Burrata Peach Salad with Prosciutto (Printable)

Creamy burrata, ripe peaches, prosciutto and basil over arugula, finished with olive oil and balsamic for a bright summer dish.

# What You'll Need:

→ Produce

01 - 3 ripe peaches, pitted and sliced
02 - 3 cups arugula or mixed salad greens
03 - 1/2 cup (loosely packed) fresh basil leaves

→ Dairy

04 - 2 burrata balls (3.5 oz each)

→ Meats

05 - 8 slices prosciutto

→ Pantry

06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic glaze
08 - Flaky sea salt, to taste
09 - Freshly ground black pepper, to taste

# How to Make It:

01 - Evenly spread the arugula or mixed salad greens across a large serving platter.
02 - Distribute the sliced peaches and basil leaves over the bed of greens for balanced coverage.
03 - Gently tear the burrata into large pieces and nestle them atop the salad to maintain creaminess.
04 - Arrange the prosciutto slices around the burrata and peaches, spacing them evenly.
05 - Drizzle the extra-virgin olive oil and balsamic glaze evenly over the salad.
06 - Finish with flaky sea salt and freshly ground black pepper to taste.
07 - Serve at once to preserve the texture contrast between the creamy cheese and fresh fruit.

# Expert Suggestions:

01 -
  • This salad is secretly effortless yet feels worthy of company.
  • The creamy burrata and juicy peaches make every bite luxurious.
02 -
  • Once, I made the mistake of using rock-hard peaches and learned that only the ripest ones give sweetness and juiciness.
  • Letting the burrata sit out for ten minutes before serving gives it the dreamiest texture, almost like cream on a spoon.
03 -
  • Let the peaches warm to room temperature for maximum aroma and juiciness.
  • Bringing all ingredients together right before serving keeps the flavors distinct and vibrant.
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