This Peach Burrata Salad features juicy summer peaches, creamy avocado, milky and melty burrata cheese all on top of arugula and topped with crunchy croutons and a woodsy balsamic glaze. It can be enjoyed as a lovely dinner or excellent appetizer.
First, let's prep the peaches. Wash and slice in half to remove the pit. Then, cut into ¼” slices.
Slice your avocado in half length-wise. Then, cut into ¼” slices. Use a spoon to scoop out the fruit and remove the skin.
Dice prosciutto in small pieces. You can leave it whole, however. I prefer it diced so there's a little piece in each bite.
Arrange the salad in a large bowl or platter. Layer arugula with burrata cheese. You may separate the cheese or leave it together. It does pull apart quite nicely. Top with peaches, avocado, prosciutto, and croutons.
Finish off by drizzling balsamic glaze and olive oil. Add salt and pepper and a pinch of red pepper flakes.
Enjoy!
Notes
Because the ingredients are pretty delicate, I recommend enjoying this salad right away. You can store for up to one day in an airtight container in the refrigerator, but keep the dressing separate to avoid things from getting too soggy.