Peak-season peaches meet creamy burrata, crispy prosciutto, peppery arugula, and a honey-balsamic drizzle. This is the salad that stops the scroll — five minutes to assemble, a lifetime to remember.
No cooking required — just assembly with love.
Heat a skillet over medium heat. Lay the prosciutto slices flat and cook for 1-2 minutes per side until crispy and rendered. Transfer to a paper towel-lined plate. They'll crisp up further as they cool. Break into large shards when cool enough to handle.
Spread the baby arugula across a large serving platter or wooden board. Season lightly with a pinch of salt and pepper. This peppery base is the perfect counterpoint to the sweetness of the peaches.
Arrange the peach wedges over the arugula in an organic, overlapping pattern. Gently tear the burrata open — the creamy stracciatella inside should ooze beautifully. Place the burrata halves among the peaches. Don't be precious about placement — rustic is the goal.
Scatter the crispy prosciutto shards over the salad. Sprinkle the chopped Marcona almonds for nutty crunch. Tear the fresh basil leaves and let them fall naturally across the dish.
In a small bowl, whisk together the balsamic vinegar and honey until smooth. If using balsamic glaze, warm it slightly so it drizzles easily. You want ribbons, not pools.
Drizzle the honey-balsamic over the salad in zigzag lines. Follow with a generous pour of your best extra-virgin olive oil. Finish with flaky sea salt, cracked pepper, and a handful of microgreens if you have them. Serve immediately while the burrata is still at room temperature.
This salad is all about ingredient quality. Use peaches that are fragrant and slightly soft to the touch — if they're hard, leave them on the counter for a day. The burrata must be fresh and served at room temperature for maximum creaminess. If you can't find burrata, fresh mozzarella di bufala works beautifully.
