Peach Burrata Prosciutto Salad (Printable)

Bright peaches, burrata, and prosciutto combine for a vibrant, summery salad full of flavor and texture.

# What You Need:

→ Fruits and 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 - Arrange arugula or mixed baby greens evenly across a large serving platter.
02 - Scatter sliced peaches and torn basil leaves over the bed of greens.
03 - Gently place burrata pieces evenly across the top.
04 - Drape or roll prosciutto slices and arrange attractively among the salad components.
05 - Drizzle extra-virgin olive oil followed by balsamic glaze over the entire salad.
06 - Season lightly with flaky sea salt and freshly ground black pepper.
07 - Top with pine nuts or slivered almonds if desired. Serve immediately for optimal flavor and texture.

# Expert Advice:

01 -
  • Once you try the creamy, salty, sweet combination, you’ll realize salads aren’t just 'healthy sides' anymore.
  • It’s the kind of dish that always gets a double take at the table—casual, quick, but impressive.
02 -
  • Rushing the peaches straight from the fridge will mute their flavor—let them sit out a bit to wake up their juiciness.
  • Arranging the salad while the burrata is still cold makes it trickier to tear gracefully, so let it rest at room temperature first for dreamy, silky pieces.
03 -
  • Letting the salad rest just a minute before serving allows all the flavors to mingle without turning soggy.
  • Chilling the platter keeps the greens perky—even on the hottest days.
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