Peach Burrata Prosciutto Salad

The first time I tossed together this Peach Burrata Prosciutto Salad, the sun was beating down, cicadas humming, and the only thing I craved was something fresh and unfussy. My kitchen smelled like peaches and basil, and I remember being surprised at how quickly everything came together. Sometimes, assembling a dish feels as satisfying as cooking, especially when the ingredients are this vibrant. The mix of creamy burrata and salty prosciutto with sweet fruit was instantly addictive. I found myself sneaking bites straight from the platter before anyone else could get a fork in.

Last August, my friends showed up unannounced with a bottle of chilled wine, and this salad ended up saving the day. We gathered on the porch, passing around plates, each of us raving over the way the flavors mingled—sweet, creamy, salty, and peppery, all at once. Even my buddy who claims he doesn’t go for ‘fancy salads’ asked for the recipe. The casual hum of conversation, clinking forks, the laughter—it’s become my go-to for easy entertaining. The salad always disappears faster than I expect.

Ingredients

• Ripe peaches: Their sweetness is the heart of this salad—don’t be afraid to use nectarines or plums if peaches are hard to find.
• Arugula or mixed baby greens: I love the peppery bite of arugula, but any tender green will keep things light and fresh.
• Fresh basil leaves: Tear them just before serving for a burst of aroma that really lifts the dish.
• Burrata cheese: Burrata brings a creamy richness that melts right into the fruit and greens (be sure to drain it well).
• Prosciutto: I’ve found that tearing it by hand or rolling the slices gives a rustic, beautiful look—no fuss needed.
• Extra-virgin olive oil: A good, fruity oil ties the flavors together; drizzle lightly, taste, and adjust.
• Balsamic glaze (or reduced balsamic vinegar): This adds tangy depth—just enough to balance the sweetness.
• Freshly ground black pepper & flaky sea salt: Don’t skip these finishing touches—they highlight every flavor.
• Toasted pine nuts or slivered almonds: These bring crunch and a toasty note; totally optional, but highly encouraged.

Instructions

Layer the greens:

Spread the arugula or your chosen greens across the base of a big serving platter, letting a few leafy edges peek out.

Add peaches and basil:

Nestle the juicy peach slices and scatter torn basil leaves so their aromas mingle with the greens.

Top with burrata:

Tear the burrata into rustic chunks and dot them evenly over everything—the cheese should practically melt into the salad on a hot day.

Add prosciutto:

Roll or drape the prosciutto slices around the salad for salty pops in each forkful.

Dress it up:

Drizzle with olive oil and just enough balsamic glaze to make things glossy and inviting.

Season and finish:

Sprinkle sea salt and cracked black pepper, then toss on pine nuts or almonds if you like a little crunch.

Serve immediately:

This salad shines brightest just after assembling—gather everyone quickly!

Save

One evening, I set this salad in the center of a family table outdoors, burlap runner flapping in the breeze, and even the kids dove in with sticky fingers. It was more than dinner that night—it felt like a celebration of sunshine and simple ingredients.

What to Serve with Summer Salads

This salad sings happily alongside grilled chicken, a plate of chilled shrimp, or a crusty loaf for mopping up extra cheese and juice.

Customizing Your Peach Burrata Salad

Swapping out peaches for nectarines or plums works beautifully—just slice them thin and keep an eye out for the ripest fruit at the market.

Make-Ahead Tips for Entertaining

When prepping for a crowd, slice the peaches and prep the greens ahead, then assemble right before serving for the freshest taste.

• If toasting nuts, do it in advance and cool completely before adding.
• Keeps burrata refrigerated until the last minute for best texture.
• Basil wilts quickly, so always tear and sprinkle at the last moment.

Save

Enjoy every bite—this salad always disappears before you know it, and sometimes that’s the surest sign you did something right.

Recipe Help & FAQs

→ What fruit alternatives can I use for peaches?

Nectarines or ripe plums are great substitutes, offering similar juicy sweetness and texture.

→ Can I make this salad ahead of time?

It's best prepared just before serving to keep greens fresh and flavors vibrant. Assemble right before enjoying.

→ What wine pairs well?

Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the salad's flavors wonderfully.

→ How can I make the salad crunchier?

Add toasted pine nuts, slivered almonds, or bread croutons for extra texture and contrast.

→ Is this dish gluten-free?

Yes, as long as you avoid traditional croutons and check individual ingredient labels for added gluten.

→ Are there any dairy-free options?

You may try replacing burrata with a creamy dairy-free cheese or omit it, though the flavor will change.