Peach Burrata Prosciutto Salad (View Print Version)

Sweet peaches, burrata, and prosciutto meet fresh greens and basil for a colorful summer dish.

# What You'll Need:

→ 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

# Method:

01 - Distribute arugula or mixed baby greens evenly over a large serving platter.
02 - Scatter sliced peaches and torn fresh basil leaves across the greens.
03 - Gently position torn burrata pieces over the layered greens and fruit.
04 - Fold or roll prosciutto slices and arrange them attractively across the salad.
05 - Drizzle extra-virgin olive oil and balsamic glaze evenly over the assembled ingredients.
06 - Sprinkle flaky sea salt and freshly ground black pepper to taste.
07 - Top with toasted pine nuts or slivered almonds if desired and serve immediately.

# Expert Advice:

01 -
  • If you eat this outside, the drizzle of balsamic glaze makes the peaches taste like sunshine and vacation.
  • The mix of creamy cheese, salty prosciutto, and fresh fruit is impressive but secretly takes about fifteen minutes.
02 -
  • Once, I forgot to drain the burrata and the salad was swamped—pat it dry so the greens stay crisp.
  • Letting the peaches sit at room temperature for an hour brought out their fullest flavor and fragrance.
03 -
  • Always toast your nuts or almonds for more aroma and crunch—the difference is bigger than you’d expect.
  • Use your hands for tearing instead of knives so everything feels rustic and inviting.
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