Peach Burrata Prosciutto Salad (Print Version)

Peaches, burrata, and prosciutto pair with arugula, basil, and balsamic for fresh summer 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 (about 7 oz 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 - Gently place burrata pieces across the salad for even distribution.
04 - Add torn or rolled prosciutto slices, arranging them for visual appeal.
05 - Drizzle with extra-virgin olive oil followed by balsamic glaze. Season with flaky sea salt and freshly ground black pepper to taste.
06 - Sprinkle toasted pine nuts or slivered almonds on top if desired. Serve immediately.

# Expert Advice:

01 -
  • It’s the kind of salad that feels like a secret summer hack—effortless but luxurious with barely any prep.
  • Everyone’s always delighted by the unexpected balance of sweet peaches and savory prosciutto, plus that creamy burrata magic.
02 -
  • Once, I assembled the salad too far ahead and the peaches wilted right into the greens—the lesson: always plate just before serving.
  • Switching from regular balsamic vinegar to a reduced glaze turned the whole experience from average to outstanding—thickness matters.
03 -
  • Slice your peaches just before serving to preserve their juiciness and shine.
  • Use a platter with a lip—it helps corral all those gorgeous juices and cheese.
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