Burrata Peach Summer Salad Prosciutto (Printer-friendly)

Creamy burrata, ripe peaches and prosciutto over arugula, drizzled with olive oil and balsamic glaze.

# 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

# 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 Advice:

01 -
  • The combo of juicy peaches and decadent burrata will make anyone think you have secret chef skills.
  • It's the best excuse to eat something vibrant, fresh, and filling without ever turning on the stove.
02 -
  • I've learned the hard way that cold burrata is tricky to tear and far less creamy—always let it come toward room temperature.
  • Layering the greens first keeps everything from getting soggy underneath when you add the juicy peaches and tangy glaze.
03 -
  • Always taste your peaches first—underripe fruit can throw off the whole balance.
  • Sneak in a few grinds of pink peppercorn for subtle color and a playful flavor twist.
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