This plate of delicious fresh peaches with creamy burrata, olive oil and salty proscuitto is perfect for your late Summer gathering. Enjoy it now while the fruit is at its sweetest, no need to grill them unless your peaches are slightly underripe. Try, if you can, to find peaches that are fragrant and have some give to them. I highly recommend seeking out a local market if you’re in the South like us, or try the kind people at The Peach Truck, who offer shipping nationwide during peach season.

It goes without saying that the remaining ingredients should also be a good quality. Fresh herbs are best, use the silkiest burrata you can find and a great extra virgin olive oil. My preference for sea salt flakes has always been Maldon, and this salad particularly lends itself to their smoked sea salt. As with any recipe here, everything is fully customizable and you’re free to substitute any of your favorite ingredients. Since sharing it on Instagram I’ve seen people grill the peaches, add balsamic (white balsamic would be excellent!), use goat cheese or substitute with nectarines or even plums.

Fresh Peach, Burrata and Proscuitto Salad
Prep Time: 5 minutes | Cook Time: 5 minutes | Serves: 4

Ingredients:

2 large ripe peaches
8 ounce ball burrata cheese
2-3 slices proscuitto
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme leaves
1 teaspoon smoked sea salt
1/2 teaspoon freshly cracked black pepper
fresh basil leaves to serve

Guidelines:

Slice peaches into 1/2 -inch thick wedges and arrange on a large plate or platter.

Carefully tear into the burrata and arrange pieces of equally on top of the peaches. Do the same with the proscuitto then drizzle the salad with olive oil. Sprinkle with thyme leaves, sea salt, pepper and scatter basil on top.

Serve immediately, or cover tightly with plastic wrap and store in the refrigerator for up to 15 minutes. You do not want the moisture from the peaches and cheese to rehydrate the proscuitto, trust me I’ve done it!