Peach Burrata Prosciutto Salad (Printable)

Summer salad with peaches, burrata, prosciutto, greens, basil, and a balsamic dressing for a fresh taste.

# What You'll Need:

→ Fruits & 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 (approximately 7 oz), drained and torn into pieces

→ Meats

05 - 6 slices prosciutto, torn or rolled

→ Dressing

06 - 2 tbsp extra-virgin olive oil
07 - 1 tbsp 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 on a large serving platter.
02 - Scatter sliced peaches and torn basil leaves over the greens.
03 - Gently distribute torn burrata pieces across the salad surface.
04 - Place prosciutto slices atop the salad, rolling or draping for an attractive presentation.
05 - Drizzle extra-virgin olive oil followed by balsamic glaze evenly over all ingredients.
06 - Sprinkle flaky sea salt and freshly ground black pepper according to taste.
07 - Optionally, sprinkle toasted pine nuts or slivered almonds, then serve immediately.

# Expert Tips:

01 -
  • The sweet-salty-creamy balance is dangerously addictive—one bite, and you'll crave it all summer.
  • I love how the textures keep every mouthful interesting, plus it's a total showstopper for guests.
02 -
  • Once I overdressed the greens and everything wilted before guests arrived—always go lighter with oils than you think you need.
  • Switching to balsamic glaze from vinegar made the flavors pop in the best way and kept the peaches from getting soggy.
03 -
  • Tearing basil by hand and assembling just before serving keeps flavors bright and greens crisp.
  • A little drizzle of good olive oil at the end turns this salad from everyday to unforgettable.
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