Peach Burrata Prosciutto Salad

Sweet peaches, burrata, and prosciutto layered over greens for a refreshing, Italian-inspired summer dish.

# The Ingredients You'll Need:

01 - 3 ripe peaches, sliced

02 - 2 cups arugula or mixed baby greens

03 - 1/4 cup fresh basil leaves, torn

04 - 2 balls burrata cheese (approximately 7 ounces total), drained and torn into pieces

05 - 6 slices prosciutto, torn or rolled

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

10 - 1/4 cup toasted pine nuts or slivered almonds

01 - Evenly spread arugula or mixed baby greens on a large serving platter.

02 - Distribute the sliced peaches and torn basil leaves over the greens.

03 - Gently scatter the burrata pieces across the salad.

04 - Place the prosciutto slices, either rolled or draped, for visual appeal.

05 - Drizzle extra-virgin olive oil and then balsamic glaze evenly over the salad.

06 - Sprinkle with flaky sea salt and freshly ground black pepper to taste.

07 - Add toasted pine nuts or slivered almonds if desired and serve immediately.

01 -

Balancing sweet peaches with salty prosciutto might just tempt you to eat salad for dessert.
No-cook recipes are the heroes of sticky summer nights or last-minute entertaining.

02 -

Once I grabbed underripe peaches in a hurry—never again, because the salad lost all its juicy magic.
Tearing, not slicing, the burrata stops it from leaking everywhere and keeps those creamy pockets intact.

03 -

Letting the ingredients warm slightly to room temperature before assembling brings out all their flavors.
A good-quality olive oil ties the sweetness and saltiness together for that just-right finish.