Ingredients
Scale
- 2 ripe peaches, sliced thin
- 1 ball of burrata cheese
- 3–4 cups fresh arugula
- 1/2 cup cherry tomatoes, halved (optional)
- 4–6 slices of prosciutto (optional for non-vegetarian)
- 1/4 cup toasted sliced almonds or crushed pistachios
- A handful of fresh basil leaves, torn
- 2 tablespoons extra virgin olive oil
- 1–2 tablespoons balsamic glaze
- Salt and black pepper to taste
Instructions
- Slice the peaches and tomatoes.
- Toast the nuts in a dry skillet for 3–5 minutes until golden.
- On a large platter, arrange arugula as the base.
- Layer the peach slices and tomatoes over the greens.
- Tear the burrata into pieces and nestle over the salad.
- Add prosciutto and scatter basil leaves.
- Drizzle with olive oil and balsamic glaze.
- Season with salt and freshly cracked pepper.
- Sprinkle toasted nuts on top just before serving.
Notes
- Serve burrata at room temperature for the creamiest texture.
- Use high-quality olive oil and balsamic glaze for the best flavor.
- Add grilled peaches for a smoky twist.
- Omit prosciutto for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (optional for grilled peaches or toasted nuts)
- Category: Salad
- Method: No-cook (optional grilling)
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 4
- Calories: 330
- Sugar: 9g
- Sodium: 360mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg