Peach Burrata Prosciutto Salad (Print View)

Juicy peaches, burrata, prosciutto, greens, and basil combine for a bright summer dish topped with balsamic.

# Components:

→ Fruits & Vegetables

01 - 3 ripe peaches, sliced
02 - 2 cups arugula or mixed baby greens
03 - 1/4 cup fresh basil leaves, torn

→ Dairy

04 - 2 balls burrata cheese (about 7 ounces total), drained and torn into pieces

→ Meats

05 - 6 slices prosciutto, torn or rolled

→ Dressing

06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic glaze or reduced balsamic vinegar
08 - Freshly ground black pepper, to taste
09 - Flaky sea salt, to taste

→ Optional Garnishes

10 - 1/4 cup toasted pine nuts or slivered almonds

# Directions:

01 - Evenly arrange arugula or mixed baby greens on a large serving platter.
02 - Distribute sliced peaches and torn basil leaves over the greens.
03 - Gently scatter the burrata pieces across the prepared salad base.
04 - Arrange prosciutto slices, rolling or draping as preferred for visual balance.
05 - Drizzle extra-virgin olive oil and balsamic glaze evenly across the entire salad.
06 - Lightly season with flaky sea salt and freshly ground black pepper to taste.
07 - Sprinkle toasted pine nuts or slivered almonds if desired. Serve immediately.

# Expert Advice:

01 -
  • The creamy burrata tucked beneath juicy peaches tastes like a treat you should only get at fancy cafés.
  • It&aposs become my go-to for impressing friends with almost no effort—no one can resist the salty-sweet combination.
02 -
  • If your peaches aren&apost fully ripe, they&ll be tart and stubborn—always let them soften at room temperature first.
  • Tearing the burrata with your hands, instead of slicing, keeps it cloud-like and prevents a soggy salad.
03 -
  • Layer ingredients gently so the burrata stays luscious and the prosciutto doesn&apost clump together.
  • Let the salad come to room temperature before serving for flavors at their brightest.
Return