Peach Burrata Prosciutto Salad (Print)

Juicy peaches, burrata, prosciutto, and greens unite in a vibrant, summery Italian-inspired salad.

# 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 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 - Evenly distribute the arugula or mixed baby greens over a large serving platter.
02 - Arrange the sliced peaches and torn basil leaves atop the greens.
03 - Gently place torn burrata pieces across the salad.
04 - Arrange prosciutto slices, either rolled or gently draped, over the salad.
05 - Drizzle with extra-virgin olive oil followed by balsamic glaze.
06 - Season generously with flaky sea salt and freshly ground black pepper.
07 - Sprinkle with toasted pine nuts or slivered almonds if desired and serve immediately.

# Expert Advice:

01 -
  • The combination of sweet peaches, creamy burrata, and salty prosciutto feels like a restaurant secret that&apo;s almost too easy to recreate at home.
  • It&apo;s my go-to when I want to show off beautiful produce and enjoy a quick, luxurious meal without turning on the stove.
02 -
  • Tossing the salad too early wilts the greens—even just ten minutes makes a big difference, so assemble at the very last minute.
  • Liberally seasoning with salt right before serving coaxes out all the delicate flavors—don’t skip this step.
03 -
  • Wipe your platter dry before arranging the greens so nothing gets soggy at the base.
  • Layer prosciutto last for the prettiest presentation—it invites everyone to reach in and grab a piece.
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