A fresh summer fruit salad also goes great with a side of grilled bread and is a great way to start a summer gathering.
This salad really makes the most of sweet and juicy summer fruit by pairing it with creamy burrata and salty prosciutto and going beyond the typical prosciutto and melon combination. I love white peaches because they’re less acidic and sweeter than yellow peaches. A fresh summer fruit salad also goes great with a side of grilled bread and is a great way to start a summer gathering.
Figs – Figs are seasonal so if you can’t find them they can be omitted in this recipe. Small bruises are fine but don’t buy any figs that are cracked or seemed dried. And once figs are purchased they have a fairly short shelf life and should be used within a few days.
Cantaloupe – Cantaloupe and prosciutto are a classic Italian combination. The salty prosciutto complements the sweet, juicy melon.
Peaches – I use white peaches in this recipe though they can be easily swapped for yellow peaches in this recipe. They are in season at the height of summer.
Burrata – Burrata, a soft cow’s milk cheese from Italy, is essentially mozzarella filled with a creamy interior. It has become very popular in recent years for its rich, clean flavor. The cold, creamy cheese is the perfect contrast to the juicy fruit.
Prosciutto – This salty, silky meat is made from curing the whole hind leg of a pig. Prosciutto is a whole muscle salumi served sliced paper-thin.
How to Make Summer Fruit Salad with Burrata and Prosciutto
Assemble. Arrange the burrata, prosciutto, melon, peaches, and figs in a large shallow bowl or on a large platter.
Garnish and serve. Drizzle the burrata with olive oil and black pepper. Serve at room temperature.
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