Peach Arugula Salad with Prosciutto and Burrata is a sweet and savory salad that tastes like Italy in the summertime. The ripe seasonal peaches and heirloom tomatoes offer a sweet flavor that compliments the savory prosciutto and burrata. It only takes 10 minutes to assemble and goes well with a chilled glass of white wine.
Toss the greens - First, add the arugula to a large salad bowl or mixing bowl. Then, toss the arugula with the lemon juice, olive oil, kosher salt, and pepper. Keep the greens in a bowl or transfer to a serving bowl or platter.
Add the Tomatoes, Peaches, and Prosciutto - Place the sliced tomatoes, peaches, and prosciutto on top of the greens. Arrange the toppings evenly, such that multiple toppings and greens can be picked up in one serving.
Optional wrap - wrap some of the peach slices in the prosciutto
Add the Burrata - Use your hands to tear pieces of the burrata and arrange evenly on top of the salad.
Add the Balsamic Reduction (also known as a balsamic glaze) and Seasoning - Then, drizzle the balsamic reduction in a zig-zag pattern across the salad. Finally, season with finishing salt and a few cracks of freshly cracked black pepper. Serve the salad immediately.
Notes
You can substitute the burrata for water mozzarella.
You can substitute heirloom tomatoes for other ripe tomatoes, such as cherry, pearl, Roma, San Marzano.
If you are vegetarian, you can omit the prosciutto. It will still be delicious.
If you have leftovers, store it in an air-tight container in the refrigerator for up to 1 day.
Storage
This salad is best served fresh. But you can store leftovers in an air-tight container in the refrigerator for up to 1 day.