Salad of burrata, prosciutto, and grilled peach over arugula

Burrata is one of these things that most people love, so you can’t go wrong with it for a dinner party.

serves: 4        difficulty: easy      prep time: 10 min


  • 1 lbs burrata
  • 16 slices prosciutto di Parma or di San Daniele
  • 4 yellow peaches – preferably firm ones
  • 1 lbs arugula
  • 2 tsb balsamic vinegar
  • 5 tbs extra virgin olive oil
  • additional 1 cup balsamic vinegar for the balsamic reduction


First make the dressing. Place the balsamic vinegar and olive oil in a small glass jar that has a lid (I use leftover jars from things like jams). Close the lid and shake vigorously. Dressing is ready.

To make the balsamic reduction, place 1 cup balsamic vinegar in a small sauce pan and bring to a boil. Reduce the heat to low, and reduce the vinegar until it gets to a thicker sirupy consistency, and only 1/3 cup or a few tablespoons are left.

Quarter the peaches and grill them on each side until grill marks are visible – 1 to 2 min per side. The purpose of grilling the peaches is to bring out their sweetness and give them a caramel-y flavor.

Wash the arugula, and mix with the dressing.

To plate, dress the arugula and divide between four plates. Divide the burrata in four, and place in the center of the plate on top of the arugula. Arrange the grilled peach slices and the prosciutto around the burrata. Drizzle with the balsamic reduction.


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