Hi, I’m Hannah! If you’re new around here, you can read a little bit more about me and my food philosophy here. Today, we are diving headfirst into the very best that summer produce has to offer. When the days start getting longer and the farmers markets are overflowing with vibrant, colorful fruits and vegetables, my cooking style instantly shifts. I want meals that are light, refreshing, incredibly fast to put together, and require absolutely zero heat. That is exactly where this Peach and Prosciutto Burrata Salad comes into play. It is the ultimate no-cook masterpiece that looks incredibly elegant but takes mere minutes to assemble. If you have been searching for the quintessential warm-weather dish to bring to a backyard barbecue, serve at a bridal shower, or simply enjoy on your patio with a crisp glass of wine, this peach burrata salad is going to be your new obsession.
There is something undeniably magical about pairing sweet, juicy summer fruit with savory, salty cured meats and rich, creamy cheese. It hits every single note on your palate: sweet, salty, creamy, peppery, and acidic. I love creating recipes that prove healthy eating doesn’t have to mean boring garden salads with fat-free dressings. Healthy eating should feel abundant, joyful, and completely satisfying. By using high-quality, real-food ingredients, we create a dish that nourishes your body while feeling like a luxurious treat. You are going to be amazed at how easily these simple ingredients transform into a restaurant-quality meal right in your own kitchen.
Why You’ll Love This Peach and Prosciutto Burrata Salad
This stunning summer salad checks every single box for a perfect warm-weather meal, making it an absolute staple in my household.
- Quick & Easy: You don’t need to turn on your oven, heat up a skillet, or spend hours prepping; this entire dish comes together on a beautiful platter in just 15 minutes from start to finish.
- A Flavor and Texture Powerhouse: The contrast between the intensely sweet, juicy peaches, the paper-thin salty prosciutto, the peppery baby arugula, and the luscious, creamy center of the burrata creates a flavor explosion in every single bite that will leave your guests begging for the recipe.
- A Healthy, Nutrient-Dense Option: Despite tasting incredibly decadent, this salad provides a fantastic balance of fresh vitamins and fiber from the fruit and greens, alongside healthy fats and satisfying protein from the high-quality cheese and cured meat, keeping your blood sugar stable.
- Perfect for Meal-Prep and Entertaining: While it is best assembled fresh, you can easily wash your greens, slice your peaches, and portion out your dressing ahead of time so that when your guests arrive, you can plate this breathtaking appetizer in under two minutes flat.
Key Ingredients & The ‘Why’ Behind Them
Every single ingredient in this dish was chosen for a specific reason, bringing both incredible flavor and wonderful nutritional benefits to your plate.
- Fresh Peaches: The absolute star of the show. Peaches provide natural, refined-sugar-free sweetness and are packed with vitamin C and antioxidants. Make sure you choose peaches that give slightly when gently pressed, ensuring they are perfectly ripe and juicy.
- Burrata Cheese: This luxurious Italian cheese looks like a ball of mozzarella, but the inside is filled with fresh cream and curds. It provides a rich, decadent mouthfeel and is a wonderful source of calcium and satisfying protein that makes this salad filling.
- Prosciutto: This dry-cured Italian ham adds the necessary savory, salty element to balance the sweet fruit. Because it is sliced incredibly thin, a little goes a long way in delivering big flavor without overwhelming the delicate peaches.
- Baby Arugula: Instead of standard lettuce, arugula offers a distinctively peppery, slightly bitter bite that cuts through the richness of the cheese and meat. It is also a fantastic leafy green loaded with vitamin K and folate.
- Extra Virgin Olive Oil: A high-quality olive oil acts as the base of our simple dressing. According to Healthline’s evidence-based research, extra virgin olive oil is loaded with heart-healthy monounsaturated fats and powerful antioxidants that help fight inflammation.
- Balsamic Glaze: A thick, syrupy reduction of balsamic vinegar adds a sweet and tangy acidity that brightens up the entire dish and ties all the flavors together beautifully.
- Fresh Basil: Adding freshly torn herbs right before serving elevates the salad with a beautiful aromatic quality that instantly screams summer.
Substitutions & Variations
I love how adaptable this recipe is, so feel free to tweak these ingredients based on what you have in your fridge or your specific dietary needs.
- Swap the Fruit: If peaches aren’t in season or you can’t find ripe ones, this salad is absolutely spectacular with fresh nectarines, ripe figs, cantaloupe melon, or even juicy heirloom tomatoes.
- Change the Cheese: If you cannot find fresh burrata at your local grocery store, you can easily substitute it with fresh mozzarella balls (bocconcini), torn buffalo mozzarella, or even crumbled goat cheese for a tangier flavor profile.
- Make it Vegetarian: If you do not eat meat, simply omit the prosciutto! You can add a handful of toasted pecans, walnuts, or pistachios to replace that savory, slightly salty bite and add a wonderful crunch to the dish.
- Try a Different Green: While I highly recommend the peppery bite of arugula, you can absolutely use a spring baby lettuce mix, fresh baby spinach, or even massaged kale if you prefer a heartier base.
Expert Tips for Peach and Prosciutto Burrata Salad
To ensure this gorgeous dish comes out perfectly every single time, keep these simple but crucial tips in mind.
- Serve the Burrata at Room Temperature: This is my number one secret! Take your burrata out of the fridge about 20 to 30 minutes before you plan to serve the salad. If the cheese is too cold, the creamy center will be stiff; letting it rest ensures it oozes beautifully when you cut into it.
- Wait to Dress the Salad: Because arugula is a very delicate green, the acid in the balsamic glaze and the weight of the olive oil will cause it to wilt quickly. Do not add the oil, glaze, or sea salt until the very moment you are carrying the platter to the table.
- Tear, Don’t Chop, the Prosciutto: Instead of taking a knife to your cured meat, gently tear the slices of prosciutto with your hands and loosely drape them across the salad into little “ribbons.” This creates gorgeous height, texture, and visual appeal on the plate.
How to Store & Reheat
While salads are generally best enjoyed entirely fresh the day they are made, here is exactly how you should handle any leftovers of this dish.
- Fridge Storage: Store the leftover arugula, prosciutto, and sliced peaches in an airtight container for up to 2 days. However, be sure to keep the leftover burrata in a separate small container (ideally submerged in a little water or its original liquid) so the moisture doesn’t make your fresh greens soggy.
- Freezer Storage: Do not freeze the assembled salad, arugula, or burrata, as the delicate textures will completely degrade when thawed; however, you can absolutely slice and freeze leftover peaches in a ziplock freezer bag for up to 3 months to use in your morning protein smoothies!
- Reheating Instructions: Because this is a raw, fresh summer dish, you will not actually reheat it in a microwave or oven. Instead, you must let the chilled burrata sit at room temperature for about 15-20 minutes before serving to gently “reheat” it from its cold fridge state, ensuring the creamy center becomes perfectly soft and luscious again.
What to Serve With Peach and Prosciutto Burrata Salad
This salad is remarkably versatile and pairs beautifully with a variety of summer favorites to round out your meal.
- Crusty Sourdough Bread: You will absolutely want a thick slice of toasted sourdough or a warm baguette on hand to scoop up the creamy burrata and sop up the delicious olive oil and balsamic juices left on the plate.
- Grilled Proteins: Serve this alongside some simple herb-marinated grilled chicken breast, perfectly seared flank steak, or light and flaky white fish for a complete, protein-packed summer dinner.
- A Crisp White Wine: If you are entertaining, a chilled glass of Sauvignon Blanc, a dry Rosé, or a light Pinot Grigio pairs flawlessly with the sweetness of the peaches and the richness of the cheese.
- Light Summer Soups: Pair this salad with a chilled gazpacho or a light, brothy vegetable soup for a classic “soup and salad” lunch that won’t weigh you down on a hot afternoon.
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Ingredients
Method
- Spread the baby arugula evenly across a large, shallow serving platter or wide bowl.
- Arrange the sliced fresh peaches evenly over the bed of arugula. Gently tear the slices of prosciutto into smaller ribbons and drape them around the peaches.
- Carefully place the balls of burrata in the center of the platter, or gently tear them open slightly and nestle them among the peaches and prosciutto.
- Drizzle the extra virgin olive oil and balsamic glaze generously over the entire salad. Sprinkle with torn fresh basil, flaky sea salt, freshly cracked black pepper, and toasted pistachios if using.
- Serve right away while the arugula is crisp and the burrata is creamy. Enjoy with crusty bread on the side!
Notes
• Wait to drizzle the olive oil and balsamic glaze until the exact moment you are serving so the arugula doesn’t wilt.
• If your peaches aren’t perfectly ripe, you can quickly sear them on a grill pan for 2 minutes per side to soften them and bring out their natural sugars.
