Burrata and Peach Summer Salad (Printable Version)

Burrata and ripe peaches paired with prosciutto, arugula, olive oil and balsamic for a bright, easy summer plate.

# Ingredient List:

→ Produce

01 - 3 ripe peaches, pitted and sliced
02 - 3 cups arugula or mixed salad greens
03 - 1/4 cup fresh basil leaves, loosely packed

→ Dairy

04 - 2 burrata balls (about 3.5 oz each; 7 oz total)

→ 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

# Directions:

01 - Spread the arugula or mixed salad greens evenly on a large serving platter to form the base.
02 - Distribute the sliced peaches and fresh basil leaves over the greens for even coverage and visual balance.
03 - Gently tear each burrata ball into large pieces and nestle them across the salad to retain their creamy texture.
04 - Drape the prosciutto slices around and between the burrata and peach slices to create alternating layers of flavor.
05 - Drizzle the extra-virgin olive oil evenly over the salad, then add the balsamic glaze in a light, decorative stream.
06 - Sprinkle flaky sea salt and freshly ground black pepper to taste, adjust seasoning as needed, and serve immediately.

# Expert Advice:

01 -
  • The way the burrata melts into the warm juices of the peaches feels like a trade secret between summer and your taste buds
  • Every bite brings together salt, sweet, and a little peppery green crunch that’s never, ever boring
02 -
  • Once, I left the burrata whole and it just sat there—always tear it open so every forkful gets both creamy and firm bits
  • I thought any peaches would do, but underripe ones are stubborn and too tart—choose soft, deeply colored fruit for magic
03 -
  • Layer salad ingredients right before serving for maximum freshness—prep ahead but wait to assemble
  • If the balsamic glaze is too thick, warm it for a few seconds to get those pretty drizzles
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