Peach Burrata Prosciutto Salad

Some summer salads seem to appear out of nowhere on long, sun-lit afternoons, and that's exactly how this Peach Burrata Prosciutto Salad first landed on my table. The first time I tried it, I wasn’t expecting anything special—just a way to use up a basket of peaches staring at me from the counter. But as I tore open the burrata and draped ribbons of prosciutto, the combination felt like a happy accident. Crisp basil and peppery greens mingled with juicy fruit, and suddenly the kitchen smelled like July itself. Even friends who claim not to like salad find themselves fork-deep in this one, and nobody ever leaves even a leaf behind.

Once, I whipped this salad up while friends gathered on the patio, and everyone hovered in the kitchen just to watch the assembly. There was a moment when someone snuck a peach slice before the platter made it outside, and I caught their grin framed by basil leaves. By the time the salad hit the table, the conversations had shifted—from the weather to everyone debating the best way to pronounce "burrata." It’s the sort of dish that invites opinions, laughs, and second helpings.

Ingredients

• Ripe peaches: Choose fragrant, yielding peaches for their natural sweetness; a gentle twist by the stem usually means they're ready.
• Arugula or mixed baby greens: Peppery arugula amps up the flavor, though mixed greens are just as lovely for a milder bite.
• Fresh basil leaves: Tearing the basil releases its oils—don’t chop, just use your hands.
• Burrata cheese: Its creamy center breaks into luscious pools—be sure to drain it so the salad doesn't go soggy.
• Prosciutto: Thin, silky slices mingle with everything, so take your time to tear or gently roll each piece for a pretty presentation.
• Extra-virgin olive oil: The finishing drizzle matters—choose a good one for subtle fruitiness.
• Balsamic glaze or reduced vinegar: That sharp, sweet drizzle adds just the right tang to balance the peaches.
• Freshly ground black pepper: Always grind it fresh—pre-ground loses its punch too quickly.
• Flaky sea salt: Don’t skip this—it brightens the flavors in every bite.
• Toasted pine nuts or slivered almonds (optional): For added crunch and a nutty aroma, toast them briefly in a dry pan first.

Instructions

Create the greens base:

Scatter arugula or mixed greens across your serving platter; let them nestle loosely rather than flattening them out.

Add the peaches and basil:

Arrange peach slices and torn basil leaves over the greens, tucking some under leaves for pockets of flavor and fragrance.

Top with creamy burrata:

Gently tear the burrata and dot across the salad so every section gets a piece; don’t worry if the cream oozes a bit, that’s exactly what you want.

Layer the prosciutto:

Either drape or loosely roll the prosciutto before adding, almost like ribbons, for a touch of elegance and a little drama.

Dress it up:

Drizzle the olive oil and balsamic glaze evenly—zigzag it across so nothing clumps in one spot.

Season and garnish:

Hit the salad with flaky salt, a few grinds of black pepper, and a generous sprinkle of nuts if you like; serve right away for maximum freshness.

Save to Pinterest

There was an afternoon when a thunderstorm rolled in and we all retreated inside, salad plates in hand, talking over the clink of glasses and the patter of rain. I realized halfway through the laughter and stories that nobody even noticed we’d abandoned the grill. The salad became the centerpiece—unexpected but perfect, the star of a summer night remembered for its detour indoors.

Picking Peaches at Their Peak

The difference between a good salad and a glorious one is in the peaches. They should give slightly when pressed, release a gentle scent, and slice without too much resistance. If you can, buy them from a farmer's market—the aroma alone is worth the extra trip. Should you end up with underripe peaches, tuck them in a paper bag overnight with an apple to ripen quickly.

Burrata: Handle with Care

Burrata can seem tricky but don’t rush it—drain gently and use your fingers to tease it into pieces rather than slicing. This way, the creamy center keeps its character and mingles beautifully with the other salad ingredients. If you chill the burrata a little before tearing, it’s less likely to collapse entirely in your hands and create a mess.

The Art of Plate Assembly

Salads like this shine with a little attention to how you layer each element—scatter, tuck, and drape rather than just piling. I like to leave a few peach slices and prosciutto pieces peeking out so guests can see what’s inside. Nuts add crunch if you remember to toast them first!

• Let the salad sit for just a couple of minutes before serving—any longer and the greens wilt.
• If using both pine nuts and almonds, toast separately to avoid uneven browning.
• Taste before adding extra salt, as prosciutto can be plenty salty on its own.

Save to Pinterest

This salad is a snapshot of summer—fresh, unexpected, and always disappearing faster than I expect. I hope it brings a little sunshine to your table, no matter the weather.

Recipe FAQs

→ Can I substitute prosciutto with another ingredient?

Yes, you can replace prosciutto with thinly sliced smoked turkey or grilled chicken for a different flavor profile.

→ What are good alternatives to peaches in this salad?

Nectarines or ripe plums work well as substitutes, providing similarly sweet and juicy notes.

→ How can I make the salad suitable for nut allergies?

Simply omit the toasted pine nuts or slivered almonds to keep it safe for those with nut sensitivities.

→ Is there a recommended wine pairing for this salad?

A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the flavors beautifully.

→ Can I prepare this salad in advance?

It's best served fresh to maintain the creamy texture of burrata and the crispness of the greens, but you can prep ingredients ahead and assemble just before serving.