Peach Burrata Prosciutto Salad (Printable)

Sweet peaches, burrata, and prosciutto combine with greens and basil for a refreshing summer salad.

# What You 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 (about 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 - Distribute the arugula or mixed baby greens evenly across a large serving platter.
02 - Scatter the sliced peaches and torn basil leaves over the greens.
03 - Gently place the burrata pieces throughout the salad.
04 - Arrange the prosciutto slices, either rolled or draped for visual appeal.
05 - Drizzle with extra-virgin olive oil and balsamic glaze. Season with flaky sea salt and freshly ground black pepper.
06 - Sprinkle with toasted pine nuts or slivered almonds if desired. Serve immediately.

# Expert Advice:

01 -
  • Combining luscious peaches with creamy burrata feels like a summer secret too good to keep.
  • It comes together in minutes, yet always manages to impress with its colorful, effortless elegance.
02 -
  • Layering ingredients gently is key—overmixing will bruise peaches and greens before you even dig in.
  • I once skipped the salt, thinking the prosciutto was enough, but a light flurry at the end truly elevates the whole salad.
03 -
  • Let the cheese and peaches sit at room temperature for 10 minutes before assembling—cold ingredients dull the flavors.
  • Don’t be shy with the basil; its aroma lifts every other ingredient even higher.
Go Back