Peach and Prosciutto Salad with Creamy Burrata Recipe
This Peach and Prosciutto Salad with Burrata is a fresh and elegant recipe perfect for late summer or early fall. Made with arugula, peaches, prosciutto, creamy burrata, and a drizzle of balsamic glaze, it’s quick to make and restaurant-worthy.
Equipment
- Grill pan
- Salad bowl
- - Tongs
- knife
- Chopping board
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Ingredients
- 2 tsp avocado oil or any neutral oil
- 32 oz arugula
- 2 large peaches chopped into wedges
- 1 cup cherry tomatoes sliced in half
- 6 pieces of prosciutto
- 6 oz burrata about 3 small balls
- 1 lemon juiced
- 4 tbsp extra virgin olive oil
- 4 tbsp balsamic glaze
- Salt and pepper to taste
- Hemp seeds and pumpkin seeds for garnish optional
Instructions
- Lightly spray or coat a pan with oil and sear peaches under medium-low heat until grill marks appear, about 2 minutes per side. Remove and set aside.
- Add arugula to a large salad bowl. Toss with lemon juice, olive oil, salt, and pepper. Add cherry tomatoes.
- Tear prosciutto into bite-sized pieces and scatter over the salad. Do the same with burrata.
- Add grilled peaches, drizzle with balsamic glaze, and sprinkle hemp seeds and pumpkin seeds if using. Serve immediately.