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–+ servings

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.
Print Recipe
Servings 4 people

Equipment

  • Grill pan
  • Salad bowl
  • - Tongs
  • knife
  • Chopping board

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.
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