Peach Burrata Prosciutto Salad (Print)

Peaches, burrata, and prosciutto combine in a vibrant, fresh salad bursting with balanced flavors.

# Components:

→ 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

# Directions:

01 - Arrange arugula or mixed baby greens evenly on a large serving platter.
02 - Scatter peach slices and torn basil leaves over the greens.
03 - Place burrata pieces gently across the salad without crowding.
04 - Add prosciutto slices, rolling or draping for visual appeal.
05 - Drizzle with extra-virgin olive oil followed by balsamic glaze.
06 - Finish with flaky sea salt and freshly ground black pepper to taste.
07 - Sprinkle with toasted pine nuts or slivered almonds if desired and serve immediately.

# Chef Secrets:

01 -
  • The peaches and burrata create a combination so decadent, it feels like a restaurant trick but is secretly effortless.
  • Every bite hits the spot—between creamy, sweet, salty, and tangy, there’s a little something for everyone.
02 -
  • If the peaches are underripe, the whole salad loses its spark.
  • Letting the burrata sit out for a bit before serving makes it extra creamy and flavorful.
03 -
  • Pile the peaches and cheese near the center for a show-stopping presentation.
  • Patting the greens dry ensures everything stays crisp beneath the generous toppings.
Back