Burrata Peach Salad with Prosciutto (Printable)

Creamy burrata, sweet peaches and prosciutto on arugula, dressed with olive oil and balsamic for a light summer dish.

# What You'll Need:

→ Produce

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

→ Dairy

04 - 2 burrata balls (3.5 oz each), drained

→ 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

# Step-by-step Directions:

01 - Spread the arugula or mixed salad greens evenly on a large serving platter to create a single layer.
02 - Distribute the peach slices over the greens and scatter torn basil leaves evenly across the platter.
03 - Gently tear each burrata ball into large pieces and nestle the pieces atop the peaches and greens.
04 - Drape the prosciutto slices around and over the burrata and fruit, creating even coverage and visual contrast.
05 - Drizzle the extra-virgin olive oil and the balsamic glaze evenly over the salad, using the glaze sparingly for balance.
06 - Finish with flaky sea salt and freshly ground black pepper to taste, then serve immediately.

# Expert Advice:

01 -
  • This salad feels like a secret shortcut to impressing guests without turning on the stove.
  • Each bite is a swipe of creamy, salty, sweet, and tangy that might just make you believe in summer longer.
02 -
  • If the burrata is too cold, it can seize and lose its velvety texture—let it warm up a bit first.
  • Under-ripe peaches look tempting but taste flat; a little patience while they ripen is worth it for that honeyed flavor.
03 -
  • Rub the platter with a cut garlic clove for a faint, savory echo that deepens the flavor of the greens.
  • A final drizzle of peppery olive oil after plating brightens the whole experience—don’t skip it.
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