Burrata Peach Summer Salad Prosciutto (Printable)

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

# 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

# Directions:

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 Advice:

01 -
  • Few things are more delightful than the surprise of biting into juicy peaches hidden beneath creamy burrata—trust me, people rarely see it coming.
  • The balance of salty prosciutto and fragrant basil with tangy balsamic will have you reaching for another forkful whether it’s a weekday lunch or laid-back gathering.
02 -
  • If you toss everything too vigorously, the burrata will dissolve and you’ll lose those satisfying creamy puddles.
  • Chilling the peaches first makes each bite even more refreshing—learned that after a too-warm batch one July afternoon.
03 -
  • Let the salad sit for just two minutes after assembling—the flavors meld, but the greens stay perky.
  • A light crack of pepper right before serving makes all the flavors pop like fireworks.
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