Burrata and Peach Summer Salad

When July stretches on and the market stalls overflow with golden peaches, I can't help but crave something as lively as summer itself. The first time I combined creamy burrata and juicy peaches in a salad, the kitchen filled with the sweet scent of ripe fruit and the sharp aroma of basil. There was a moment of surprise—could something this simple be special? The answer, as my friends and I stood around the counter, tasting forkfuls, was yes. Suddenly, the midday heat felt worth it.

Once, I threw this salad together for a casual backyard hangout that was supposed to be just snacks and lemonade. The laughter was constant, someone accidentally dropped a peach slice into their glass, and this platter was devoured before the grilled food was even off the coals.

Ingredients

• Ripe peaches: Pick peaches that are fragrant and just soft to the touch, and don’t stress about a little mess when slicing—it adds charm
• Arugula or mixed salad greens: I love using arugula for its peppery kick, but tender mixed greens also work beautifully
• Fresh basil leaves: Tear them with your hands for more aroma and less bruising than using a knife
• Burrata balls: Burrata’s creamy center makes every salad bite more luxurious—break it just before serving to keep things fresh
• Prosciutto: Choose thin, slightly translucent slices so they drape elegantly and taste light instead of heavy
• Extra virgin olive oil: Use your best bottle here, as the flavor really shines in such a simple salad
• Balsamic glaze: The tangy sweetness ties everything together—even a quick homemade version works if you’re feeling ambitious
• Flaky sea salt & freshly ground black pepper: These tiny finishing touches wake up every other flavor on the plate

Instructions

Lay the greens:

Spread the arugula or mixed greens across your biggest platter so every bite will have some leafy base.

Add peaches & basil:

Nestle the peach slices and scatter torn basil all around—don't fuss, it should look a little wild and relaxed.

Break up the burrata:

Gently tear the burrata with your hands right over the salad, letting the creamy inside ooze onto the greens.

Layer on prosciutto:

Drape prosciutto slices in loose waves, weaving them between peaches and burrata for perfect balance in every forkful.

Dress things up:

Drizzle olive oil and balsamic glaze in quick, light zigzags, making sure nothing feels dry or neglected.

Season and serve:

Finish with a pinch of flaky salt and a few generous twists of black pepper—then serve straight away, before the burrata loses its cool.

Save

I still remember the hush that fell the first time I put this salad out during a summer dinner—conversation paused mid-sentence as forks clinked, and someone sighed happily with the first creamy, sweet bite.

Swapping and Pairing Ideas

When peaches run out or aren’t at their best, I’ve tried nectarines and even plums—each brings its own personality and they all work. Adding toasted pine nuts or walnuts on top gives an extra layer of texture, which is fantastic if you like a bit of crunch.

Getting the Burrata Just Right

I used to be scared to tear the burrata in front of guests, imagining it would look messy—honestly, everyone loves the drama of that creamy spill onto the greens.

Little Moments That Elevate

Keeping those basil leaves whole and tearing them at the last moment fills the room with scent, setting the mood before anyone even sits down.

• Always serve this salad immediately after dressing so nothing wilts
• Use chilled plates on hot days to keep the burrata cool
• Don’t forget to pour an extra glass of something crisp—it’s the perfect excuse to linger outdoors

Save

This salad is best when eaten with company and a little sunlight still left in the day—every bite feels like summer on a fork.

Recipe Help & FAQs

→ How do I choose the best peaches?

Look for peaches that yield slightly to gentle pressure and have a sweet fragrance. Firmer fruit can be ripened at room temperature for a day or two; avoid overly soft or bruised peaches to keep slices intact on the greens.

→ What's the best way to handle burrata so it stays creamy?

Keep burrata chilled until just before plating. Tear it gently into large pieces with clean hands or a knife so the creamy center remains intact and oozes over the fruit and greens for contrast in texture.

→ Can I swap the prosciutto for another cured meat?

Yes — thinly sliced speck or jamón serrano offer similar saltiness and texture. For a non-pork option, try thinly sliced smoked salmon for a different savory note, or skip cured meat and add toasted nuts for texture.

→ How should I make or use balsamic glaze here?

Use a store-bought glaze or reduce good balsamic vinegar with a touch of honey over low heat until syrupy. Drizzle sparingly so it complements the fruit and cheese without overwhelming the delicate flavors.

→ Can this be prepared ahead of time?

Most components can be prepped separately: slice peaches, wash and dry greens, and have burrata chilled. Assemble just before serving to preserve the creaminess of the burrata and the crispness of the greens.

→ Any tips for seasoning and serving?

Finish with flaky sea salt and freshly cracked black pepper to enhance contrasts. A light hand with olive oil and glaze keeps the salad balanced. Serve on a large platter so every portion gets cheese, fruit and prosciutto.