Burrata Peach Prosciutto Summer Salad (Printable)

Creamy burrata, sweet peaches and prosciutto on arugula, drizzled with olive oil and balsamic for a bright summer dish.

# What You’ll Need:

→ 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 Make:

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.

# Top Tips:

01 -
  • This is the kind of salad that makes you look like you tried harder than you did—it’s a delicious trick for summer gatherings.
  • The creamy burrata and juicy peaches manage to be decadent and refreshing all in one bite.
02 -
  • Once, I tried using underripe peaches in a rush and regretted it—wait for that perfect balance of softness and fragrance.
  • Letting the burrata sit out of the fridge for ten minutes before serving changes everything: it turns rich and luscious instead of chilly and stiff.
03 -
  • Always taste your greens and peaches separately before assembling—they are the wildcards for each batch.
  • The true secret is tearing—not slicing—the basil and burrata: it releases more aroma and keeps the salad rustic and inviting.
Go Back