Summer Burrata Salad Recipe
Brown sugar-marinated local peaches over a bed of peppery arugula with creamy burrata and prosciutto; finished with a balsamic drizzle, hot honey, and olive oil
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Ingredients
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Marinated Peaches
Greens & Cheese
Dressings & Finishes
Method
Marinated Peaches
- 1
Prepare peaches
Wash peaches, halve and remove pits, then slice each half into 1/2-inch thick slices. Place slices in a shallow bowl or rimmed plate in a single layer if possible.
- 2
Make marinade & combine
In a small bowl whisk together light brown sugar, lemon juice, 1 tablespoon olive oil, 1 teaspoon fine sea salt, and 1 teaspoon freshly ground black pepper until the sugar begins to dissolve. Pour the mixture over the peach slices, gently tossing to coat each slice without mashing. Let sit at room temperature for 20–30 minutes, turning once halfway through so all sides absorb the marinade.
Greens & Cheese Assembly
- 3
Prepare arugula
Place 5 cups baby arugula in a large shallow serving bowl or platter. Drizzle 1 tablespoon of the reserved extra-virgin olive oil (from dressing portion) over the greens and gently toss to coat. Season lightly with a small pinch of salt to taste (about 1/8 tsp).
- 4
Arrange peaches and prosciutto
After the peaches have marinated 20–30 minutes, use a slotted spatula to lift slices from the marinade and arrange them evenly over the bed of arugula. Tear or fold 6 slices of prosciutto into bite-size pieces and drape them attractively around and over the peaches and greens.
- 5
Add burrata
Drain any excess liquid left beneath the peaches, then gently pat the burrata balls dry with paper towel. Place 2 burrata balls on the salad (one per half of a large platter or both centered if serving family-style). If desired, gently tear the burrata open at the table so the creamy interior spills onto the peaches and arugula.
Dressings & Finishes
- 6
Dress and finish
Whisk together 2 tablespoons extra-virgin olive oil and 3 tablespoons balsamic reduction or good-quality balsamic vinegar. Drizzle the dressing evenly over the salad. Next, warm the 2 tablespoons hot honey slightly (5–8 seconds in microwave or in a small saucepan over low heat) so it flows easily, then drizzle hot honey sparingly over the peaches and burrata to taste. Finish with a light sprinkle of flaky sea salt (about 1/2 tsp) and 1/4 tsp freshly ground black pepper.
- 7
Serve
Serve immediately while peaches are slightly warm and burrata is at room temperature. Offer extra balsamic reduction and hot honey at the table. Leftovers: store peaches and dressing separately from greens to avoid sogginess; consume within 24 hours.