This peach burrata salad is made with delicious sweet grilled peaches and slightly salty prosciutto crudo, an Italian dry cured ham.
If you love prosciutto bruschetta with grilled peaches or prosciutto and melon Skewers and love that savory-sweet pairing you’ll be head over heels with this super easy Italian summer salad.
Mainly because of the magic milky touch of the Burrata cheese that takes prosciutto and grilled peach combo to a whole new level.
Now, you might be wondering what Burrata cheese actually is.
What is Burrata Cheese?
Burrata is a typical Italian product, a cow milk cheese originating from the eastern part of the Apulia region.
Burrata cheese has a smooth round shell just like Mozzarella cheese. Opposed to Mozzarella, burrata cheese is filled with a gorgeous soft, creamy and butter-y mix of cheese curds and cream which is actually another type of cheese called “stracciatella”.
Burrata is made by stretching and kneading curds according to the traditional production technique called "pasta filata". While still hot, piece of this “pasta” is shaped to resemble a pouch, which is then filled with soft cheese curds and cream and closed (wrapped) in an asphodel leaf shape.
Ingredients
See the recipe card for full information on ingredients and quantities.
How To Make Peach Burrata Salad
Despite its classy, restaurant look Peach Burrata Salad is super easy and super fast to make.
Grill Peaches
- Cut peach in half, remove the core. Then cut each half into thick wedges. There's no need to remove the skin.
- Heat the grill pan to very hot. Brush or spray it with olive oil just before placing the peaches on. This will prevent the oil from burning.
- Grill peach wedges on both sides until nice grill marks form. Be careful not to overcook as peach wedges may start to loose their form. The secret is to cook for a short time on a well heated grill.
Assemble The Salad
- Sprinkle salad greens with extra virgin olive oil and a pinch of salt. Place on a large serving plate.
- Roll prosciutto slices into roses. Place on the bed of greens together with still warm peach wedges.
- Carefully cut Burrata open into several bites. Place them between prosciutto and grilled peach wedges. Add a touch of fresh ground black pepper and more extra virgin olive oil to taste.
FAQs
At first sight, Burrata may look very similar to mozzarella, the most famous Italian cheese. Both come from Southern Italy, even if mozzarella is from Campania, and are made from "pasta filata". And both look round and white, with the only exterior difference of a little knot on top of the burrata.
But on the inside, they couldn't be more different: while the mozzarella is solid and compact, the burrata hides a soft heart of "stracciatella", a shredded fresh cheese mixed with cream that will spill on your plate once you cut the shell.
Look for it at Italian markets, cheese store or ask at specialty grocery stores.
The best Burrata is of course imported from southern region of Italy, Puglia.
But I’ve heard some restaurants have started making solid good versions of burrata in-house.
So if you ever see one on the menu at an Italian restaurant or at a grocery store don’t miss the chance to try this fit-for-a-king cheese.
Make this Peach Burrata Salad with Prosciutto Roses and enjoy classy, delicate flavors of summer all combined in one plate.
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Full Recipe
Peach Burrata Salad with Prosciutto Roses
Ingredients
- 4 oz prosciutto crudo raw cured Italian ham
- 1 ball burrata cheese
- 1 peach not too ripe
- 1 cup valerian salad or baby greens
- Extra virgin olive oil
- Salt pepper to taste
Instructions
- Cut peach in half, remove the core. Then cut each half into thick wedges. There's no need to remove the skin. Heat the grill pan to very hot. Brush or spray it with olive oil just before placing the peaches on. This will prevent the oil from burning. Grill peach wedges on both sides until nice grill marks form. Be careful not to overcook as peach wedges may start to loose their form. The secret is to cook for a short time on a well heated grill.1 peach
- Sprinkle salad greens with extra virgin olive oil and a pinch of salt. Place on a large serving plate. As an alternative you can assemble this salad already on individual plates.1 cup valerian salad or baby greens, Extra virgin olive oil, Salt
- Roll prosciutto slices into roses. Place on the bed of greens together with still warm peach wedges.4 oz prosciutto crudo
- Carefully break Burrata open into several bites. Place between prosciutto and grilled peach wedges. Add a touch of fresh ground black pepper.1 ball burrata cheese
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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