Peach Burrata Salad with Prosciutto and Arugula

Juicy, ripe peaches paired up with creamy burrata cheese and salted prosciutto over a bed of lemon tossed arugula makes for a quick and easy salad just asking for a glass of wine to go with it!

Course Salads

Cuisine Italian

Keyword burrata salad, fast salad recipes, peach and burrata, peach burrata salad, peach salad

Prep Time 10

Total Time 10

Servings to 6 servings

Calories 258kcal

Author Lauren

Ingredients

2 peaches pitted and sliced
2 balls burrata cheese 4-ounces each
3 ounces thinly sliced prosciutto about 6 slices
2 cup baby arugula
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
salt flakes
fresh cracked black pepper
aged balsamic vinegar or balsamic reduction

Instructions

Prep the peaches. Gently clean the outside of the peaches. If they are ripe and ready, halve the peaches around the pit and slowly pull apart off the pit so you don't squish the inside of the fruit. Slice into ¼" slices. If the peaches are ripe but still firm, cut alongside the pit so the peach is in four pieces, then slice.
Arrange the salad. In a large bowl or platter, toss the arugula with the lemon and spread over the bottom. Top with pieces of prosciutto and sliced peaches. Add the burrata, either keep it whole or breaking it apart and spreading it over the salad - the cheese will be creamy and a bit messy once broken and spread!
Drizzle and serve. Drizzle extra virgin olive oil over the top of the salad and sprinkle with about ¼ teaspoon salt flakes and 2 to 3 twist of fresh cracked black pepper. For an element of acid and sweetness, finish with a drizzle of good quality aged balsamic vinegar or balsamic reduction.

Balsamic Reduction

In a saucepan, heat 3 tablespoons balsamic vinegar over very low heat.
Cook for 10-15 minutes, stirring occasionally, or until the vinegar has started to thicken.
Let cool for 5 minutes before using.

Notes

If making in advance, wait to add the prosciutto. As the prosciutto sits with peaches and burrata, it will absorb some of the moisture and might make it chewy depending on how long in advance you prepare the salad. An alternative option is to bake the prosciutto on a sheet pan at 350°F for 5 to 10 minutes until crispy, then sprinkle pieces of the crisp prosciutto over the salad.

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