Peach Burrata Prosciutto Salad (Printer version)

Sweet peaches, burrata, prosciutto, and basil unite in a summer salad bursting with freshness and flavor.

# What You'll 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 the arugula or mixed baby greens evenly across a large serving platter.
02 - Distribute the peach slices and torn basil leaves over the greens.
03 - Gently position the burrata pieces throughout the salad.
04 - Arrange the prosciutto slices, rolling or draping them to optimize presentation.
05 - Drizzle with extra-virgin olive oil followed by the balsamic glaze or reduced balsamic vinegar.
06 - Sprinkle flaky sea salt and freshly ground black pepper to taste.
07 - Top with toasted pine nuts or slivered almonds if desired and serve immediately.

# Expert Advice:

01 -
  • This salad delivers surprising bursts of flavor in every bite, something you won’t want to share.
  • The lush creaminess and no-cook preparation make it my secret pleasure during sweltering evenings.
02 -
  • Once, I added sliced peaches straight from the fridge—the chill muted their fragrance, so always let them come to room temp.
  • Laying burrata atop wet greens can create a watery salad, so pat the greens dry before you start.
03 -
  • Layer peaches and burrata last to avoid crushing the delicate textures underneath.
  • A quick homemade balsamic reduction transforms store-bought vinegar into a syrupy magic finish.
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