Peaches and Burrata Salad and Crispy Prosciutto
This restaurant-quality peach burrata salad includes crispy prosciutto and pistachios for a salad that's simple, elegant, and ready in in less than 15-minutes. Perfect for summer entertaining and summer meals!
Servings: 2 Servings
Calories: 505kcal
Ingredients
- 6 slices prosciutto
- 2 Cups fresh baby arugula, washed and dried
- 2 medium peaches, pit removed, cut into thin slices
- 8 ounces burrata cheese
- 2-3 Tablespoons roasted and salted pistachios, rough chopped
- light drizzle of olive oil
- light drizzle of balsamic glaze
- optional: pinch of salt
Instructions
- Prep and bake the prosciutto. Preheat your oven to 400°F and line a baking sheet with parchment paper. Lay the prosciutto slices flat on the sheet, making sure they don't overlap. Bake for 9 to 12 minutes until the slices begin to shrivel and crisp up. Keep a close eye on them because they can go from crispy to burned quickly. Remove from the oven and let them cool on the pan for about 5 minutes (they'll continue to crisp up as they cool).
- While the prosciutto bakes, prep the other salad ingredients. Divide the fresh arugula between two serving plates. Wash and slice your peaches, then arrange them over the greens on each plate. Rough chop the pistachios.
- Add the burrata. Place the burrata cheese in the center of each salad (about 4 ounces per salad). You can leave it whole or gently break it apart a bit so that creamy center shows.
- Finish the salad. Break the crispy prosciutto into smaller pieces and divide between the two salads. Sprinkle the chopped pistachios over the top. Drizzle each salad with olive oil, then balsamic glaze, and finish with a crack of salt if desired.
- Enjoy immediately. Serve while everything is fresh and the prosciutto is still crispy, and enjoy!
Notes
Variation Ideas:
- Can't find burrata? Fresh mozzarella balls are the closest substitute. Other good options are creamy goat cheese, whipped ricotta, or feta cheese.
- Use different greens. If desired, use mixed greens, spinach, or whatever salad green you love in place of the arugula.
- Add fresh herbs. A handful of fresh basil or mint adds another layer of freshness and looks beautiful. Just tear or chiffonade the leaves and sprinkle over the top.
- Try different nuts. Swap the pistachios for roasted pecans, walnuts, or pine nuts.
- Grilled peaches. If you want to add a smoky depth of flavor, grill the peaches instead of using them raw.
- Add additional stone fruit. If desired, add slices of nectarines or plums, or halved sweet cherries, for an extra fruit-forward salad.
- Add a pinch of flaky salt. Especially if the roasted nuts you use aren't salted, this can really enhance the other flavors of the dish.
Nutrition
Calories: 505kcal | Carbohydrates: 19g | Protein: 26g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 96mg | Sodium: 184mg | Potassium: 381mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1797IU | Vitamin C: 10mg | Calcium: 648mg | Iron: 1mg
