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burrata peach summer salad fresh

burrata peach summer salad fresh

This burrata peach summer salad fresh is a vibrant, no-cook dish bursting with the taste of peak summer produce. It's incredibly useful for those seeking a light yet satisfying meal or elegant appetizer that requires minimal effort.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Appetizer, Salad
Cuisine: Italian-inspired
Ingredients Method Notes

Ingredients
  

  • 2 ripe peaches sliced into wedges
  • 1 ball fresh burrata cheese (approximately 8 oz)
  • 4 oz prosciutto thinly sliced
  • 1 cup fresh arugula or mixed greens
  • 1/4 cup fresh basil leaves torn
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic glaze
  • 1/4 teaspoon sea salt
  • 1 pinch black pepper
  • Optional: Toasted pine nuts or a drizzle of honey for extra flair

Method
 

  1. Gently wash and dry your ripe peaches. Slice them into wedges, removing the pit. If using firmer peaches, you can briefly grill or pan-sear them for a touch of warmth and caramelization, but raw is perfectly delicious for this fresh salad.
    2 ripe peaches
  2. In a shallow serving dish or on individual plates, create a bed of fresh arugula or your chosen mixed greens. This provides a peppery and slightly bitter contrast to the sweet and creamy elements.
    1 cup fresh arugula or mixed greens
  3. Artfully arrange the peach wedges over the greens. Then, tear or drape the thinly sliced prosciutto amongst the peaches. The ribbons of salty prosciutto will add a wonderful textural and savory element.
    2 ripe peaches, 4 oz prosciutto
  4. Carefully place the ball of burrata cheese in the center of the salad, or break it open slightly to expose its luscious, creamy interior. Drizzle the olive oil and balsamic glaze generously over the entire salad.
    1 ball fresh burrata cheese, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic glaze
  5. Sprinkle the sea salt and black pepper over the assembled salad. Finally, scatter the torn fresh basil leaves over the top. For an extra special touch, you can add a sprinkle of toasted pine nuts or a delicate drizzle of honey.
    1/4 cup fresh basil leaves, 1/4 teaspoon sea salt, 1 pinch black pepper, Optional: Toasted pine nuts or a drizzle of honey

Notes

This salad is best enjoyed immediately. To store leftovers, keep components separate in airtight containers in the refrigerator for 1-2 days. Do not reheat; assemble a fresh salad from components when ready to eat. Burrata is best served at room temperature.