Arugula, Peach, Burrata, and Crispy Prosciutto Salad
Updated Aug 08, 2025, Published on Jul 06, 2022
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This arugula, peach, burrata, and crispy prosciutto salad is part of my 30 Minute Meal Series! It's the perfect salad for summer. The peppery arugula, sweet peaches, salty prosciutto, and creamy burrata blend together in the most delicious way. I top with flakey salt and balsamic glaze because they make everything better in my opinion!
Recipe Ingredients
- 5 oz Arugula
- 1/4 cup Fresh Basil roughly chopped
- 1-2 Lemon adjust to taste
- 1/4 cup Extra Virgin Olive Oil
- 1 tsp Black Pepper freshly cracked
- 4 Peaches small peaches; sliced; use less if large
- 6 oz Prosciutto
- 8 oz Burrata 2 Balls
- 1/2 tsp Flaky Salt
- 2 tbsp Balsamic Glaze
Recipe Instructions
- Preheat oven to 400 degrees. Once preheated, lay strips of prosciutto on a parchment lined baking sheet. Cook for 10 minutes, or until the prosciutto is very crispy. Once cool enough to touch, break it into pieces for the salad.
- Meanwhile, toss together the arugula, basil, the juice of 1 lemon, and olive oil. Taste and add more lemon juice as desired.
- Divide dressed arugula into 4 bowls to serve. Season with freshly cracked black pepper. Top evenly with sliced peaches, pieces of crispy prosciutto, and torn pieces of burrata cheese.
- Serve with flakey salt, balsamic glaze, and more lemon juice as desired.
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Arugula, Peach, Burrata, and Crispy Prosciutto Salad
Equipment
Ingredients
- 5 oz Arugula
- 1/4 cup Fresh Basil, roughly chopped
- 1-2 Lemon, adjust to taste
- 1/4 cup Extra Virgin Olive Oil
- 1 teaspoon Black Pepper, freshly cracked
- 4 Peaches, small peaches; sliced; use less if large
- 6 oz Prosciutto
- 8 oz Burrata Cheese, 2 Balls
- 1/2 teaspoon Flaky Salt
- 2 tablespoon Balsamic Glaze
Instructions
- Preheat oven to 400 degrees F. Once preheated, lay strips of prosciutto on a parchment lined baking sheet. Cook for 10 minutes, or until the prosciutto is very crispy. Once cool enough to touch, break it into pieces for the salad.
- Meanwhile, toss together the arugula, basil, the juice of 1 lemon, and olive oil. Taste and add more lemon juice as desired.
- Divide dressed arugula into 4 bowls to serve. Season with freshly cracked black pepper. Top evenly with sliced peaches, pieces of crispy prosciutto, and torn pieces of burrata cheese.
- Serve with flakey salt, balsamic glaze, and more lemon juice as desired.
Video
@carolbeecooks July Thirty Minute Meal Series: Summer Salad w/ Arugala, Peach, Burrata, Crispy Proscuitto, and Balsamic Glaze 🍑🌿 #30minutemeals #saladrecipe
♬ Two Weeks - Grizzly Bear
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This has become a summer staple! So good on a summer night when you can find good stone fruit!