Burrata and Peach Summer Salad (Print View)

Creamy burrata, ripe peaches, prosciutto and basil on arugula, drizzled with olive oil and balsamic glaze.

# Components:

→ 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

# Directions:

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 Advice:

01 -
  • The sweet-salty mix feels indulgent, but only takes fifteen minutes to put together.
  • It’s secretly impressive: friends think you fussed for hours, but it takes almost no work.
02 -
  • If the burrata is too cold, it's stubborn and doesn't melt into the salad; always take it out beforehand.
  • Overripe peaches might collapse when sliced, but imperfect slices taste just as spectacular—embrace the messiness.
03 -
  • Letting the burrata come to room temperature is the easiest way to get that perfect creamy texture—skip this, and you’ll miss the magic.
  • For best flavor, add the olive oil and balsamic glaze right before serving so the greens don’t wilt.
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