Burrata Peach Summer Salad Prosciutto (Printable Version)

Creamy burrata with sweet peaches, salty prosciutto and greens, finished with olive oil and balsamic glaze.

# List of Ingredients:

→ Produce

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

→ Dairy

04 - 2 burrata balls (about 3.5 oz each)

→ 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

# How to Make It:

01 - Spread the arugula or mixed greens in an even layer on a large serving platter, leaving room for other components.
02 - Distribute the peach slices and basil leaves evenly over the greens for balanced color and flavor.
03 - Gently tear each burrata into large pieces and nestle them across the salad so the creamy interiors remain intact.
04 - Drape the prosciutto slices around and over the burrata and peaches to create savory contrast and visual interest.
05 - Drizzle the extra-virgin olive oil and balsamic glaze evenly over the assembled salad, using the glaze sparingly for concentrated acidity.
06 - Finish with flaky sea salt and freshly ground black pepper to taste, then serve immediately so the burrata remains creamy.

# Expert Advice:

01 -
  • If you drizzle the balsamic glaze slowly, it pools into the burrata and makes every forkful taste like magic.
  • The pairing of sweet peaches and salty prosciutto transforms ordinary ingredients into a showstopper.
02 -
  • Once, I sliced the peaches too thick and it threw off the balance—thin wedges work far better.
  • Bringing the burrata to room temperature makes it almost spoonable and blends beautifully with the dressing.
03 -
  • Roll the prosciutto between your fingers so it won’t stick or tear as easily.
  • Chilling your plates before plating keeps the salad crisp longer, especially outdoors.
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