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Fresh Peach Burrata Salad Recipe with Prosciutto Easy Summer Delight

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A light and refreshing summer salad combining sweet ripe peaches, creamy burrata, salty prosciutto, and peppery arugula, finished with a drizzle of aged balsamic vinegar and toasted pine nuts.

Ingredients

Scale
  • 2 medium fresh ripe peaches, sliced (about 1/4 inch thick)
  • 1 ball burrata cheese (about 8 ounces / 225 grams)
  • 4 to 6 thin slices prosciutto, torn into bite-sized pieces
  • 4 cups fresh arugula (about 120 grams), washed and dried
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon aged balsamic vinegar
  • 2 tablespoons toasted pine nuts (optional)
  • A handful fresh basil leaves, torn (optional)
  • Freshly ground black pepper, to taste
  • Sea salt or flaky salt, to taste

Instructions

  1. Rinse peaches under cool water and pat dry. Slice each peach into thin wedges about 1/4 inch thick.
  2. Toast pine nuts in a dry skillet over medium-low heat for 3–4 minutes until golden and fragrant. Remove from heat and let cool.
  3. Arrange 4 cups of fresh arugula evenly on a large serving plate or bowl.
  4. Tear 4 to 6 slices of prosciutto into bite-sized pieces and scatter over the arugula.
  5. Arrange peach slices artfully on top of the greens and prosciutto.
  6. Tear the burrata ball into chunks and distribute evenly across the salad.
  7. Whisk together 2 tablespoons extra virgin olive oil and 1 tablespoon aged balsamic vinegar in a small bowl. Drizzle gently over the salad.
  8. Scatter toasted pine nuts and torn fresh basil leaves over the top.
  9. Season with freshly ground black pepper and flaky sea salt to taste.
  10. Serve immediately, enjoying the salad fresh while burrata is soft and peaches are juicy.

Notes

Use ripe but firm peaches to avoid mushy slices. Toast pine nuts gently to prevent burning. Assemble salad just before serving to keep arugula crisp. Burrata should be fresh for best creaminess. Season salt gradually due to salty prosciutto. Variations include swapping peaches for figs or pears, nuts for almonds or walnuts, or arugula for baby spinach or mixed greens. Vegan adaptations possible with plant-based cheese and prosciutto substitutes.

Nutrition

Keywords: peach salad, burrata salad, prosciutto salad, summer salad, easy salad recipe, fresh salad, arugula salad, light salad, gluten-free salad

Find it online: https://lucydishes.com/fresh-peach-burrata-salad-recipe-with-prosciutto-easy-summer-delight/