Peach Burrata Salad

This Peach Burrata Salad combines so many great flavors from the sweet peaches, milky burrata to the salty prosciutto. It's so easy to throw together and it will be your Summer go to salad!

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Wondering what to do with all those Summer peaches? I've got you with this yummy peach salad. The flavor in this salad is over the top and I cannot wait for you to try it!

We drove down to South Carolina three weeks ago to go peach picking and the peaches weren't ready to be picked! Ahh, what a dream ruiner. However, we did get to pick blueberries and blackberries, so I was okay with that. I had to incorporate some of the fresh berries in here, since the peaches were store bought. The peaches were still so yummy!

Why You'll Love This Recipe:

• The flavors are so fresh and perfect for Summer
• It only takes 15 minutes to make
• Crazy burrata fan? This recipe has your name all over it
• This recipe is so simple to make and it looks really elegant

If you love salads like I do, make sure to check out these recipes:

Watermelon and Feta Salad

Spring Berry & Feta Salad

Brussel Sprout Salad with Honey Mustard Dressing

Harvest Salad with Fried Goat Cheese

How to Pick out Peaches at the Store:

Finding the perfect peach is sometimes tricky, especially if you want to make the recipe that day. An article from Parlee Farms, titled How to Tell When a Peach is Ripe for Eating says to look for the following:

• The peach is on the softer side. If it is rock hard, it isn't even close to being ready to be eaten that day.
• It has a sweet smell. I've personally never tried smelling them at the grocery store, but I'm going to try this!
• Look for the darker yellow peaches without any green on them.

If you can't find any ripe ones, let them ripen on the counter top and save the recipe until those peaches are ready! It makes a huge difference.

Ingredients:

Baby Arugula- The base of the salad and known for it's peppery taste.

Peaches- Sweet stone fruit and the star of this recipe.

Burrata- Cheese with a rich, milky flavor. The exterior is a thick mozzarella and the inside is a stracciatella, which is creamy in texture.

Blueberries- Tart & sweet and pairs perfectly with the peaches.

Red onion- Sliced thinly for a tangy bite.

Prosciutto- Crispy, salty pork that adds the best crunch to the mix.

White Wine Vinegar, Olive Oil, Honey, Dijon Mustard and Salt and Pepper- Mix together to create a simple white wine vinaigrette dressing. It pours perfectly over this salad.

Frequently Asked Questions:

How to Make Peach Burrata Salad:

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Preheat the oven to 375 degrees.

Place the prosciutto in slices on a cookie sheet spread apart so they aren't touching. Bake for 10-12 minutes until crispy.

When the prosciutto is baking, make the dressing. In a jar or small bowl, whisk together the white wine vinegar, honey, olive oil, dijon mustard and salt and pepper. I like to use a jar and shake up the dressing. It gives it a thicker texture almost like it's been immersion blended.

Once the prosciutto is cooled, break apart into pieces.

Place the arugula into two large bowls. Sprinkle over the blueberries, red onion, peaches, and prosciutto. Tear apart or cut/slice up the burrata and dollop on top of the salad. Pour over the white wine vinaigrette.

Enjoy this delicious salad!

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