10-Minute Peach & Burrata Salad with Silky Prosciutto
If I could eat one thing all summer, this peach and burrata salad would be it. It’s barely a recipe—it’s more about assembling the absolute best ingredients you can find. The trick is the truffle oil; it sounds fancy, but it perfectly balances the sweetness of the peaches and the saltiness of the prosciutto. It’s my go-to for a light lunch that still feels incredibly indulgent.
Servings: 2 servings
Calories: 471kcal
Equipment
Sharp knife
Serving platter
Ingredients
- 2 ripe peaches
- 8 oz burrata, room temperature
- 4 slices prosciutto
- 1 Tbsp truffle oil
- Flaky sea salt
- Freshly cracked black pepper
- Fresh basil
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-inch 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 fresh basil leaves, then serve immediately.
Notes
- Variations: For extra creaminess, add another ball of burrata. For heat, swap prosciutto for hot soppressata or spicy coppa.
Nutrition
Serving: 0.5salad | Calories: 471kcal | Carbohydrates: 15g | Protein: 23g | Fat: 42g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 106mg | Potassium: 317mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1289IU | Vitamin C: 10mg | Calcium: 611mg | Iron: 1mg
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