A burrata peach salad recipe doesn’t need to be complicated to taste like something you’d order at an upscale restaurant! I fell in love with a version of this salad at a local restaurant last summer during peach season, and honestly, I went back for it two or three times before it disappeared from the menu because I loved it so much. After lots of trials, I’ve finalized this homemade version, and I can tell you it’s just as good (and way cheaper) than the one I’m remembering fondly from last summer. What makes our version special is the crispy baked prosciutto, which adds a salty, textural element that sets this salad apart. Everything else is simple and fresh, letting the peak-season peaches shine.
Every summer, I stop by a local peach pop-up stand that comes to town every couple of weeks, and we often grab a whole bushel of peaches. My husband will literally eat his weight in fresh peaches if we let him, but I love finding creative ways to use them in recipes (our peach salsa, peach blueberry crisp, and peach baked oatmeal recipes are family favorites!). Spending time at the farmers market and getting to know the local producers is something I genuinely love, and having fresh, high-quality fruit on hand makes dishes like this come together beautifully.
This is one of those salads that looks elegant and impressive but requires zero stress to pull together. You’re basically just assembling the ingredients, which makes it perfect for entertaining or a quick summer lunch. For larger groups, you can double or triple the ingredients needed, arrange it beautifully on a platter, and serve it as an appetizer or summer side dish!
If you love this salad, you’ve got to try our chicken and strawberry salad recipe too!
What is Burrata?
Burrata is a fresh Italian cheese made from mozzarella and cream that has a solid white cheese exterior (similar to fresh mozzarella), but when you cut into it or gently tear it open, you find a creamy, custard-like center that’s absolutely luxurious. It’s rich, soft, and melts in your mouth, which is why it’s perfect for salads like this one.
With it’s gain in popularity, I’ve been able to find burrata at my local grocery in the cheese section near fresh mozzarella store as well as at Trader Joe’s. If your supermarket doesn’t carry this, you can also look for it at Italian specialty markets or other stores that carry high-quality cheeses.
If you can’t find burrata, fresh mozzarella balls are the closest substitute, though the creamy center of burrata is what makes it special. Other good options are creamy goat cheese or whipped ricotta.
Why You’ll Love This Burrata Peach Salad
Restaurant-worthy in your own kitchen. This salad tastes like something you’d pay a lot for at a nice restaurant, but you’re making it at home for a fraction of the cost.
Ready in minutes. Most of the work here is just assembling ingredients. The prosciutto bakes while you prep everything else, so you’re looking at about 15 minutes total.
Crispy prosciutto adds amazing taste and texture. Baking the prosciutto until it’s crispy transforms it into a salty, crunchy element that makes this salad feel special. It’s so easy and absolutely worth the extra step!
Simple and elegant. A light drizzle of olive oil and balsamic glaze is all you need. This keeps the salad fresh and light, not weighed down by heavy dressing.
Ingredients for Peach Salad
- Fresh prosciutto. Creates a salty, crispy element when baked. Baking it is so easy and makes a big textural difference in the finished salad.
- Fresh baby arugula. This peppery green provides a nice contrast to the sweet peaches and creamy burrata. Wash and dry it well before serving.
- Ripe peaches. These are the star of the show. Choose peaches that are ripe but not overripe, and slice them thin. Fresh, in-season peaches are essential here.
- Burrata cheese. Creamy burrata cheese is indulgent, fresh, and delicious. Burrata has a soft center that makes this salad feel luxurious without any added effort on your end.
- Roasted salted pistachios. Adds a nice crunch and a subtle nutty flavor that complements the sweet peaches and salty prosciutto beautifully.
- Olive oil. A light drizzle is all you need. Quality olive oil matters here since it’s basically your dressing.
- Balsamic glaze. This is the finishing touch. It’s thicker and sweeter than balsamic vinegar, creating a tangy-sweet finish. I love the Bertolli and Alessi versions, I did NOT like the Trader Joe’s version (I wanted to note this especially because I’m using other TJ’s products in the photos).
For complete recipe details and exact measurements, refer to the recipe card at the bottom of the page.
Helpful Equipment
If your arugula isn’t pre-washed, a salad spinner is super helpful. I avoided getting one for years, and now it’s one of our most used kitchen gadgets. Dry greens make all the difference in how crisp and fresh your salad tastes.
How to Make Peach Burrata Salad
Prep. Preheat your oven to 400°F and line a baking sheet with parchment paper.
Bake the prosciutto. Lay the prosciutto slices flat on the sheet, making sure they don’t overlap. This is the step to do first while you prep everything else. Bake for 9 to 12 minutes until the slices begin to shrivel and crisp up. Keep a close eye on them because they can go from crispy to burned quickly!
Remove from the oven and let them cool on the pan for about 5 minutes (they’ll continue to crisp up as they cool).
While the prosciutto bakes, prep the rest of the salad. Start by dividing the fresh arugula between two serving plates. Wash and slice your peaches, then arrange them over the greens on each plate. Place 4-ounces of burrata cheese in the center of each salad.
Break the crispy prosciutto into smaller pieces and divide between the two salads. Sprinkle the chopped pistachios over the top.
Drizzle with olive oil and balsamic glaze. Drizzle each salad with olive oil and then balsamic glaze. Add a pinch of salt if desired (I do this if the nuts I’m using aren’t already salted).
Serve immediately and enjoy!
Burrata and Peaches Salad Variations
- Different greens. Not a big arugula fan? No worries! Use mixed greens, spinach, or whatever salad green you love.
- Add fresh herbs. A handful of fresh basil or mint adds another layer of freshness and looks beautiful on the plate. Just tear or chiffonade the leaves and scatter over the top.
- Try different nuts. Swap the pistachios for pecans, walnuts, or pine nuts. Any toasted nut will add that nice crunch factor.
- Grilled peaches. If you want to add a smoky depth of flavor, grill the peaches instead of using them raw. The charred edges are delicious with the other flavors here.
- Add additional stone fruit. If you’d like, add some slices of nectarines or plums, or halved sweet cherries for an extra fruit-forward summer salad.
- Add a pinch of flaky salt. Especially if the roasted nuts you use aren’t salted, this can really enhance the other flavors of the dish.
Expert Tips for Making a Peach Salad with Burrata Cheese
Start with the prosciutto. For the most time-efficient salad making, get your prosciutto on your prepared baking sheet and bake it right away! This way you can prep the rest of the salad, and give it time to cool while you’re working on other salad tasks.
Choose ripe peaches. Look for peaches that smell fragrant and are slightly soft when you press them gently. They should yield slightly to pressure but not be mushy. These are the sweetest, most flavorful ones.
Make the prosciutto ahead. You can bake the prosciutto 3 to 4 days ahead of time. Once it’s crispy and cooled, store it in an airtight container in the fridge. This is amazing if you want to make this salad multiple times during the week without the extra step.
Assemble right before eating. This salad is best when assembled fresh, right before you’re going to eat it. That way the arugula stays crisp, the peaches are at their best, and the prosciutto is still crunchy.
How to Store Burrata Arugula Salad with Peaches
Arugula, peaches, prosciutto, and burrata are all best stored separately in airtight containers in the fridge. The arugula will keep for a few days, the peaches for several days, the crispy prosciutto for up to 4 days in an airtight container, and burrata should be used within a day or two of opening it for best quality. Assemble your salad when you’re ready to eat.
If you’re packing this for lunch or a picnic, put all the salad components (arugula, peaches, burrata, prosciutto, pistachios) in a lidded container and pack the olive oil and balsamic glaze separately. Add the dressing right before you eat so everything stays fresh and the arugula doesn’t get soggy.
Peach Arugula Burrata Salad FAQs
Absolutely! You can bake the prosciutto 3 to 4 days ahead of time. Once it’s crispy and cooled, simply place it into an airtight container and store it in the fridge until you’re ready to use it. This is a great option if you’d like to have this salad multiple times during the week without having to bake prosciutto each time.
Burrata can sometimes be hard to find, depending on where you live and shop. Fresh mozzarella balls are the closest substitute, but creamy goat cheese, whipped ricotta, or even feta would also work. They’ll give you a slightly different flavor profile, but the salad will still be delicious.
Yes! Pack all the salad components (arugula, peaches, burrata, prosciutto, pistachios) in a lidded container separately, and pack the olive oil and balsamic glaze in a separate small container. When you’re ready to eat, assemble everything and drizzle with the dressing. This keeps the arugula crisp and everything fresh.
This is actually a great use for balsamic glaze because that tangy-sweet element compensates if your peaches aren’t as sweet as you’d hope. That said, there’s no substitute for ripe, in-season peaches. If you’re getting peaches in the off-season, they might not be as flavorful, so choose peaches that smell fragrant and are slightly soft when pressed.
Love This Recipe? Try One of These Delicious Salad Recipes Next!
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Peaches and Burrata Salad and Crispy Prosciutto
Ingredients
- 6 slices prosciutto
- 2 Cups fresh baby arugula, washed and dried
- 2 medium peaches, pit removed, cut into thin slices
- 8 ounces burrata cheese
- 2-3 Tablespoons roasted and salted pistachios, rough chopped
- light drizzle of olive oil
- light drizzle of balsamic glaze
- optional: pinch of salt
Instructions
- Prep and bake the prosciutto. Preheat your oven to 400°F and line a baking sheet with parchment paper. Lay the prosciutto slices flat on the sheet, making sure they don't overlap. Bake for 9 to 12 minutes until the slices begin to shrivel and crisp up. Keep a close eye on them because they can go from crispy to burned quickly. Remove from the oven and let them cool on the pan for about 5 minutes (they'll continue to crisp up as they cool).
- While the prosciutto bakes, prep the other salad ingredients. Divide the fresh arugula between two serving plates. Wash and slice your peaches, then arrange them over the greens on each plate. Rough chop the pistachios.
- Add the burrata. Place the burrata cheese in the center of each salad (about 4 ounces per salad). You can leave it whole or gently break it apart a bit so that creamy center shows.
- Finish the salad. Break the crispy prosciutto into smaller pieces and divide between the two salads. Sprinkle the chopped pistachios over the top. Drizzle each salad with olive oil, then balsamic glaze, and finish with a crack of salt if desired.
- Enjoy immediately. Serve while everything is fresh and the prosciutto is still crispy, and enjoy!
Notes
- Can’t find burrata? Fresh mozzarella balls are the closest substitute. Other good options are creamy goat cheese, whipped ricotta, or feta cheese.
- Use different greens. If desired, use mixed greens, spinach, or whatever salad green you love in place of the arugula.
- Add fresh herbs. A handful of fresh basil or mint adds another layer of freshness and looks beautiful. Just tear or chiffonade the leaves and sprinkle over the top.
- Try different nuts. Swap the pistachios for roasted pecans, walnuts, or pine nuts.
- Grilled peaches. If you want to add a smoky depth of flavor, grill the peaches instead of using them raw.
- Add additional stone fruit. If desired, add slices of nectarines or plums, or halved sweet cherries, for an extra fruit-forward salad.
- Add a pinch of flaky salt. Especially if the roasted nuts you use aren’t salted, this can really enhance the other flavors of the dish.
Meredith says
The crispy prosciutto! The burrata! THE FRESH PEACHES. omg, best summer salad!!