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Fresh Peach Burrata Caprese Salad with Prosciutto and Basil

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A fresh and easy summer salad combining juicy peaches, creamy burrata, salty prosciutto, and fragrant basil for a perfect sweet-savory balance.

Ingredients

Scale
  • 3 ripe peaches, sliced (freestone varieties preferred)
  • 8 oz ball of burrata cheese
  • 4 oz thinly sliced prosciutto
  • 1 cup loosely packed fresh basil leaves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic glaze
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • Optional: 2 tablespoons toasted pine nuts
  • Optional: a handful of arugula or baby spinach

Instructions

  1. Rinse and dry the peaches. Slice them into thin wedges about 1/4 inch thick using a sharp chef’s knife.
  2. Gently tear or slice the burrata into large chunks, allowing some creamy interior to spill out. Arrange evenly on a serving platter.
  3. Drape the prosciutto slices around and over the burrata and peaches in thin, airy layers.
  4. Scatter fresh basil leaves generously over the salad, tearing larger leaves if needed.
  5. Slowly drizzle 2 tablespoons of extra virgin olive oil and 1 tablespoon of balsamic glaze evenly over the salad.
  6. Season with flaky sea salt and freshly ground black pepper to taste.
  7. If using, scatter toasted pine nuts and/or arugula or baby spinach over the salad.
  8. Serve immediately for best texture and freshness.

Notes

Remove burrata from the fridge 15 minutes before assembling to soften slightly. Use a sharp knife to avoid bruising peaches. Assemble salad just before serving to keep peaches fresh and basil vibrant. Toast pine nuts carefully as they burn quickly. Adjust salt carefully due to prosciutto’s saltiness.

Nutrition

Keywords: peach salad, burrata salad, caprese salad, prosciutto, basil, summer salad, easy salad, fresh peaches

Find it online: https://platebelle.com/fresh-peach-burrata-caprese-salad-recipe-with-prosciutto-and-basil-easy-perfect-summer-salad/