Burrata Peach Summer with Prosciutto (Printable)

Creamy burrata, ripe peaches, prosciutto and arugula dressed with olive oil and balsamic for a bright summer plate.

# What You Need:

→ Produce

01 - 3 ripe peaches, pitted and sliced
02 - 3 cups arugula or mixed salad greens
03 - 1/2 cup fresh basil leaves, packed

→ Dairy

04 - 2 burrata balls (about 7 oz total)

→ Meats

05 - 8 thin slices prosciutto

→ Pantry

06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic glaze
08 - Flaky sea salt, to taste
09 - Freshly ground black pepper, to taste

# Directions:

01 - Spread the arugula or mixed salad greens in an even layer on a large serving platter.
02 - Scatter the peach slices and basil leaves evenly over the bed of greens.
03 - Gently tear the burrata into large pieces and place them across the salad to retain creaminess.
04 - Drape or loosely fold the prosciutto slices around the burrata and peaches for balanced bites.
05 - Drizzle the extra-virgin olive oil and balsamic glaze evenly over the salad.
06 - Finish with flaky sea salt and freshly ground black pepper to taste, adjusting for the saltiness of the prosciutto.
07 - Serve immediately so the burrata remains soft and creamy; enjoy as a light main or starter.

# Expert Advice:

01 -
  • Your friends will be obsessed and think you&apostre the salad genius of summer.
  • It only takes 15 minutes, but every bite feels like a trip to Italy.
02 -
  • If you serve the burrata ice-cold, it won&apost be nearly as luscious—always let it warm up first.
  • Slicing the peaches with a serrated knife keeps them from getting squashed or bruised.
03 -
  • Always use a good quality balsamic glaze—the wrong one can overpower instead of enhancing.
  • Layer in the prosciutto last so it remains delicate and inviting rather than hidden or soggy.
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