Creamy burrata, ripe peaches, prosciutto and peppery greens drizzled with olive oil and balsamic glaze—light summer fare.
# What You Need:
→ Produce
01 - 3 ripe peaches, pitted and sliced
02 - 3 cups arugula or mixed salad greens
03 - 1/4 cup fresh basil leaves
→ Dairy
04 - 2 burrata balls (3.5 oz each)
→ Meats
05 - 8 slices prosciutto
→ Pantry
06 - 3 tablespoons extra virgin olive oil
07 - 1 tablespoon balsamic glaze
08 - Flaky sea salt, to taste
09 - Freshly ground black pepper, to taste
# How-To:
01 - Spread the arugula or mixed salad greens in an even layer on a large serving platter.
02 - Scatter the sliced peaches and the basil leaves evenly over the bed of greens.
03 - Gently tear each burrata into large pieces with your hands and nestle the pieces across the salad for creamy pockets.
04 - Drape the prosciutto slices around and over the burrata and peaches, creating folds for texture and visual appeal.
05 - Drizzle the extra virgin olive oil and then the balsamic glaze evenly over the assembled ingredients.
06 - Finish with a sprinkle of flaky sea salt and a few twists of freshly ground black pepper to taste.
07 - Serve immediately so the burrata remains creamy and the peaches stay fresh.
