Burrata Peach Salad with Prosciutto (Printable Version)

Creamy burrata, ripe peaches, prosciutto and arugula drizzled with olive oil and balsamic for a fresh summer plate.

# Ingredient List:

→ Produce

01 - 3 ripe peaches, pitted and sliced
02 - 3 cups arugula or mixed salad greens, washed and dried
03 - 1 small handful fresh basil leaves (about 1/4 cup loosely packed)

→ Dairy

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

→ Meats

05 - 8 thin 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

# Steps:

01 - Arrange the washed and dried arugula or mixed greens in an even layer on a large serving platter.
02 - Evenly scatter the sliced peaches and tuck the basil leaves throughout the greens for balanced flavor and color.
03 - Gently tear each burrata ball into large pieces and nest them on top of the peaches and greens to retain creamy texture.
04 - Drape the prosciutto slices around and over the burrata and fruit, creating folds for visual appeal and easy serving.
05 - Evenly drizzle the extra-virgin olive oil followed by the balsamic glaze over the assembled salad, using a steady hand for controlled coverage.
06 - Sprinkle flaky sea salt and freshly ground black pepper to taste, focusing salt around the burrata to enhance creaminess.
07 - Serve at once so the burrata remains creamy and the peaches stay fresh; recommend passing tongs for communal plating.

# Expert Advice:

01 -
  • It's outrageously simple but feels like a restaurant dish—people will assume you worked much harder than you did.
  • The creamy burrata and juicy peaches are a texture match made in heaven, perfect for when you want a break from heavy summer fare.
02 -
  • Don't slice the peaches too early—they brown and get mushy fast in summer heat.
  • I once tried this with cold burrata and it just wasn't as dreamy; let it come to room temperature first.
03 -
  • Chill your serving plate for ten minutes first to keep greens extra crisp, especially on hot days.
  • Resist overdressing—drizzle lightly and let diners add extra olive oil or balsamic if they like.
Return