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Flavorful Peach Burrata Salad with Crispy Prosciutto and Champagne Vinaigrette

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A refreshing summer salad combining juicy peaches, creamy burrata, crispy prosciutto, and a light champagne vinaigrette for a perfect balance of flavors and textures.

Ingredients

Scale
  • 3 medium ripe peaches, sliced
  • 8 ounces burrata cheese
  • 6 slices prosciutto, thinly sliced
  • 4 cups mixed greens (arugula, baby spinach, or spring mix)
  • 2 tablespoons champagne vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • Salt and freshly cracked black pepper, to taste
  • A handful of fresh basil leaves, torn
  • Toasted nuts (optional, such as sliced almonds or toasted pecans)

Instructions

  1. Rinse and dry the mixed greens thoroughly. Slice the peaches into medium-thick wedges, removing the pits. Tear the burrata gently into bite-sized pieces and set aside. Pick and tear fresh basil leaves.
  2. Heat a non-stick skillet over medium heat. Lay the prosciutto slices flat without overlapping. Cook until edges curl and the meat becomes crisp but not burnt, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess fat.
  3. In a small bowl, whisk together champagne vinegar, honey, and Dijon mustard. Slowly drizzle in extra virgin olive oil while whisking to emulsify. Season with salt and freshly cracked black pepper to taste.
  4. In a large bowl, gently toss the mixed greens with half of the vinaigrette. Add sliced peaches and torn basil, then drizzle the remaining vinaigrette on top. Toss lightly to combine without bruising the fruit or greens.
  5. Arrange the dressed salad on a serving platter or individual plates. Distribute burrata pieces evenly on top, then crumble or layer the crispy prosciutto over the salad. If using toasted nuts, sprinkle them last for added crunch and visual appeal.

Notes

Use fresh ripe peaches for best texture and flavor. Crisp prosciutto carefully to avoid burning. Emulsify vinaigrette slowly for a silky dressing. Burrata is delicate; add it last to keep creamy texture. Vinaigrette can be made ahead and stored up to 3 days. Store ingredients separately if preparing in advance to avoid sogginess.

Nutrition

Keywords: peach salad, burrata salad, prosciutto salad, summer salad, champagne vinaigrette, fresh peaches, crispy prosciutto, easy salad recipe

Find it online: https://blixfood.com/flavorful-peach-burrata-salad-recipe-with-crispy-prosciutto-and-champagne-vinaigrette-easy-perfect-summer-salad/