Introduction
This Peach, Prosciutto and Burrata Salad is a celebration of summer’s best flavors on a plate. You’ll love the perfect balance of sweet, juicy peaches, salty prosciutto, and creamy, cool Burrata, all brightened with fresh herbs and a simple honey-lemon dressing. It’s an elegant dish that comes together with minimal effort for a stunning meal.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 14 minutes
Servings: 2
Ingredients
- DRESSING
- 2 tablespoons olive oil
- Juice of 1/2 lemon (you might need more)
- 1 teaspoon runny honey
- sea salt and freshly ground black pepper
- FOR THE SALAD
- 100g bag mixed salad leaves (I used rocket, spinach & baby leaf)
- 6 slices of prosciutto, thinly sliced
- 2 large, juicy, ripe peaches, halved and sliced
- 2 or 3 (depending on size) good quality tomatoes, cut into quarters
- One Burrata (or buffalo mozzarella)
- Small handful fresh herbs – I used basil and mint
- sea salt & freshly ground black pepper to taste
Instructions
- Prepare the dressing by whisking together the olive oil, lemon juice, and runny honey in a small bowl. Season with sea salt and freshly ground black pepper. Set aside.
- Heat a dry non-stick pan over medium-high heat. Working in batches if needed, add the prosciutto slices and cook for about 1-2 minutes per side until crisp. Transfer to a plate lined with paper towel.
- In a large serving bowl or on a platter, arrange the mixed salad leaves.
- Scatter the sliced peaches and quartered tomatoes over the leaves.
- Gently tear the prosciutto into pieces and distribute it over the salad.
- Place the whole Burrata in the center of the salad. Using a sharp knife, carefully cut it open to reveal the creamy interior.
- Sprinkle the fresh herbs over everything.
- Drizzle the prepared dressing generously over the salad, focusing on the leaves and peaches. Season the entire dish with another pinch of sea salt and freshly ground black pepper to taste. Serve immediately.
Variations
- No-Cook Option: Skip crisping the prosciutto and use it straight from the package for a softer, more delicate texture.
- Grilled Flavor: Lightly grill the peach halves on a hot grill or grill pan for 1-2 minutes per side before slicing for a beautiful smoky char.
- Deconstructed Platter: Serve all components artfully arranged on a large board or platter, allowing everyone to build their own perfect bite.
- Cheese Swap: For a firmer texture, substitute the Burrata with a ball of fresh buffalo mozzarella torn into pieces.
Tips for Success
- Ensure your peaches are ripe but still firm for easier slicing and a better texture.
- Taste the dressing after mixing and adjust the lemon juice, salt, or pepper if needed—the “you might need more” note for the lemon juice is there for a reason.
- Tear the herbs instead of chopping them to prevent bruising and to release their aromatic oils more gently.
- Only dress the salad right before serving to prevent the delicate leaves from wilting.
Storage & Reheating
This salad is best enjoyed immediately. If you must store components, keep the undressed salad greens, prepared peaches, tomatoes, herbs, and undressed Burrata separately in airtight containers in the fridge for up to a day. Store leftover crisp prosciutto at room temperature. Assemble just before serving.
FAQ
Can I prepare this salad ahead of time?
You can prep the components (slice peaches, make dressing, crisp prosciutto) up to a few hours ahead, but assemble and dress just before serving to maintain freshness.
What can I use instead of Burrata?
As noted in the ingredients, fresh buffalo mozzarella is an excellent substitute, though it will have a firmer, less creamy center.
My peaches aren’t very sweet. What should I do?
If your peaches are underripe, the honey in the dressing will help balance the tartness. You could also add a tiny extra drizzle of honey over the peaches themselves.
Do I have to cook the prosciutto?
No, it’s a variation. Traditional prosciutto is served uncooked, but crisping it adds a lovely texture contrast.
Can I use a different mix of greens?
Absolutely. The 100g bag of mixed leaves is flexible; any peppery or tender salad mix like arugula, watercress, or butter lettuce will work well.
Is there a substitute for honey in the dressing?
Agave syrup or maple syrup can be used in a pinch for a similar sweet, runny consistency.
