Peach Burrata Prosciutto Salad

Juicy peaches, burrata, and prosciutto meet greens and basil for a bright, balanced summer salad.

# Ingredient List:

01 - 3 ripe peaches, sliced

02 - 2 cups arugula or mixed baby greens

03 - 1/4 cup fresh basil leaves, torn

04 - 2 balls burrata cheese (approximately 7 ounces total), drained and torn into pieces

05 - 6 slices prosciutto, torn or rolled

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

10 - 1/4 cup toasted pine nuts or slivered almonds

01 - Spread arugula or mixed baby greens evenly across a large serving platter.

02 - Scatter the peach slices and torn basil leaves evenly over the greens.

03 - Distribute the torn burrata cheese pieces gently across the salad to avoid overhandling.

04 - Drape or roll prosciutto slices over the assembled ingredients for a balanced presentation.

05 - Drizzle extra-virgin olive oil over the salad, then finish with balsamic glaze or reduced balsamic vinegar.

06 - Season with flaky sea salt and freshly ground black pepper, adjusting to taste.

07 - Sprinkle toasted pine nuts or slivered almonds over the top if desired. Serve immediately for optimal freshness.

01 -

The secret is in the play between sweet, creamy, salty, and fresh—every bite feels new.
It’s a showstopper salad that takes almost no time, yet always feels special when you set it down.

02 -

I once tried making this with barely ripe peaches and the salad just tasted flat—wait until peaches give with gentle pressure.
I learned to toast the pine nuts right before serving—any earlier and they lose their crunch and aroma.

03 -

If your balsamic glaze is too thick, warm it slightly or whisk in a drop of olive oil—it glides on so much better.
Never skip the flaky sea salt—it’s the secret that wakes up every flavor in the salad.