Burrata Peach Salad with Prosciutto

Creamy burrata, ripe peaches and prosciutto over arugula, drizzled with olive oil and balsamic glaze.

# What You'll Need:

01 - 3 ripe peaches, pitted and sliced

02 - 3 cups arugula or mixed salad greens

03 - 1 handful fresh basil leaves

04 - 2 x 100 g (3.5 oz) burrata balls

05 - 8 slices prosciutto

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

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.

01 -

This salad teases every sense, with creamy, tangy, and salty notes all within one joyful bite.
It’s astonishingly easy, but always draws a chorus of compliments and happy sighs from friends around my table.

02 -

If the peaches are underripe, the dish falls flat—let them ripen on your counter until the scent makes you smile.
Using burrata straight from the fridge mutes its flavor—letting it warm slightly makes an extraordinary difference.

03 -

Only tear the burrata when you’re ready to serve, or the creamy center will run too soon.
Use the highest-quality olive oil and balsamic you can for the biggest flavor impact.