Peach Burrata Prosciutto Salad

There’s something mischievously joyful about slicing into ripe peaches while the kitchen windows let in the heavy hum of late summer. I wasn’t even planning to make a salad that afternoon, but the scent of basil on my counter and a ball of burrata in the fridge nudged me toward a plate I’d end up making many times since. The whole scene was almost accidental—peaches so fragrant I couldn’t ignore them, and prosciutto meant for a different recipe altogether. Before I knew it, I was layering simple ingredients that clung together in a kind of edible harmony. Sometimes the most memorable dishes begin because you’re simply trying to use up what’s left on hand.

I remember serving this to friends on my back porch, all of us half-melting in the August heat, forks passing over shared plates and someone inevitably asking, What’s in this? It’s always a conversation starter, and watching people take that first surprised bite always makes me grin.

Ingredients

• Ripe peaches: Look for peaches that yield gently to the touch and smell heady—a less ripe one won’t have that honeyed sweetness.
• Arugula or mixed baby greens: The peppery bite of arugula contrasts brilliantly with the fruit; mixed greens also work if you like things subtler.
• Fresh basil leaves: Tear, don’t chop—the aroma jumps out more and the flavor stays brighter.
• Burrata cheese: Let it come to room temperature before tearing for the creamiest texture, and use the freshest you can find.
• Prosciutto: Tear or gently roll slices—pro tip, draping it unevenly gives you a more rustic, inviting salad.
• Extra-virgin olive oil: A peppery, grassy oil will always make everything else pop.
• Balsamic glaze: The sticky sweetness is like giving the whole salad a finishing wink—make or buy, but don’t skip it if you want real depth.
• Freshly ground black pepper & flaky sea salt: Both are essential for lifting and tying together all the flavors.
• Toasted pine nuts or slivered almonds (optional): Add these for a subtle crunch and a little nutty surprise in each bite.

Instructions

Spread the greens:

Toss your arugula or mixed greens lightly, then fan them out on your favorite platter, so each bite is dressed up and waiting.

Add the fruit and herbs:

Nestle those lush peach slices across the greens, then scatter torn basil leaves everywhere for bursts of fragrance.

Introduce the burrata:

Gently pull the burrata into pieces—I like messy chunks—and nestle them lovingly over the peaches and greens.

Layer on the prosciutto:

Either roll the prosciutto for neat little bites or just drape and let the ribbons fold naturally, aiming for a little prosciutto in every mouthful.

Dress it up:

Drizzle extra-virgin olive oil generously, then finish with a lazy zigzag of balsamic glaze for a glossy, sweet finish.

Season & finish:

Season with a good pinch of flaky salt and fresh black pepper, tasting as you go—it’s easy to under-salt with all the cheese and ham.

Garnish and serve:

If you love crunch, scatter on some toasted pine nuts or slivered almonds. Serve right away to keep everything bright and just-melded.

Save

I’ll never forget catching my partner sneaking extra bites out of the serving bowl at midnight, olive oil still gleaming on their fingers. That’s when I realized this salad doesn’t just look beautiful—it lingers in your cravings and memories.

How to Make It Your Own

Every season brings a twist—swapping in nectarines, plums, or even roasted figs gives the salad a whole new personality. Toasted sourdough croutons are my winter addition when peaches aren’t at their peak, and they soak up the dressing in the most satisfying way.

Serving and Pairing Ideas

This salad shines alongside grilled chicken, roast fish, or even as a centerpiece with just a crisp white wine. I’ve brought it to many gatherings where it disappears first from the buffet, with people unabashedly picking off the last bits of burrata and prosciutto.

Troubleshooting & Last-Minute Tricks

Sometimes burrata can be watery—if that happens just blot gently before adding. If your peaches are a little firm, sprinkle them with a pinch of sugar ten minutes ahead and the flavors will bloom. And always taste for seasoning—don’t let the cheese and ham trick you into undersalting.

• Toast the nuts first for maximum flavor.
• If you’re dairy-free, opt for vegan cheese and it still works beautifully.
• For extra fancy, pep up your glaze with a splash of honey.

Save

This salad brings laughter and color to the table in under fifteen minutes—here’s hoping it tempts you into spontaneous, joyful meals all summer long.

Recipe FAQ

→ Can I substitute the peaches?

Yes, nectarines or ripe plums make a delicious alternative to peaches and offer a similar texture and sweetness.

→ What greens work best with this salad?

Arugula adds a peppery bite, but mixed baby greens or spinach can also be used for a milder flavor profile.

→ Is there a nut-free option?

Simply omit the pine nuts or almonds for a nut-free version, or add toasted seeds for crunch if desired.

→ What cheese can replace burrata?

Fresh mozzarella or creamy ricotta can substitute for burrata if it's unavailable, though texture will differ.

→ How should I serve this dish?

Serve immediately after assembling to enjoy the creamy cheese and juicy fruit at their freshest.

→ Can I make this ahead of time?

It's best to prep ingredients in advance, then assemble and dress just before serving to maintain freshness.