Burrata Peach Salad with Prosciutto (Printable version)

Burrata, sliced peaches, prosciutto and arugula dressed with olive oil and balsamic glaze for a light summer plate.

# What You'll Need:

→ Produce

01 - 3 ripe peaches, pitted and sliced
02 - 3 cups arugula or mixed salad greens
03 - 1 handful fresh basil leaves

→ Dairy

04 - 2 x 100 g (3.5 oz) burrata balls

→ Meats

05 - 8 slices prosciutto

→ Pantry

06 - 3 tbsp extra virgin olive oil
07 - 1 tbsp balsamic glaze (store-bought or homemade)
08 - Flaky sea salt, to taste
09 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Arrange the arugula or mixed greens on a large serving platter.
02 - Scatter the peach slices and basil leaves evenly over the greens.
03 - Gently tear the burrata into large pieces and place them over the salad.
04 - Drape the prosciutto slices around the burrata and peaches.
05 - Drizzle the olive oil and balsamic glaze evenly over the salad.
06 - Season with flaky sea salt and freshly ground black pepper to taste.
07 - Serve immediately and enjoy.

# Expert Hints:

01 -
  • When peaches are perfectly in season, this salad is the fastest route to feeling like you’re dining in a garden in Italy.
  • Every bite is a mix of creamy, salty, and juicy flavors that keep you going back for just one more forkful.
02 -
  • Never refrigerate burrata straight from the fridge—it won’t spread properly and loses its lush center.
  • Slicing peaches while they’re still cold from the fridge makes it far easier to handle and keeps their shape intact.
03 -
  • Ripping the burrata by hand keeps the texture rustic and inviting, and you won’t lose any of that creamy center.
  • A drizzle of honey can lift lackluster peaches if needed—just a touch will do.
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