Peach Burrata Salad
Juicy summer peaches, creamy burrata, silky prosciutto, and buttery avocado come together in this fresh, colorful salad. Finished with herbs and a drizzle of balsamic, it’s elegant enough for entertaining yet simple to make in minutes.
Servings: 4
Ingredients
Peach burrata salad
- 5-6 ounces arugula baby spinach, red leaf, or spring mix
- 1 large ripe peach or 2 small
- 8 ounces burrata cheese
- 4-6 ounces prosciutto or speck optional
- 1 large avocado
- 1 handful basil leaves
- 1-2 tablespoon pine nuts almonds, walnuts, or pistachios
Balsamic vinaigrette (doubles easily)
- 4 tablespoons extra virgin olive oil
- 1 ½ tablespoons balsamic vinegar plus extra for drizzling if desired
- 1 small garlic clove optional
- ½ teaspoon Dijon mustard optional
- pinch sea salt
- pinch black pepper
Instructions
Assemble the salad
- Wash and dry your greens if needed, sliced the peaches and avocado, or dice them if they’re very ripe and soft.Tear the prosciutto into pieces and swirl into ribbons. Gently pull the burrata apart into chunks to nestle into the greens. Layer everything in a shallow bowl or platter and top with basil leaves. Add baby leaves whole or tear larger leaves into pieces. Scatter over the top of the salad. Optional – Sprinkle with raw or toasted nuts for a little crunch.
Make the vinaigrette
- Make the vinaigrette – Whisk together olive oil, balsamic, a touch of Dijon and garlic if using. Toss the salad with a little and serve the rest on the side or just serve it all oh the side. If desired, drizzle with a little balsamic before serving if you have a nice aged, syrupy balsamic.
Notes
Vinaigrette options - For other vinaigrette options try lemon vinaigrette or a classic French vinaigrette. For a high quality aged balsamic vinegar at a good price, I use Calivirgin 18 year balsamic., (no affiliate)
Cheese options – No burrata? Use mozzarella balls, goat cheese, or whipped ricotta.
Prosciutto – Try jamón or speck (smoked prosciutto) or skip it for a vegetarian version.
Fruit - Try nectarines or fresh figs.
This homemade balsamic glaze is great drizzled over the salad at the end.