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Fresh White Peach and Burrata Salad Recipe with Basil Oil and Prosciutto

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A light, refreshing summer salad featuring juicy white peaches, creamy burrata, fragrant basil oil, and delicate prosciutto ribbons. Perfect for warm evenings and effortless entertaining.

Ingredients

Scale
  • 3 medium-sized fresh white peaches, ripe but firm
  • 8 ounces burrata cheese
  • 4 ounces thinly sliced prosciutto
  • 1 cup loosely packed fresh basil leaves, washed and dried
  • ½ cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Sea salt to taste (preferably flaky Maldon salt)
  • Freshly ground black pepper to taste
  • 1 teaspoon honey or agave syrup (optional)

Instructions

  1. Make the Basil Oil (10 minutes): Place the fresh basil leaves and olive oil in a blender or food processor. Blend until smooth and vibrant green. If the oil is too thick, add a teaspoon of water or more olive oil to reach a pourable consistency. Taste and add a pinch of salt if desired. Set aside.
  2. Prepare the Peaches (5 minutes): Rinse and dry the white peaches. Slice them thinly into wedges or rounds, depending on your preference. If peaches are very sweet, drizzle with a teaspoon of honey or agave syrup to enhance their flavor. Toss gently to coat.
  3. Slice the Prosciutto (2 minutes): Using a sharp knife or kitchen scissors, cut the prosciutto into thin strips or ribbons.
  4. Assemble the Salad (5 minutes): On a large platter, arrange the peach slices in a single layer or slightly overlapping. Tear the burrata gently into chunks and scatter evenly over the peaches. Layer the prosciutto strips on top.
  5. Dress the Salad (2 minutes): Drizzle the basil oil evenly over the entire salad. Finish with fresh lemon juice, a sprinkle of flaky sea salt, and freshly ground black pepper to taste.
  6. Final Touches (Optional): Garnish with a few whole basil leaves for color and aroma. Serve immediately for the freshest experience.

Notes

Use ripe but firm peaches to avoid mushiness. Make basil oil fresh for best flavor. Handle burrata gently to keep its creamy texture. Slice prosciutto thinly for delicate texture. Assemble just before serving to keep salad fresh. Basil oil can be stored in the fridge up to 3 days. For vegetarian version, omit prosciutto and add toasted pine nuts or walnuts. For paleo, substitute honey with maple syrup. Optionally grill peach slices for smoky flavor.

Nutrition

Keywords: white peach salad, burrata salad, basil oil, prosciutto salad, summer salad, fresh peach recipe, easy salad, light salad

Find it online: https://sparklechew.com/fresh-white-peach-and-burrata-salad-recipe-with-basil-oil-and-prosciutto-easy-perfect-summer-dish/