Nectarine, Prosciutto & Burrata Summer Salad
The combination of salty prosciutto, creamy burrata, and sweet nectarine is amazing! Paired with crunchy croutons and peppery arugula, it makes for a perfectly balanced dish.
Ingredients
- 2-3 ripe nectarines (or peaches)
- 2 large handfuls of baby arugula
- 2 oz prosciutto, thinly sliced
- 8 oz burrata
- A handful of bread croutons (can be store-bought or homemade! See the recipe for a description of how we make ours!)
- 1/4 small red onion
- Fresh basil for garnish
- Olive oil
- Salt and pepper to taste
- Balsamic glaze or balsamic vinegar
Instructions
- If making homemade croutons, preheat your oven to 400 F (204 C). Cut up 3 slices of stale or frozen bread into 1 inch cubes; spread out on a baking sheet and add olive oil, garlic powder, salt, pepper, and dried oregano. Bake for 10-15 minutes until you see the edges get golden brown. Remove from the oven and let cool.
- Prepare your ingredients by slicing your nectarines and red onion.
- We build this salad on a platter, but you can also make it in a bowl! Layer your arugula, croutons, red onion, peaches, and slices of prosciutto on the serving dish. (Feel free to adjust exact amounts to taste!)
- Break open the burrata and place on top of the salad; add basil to garnish.
- Top with salt and pepper, olive oil, and balsamic glaze. Enjoy!
