Peach Burrata Prosciutto Salad (Print)

Juicy peaches meet burrata and prosciutto for a sweet, salty, and fresh salad you’ll want all summer.

# Ingredients:

→ Fruits & 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 - Evenly spread arugula or mixed baby greens across a large serving platter.
02 - Distribute sliced peaches and torn fresh basil leaves evenly over the greens.
03 - Arrange torn burrata cheese evenly across the salad.
04 - Place prosciutto slices, either rolled or gently draped, over the assembled ingredients.
05 - Drizzle with extra-virgin olive oil followed by balsamic glaze or reduced balsamic vinegar.
06 - Finish with a sprinkle of flaky sea salt and freshly ground black pepper.
07 - If desired, garnish with toasted pine nuts or slivered almonds. Serve immediately.

# Expert Tips:

01 -
  • The creaminess of burrata mingling with sweet peaches is like discovering a shortcut to happiness.
  • This salad looks like you tried much harder than you did, making you feel both clever and well-fed.
02 -
  • Once, I built this too far ahead and the peaches turned limp and watery—always prep just before you’re ready to eat.
  • I tried using fridge-cold burrata once and it muted the whole dish, so let it come close to room temperature first.
03 -
  • Toss the greens with a tiny bit of olive oil first to help them stay lively under the heavier toppings.
  • A finishing sprinkle of flaky salt just before serving makes the sweet and savory notes pop in every bite.
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