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Stone Fruit & Crispy Prosciutto Salad

Crunchy little gems topped with sweet n’ juicy stone fruit, salty n’crispy prosciutto and creamy burrata creating a divinely quick, easy and colorful summer salad recipe ready in under 30 minutes!
Prep Time18 mins
Cook Time5 mins
Course: Brunch, Dinner, Lunch, Salad
Cuisine: Californian
Servings: 4
Author: Daniela Gerson


Stone Fruit & Crispy Prosciutto Salad

  • 1 lb stone fruit thinly sliced
  • 2 balls burrata 8 oz/balls
  • 4 heads little gems
  • 3 oz prosciutto
  • handfull micogreens optional


  • 1 shallot minced
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • kosher salt to taste
  • pepper to taste


  • Not all burrata is created equal. Get the good stuff!
  • When possible, buy organic and local stone fruit.
  • If possible, get prosciutto cut up fresh from the leg for ya! Any variation of prosciutto works.
  • If you’re vegetarian, omit the prosciutto.
  • If you’re a mega carnivore, double the prosciutto!