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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Peach burrata salad with truffle oil on a plate

Peach Burrata Salad

Posted by: Ari Laing

This peach burrata salad tastes like summer! Fresh peaches are thinly sliced then plated with creamy burrata cheese, silky prosciutto, and fresh basil. Drizzle lightly with truffle oil, then season with flaky sea salt and freshly cracked black pepper. A perfect lunch plate or side salad for any summer meal! GF

recipe +-

Posted by: Ari Laing
Peach burrata salad with truffle oil on a plate
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5 from 2 votes

Peach Burrata Salad

This peach burrata salad tastes like summer! Fresh peaches are thinly sliced then plated with creamy burrata cheese, silky prosciutto, and fresh basil. Drizzle lightly with truffle oil, then season with flaky sea salt and freshly cracked black pepper. A perfect lunch plate or side salad for any summer meal! GF
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Appetizer, Lunch
Cuisine: American, Italian
Keyword: burrata cheese, peach salad, truffle oil
Servings: 2 servings
Calories: 471kcal
Author: Ari Laing

Ingredients

  • 2 peaches ripe
  • 8 oz burrata
  • 4 slices Prosciutto
  • 1 Tbsp truffle oil
  • Flaky sea salt
  • Freshly cracked black pepper
  • Fresh basil for serving

Instructions

  • Cut the peaches. If using a freestone peach, use a knife to cut all the way around the fruit, ensuring that the knife is touching the pit the entire time. Use your hands to separate the halves from each other, then gently lift away the pit and discard. Cut each peach halve into slices about ½" thick. If using a clingstone peach, you'll cut the peach the same way, but the pit will be more stubborn to remove. Use a paring knife to help separate the pit from the flesh of the peach, then pull the pit out and discard.
  • Arrange the prosciutto. Rip the prosciutto into small pieces, then arrange nestled in between the peaches.
  • Rip the burrata. Use your hands to gently tear the burrata into small bite size pieces, being careful to keep a bit of the creamy filling with each bite. Scatter around the plate.
  • Season the salad. Drizzle the entirely plate lightly with about 1 Tbsp of truffle oil (a little goes a long way), then season the peach slices and burrata with flaky sea salt and black pepper. Garnish with a few fresh basil leaves, then serve immediately.

Notes

  • Like it extra creamy? Add another ball of burrata cheese! 
  • Want to add a little heat? In place of prosciutto, use a different cut of spicy Italian meat, such as hot soppresata or spicy coppa.

Nutrition

Serving: 0.5salad | Sodium: 106mg | Calcium: 611mg | Vitamin C: 10mg | Vitamin A: 1289IU | Sugar: 13g | Fiber: 2g | Potassium: 317mg | Cholesterol: 91mg | Calories: 471kcal | Trans Fat: 1g | Saturated Fat: 19g | Fat: 42g | Protein: 23g | Carbohydrates: 15g | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!