Peach Burrata Prosciutto Salad

There&aposs a certain thrill that comes with slicing into the first ripe peach of the season—the scent alone promises good things. The day I cobbled together this Peach Burrata Prosciutto Salad, I was chasing a quick lunch that still felt a little indulgent, and I had a basket of blushing peaches sitting on the counter. The summer air seemed to sing with the freshness of it all. I remember my kitchen windows wide open, a breeze threading in and rustling the basil leaves I was about to tear. Sometimes, recipes are just happy accidents with fantastic timing.

One afternoon I made this salad for my sister as we prepped for an impromptu patio lunch. The sounds of bread being sliced and prosecco being poured mixed with our laughter as we jostled for the freshest basil leaves. We accidentally used our hands for everything, and not once did it matter. The only thing left at the end were streaks of balsamic on the serving platter and plans to make it again. Sometimes, sharing food really does make the flavors linger just a little longer.

Ingredients

• Peaches: Juicy, ripe peaches are the showstopper—choose ones that give slightly when pressed to get those honeyed flavors.
• Arugula or mixed baby greens: Their peppery bite cuts through the sweetness, and I find baby arugula especially tender for this salad.
• Fresh basil leaves: Tearing them just before serving releases their perfumed oils—always worth the extra step.
• Burrata cheese: This ultra-creamy cheese makes every bite feel decadent, so drain well and gently tear to preserve those luscious pockets.
• Prosciutto: Go for thin slices—you want them to almost melt against the fruit and cheese for that perfect salty contrast.
• Extra-virgin olive oil: The dressing is simple, so use the richest, fruitiest oil you have on hand; a little goes a long way.
• Balsamic glaze: Drizzled in ribbons, its tangy sweetness brings everything together—homemade or store-bought both work well.
• Freshly ground black pepper: Adds a gentle heat I always think is underrated in salads like this.
• Flaky sea salt: Those delicate crystals add crunch and heighten the flavors at the very end.
• Toasted pine nuts or slivered almonds (optional): If you want a little crunch, toast briefly and scatter right before serving so they stay crisp.

Instructions

Build your base:

Spread your greens onto a large platter—let them pile naturally and don&apost fuss about perfection, it looks more inviting that way.

Add the peaches and basil:

Layer the peach slices generously and scatter basil on top; the colors should practically glow.

Nestle the burrata:

Gently tear apart the burrata and nestle creamy pieces among the fruit and greens, letting some of the cream ooze out.

Tuck in prosciutto:

Artfully drape or roll the prosciutto and tuck it here and there so each serving gets a little of everything.

Dress it up:

Drizzle with olive oil and zigzag balsamic glaze over the whole platter, letting it pool slightly in spots.

Season with salt and pepper:

A pinch of flaky salt and a twist of pepper right on top brightens all the flavors—taste and add more if needed.

Add crunch (optional):

Right before serving, sprinkle with your chosen nuts or almonds, giving everything a final fresh punch.

Save

The first time this salad disappeared within minutes was at a sun-drenched family brunch, forks crossing as everyone vied for the last creamy bite. Watching my niece lick balsamic from her finger felt like a true kitchen victory.

A Little Summer Improvisation

Some days, nectarines or plums sneak their way into the salad when peaches aren&apost at their peak. I&aposve also tossed in torn grilled bread or whatever fresh herbs I have on hand—there really are no rules except using what&aposs at its ripest.

Pairings That Shine

This salad thrives alongside a bright, crisp white wine—Pinot Grigio is my usual pick—and a crusty baguette. If you want to turn it into a meal, roast chicken and a pile of the salad are a dreamy combo.

Serving, Storing, and Crunchy Additions

The salad is at its absolute best served immediately—don&apost let it linger, because the greens and burrata go limp if they stand too long. For extra crunch, sprinkle on the nuts just before bringing to the table, or try quick homemade croutons if you have a heel of bread lying around.

• Always add flaky salt at the finish for extra pop.
• If you prep ahead, cut peaches last to avoid browning.
• Don&apost skip the fresh basil—the aroma transforms the whole dish.

Save

However you serve it, this salad brings a sense of summer to the table and always disappears faster than I expect. Here&aposs to simple pleasures, messy hands, and flavors that linger well after the plates are cleared.

Cooking Questions

→ Can I substitute peaches with other fruits?

Yes, nectarines or ripe plums work beautifully, offering similar sweetness and texture.

→ What can I use instead of prosciutto?

You can use smoked salmon or omit meat entirely for a vegetarian version without prosciutto.

→ Is this suitable for gluten-free diets?

Yes, the salad is naturally gluten-free as long as no croutons or gluten-containing toppings are added.

→ How should I serve this salad?

Serve chilled, immediately after preparing for best freshness and texture. Pair with a crisp white wine.

→ Can I prepare this ahead of time?

You can slice peaches and arrange greens in advance, but assemble and dress just before serving.

→ Are there nut-free options for garnish?

Simply omit pine nuts or almonds, or substitute with toasted seeds for crunch.