Imagine a salad that's not just a side dish, but a culinary masterpiece that transforms ordinary ingredients into an extraordinary dining experience. The Peach Arugula Salad with Prosciutto and Burrata is your ticket to a gourmet adventure that combines the peppery bite of arugula, the sweet juiciness of ripe peaches, the salty richness of prosciutto, and the creamy decadence of burrata cheese. This Italian-inspired dish is more than just a salad—it's a symphony of flavors that will elevate your summer dining and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 cups arugula
- 2 ripe peaches, sliced
- 4 oz prosciutto, torn
- 8 oz burrata cheese
- 1/4 cup balsamic glaze
- Salt and pepper to taste
Instructions
- Wash the arugula thoroughly under cold running water and pat dry using clean kitchen towels or paper towels to ensure crisp leaves.
- Slice ripe peaches into thin, even wedges, removing the pit and ensuring clean, uniform cuts for aesthetic presentation.
- Arrange the fresh arugula leaves as a base layer on a large serving platter, creating a vibrant green foundation for the salad.
- Gently tear the prosciutto into delicate, irregular pieces to distribute evenly across the arugula base.
- Carefully place the sliced peaches strategically over the prosciutto, creating a colorful and appetizing arrangement.
- Break the burrata cheese into rustic chunks and distribute across the salad, allowing its creamy texture to complement the other ingredients.
- Drizzle the balsamic glaze in an elegant zigzag pattern over the entire salad, ensuring balanced coverage.
- Season sparingly with freshly ground black pepper and a pinch of sea salt to enhance the natural flavors.
- Serve immediately at room temperature to preserve the texture and freshness of the ingredients.
Tips
- Ingredient Quality Matters: Choose ripe, fragrant peaches and fresh, crisp arugula to ensure the best flavor profile.
- Burrata Handling: Remove burrata from the refrigerator 15-20 minutes before serving to allow it to come to room temperature, enhancing its creamy texture.
- Prosciutto Technique: Tear prosciutto by hand for a more rustic, artisanal look rather than cutting with a knife.
- Balsamic Glaze Pro Tip: For an extra flavor boost, you can make your own balsamic glaze by reducing balsamic vinegar until it becomes thick and syrupy.
- Serving Suggestion: Serve this salad immediately after preparation to maintain the perfect balance of textures—crisp arugula, juicy peaches, and creamy burrata.
- Wine Pairing: This salad pairs beautifully with a crisp white wine like Pinot Grigio or a light rosé to complement its complex flavors.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 20g
Fat: 26g
Saturated Fat: 12g
Cholesterol: 65mg
