Name: Summer Peach & Burrata Salad with Prosciutto
Total time: 20 min
Yield: 4 to 6
Cuisine: Italian
Ingredients: 2 tablespoons pine nuts; 3 ripe yellow peaches, pitted and sliced into wedges; 2 ounces prosciutto, torn into long strips; 8 ounces burrata cheese, torn into chunks; ¾ cup loosely packed fresh basil leaves; ½ teaspoon salt; Freshly ground black pepper, to taste; 2 tablespoons extra virgin olive oil; 2 tablespoons white balsamic vinegar

Summer Peach & Burrata Salad with Prosciutto

This delicious spin on the Caprese salad features creamy burrata instead of mozzarella, sweet peaches in place of tomatoes, and a savory addition of prosciutto.

Servings: 4 to 6

Total Time: 20 Minutes

Ingredients

2 tablespoons pine nuts
3 ripe yellow peaches, pitted and sliced into wedges
2 ounces prosciutto, torn into long strips
8 ounces burrata cheese, torn into chunks
¾ cup loosely packed fresh basil leaves
½ teaspoon salt
Freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar

Instructions

Place the pine nuts in a small skillet over medium heat. Cook, stirring constantly, until golden brown in spots, a few minutes. Transfer to a small bowl and let cool.
Arrange the peaches and prosciutto on a platter. Top with the burrata and basil. Sprinkle with salt and pepper, and then drizzle with oil and vinegar. Scatter the pine nuts over top and serve.

Nutrition Information

Per serving (4 servings)
Calories: 169
Fat: 11g
Saturated fat: 2g
Carbohydrates: 13g
Sugar: 11g
Fiber: 2g
Protein: 6g
Sodium: 675mg
Cholesterol: 10mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.