Burrata and Peach Summer Salad (Print Version)

Burrata, peaches, prosciutto and arugula drizzled with olive oil and balsamic glaze for a bright, light summer plate.

# What You Need:

→ Produce

01 - 3 medium ripe peaches, pitted and sliced
02 - 3 cups arugula or mixed salad greens
03 - 1/4 cup loosely packed fresh basil leaves

→ Dairy

04 - 2 burrata balls (about 3.5 oz each), brought to room temperature

→ Meats

05 - 8 thin 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 - Arrange 3 cups of arugula or mixed salad greens in an even layer on a large serving platter.
02 - Evenly distribute the 3 sliced peaches and 1/4 cup loosely packed basil leaves over the greens.
03 - Using your hands or a knife, gently tear the 2 room-temperature burrata balls into large pieces and nestle them across the salad.
04 - Drape the 8 prosciutto slices around and over the burrata and peaches to create interspersed salty ribbons.
05 - Drizzle 3 tablespoons of extra virgin olive oil and 1 tablespoon of balsamic glaze evenly over the assembled ingredients.
06 - Finish with flaky sea salt and freshly ground black pepper to taste, adjusting seasoning sparingly to balance the burrata and peaches.
07 - Serve immediately at room temperature to preserve the burrata's creaminess and the peaches' freshness.

# Expert Advice:

01 -
  • The creamy burrata melts into tangy peaches, making each bite feel like a treat you stumbled upon in a little Italian café.
  • I keep coming back to this salad because it always sparks conversation at the table, no matter who is around.
02 -
  • If you try to slice cold burrata straight from the fridge, it won’t tear properly and the inside stays firm instead of creamy.
  • Learning to drizzle the balsamic glaze with a slow, steady hand makes the difference between elegant ribbons and sticky puddles.
03 -
  • Room temperature burrata spreads like a dream, so never rush that resting time.
  • Use the best balsamic glaze you can find or make; its deep sweetness ties the salad together.
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