Peach Burrata Prosciutto Salad (Print Version)

Vibrant salad of peaches, burrata, prosciutto, fresh greens, basil, and toasted pine nuts with balsamic glaze.

# What You Need:

→ Fruits and 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 (about 7 ounces total), drained and torn into pieces

→ Meats

05 - 6 slices prosciutto, torn or rolled

→ Dressing

06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon 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

# Steps:

01 - Arrange the arugula or mixed greens evenly across a large serving platter.
02 - Distribute the sliced peaches and torn basil leaves over the greens.
03 - Gently place the torn burrata pieces across the salad.
04 - Add the prosciutto slices, either rolling or draping them for presentation.
05 - Drizzle with extra-virgin olive oil and balsamic glaze. Season with flaky sea salt and freshly ground black pepper.
06 - Sprinkle with toasted pine nuts or slivered almonds if desired. Serve immediately.

# Expert Advice:

01 -
  • This salad feels like an elegant secret—effortless to assemble but always impressive on the table.
  • It’s the ultimate mix of creamy, sweet, and salty flavors that never fails to make guests pause for a delighted second bite.
02 -
  • I once overdressed the salad and the burrata got lost—use a gentle hand with oil and glaze for the best texture and flavor balance.
  • Laying peaches on top, instead of underneath, keeps them from getting squished and lets their juices mingle just enough with the greens.
03 -
  • Always let your peaches ripen fully on the counter before slicing and don’t be afraid of a little bruising—that’s sweet flavor.
  • Using a squeeze bottle for the balsamic glaze creates pretty ribbons without drowning the salad.
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