Save to Pinterest Sunbeams bouncing off the countertop always put me in the mood for something fresh and colorful, and that's exactly how this Peach Burrata Prosciutto Salad first came together in my kitchen. The way the sweet scent of just-cut peaches curled around the room was enough to send everyone wandering in, curious about what summer magic was up. I still grin remembering how I snuck bites of creamy burrata while assembling the plate, unable to resist its softness. Some recipes are born of complicated plans but this one arrived out of pure impulse—just a craving for something equal parts sweet, salty, and creamy. Let’s put this gorgeous salad together before those peaches disappear.
One late July afternoon, I tossed this salad together before a spontaneous backyard picnic, and the way everyone hovered close as soon as the platter hit the table still makes me laugh. Nobody waited for forks—someone just grabbed a peach slice and a wisp of prosciutto with their fingers, and from there, pretenses disappeared. Casual, relaxed, sun-warmed, it became the centerpiece of a summer night that stretched on long after sunset.
Ingredients
- Ripe peaches: Choose peaches that give just slightly to pressure and smell fragrant—underripe ones won’t deliver that honeyed juiciness.
- Arugula or mixed baby greens: Peppery arugula gives a gentle bite that wakes up the sweetness from the fruit; if you prefer something milder, mixed greens work beautifully.
- Fresh basil leaves: Tearing instead of chopping releases more aroma and prevents bruising.
- Burrata cheese: Rich, creamy, and cool, burrata spreads over everything—let it come to room temperature for the fullest flavor.
- Prosciutto: I like to tear or loosely roll it so you get both salty hits and pretty ribbons on the plate.
- Extra-virgin olive oil: The finishing touch for silkiness—get the best you have for drizzling.
- Balsamic glaze: Deep sweetness with a tangy edge, it ties all the flavors together; the thicker the better.
- Freshly ground black pepper & flaky sea salt: Don’t skip these—they’re where the salad’s brightness really sings.
- Pine nuts or slivered almonds (optional): Toasted nuts add crunch and make every bite more interesting; just watch them closely so they don’t burn.
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Instructions
- Layer the greens:
- Scatter arugula or mixed greens over your biggest platter—the more casually, the better, like leaves falling on the forest floor.
- Add peaches and basil:
- Tuck the peach slices and torn basil throughout so every forkful gets a little of both; the basil’s scent should hit you as your hands move.
- Top with burrata:
- Gently tear the burrata into nestled pieces across the salad, letting the creamy centers ooze naturally.
- Place the prosciutto:
- Add torn or rolled prosciutto so it fans out among the fruit and cheese; it’s a little edible art.
- Drizzle and season:
- Circle everything with extra-virgin olive oil, then zigzag the thick balsamic glaze on top; finish with flaky sea salt and a twist of fresh pepper.
- Finish and serve:
- If using, sprinkle toasted nuts over for crunch, and serve right away before the burrata melts into the greens.
Save to Pinterest When my sister reached across the table for seconds and declared this salad “peak summer on a platter”, I realized food can instantly teleport you to a golden afternoon, no matter what the calendar says.
Swapping and Substitutions that Work
If you spot ripe nectarines at the market, they are a natural stand-in here—you get a tartness that holds up beautifully with creamy cheese. Ripe plums also add a punchy color and flavor, especially if peaches are shy. Your plate, your rules—mix and match what looks best, and don't hesitate to throw in a handful of ripe cherry tomatoes if you need more juiciness.
Making It Your Own
Some days I toast bread cubes to turn this into a panzanella-style salad, and that added crunch is a game changer with so many soft textures. Other times, I go heavy on the basil for extra aroma, or swap arugula for peppery watercress. There’s no wrong route when the building blocks are this good—just tweak the salad to chase whatever you’re craving.
Bringing the Summer Table Together
What surprised me most was how this salad invites conversation—everyone wants to help arrange, drizzle, or snag the last piece of burrata. Leave perfection aside for this one and embrace generous, rustic plating.
- If you’re serving outdoors, keep the cheese in the fridge until assembling—summer sun is no friend to creamy burrata.
- Pair it with a chilled, crisp white wine for the happiest results.
- Taste and adjust the seasoning just before serving—it’s amazing how a pinch of salt can make those peaches sing.
Save to Pinterest However you riff on it, this salad was made for lazy, laughter-filled days. Here’s to soaking up every bit of juicy summer while it lasts.
Common Recipe Questions
- → What fruits can I use instead of peaches?
Nectarines or ripe plums are excellent substitutes for fresh peaches and will deliver similarly sweet notes.
- → Can I make this salad in advance?
For best texture, assemble just before serving. Prep ingredients ahead and combine before mealtime.
- → How do I serve burrata in the salad?
Gently tear the burrata into bite-sized pieces and scatter atop the greens to distribute creamy pockets.
- → What dressing is recommended?
A simple drizzle of extra-virgin olive oil and balsamic glaze adds savory depth and bright acidity.
- → Can I make this dish vegetarian?
You can omit the prosciutto for a vegetarian option and focus on the fruit, cheese, and greens combination.
- → What wine pairs well with this meal?
Crisp white wines like Pinot Grigio or Sauvignon Blanc enhance the fruity and creamy notes of the dish.
