Burrata Salad with Peaches and Prosciutto

This Burrata Salad with Peaches and Prosciutto is an easy, refreshing summer dish!

Fresh, juicy peaches, salty prosciutto, buttery pistachios and creamy burrata cheese are piled on a bed of greens with a light, crisp dressing.

It’s fast, it’s simple, and it’s utterly irresistible.

You can also check out the notes on how to make it dairy-free, vegetarian or vegan!

peach arugula salad with prosciutto and burrata on a white platter on a wooden table

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Burrata Salad with Peaches and Prosciutto

Some salads require cooking or roasting some ingredients first, like chicken or squash. But this peach burrata salad is my favorite kind of salad – no cooking at all!

It has the perfect blend of flavors and textures – creamy, crunchy, chewy, juicy, tangy, peppery, sweet and salty.

And that big ball of burrata turns what might be a side dish into a show-stopping centerpiece.

And for an extra special twist: you could leave out the greens and dressing and just serve the cheese, meat, pistachios and peaches for a fantastic charcuterie platter.

To make it a full meal, add chicken, pork or shrimp.

 

What you need for this burrata salad

When it’s hot out, you don’t really want to stand over a hot stove or grill or get trapped in your kitchen with the oven on. So this Burrata Salad with Peaches and Prosciutto requires no cooking, just assembling.

You’ll need:

Plus:

  • peaches (look for peaches with dark shades of yellow, orange and red; it should be soft to the touch and slightly wrinkled around the stem)
  • prosciutto
  • burrata
  • greens (I like a mix of peppery arugula and kinda blander spinach; you could use only one or the other if you prefer)
  • pistachios
  • champagne vinegar
  • extra virgin olive oil (use the good stuff; my Paleo pantry explains how to do that and my favorite brands)
  • fine sea salt
  • freshly ground black pepper
  • flaky sea salt, if desired

How to make this burrata salad

  1. Make the dressing: whisk together the champagne vinegar, extra virgin olive oil, salt and freshly ground black pepper (or shake all together in a mason jar). Very important: taste the dressing and adjust as necessary. Does it need more salt (if the flavors don’t pop)? Or pepper (if there’s not enough kick)? Is it too much vinegar? If so, add more oil. Does it need more tang? If so, add more vinegar.
  2. Halve and pit the peaches. Ideally you’d use “freestone” peaches which means the pit will pop out easily. These are usually available later in the summer. “Clingstone” peaches, which have pits that – surprise! – cling to the fruit and are hard to pop out, are usually earlier in the spring.
  3. Slice the peaches or chop into bite-sized pieces, whichever you prefer.
  4. In large bowl, toss the greens with most of the dressing. Add the greens to a serving platter.
  5. Top the greens with the peaches and pistachios. Tear up the prosciutto and add to the salad.
  6. Tear up the burrata over the salad and drape the pieces over everything.
  7. Drizzle on the rest of the dressing and serve.

 

a white platter and white plate both topped with burrata, peaches, pistachios, prosciutto and arugula

What is burrata?

Burrata is a creamy, almost luscious soft cheese from Italy. If you’re not familiar with it, think of mozzarella stretched out and wrapped around small mozzarella curds bathing in cream. When you tear open the outer pouch, the filling oozes out.

It’s typically served with crusty bread and fresh or roasted tomatoes but is also added to salads of all kinds. Since the flavor is fresh and subtle it helps to drizzle it with extra virgin olive oil, flaky sea salt and freshly ground black pepper.

But here we’re balancing it’s soft creaminess with peaches, salty prosciutto and peppery arugula and spinach. The champagne vinaigrette coats everything in a bright, tangy dressing.

What is prosciutto?

Prosciutto is a slightly salty, slightly sweet, chewy ham from Italy. They’re like salty strips of heaven, if you want my unbiased opinion.

Pork legs are salted for a while which draws out moisture, prevents bacteria and concentrates flavor.

Then the legs are washed, seasoned and left to age-dry for 14 to 36 months.

It’s usually sliced very thin so you get a little meat and a little fat in each piece.

The flavor can also vary depending on the region the pork was raised and where the meat is dried.

Some prosciutto recipes call for crispy prosciutto, where it’s baked in an oven. That would be delicious here, so if you want to, go for it. But I’m keeping this easy summer salad as easy and summery as possible.

a white plate with arugula, pistachios, peaches, burrata and prosciutto

Substitutions and variations

Although I love this peach burrata salad as is, there’s so many ways to customize it:

  • To make it a full meal, serve it with grilled or sauteed chicken, pork or shrimp.
  • Instead of peaches, you can use ripe tomatoes, plums, apricots or nectarines.
  • Instead of prosciutto, you can use crispy bacon.
  • To make it dairy-free, leave out the burrata. Add sliced avocado instead.
  • To make it vegetarian, leave off the prosciutto. Add pitted, halved Kalamata olives.
  • To make it vegan, leave off the prosciutto and burrata. Add pitted, halved Kalamata olives and sliced avocado.
  • Instead of burrata, you can use fresh mozarella. You can also buy a block of real Parmesan and use a vegetable peeler to shave off thin slices onto the salad.
  • Instead of pistachios you could use any other nut or seed you like, preferably toasted first. (You can toast the pistachios but I don’t really think it’s necessary.)
  • I like a mix of peppery arugula and spinach, which is slightly blander. You can use just one or the other if you prefer or any other greens you like.
  • You can use another vinegar, such as white wine, red wine, apple cider or balsamic. Lemon juice would also be great.

Make ahead

The dressing can be made up to 2 weeks in advance and kept in the fridge. Bring to room temperature before using.

If you want to bring this salad to a potluck or picnic, prepare all the ingredients (slice the peaches, etc.). Add the greens, peaches, prosciutto and pistachios to a large, transportable bowl. Once you’re ready to serve, toss the ingredients with 3/4 of the dressing, tear over the burrata and drizzle with the rest of the dressing.

Once made, the salad should be eaten immediately.

 

Other salad and peach recipes

 

peach salad with burrata, prosciutto and arugula on a white plate and white platter on a wooden table
peach arugula salad with prosciutto and burrata on a white platter on a wooden table
Print Recipe
5 from 7 votes

Burrata Salad with Peaches and Prosciutto

This summery salad features creamy burrata, juicy peaches, buttery pistachios and salty prosciutto atop a bed of crisp greens with a light, tangy vinaigrette. Make it a full meal with grilled or sauteed chicken, pork or shrimp or see the notes to make it dairy-free, vegetarian or vegan.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Salad
Cuisine: Italian
Keyword: burrata recipe, burrata salad, peach salad, prosciutto recipe, prosciutto salad, summer salad
Servings: 4 servings
Author: Don Baiocchi

Ingredients

  • 1/4 cup champagne vinegar
  • 1/2 cup + 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon fine sea salt
  • freshly ground black pepper
  • 2 ripe peaches
  • 4-5 ounces arugula, spinach or a mix of both
  • 2 ounces prosciutto
  • 1/3 cup pistachios
  • 1 ball burrata, at room temperature (usually sold in 8 oz. tubs)
  • flaky sea salt, if desired

Instructions

  • Make the dressing: whisk in a medium bowl or shake in a mason jar the vinegar, oil, salt and pepper. Taste and adjust accordingly: more vinegar to add tang, more oil to cut the tang, more salt if the flavors don't pop, more pepper if there's no kick.
  • Halve and pit the peaches. Slice the halves into 4 wedges. If you want, chop those wedges into smaller pieces.
  • In a large bowl, toss the greens with 3/4 of the dressing.
  • Transfer the greens to a serving platter. Add the peaches and pistachios. Tear the prosciutto and add to the salad. Add the burrata to the platter and tear apart, draping the pieces over the salad.
  • Drizzle with the remaining dressing and serve immediately.

Notes

Substitutions and variations
  • To make it a full meal, serve it with grilled or sauteed chicken, pork or shrimp.
  • Instead of peaches, you can use ripe tomatoes, plums, apricots or nectarines.
  • Instead of prosciutto, you can use crispy bacon.
  • To make it dairy-free, leave out the burrata. Add sliced avocado instead.
  • To make it vegetarian, leave off the prosciutto. Add pitted, halved Kalamata olives.
  • To make it vegan, leave off the prosciutto and burrata. Add pitted, halved Kalamata olives and sliced avocado.
  • Instead of burrata, you can use fresh mozarella. You can also buy a block of real Parmesan and use a vegetable peeler to shave off thin slices of Parmesan onto the salad.
  • Instead of pistachios you could use any other nut or seed you like, preferably toasted first. (You can toast the pistachios but I don't really think it's necessary.)
  • I like a mix of peppery arugula and spinach, which is slightly blander. You can just one or the other if you prefer or any other greens you like.
  • You can use another vinegar, such as white wine, red wine, apple cider or balsamic. Lemon juice would also be great.
make ahead
The dressing can be made up to 2 weeks in advance and kept in the fridge. Bring to room temperature before using.
If you want to bring this salad to a potluck or picnic, prepare all the ingredients (slice the peaches, etc.). Add the greens, peaches, prosciutto and pistachios to a large, transportable bowl. Once you're ready to serve, toss the ingredients with most of the dressing, tear over the burrata and drizzle with the rest of the dressing.
Once made, the salad should be eaten immediately.

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