Fresh Peach Burrata Salad with Prosciutto and Basil

A bowl of arugula salad topped with peach slices, prosciutto, dollops of burrata cheese, and drizzled with balsamic glaze. The salad is arranged in a patterned bowl on a marble surface.

Fresh Peach Burrata Salad with Prosciutto and Basil

This peach burrata salad with prosciutto, arugula, and balsamic is the ultimate Italian summer dish, stunning on a platter and on the table in 20 minutes.

Prep Time10

Balsamic Reduction12

Total Time22

Servings: people

Calories: 78kcal

Author: Lora

Ingredients

3 ripe peaches white or yellow, sliced ¼ inch thick
8 oz fresh burrata 2 balls, brought to room temperature
4 cups fresh arugula or wild arugula/rucola selvatica
6 to 8 thin slices Prosciutto di Parma or San Daniele
Large handful of fresh basil leaves torn
2 tablespoons extra virgin olive oil plus more for finishing
Flaky sea salt and freshly ground black pepper

For Balsamic Glaze

½ cup good quality balsamic vinegar Aceto Balsamico di Modena IGP
1 tablespoon honey optional

Instructions

Make the balsamic reduction: Combine the balsamic vinegar and honey (if using) in a small saucepan over medium heat. Simmer gently, stirring occasionally, until reduced by half and syrupy, about 10 to 12 minutes. Watch closely — it burns quickly. Remove from heat and cool completely. It will thicken as it cools. (Skip this step if using a store-bought balsamic glaze.)
Remove burrata from its brine and let sit at room temperature for 15 to 20 minutes before serving.
Slice the peaches just before assembling — do not cut them in advance or they will become watery.
Spread the arugula over a wide serving platter. Fan the peach slices over and among the arugula. Drizzle with olive oil and season with a pinch of salt and black pepper.
Break the burrata by hand into large pieces and nestle over the salad. Drape the prosciutto in loose, elegant folds across the top. Scatter torn basil generously.
Drizzle the balsamic glaze in a thin stream over everything, then add a final drizzle of olive oil. Finish with flaky sea salt directly on the burrata and a few grinds of black pepper. Serve immediately.

Notes

Room temperature burrata is essential — cold burrata has none of the lush, creamy quality of burrata that has rested out of the brine for 15 to 20 minutes.
Compose on a platter — do not toss. Layering the ingredients directly on the platter keeps everything intact and makes the salad visually stunning.
The balsamic reduction can be made up to 1 week ahead and kept refrigerated. Warm slightly before using if it has thickened too much.
White peaches (pesche bianche) are the Italian choice here — more floral and fragrant than yellow peaches. Use whichever is ripest and most fragrant at your market.
Drape, do not tear the prosciutto. Loose folds look elegant and keep the prosciutto tender rather than chewy.

Nutrition