Peach, Watermelon, Burrata Salad
It’s peach season, baby! Peaches are everywhere you look right now, so next time you have a few that are ripe to perfection, make this dish. Watch how it's made here.
This beautiful Peach, Watermelon, and Burrata Salad using sweet summer peaches, juicy watermelon, plump baby heirlooms, fresh mint and basil, creamy burrata, and savory prosciutto. Edible flowers give this salad a gorgeous pop of color, and don’t forget to eat them too because they bring a nice spice to the mix along with a big fluffy bed of microgreens. Bringing even more flavor to this party is flavorful olive oil and balsamic vinegar, flaky sea salt and freshly ground black pepper. This salad is summer sunshine on a dish. Dig in and enjoy!
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Prep Time: 15 Minutes
Yield: Serves 4-5
3 ripe peaches (about 1 ¼ pounds), thinly sliced
4 cups cubed watermelon
1 cup baby rainbow heirloom tomatoes, halved lengthwise
1 (8-ounce) ball burrata, torn
3 cups spicy micro green mix
¼ cup chiffonade mint
⅓ cup chiffonade basil
¼ cup olive oil
Flaky sea salt, to taste
Freshly ground black pepper, to taste
Balsamic vinegar, for topping
4 slices, Prosciutto di Parma, torn into bite-size pieces
Edible flowers, for garnish and serving
Layer peaches, watermelon, and tomatoes on a platter. Top with burrata, micro greens, mint and basil. Drizzle with olive oil. Season with flaky salt and freshly ground black pepper. Drizzle with aged balsamic. Top with prosciutto. Garnish with edible flowers.