My burrata, peach, nectarine, little gem and prosciutto salad is a slight (carnivore) variation on my stone fruit & burrata salad. I’m new to this blogging world and still trying to figure out how to go about starting to write down my recipes…there’s so very many, as I’m usually cooking up many dishes multiple times a day – which is why if you live in my area you’ve surely received an invite from me to a dinner party by now. And if you haven’t, let me know in the comments below that you’re local. I mean…. someone has to eat the output of all my recipe-testing 🙂 For now, I’ve decided to pick a few key seasonal ingredients and share multiple recipes with them. So here ya go: my 3rd stone fruit salad of the summer. And by summer I know mean fall since I wrote this back in July and am just now launching my blog mid-Sept.
This salad was born out of a dinner party I was throwing. I initially intended to make my stone fruit and burrata salad, but then realized a guest coming had already had it last time she was over so I wanted to change it up a bit. I can’t get enough of sweet summer stone fruit and my first idea was to add crispy salty prosciutto. And some greens. And since we’ve already established that burrata pretty much makes everything better in my world…voila….this salad was created.
Little gems are a specialty romaine variety that are about half the size. They’re crisp and sweet and super cute thinks me. Hope I’m not the only one that finds lettuce to be cute….but if you’ve never found lettuce to be cute please just look at little gems and let me know your thoughts. They can be tough to find at the grocery store and I generally pick mine up at the farmers market. But if you can’t find any just sub in romaine.
I love combining all sorts of flavors and textures in a single dish and this salad does just that: the sweetness of the stone fruit, the crunchiness of the little gems, the saltiness of the prosciutto, the creaminess of the burrata….are ya drooling yet? I sure am.
Cut the peaches and nectarines, whisk up the dressing, cook up the prosciutto, toss all with dressing, add burrata and you are done. Easy seasonal summer cooking.
If you’re vegetarian just omit the prosciutto and if you’re a big time carnivore consider doubling it ;-).
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #wavesinthekitchen. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
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Stone Fruit & Prosciutto Salad
- Prep Time: 18 min
- Total Time: 18 min
- Yield: 4-6
- 1 lb. of peaches and nectarines, thinly sliced
- 2 balls of Burrata (8 oz./balls)
- 4 heads of Little Gems
- 3 oz. Prosciutto
- Handful of microgreens (optional)
- 4 tbsp. extra virgin olive oil
- 2 tbsp. balsamic vinegar
- 2 tbsp. honey
- 1 small shallot minced
- Cut thinly sliced prosciuttointo 1/2-inch wide stripsand brown in a skillet on medium head for 3-4 minutes, until it crispy.
- Whisk all vinaigrette items together in a small bowl.
- Gently toss little gems, stone fruit, and dressing together (pour dressing in to taste) and arrange in a serving bow.
- Top with burrata bowls and sprinkle with crispy prosciutto, salt and pepper.