Creamy burrata with ripe peaches, prosciutto and arugula, finished with olive oil and a balsamic glaze.
# What You Need:
→ Produce
01 - 3 ripe peaches, pitted and sliced
02 - 3 cups arugula or mixed salad greens
03 - 1 small handful fresh basil leaves (about 1/2 cup loosely packed)
→ Dairy
04 - 2 burrata balls (3.5 oz each)
→ Meats
05 - 8 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:
01 - Place the arugula or mixed salad greens in an even layer on a large serving platter.
02 - Scatter the sliced peaches and tuck the basil leaves evenly among the greens to create color and fragrance.
03 - Gently tear each burrata into large pieces and nestle them across the salad to retain creaminess.
04 - Drape the prosciutto slices around and over the burrata and peaches for balanced salt and texture.
05 - Drizzle the olive oil evenly over the components, then add the balsamic glaze in a thin ribbon to taste.
06 - Sprinkle flaky sea salt and freshly ground black pepper to taste, adjusting seasoning across the platter.
07 - Present at once so the burrata remains creamy and the peaches retain their fresh texture.
