Burrata Peach Summer Salad (Printer-friendly)

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

# Ingredient List:

→ Produce

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

→ Dairy

04 - 2 x 100 g (3.5 oz) burrata balls

→ Meats

05 - 8 slices prosciutto

→ Pantry

06 - 3 tbsp extra virgin olive oil
07 - 1 tbsp balsamic glaze (store-bought or homemade)
08 - Flaky sea salt, to taste
09 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Arrange the arugula or mixed greens on a large serving platter.
02 - Scatter the peach slices and basil leaves evenly over the greens.
03 - Gently tear the burrata into large pieces and place them over the salad.
04 - Drape the prosciutto slices around the burrata and peaches.
05 - Drizzle the olive oil and balsamic glaze evenly over the salad.
06 - Season with flaky sea salt and freshly ground black pepper to taste.
07 - Serve immediately and enjoy.

# Expert Suggestions:

01 -
  • This salad tastes like summer sunshine in every bite, so it's an instant mood booster.
  • Burrata, peaches, and prosciutto create a creamy-salty-sweet trio that's hard not to crave.
02 -
  • The first time I rushed and used under-ripe peaches, and the salad lost its magic.
  • Saving the burrata for last and letting it warm a few minutes out of the fridge transformed the creaminess.
03 -
  • Let your burrata sit at room temperature for 10 minutes so it’s ultra creamy.
  • A tiny drizzle of honey makes the peaches and prosciutto even more irresistible.
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