This vibrant summer salad showcases perfectly ripe peaches paired with creamy burrata, peppery arugula, and crispy prosciutto, all tied together with a honey-champagne vinaigrette for an unforgettable seasonal dish.
Recipe Details
Ingredients
- 4 large ripe peaches, pitted and sliced
- 2 balls (250g each) fresh burrata cheese, room temperature
- 150g baby arugula
- 100g prosciutto di Parma, thinly sliced
- 20 leaves fresh basil leaves
- 60g hazelnuts, toasted and roughly chopped
- 30g microgreens (optional)
- 45ml champagne vinegar
- 15ml honey
- 5ml Dijon mustard
- 90ml extra virgin olive oil
- 15ml fresh lemon juice
- 1 small shallot, minced
- to taste salt and freshly ground black pepper
- for finishing flaky sea salt
- for finishing freshly cracked black pepper
Instructions
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Prepare the vinaigrette: In a small bowl, whisk together 45ml champagne vinegar, 15ml honey, 5ml Dijon mustard, and 1 small shallot. Let sit for 5 minutes to mellow shallot.
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Slowly drizzle in 90ml extra virgin olive oil while whisking continuously to emulsify. Add 15ml fresh lemon juice and season with to taste salt and freshly ground black pepper. Set aside.
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If peaches need ripening assist, brush 4 large ripe peaches slices very lightly with honey to enhance sweetness.
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Remove 2 balls (250g each) fresh burrata cheese from refrigerator 30 minutes before serving to bring to room temperature for optimal creaminess.
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Arrange 150g baby arugula on a large serving platter or divide among 4 individual plates.
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Artfully arrange peach slices over the arugula, creating visual interest with overlapping placement.
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Tear 100g prosciutto di Parma into rustic ribbons and drape over and between peach slices.
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Carefully tear each burrata ball in half, then tear each half into 2-3 pieces, exposing the creamy stracciatella center. Nestle pieces around the salad.
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Scatter 20 leaves fresh basil leaves leaves, tearing larger ones, throughout the salad.
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Drizzle the champagne vinaigrette over the entire salad, reserving some for table service.
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Sprinkle with 60g hazelnuts and 30g microgreens (optional) if using.
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Finish with for finishing flaky sea salt and for finishing freshly cracked black pepper directly on the burrata.
Tips
Peach Selection: Choose peaches that are fragrant and yield slightly to pressure. If only firm peaches are available, leave at room temperature for 1-2 days.
Burrata Handling: Always tear burrata rather than cutting to showcase the creamy interior. Handle gently as it's delicate when at room temperature.
Vinaigrette Alternative: White balsamic or moscato vinegar create lovely variations. Add a touch of peach preserves for extra peach flavor.
Nut Substitutions: Marcona almonds, toasted pine nuts, or candied pecans all work beautifully. For nut-free, try toasted pumpkin seeds.
Make It Heartier: Add grilled shrimp or chicken for a complete meal. Crusty bread is perfect for soaking up the mingled juices.
Wine Pairing: This salad is divine with rosé, Moscato d'Asti, or a crisp Albariño.
Presentation Tip: For individual plating, place torn burrata in center and arrange other ingredients in concentric circles around it.
Advance Prep: Make vinaigrette up to 3 days ahead. Prep all ingredients but assemble just before serving for best presentation.