Peach Burrata Prosciutto Salad (Printer Friendly)

Juicy peaches, burrata, prosciutto, and basil create a bright, savory salad with a hint of sweetness.

# What You Need:

→ 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 - Arrange arugula or mixed baby greens evenly on a large serving platter.
02 - Scatter the sliced peaches and torn basil leaves over the greens.
03 - Gently distribute torn pieces of burrata cheese across the salad.
04 - Add prosciutto slices, either rolling or draping them for an appealing presentation.
05 - Drizzle extra-virgin olive oil and balsamic glaze evenly over the salad.
06 - Season with flaky sea salt and freshly ground black pepper. If desired, sprinkle with toasted pine nuts or slivered almonds. Serve immediately.

# Pro Advice:

01 -
  • It feels like a restaurant dish but needs only a cutting board and a platter.
  • Burrata melts luxuriously into the peaches—it's the kind of simple magic that has everyone sneaking another forkful.
02 -
  • If peaches aren’t ripe enough, their flavor gets lost—wait until they’re fragrant or substitute with ripe nectarines.
  • The first time I used straight balsamic vinegar, it soaked the greens and overpowered everything—use glaze for a perfect sweet-tangy balance.
03 -
  • Toast your pine nuts or almonds in a dry skillet—watch them closely, they go from pale to golden very quickly.
  • A drizzle of honey can work if your peaches are just shy of sweet perfection.
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