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peach burrata salad recipe

Peach and Prosciutto Burrata Salad

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salad Base
  • 5 oz baby arugula washed and dried
  • 3 medium fresh peaches pitted and sliced into wedges
  • 8 oz fresh burrata cheese patted dry, at room temperature
  • 4 oz prosciutto torn into ribbons
Dressing & Garnish
  • 2 tbsp extra virgin olive oil high quality
  • 2 tbsp balsamic glaze store-bought or homemade reduction
  • 1/4 cup fresh basil leaves torn
  • 1/2 tsp flaky sea salt to taste
  • 1/4 tsp freshly cracked black pepper to taste
  • 2 tbsp toasted pistachios shelled and chopped (optional)

Method
 

Assembly
  1. Spread the baby arugula evenly across a large, shallow serving platter or wide bowl.
  2. Arrange the sliced fresh peaches evenly over the bed of arugula. Gently tear the slices of prosciutto into smaller ribbons and drape them around the peaches.
  3. Carefully place the balls of burrata in the center of the platter, or gently tear them open slightly and nestle them among the peaches and prosciutto.
  4. Drizzle the extra virgin olive oil and balsamic glaze generously over the entire salad. Sprinkle with torn fresh basil, flaky sea salt, freshly cracked black pepper, and toasted pistachios if using.
  5. Serve right away while the arugula is crisp and the burrata is creamy. Enjoy with crusty bread on the side!

Notes

• Make sure your burrata sits on the counter for about 20 minutes before serving. Cold burrata won't have that signature creamy, oozing texture.
• Wait to drizzle the olive oil and balsamic glaze until the exact moment you are serving so the arugula doesn't wilt.
• If your peaches aren't perfectly ripe, you can quickly sear them on a grill pan for 2 minutes per side to soften them and bring out their natural sugars.