How to Make Peach, Watermelon, Burrata Salad
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  • 3 (about 1 1/4 pounds) ripe peaches, sliced `
  • 4 cups watermelon, cut into 1-inch thick cubes
  • 1 cup baby heirloom tomatoes, sliced in half lengthwise
  • 1 (8-ounce) ball burrata, torn
  • 3 cups spicy micro green mix
  • 1/4 cup chiffonade mint
  • 1/3 cup chiffonade basil
  • 1/4 cup olive oil
  • Flaky sea salt, to taste
  • Balsamic vinegar, for topping
  • 4 slices Prosciutto di Parma, torn into bite-size pieces


  • Step 1

    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.