Peach Burrata Prosciutto Salad (Printable)

Juicy peaches, burrata, prosciutto, and basil tossed over greens for a flavorful, refreshing summer treat.

# Ingredient List:

→ Fruits & 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 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

# Steps:

01 - Arrange the arugula or mixed baby greens evenly across a large serving platter.
02 - Distribute peach slices and torn basil leaves over the greens.
03 - Gently place burrata pieces evenly across the salad.
04 - Drape or roll prosciutto slices and arrange them attractively among the burrata and peaches.
05 - Drizzle with extra-virgin olive oil and balsamic glaze. Season generously with flaky sea salt and freshly ground black pepper.
06 - Sprinkle toasted pine nuts or slivered almonds if desired. Serve immediately.

# Expert Advice:

01 -
  • Swapping out peaches for nectarines gives you a secret backup plan if the store is out of the good ones.
  • It transformed my idea of what a salad could be — suddenly, everyday ingredients felt a little bit like a celebration.
02 -
  • The first time I made this, I overdressed it and everything went soggy in minutes; always wait until just before serving to add dressing.
  • Letting the peaches sit at room temperature for half an hour makes their flavor bloom — straight-from-the-fridge fruit falls flat.
03 -
  • Lightly toasting the pine nuts brings out an amazing depth of flavor you can smell across the kitchen.
  • If you want cleaner burrata pieces, use slightly damp hands to prevent sticking.
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