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Flavorful Peach Burrata Salad Recipe with Prosciutto and Honey Balsamic Glaze

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A fresh and satisfying salad combining ripe peaches, creamy burrata, salty prosciutto, and a homemade honey balsamic glaze for a perfect balance of sweet, creamy, and savory flavors.

Ingredients

Scale
  • 3 ripe peaches, sliced
  • 8 oz burrata cheese
  • 6 oz thinly sliced prosciutto
  • 4 cups baby arugula or spring mix
  • 3 tablespoons honey
  • 1/4 cup balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • A handful of fresh basil leaves, torn
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the honey balsamic glaze: In a small saucepan over medium heat, combine 1/4 cup balsamic vinegar and 3 tablespoons honey. Stir occasionally as it comes to a gentle simmer. Let it reduce until thickened and syrupy, about 6-8 minutes. Be careful not to let it boil too aggressively or burn. Set aside to cool; it will thicken more as it cools.
  2. Slice the peaches: Rinse peaches and pat dry. Using a sharp knife, cut around the pit and slice each peach into 8 wedges. If peaches are extra juicy, gently pat slices dry with a paper towel to avoid soggy salad.
  3. Prepare the burrata: Gently tear the burrata into bite-sized pieces or slice if preferred. Place on a plate or bowl, ready for assembly.
  4. Arrange the salad: On a large platter or individual plates, spread the mixed greens as a base. Layer peach slices evenly over the greens. Drape thin slices of prosciutto artfully around the peaches and greens. Scatter torn burrata pieces on top.
  5. Add fresh basil: Sprinkle torn basil leaves over the salad for a fresh aroma and color pop.
  6. Drizzle olive oil and season: Lightly drizzle extra virgin olive oil over the salad. Season with a pinch of salt and freshly ground black pepper to taste. Be cautious with salt since prosciutto is already salty.
  7. Finish with honey balsamic glaze: Using a spoon or squeeze bottle, artfully drizzle the cooled honey balsamic glaze over the entire salad.

Notes

Keep the heat medium-low when making the glaze to avoid burning. Let burrata come to room temperature before serving for best flavor. Assemble salad just before serving to keep greens fresh and peaches from releasing too much juice. The glaze can be made ahead and stored in the fridge, warmed gently before use. For a vegetarian option, substitute prosciutto with roasted beets or marinated artichoke hearts.

Nutrition

Keywords: peach salad, burrata salad, prosciutto salad, honey balsamic glaze, summer salad, easy salad recipe, fresh peaches, creamy burrata, savory salad

Find it online: https://tempotaste.com/flavorful-peach-burrata-salad-recipe-with-prosciutto-and-honey-balsamic-glaze/