Burrata Peach Summer Salad Prosciutto (Print)

Creamy burrata, ripe peaches, prosciutto and arugula drizzled with olive oil and balsamic glaze.

# Ingredients:

→ Produce

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

→ 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

# Instructions:

01 - Spread the arugula or mixed salad greens evenly across a large serving platter to form the base.
02 - Distribute the sliced peaches and torn or whole basil leaves over the greens for even coverage.
03 - Gently tear each burrata into large pieces and nestle them on top of the peaches and greens to preserve the creamy interior.
04 - Drape the prosciutto slices around and over the burrata and fruit, creating ribbons of salty contrast.
05 - Drizzle the extra-virgin olive oil and the balsamic glaze uniformly over the entire composition.
06 - Sprinkle flaky sea salt and freshly cracked black pepper sparingly and adjust to preference.
07 - Present at once so the burrata remains creamy and the peaches retain their fresh texture.

# Pro Tips:

01 -
  • This salad is the fastest way I know to impress without breaking a sweat.
  • Every bite balances creamy, salty, and sweet in a way that makes you want to slow down and savor.
02 -
  • Once, I rushed and used under-ripe peaches—never again, as they simply can't compare to perfectly ripe ones.
  • I discovered that tearing the burrata by hand, instead of slicing, makes for a much creamier mouthful.
03 -
  • Always let burrata sit at room temperature for 15 minutes; the creaminess dramatically improves.
  • Layering the peaches last helps them hold their shape and makes for a prettier presentation.
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