Burrata Peach Summer Salad Prosciutto (Print out)

Creamy burrata, juicy peaches, salty prosciutto and peppery greens finished 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

# How to Make It:

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 combination of creamy burrata and sun-kissed peaches makes for an unexpectedly addictive contrast.
  • The five minute assembly means less time in the kitchen and more time enjoying summer’s best moments.
02 -
  • If your peaches aren’t truly ripe, the salad will fall flat—plan ahead and ripen them on the counter if needed.
  • Letting the burrata warm just a bit out of the fridge before tearing prevents a cold, rubbery bite and amps up its creaminess.
03 -
  • If you’re making homemade balsamic glaze, keep a close watch—it thickens fast and can burn in seconds.
  • The best peaches are local ones: their brief window of ripeness is worth waiting for and makes all the difference.
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