Burrata Peach Summer Salad (Printable)

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

# What You 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 It:

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.

# Expert Hints:

01 -
  • If you want something stunning with almost zero effort, this is your go-to—your guests never have to know how simple it is.
  • The way burrata melts into every bite is a little luxury that instantly brightens any day.
02 -
  • The first time I made this, I tried cutting burrata with a knife and it lost all its cream—always tear it gently by hand instead.
  • Letting the prosciutto sit out for ten minutes before plating keeps it from tearing and helps it lay beautifully across the salad.
03 -
  • Make salad assembly your last step—otherwise the greens can wilt under the juicy peaches.
  • A little extra olive oil on your hands keeps the burrata from sticking while you tear it.
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