue rim—highlighting the warm orange of the persimmon.
A neutral-toned linen or cotton placemat adds texture and seasonal depth.
Soft folds and natural shadows make the dish feel both rustic and refined.
☕ After the Meal: “I'm fresh” Tea Blend
To complete your meal, enjoy the “I'm fresh” blend from TEATI'M —a refreshing mix of green tea, lemongrass, and lemon verbena.
Its clean, citrusy notes perfectly refresh your palate after the richness of the cheese and fruit.
A gentle reminder that simplicity can feel luxurious.
🌿 Closing Thoughts
Seasonal fruit salads are effortless yet full of presence on the table.
With the right balance of flavors—and your favorite antique tableware—you can create a beautiful autumn moment to share and savor 🍁