Burrata Peach Prosciutto Summer Salad

The first time I tossed together this Burrata and Peach Summer Salad, the sound of summer crickets seeped through my kitchen window, mixing with the soft rip of burrata in my hands. Something about combining sweet peaches with rich cheese and salty prosciutto just felt bold—like wearing sandals before spring fully warmed up. I remember eyeing those peaches, slightly worried they’d be too ripe, but they held up beautifully. The colors alone made me pause before the first forkful. Sometimes the best meals come together quickly, catching you just as you are.

I’ll never forget serving this to friends on a sticky July evening, the table still sandy from a day at the lake. We passed the platter around and laughed at how fancy the salad looked for something thrown together in a quarter hour. Nobody talked much during the first few bites, which I always take as the highest compliment.

Ingredients

• Ripe peaches: Let them hit peak ripeness—slightly soft to touch but not mushy—for the juiciest flavor and texture.
• Arugula or mixed greens: Peppery arugula gives the salad bite, but any tender salad green will soak up the dressing well.
• Fresh basil leaves: The fragrance ties together the sweetness and creaminess, so don’t skip them—tear by hand for the freshest aroma.
• Burrata balls: Go for the creamiest you can find; let them sit at room temp 10 minutes so they meld into the salad.
• Prosciutto: Choose thin slices so the salty flavor weaves between each mouthful without overwhelming.
• Extra virgin olive oil: Fragrant and grassy oil elevates the freshness and helps everything cling together.
• Balsamic glaze: Store-bought is fine, but home-reduced balsamic is even better—add just enough for tangy contrast.
• Flaky sea salt: Adds crunch and surprises in every bite—don’t overdo it since prosciutto is salty as-is.
• Freshly ground black pepper: A final hit that brings everything alive—crack straight over the top before serving.

Instructions

Build your salad base:

Spread the fresh greens across your largest platter, keeping them fluffy and not too packed down so they look inviting.

Add peaches and basil:

Scatter sliced peaches and torn basil over the greens, breathing in their sweet and herbal notes as you go.

Place burrata:

Gently pull apart the burrata into large rustic chunks and nestle them into the salad—the cream will want to ooze, so let it.

Layer prosciutto:

Drape or tuck prosciutto slices throughout, letting their salty ribbons peek out for a beautiful presentation.

Dress it up:

Drizzle olive oil and a glossy stream of balsamic glaze over the top, watching everything shine in the light.

Season to finish:

Sprinkle with flaky salt and a few cracks of black pepper—pause to admire, then toss gently if you like or leave as a composed platter.

Serve right away:

This salad is best fresh, so enjoy the contrast of cool burrata and warm summer peaches immediately.

Save Pin

Save Pin

This salad became more than just a side dish the afternoon my cousin swiped the last slice of peach before anyone noticed—the unofficial indicator that the plate was worth fighting over. Sometimes dishes gather stories before you realize they're special.

Swapping Ingredients Without Sacrificing Flavor

If peaches are out of season or the store disappoints, nectarines and ripe plums slip in perfectly; their tartness brings its own delicious twist. Even a handful of toasted pine nuts or walnuts can sneak in some crunch and take things to a new level.

Amping Up the Summer Vibes

This salad begs for a sunny day, but even on a weekday evening, it pulled me away from my phone and into conversation. Serve it with a chilled white wine and watch smiles appear around the table—even weeknights can feel festive.

Make-Ahead and Serving Tips I Wish I’d Known

While it might seem fussy, a little prep makes this salad party-ready in moments. Keep the greens and fruit sliced but separate until just before serving so everything stays crisp and lively.

• Add burrata only right before eating or it will lose its gorgeous texture.
• Reserve a bit of extra glaze to drizzle at the table for wow factor.
• Don’t toss everything—layering keeps the flavors distinct and beautiful.

Save Pin

Save Pin

There’s nothing better than sharing a salad so effortless and bright you find yourself smiling before the plates are cleared. Here’s to summer flavors, no matter what the calendar says.

Recipe FAQs

→ How do I keep burrata creamy when serving?

Bring burrata to cool room temperature before assembling; tearing it gently over the greens preserves the creamy center. Serve immediately to maintain texture.

→ Can I substitute the peaches?

Yes — ripe nectarines or sliced plums work well. Choose fruit that’s just ripe to balance the cheese and prosciutto without making the salad watery.

→ What’s the easiest way to make a balsamic glaze?

Simmer good balsamic vinegar over medium-low heat until reduced by half and syrupy, then cool. A store-bought glaze is fine for speed and consistency.

→ Should I toast nuts, and which ones suit this dish?

Toasting pine nuts, walnuts or slivered almonds brings out a deeper flavor and crunch. Toast briefly in a dry pan until golden and fragrant.

→ Is there a recommended wine pairing?

Pair with a crisp Italian white such as Vermentino or Pinot Grigio; their acidity complements the fruit and cuts through the richness of the burrata.

→ Can this be prepped ahead of time?

You can slice peaches and wash greens a few hours ahead; keep burrata and prosciutto chilled and assemble just before serving to preserve texture and appearance.