Arugula, Peach, Burrata, and Crispy Prosciutto Salad
This arugula salad is perfect for summer! The sweetness from the peaches, creaminess from the burrata, and saltiness from the prosciutto all compliment each other perfectly.
Servings: 4
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
Calories: 532kcal | Carbohydrates: 23g | Protein: 18g | Fat: 45g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 602mg | Potassium: 446mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1830IU | Vitamin C: 26mg | Calcium: 378mg | Iron: 2mg
