Peach Burrata Prosciutto Salad (Print Version)

Sweet peaches, creamy burrata, and prosciutto mingle over greens with balsamic and herbs.

# What You’ll Need:

→ 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

# How to Make It:

01 - Spread the arugula or mixed baby greens evenly on a large serving platter.
02 - Distribute peach slices and torn basil leaves over the greens.
03 - Gently place burrata pieces across the salad, ensuring even distribution.
04 - Arrange prosciutto slices throughout, either draped or rolled for presentation.
05 - Drizzle with extra-virgin olive oil and balsamic glaze. Season with flaky sea salt and freshly ground black pepper to taste.
06 - Sprinkle toasted pine nuts or slivered almonds if desired. Serve promptly.

# Additional Tips::

01 -
  • This salad feels impressive but takes less time to make than brewing a pot of coffee.
  • The combination of flavors is so good, you might find yourself making small detours to the fridge for seconds.
02 -
  • If you try to assemble this salad too far in advance, the greens will wilt and the cheese loses its lush texture.
  • Overripe peaches will turn mushy—firm and fragrant is the sweet spot for slicing.
03 -
  • I’ve learned to always toast the nuts for extra flavor—the difference is night and day.
  • A gentle hand with the balsamic glaze keeps the salad from getting too sweet—just enough to lace each bite.
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