Burrata and Peach Summer Salad (Printable Version)

Creamy burrata, sweet peaches, prosciutto and arugula dressed with olive oil and balsamic — a light summer plate.

# Components:

→ Produce

01 - 3 ripe peaches, pitted and sliced
02 - 3 cups arugula or mixed salad greens
03 - 1/4 cup fresh basil leaves, packed

→ Dairy

04 - 2 burrata balls (3.5 oz each)

→ Meats

05 - 8 slices prosciutto

→ Pantry

06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic glaze
08 - Flaky sea salt, to taste
09 - Freshly ground black pepper, to taste

# Method Steps:

01 - Spread the arugula or mixed salad greens in an even layer on a large serving platter.
02 - Distribute the peach slices and basil leaves evenly over the greens so flavors are balanced across the platter.
03 - Gently tear each burrata into large pieces and nest them atop the peaches and greens to preserve the creamy interior.
04 - Drape the prosciutto slices around and between the burrata pieces, creating ribbons of cured meat across the salad.
05 - Drizzle extra-virgin olive oil and balsamic glaze evenly over the assembly to finish the dressing.
06 - Finish with flaky sea salt and a few turns of freshly ground black pepper; taste and adjust seasoning as needed.
07 - Serve at once so the burrata remains creamy and the peaches retain their fresh texture.

# Expert Advice:

01 -
  • The sweet and salty combination feels like a chef’s little trick that always gets compliments.
  • It’s my go-to when I want dinner guests to think I worked harder than I actually did.
02 -
  • Peaches that aren’t ripe enough can make the whole salad taste flat, so buy them ahead and let them ripen on the counter.
  • Tearing rather than slicing burrata means every bite gets those luscious creamy streaks—it’s a game-changer for texture.
03 -
  • Always taste your peaches first—one bad one can throw off the whole balance.
  • A gentle hand with the prosciutto stops it from clumping and keeps the presentation lovely.
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