Creamy burrata with ripe peaches, prosciutto and arugula, drizzled with olive oil and balsamic for a light summer plate.
# What You'll Need:
→ Produce
01 - 3 ripe peaches, pitted and sliced
02 - 3 cups arugula or mixed salad greens, rinsed and spun dry
03 - 1/2 cup fresh basil leaves, loosely packed
→ Dairy
04 - 2 burrata balls (3.5 oz each), drained
→ Meats
05 - 8 slices prosciutto, thinly sliced
→ Pantry
06 - 3 tbsp extra-virgin olive oil
07 - 1 tbsp balsamic glaze
08 - Flaky sea salt, to taste
09 - Freshly ground black pepper, to taste
# How To Make It:
01 - Spread the arugula or mixed greens in an even layer on a large serving platter to create the base.
02 - Scatter the sliced peaches and the basil leaves evenly across the bed of greens for balanced flavor and color.
03 - Tear each burrata ball into large pieces with your hands and gently nestle the pieces across the salad to retain creaminess.
04 - Drape the prosciutto slices around and over the burrata and peaches, creating ribbons of saltiness throughout the salad.
05 - Drizzle the extra-virgin olive oil followed by the balsamic glaze evenly over the salad to finish the seasoning.
06 - Finish with a light sprinkle of flaky sea salt and a few turns of freshly ground black pepper to taste.
07 - Serve immediately at room temperature to enjoy the contrast of juicy peaches and creamy burrata.
