Peach Burrata Prosciutto Salad (Print version)

Juicy peaches, creamy burrata, and prosciutto combine with greens and balsamic glaze for a vibrant summer dish.

# What You Need:

→ Fruits and Vegetables

01 - 3 ripe peaches, sliced
02 - 2 cups arugula or mixed baby greens
03 - 1/4 cup fresh basil leaves, torn

→ Dairy

04 - 2 balls burrata cheese (approximately 7 ounces in total), drained and torn into pieces

→ Meats

05 - 6 slices prosciutto, torn or rolled

→ Dressing

06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic glaze or reduced balsamic vinegar
08 - Freshly ground black pepper, to taste
09 - Flaky sea salt, to taste

→ Optional Garnishes

10 - 1/4 cup toasted pine nuts or slivered almonds

# How to Make:

01 - Arrange arugula or mixed baby greens evenly on a large serving platter.
02 - Distribute sliced peaches and torn basil leaves over the greens.
03 - Gently place torn pieces of burrata cheese across the salad.
04 - Arrange prosciutto slices by rolling or draping them for presentation.
05 - Drizzle extra-virgin olive oil followed by balsamic glaze over the assembled salad.
06 - Sprinkle with flaky sea salt and freshly ground black pepper to taste.
07 - Add toasted pine nuts or slivered almonds if desired and serve immediately.

# Expert tips:

01 -
  • This salad looks like it came from a fancy café, but only takes minutes to throw together.
  • The combination of juicy peaches, creamy cheese, and paper-thin prosciutto quickly became my summer go-to when I wanted something fresh but filling.
02 -
  • I once overdressed this salad and learned the hard way that less is more—heavy hands make the greens wilt and the cheese drown.
  • Slicing the peaches just before assembling keeps them juicy and prevents them from browning.
03 -
  • Taste each element on its own first to get a feel for saltiness before seasoning the salad as a whole.
  • Gently tearing burrata by hand makes for rustic, inviting pieces that hold up nicely on greens.
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