Summer Peach & Burrata Salad and Prosciutto Balsamic glaze.

Ingredients

• 2 ripe peaches – sliced thin (pit removed)

• 1–2 balls of burrata (or 6–8 oz fresh mozzarella) – torn gently

• 4–6 slices prosciutto – torn or loosely folded

• 4 cups arugula or baby spring mix

• Fresh basil leaves – a small handful

• 2–3 tbsp balsamic glaze

• 1–2 tbsp extra virgin olive oil

• Salt & freshly cracked black pepper, to taste

  

Optional pairing:

• Sourdough or flatbread – brushed with olive oil and lightly grilled or toasted

🍴 Instructions

1. Prep the peaches: Wash and thinly slice peaches (no need to peel unless desired). If they’re super juicy, pat lightly with a paper towel before assembling.

2. Assemble the greens: Place arugula or baby greens on a large platter or salad bowl. Drizzle with a small amount of olive oil and a pinch of salt.

3. Layer the ingredients: Gently arrange peach slices, burrata chunks, and torn prosciutto over the greens. Nestle in a few fresh basils leaves for aroma and flavor.

4. Finish with drizzle: Drizzle balsamic glaze over the top in a zigzag motion. Add a little extra olive oil if desired. Finish with a pinch of black pepper.

5. Serve immediately with toasted sourdough or warm flatbread on the side.

🍷 Optional Wine Pairing:

A chilled glass of rosé or prosecco enhances the sweet and salty contrast beautifully.