Burrata and Peach with Prosciutto (Printable View)

Creamy burrata and ripe peaches paired with prosciutto and arugula, finished with olive oil and balsamic glaze.

# Needed Ingredients:

→ Produce

01 - 3 ripe peaches, pitted and sliced
02 - 3 cups arugula or mixed salad greens
03 - 1/2 cup fresh basil leaves

→ Dairy

04 - 2 (3.5-oz) burrata balls, torn into large pieces

→ 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

# Directions:

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 for balanced flavor and color.
03 - Gently tear the burrata into large pieces and nestle them atop the peaches and greens to preserve creaminess.
04 - Drape prosciutto slices around and over the burrata and peaches, letting the edges fall naturally for an elegant presentation.
05 - Drizzle extra-virgin olive oil and balsamic glaze evenly over the salad, using the glaze sparingly to avoid overpowering the burrata.
06 - Season with flaky sea salt and freshly ground black pepper to taste, then serve immediately to enjoy peak texture and temperature contrast.

# Expert Hints:

01 -
  • It’s practically impossible to mess up, but everyone swears it looks elegant and tastes gourmet.
  • The sweet-salty-creamy combination is so addictive, I make it on repeat long before peach season ends.
02 -
  • If you add the balsamic glaze too far in advance, it can weigh down the greens and make things soggy.
  • Letting the burrata sit out for ten minutes before assembling makes it creamier and easier to tear apart.
03 -
  • Always taste your peaches beforehand—sweet, ripe fruit makes all the difference.
  • Invest in a high-quality olive oil; it lifts every ingredient to its peak.
Return