Peach Burrata Prosciutto Salad (Printable Version)

Juicy peaches, burrata, and prosciutto combine with basil, greens, and balsamic for a balanced summer salad.

# Ingredient List:

→ Fruits and 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

# Directions:

01 - Arrange the arugula or mixed baby greens evenly on a large serving platter.
02 - Scatter the peach slices and torn basil leaves over the greens.
03 - Gently distribute the burrata pieces across the salad for even coverage.
04 - Drape or roll the prosciutto slices and distribute them atop the salad.
05 - Drizzle with extra-virgin olive oil followed by the balsamic glaze or reduced balsamic vinegar.
06 - Sprinkle with flaky sea salt and freshly ground black pepper to taste.
07 - Top with toasted pine nuts or slivered almonds if desired. Serve immediately.

# Expert Advice:

01 -
  • This salad tastes like summer in every bite, with juicy peaches and pillowy burrata stealing the show.
  • You only need fifteen minutes and a handful of ingredients to impress everyone at the table.
02 -
  • If your peaches aren’t quite ripe, the salad can fall flat—they need to be juicy and fragrant.
  • Letting the burrata sit out for ten minutes before serving brings it to perfect, creamy softness.
03 -
  • Room temperature peaches release their full sweetness; don’t use them straight from the fridge.
  • A dash of lemon zest over the top wakes up the whole salad—that’s my little secret.
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