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Fresh Peach and Burrata Salad with Candied Pecans and Prosciutto Crisps

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A light and refreshing summer salad featuring ripe peaches, creamy burrata, crunchy candied pecans, and crispy prosciutto, balanced with peppery arugula and a simple lemon-olive oil dressing.

Ingredients

Scale
  • 3 ripe peaches, sliced (about 1/4 inch thick)
  • 8 ounces burrata cheese, fresh and creamy
  • 4 ounces prosciutto, thinly sliced
  • 1 cup pecans, roughly chopped
  • 2 tablespoons light brown sugar
  • 1 tablespoon unsalted butter, melted
  • 4 cups baby arugula or mixed greens, washed and dried
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic glaze (optional)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Candy the pecans: In a mixing bowl, toss the pecans with melted butter and brown sugar until evenly coated. Spread them in a single layer on the baking sheet. Bake for 10-12 minutes, stirring halfway through, until golden and fragrant. Let cool completely.
  3. Crisp the prosciutto: Arrange prosciutto slices on a separate baking sheet lined with parchment. Bake for 8-10 minutes until crispy but not burnt. Remove and drain on paper towels.
  4. Prepare the peaches: Wash and dry peaches, then slice thinly about 1/4 inch thick. Handle gently if very ripe.
  5. Wash and dry greens: Toss baby arugula or mixed greens in a salad spinner or pat dry with a towel.
  6. Make the dressing: Whisk together olive oil, lemon juice, sea salt, and black pepper in a small bowl.
  7. Assemble the salad: Gently toss the greens with the dressing in a large bowl. Arrange on a serving platter or individual plates. Nestle peach slices evenly across the greens.
  8. Add burrata: Tear the burrata into large chunks and scatter over the salad.
  9. Sprinkle candied pecans evenly over the salad.
  10. Top with prosciutto crisps, broken into bite-sized pieces.
  11. Drizzle lightly with balsamic glaze if using.
  12. Season to taste with additional flaky sea salt and freshly ground black pepper.

Notes

Watch pecans and prosciutto closely while baking to avoid burning. Add burrata last to keep creamy texture. Prosciutto crisps and candied pecans can be made a day ahead and stored in airtight containers. Slice peaches just before serving if very ripe to prevent mushiness. Gentle tossing preserves peach slices and burrata texture.

Nutrition

Keywords: peach salad, burrata salad, candied pecans, prosciutto crisps, summer salad, fresh salad, easy salad recipe

Find it online: https://tastypierecipes.com/fresh-peach-and-burrata-salad-recipe-with-candied-pecans-and-prosciutto-crisps-perfect-for-summer/