Burrata Peach Summer Salad (Printable)

Creamy burrata, sweet peaches and prosciutto on arugula, drizzled with olive oil and balsamic glaze for a light summer dish.

# What You’ll 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 Advice:

01 -
  • The combination of creamy, sweet, and salty flavors feels like discovering a hidden summer shortcut.
  • It takes almost no time to prepare but impresses everyone who gets a bite.
02 -
  • Once, I left the burrata out too long and it lost its silky texture—always add it just before serving.
  • Thinly sliced peaches are easier to layer and help prevent the salad from turning soggy.
03 -
  • Layer the salad just before serving so nothing wilts or gets soggy.
  • Chill your platter for a few minutes beforehand to keep greens crisp, especially on hot days.
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