Peach Burrata Salad with Prosciutto
Published Aug 03, 2023 Updated Jul 15, 2026
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This peach burrata salad with prosciutto is a fresh summer salad made with juicy peaches, creamy burrata, tomatoes, peppery greens, fresh basil, pine nuts, and a homemade honey Dijon dressing. It’s easy to assemble on a serving platter in about 20 minutes, and the combination of ingredients makes every bite fresh, flavorful, and so darn good!
Table of Contents
Why You’ll Love This Peach Burrata Salad Recipe
Y’all, summer means peach season, and if you haven’t noticed yet, I am all about peach recipes! Whether I’m making this peach burrata salad or my grilled peach steak salad, I can’t get enough of the sweet, juicy flavor they bring to summer meals. This is one of my favorite salads to make when it’s too hot to turn on the oven, but I still want something fresh, colorful, and satisfying.
This is also one of my favorite salads to serve when friends or family come over because it’s simple to assemble but always looks impressive on the table. Pair it with my Greek chicken kabobs for an easy summer dinner that’s fresh, filling, and perfect for warm evenings.
Ingredients You’ll Need
Salad
- Cherry tomatoes: Sweet cherry tomatoes pair perfectly with the peaches and make every bite a little juicier. If you have extras, use them to make my keto “pasta” salad!
- Arugula and spinach mix: I love using a mix of arugula and spinach because you get the peppery bite of arugula without it overpowering the salad.
- Burrata cheese: The creamy center is what makes this salad feel extra special. Let it sit at room temperature for about 20 minutes before serving so it’s nice and soft.
- Peaches: Ripe peaches are the star of this salad. Choose ones that are sweet but still slightly firm so they don’t fall apart when sliced.
- Prosciutto: Its salty, delicate flavor balances the sweetness of the peaches and the richness of the burrata.
- Fresh basil: Fresh basil ties all of the flavors together and gives the salad that classic summertime flavor.
- Pine nuts: I love the buttery crunch pine nuts add. If you have a few extra minutes, lightly toast them for even more flavor.
Dressing
- Extra virgin olive oil: Since this dressing has just a handful of ingredients, use a good-quality olive oil that you enjoy the flavor of.
- White wine vinegar: Adds brightness and tang.
- Lemon juice: Keeps the dressing fresh and balances the richness of the burrata.
- Dijon mustard: Gives the dressing its signature tang while helping everything blend together.
- Honey: Balances the vinegar and Dijon with just a touch of sweetness.
- Shallots: Milder than a regular onion, shallots add savory flavor without taking over the dressing.
- Garlic: Adds depth to the dressing.
- Salt and black pepper: Brings all the flavors together.
Mac’s Pro Tip
Recipe Variations
- Make it vegetarian: Simply leave off the prosciutto. The creamy burrata, juicy peaches, and honey Dijon dressing still make for a satisfying summer salad.
- Swap the burrata: If you can’t find burrata, fresh mozzarella is the closest substitute. It won’t have the same creamy center, but it still pairs beautifully with the peaches and tomatoes.
- Try a different nut: Pine nuts add buttery crunch, but toasted pecans, pistachios, or sliced almonds are all delicious if that’s what you have on hand.
- Use nectarines instead: Nectarines have a similar sweetness and texture, making them an easy swap when peaches aren’t available.
- Add more protein: Top the salad with grilled chicken, grilled shrimp, or sliced steak, or serve it alongside my jerk chicken and a spicy peach margarita mocktail for an easy summer dinner!
How to Make Peach Burrata Salad
Step 1: Add all of the dressing ingredients to a blender or bowl. Blend for 10 to 15 seconds, or whisk together until smooth and well combined. Set the dressing aside while you prepare the salad, or refrigerate it if making ahead.
Step 2: About 20 minutes before serving, remove the burrata from the fridge and let it come to room temperature. Meanwhile, arrange the spinach and arugula on a large serving platter, then top with the cherry tomatoes, sliced peaches, prosciutto, and fresh basil.
Step 3: Place the burrata over the salad, sprinkle with the pine nuts, then drizzle everything with the honey Dijon dressing just before serving.
Mac’s Pro TipS
Expert Tips
- Let the burrata come to room temperature. It becomes much softer and creamier after sitting out for about 20 minutes, making it so much easier to tear over the salad!
- Wait to dress the salad until you’re ready to serve. This keeps the greens crisp and prevents the peaches and tomatoes from releasing too much juice.
- Toast the pine nuts if you have a few extra minutes. It brings out their buttery flavor and adds even more crunch to the salad.
- Assemble the salad on a large serving platter. It not only looks beautiful, but it also makes it much easier for everyone to serve themselves without crushing the burrata.
- Don’t let extra dressing go to waste. Store it in the fridge and use it on green salads, grilled chicken, roasted vegetables, or as a quick marinade later in the week.
Storage & Make-Ahead Tips
- If you’re making this salad ahead for a party or dinner, keep the dressing, greens, tomatoes, peaches, burrata, prosciutto, basil, and pine nuts separate until you’re ready to assemble and serve. This keeps every bite fresh, creamy, juicy, and crisp!
- Store leftover honey Dijon dressing in an airtight container in the fridge for up to 1 week. Give it a good shake or whisk before using it again.
- For the best texture, store any leftover salad without the dressing in an airtight container in the fridge for up to 3 to 4 days. Once dressed, the greens will begin to soften, so it’s best eaten right away.
Recipe FAQs
Yes! Fresh mozzarella is the best substitute if you can’t find burrata. It won’t have the same creamy center, but you’ll still get the fresh combination of tomatoes, basil, and creamy cheese.
Yes, this salad is naturally gluten-free as long as your prosciutto is gluten-free. As always, double check ingredient labels if you’re serving someone with celiac disease or a gluten sensitivity.
Yes! Nectarines work just as well because they have a similar sweetness and texture. Choose ripe but firm nectarines so they hold their shape when sliced.
More Fresh Summer Salads
If you love this peach burrata salad recipe, please give it a star rating and leave a comment below! Follow me on Pinterest, Facebook, and Instagram for more!
Peach Burrata Salad with Prosciutto
Ingredients
Salad
- 5-6 cups arugula and spinach mix
- 8-10 oz Burrata cheese torn into bite size pieces
- 2 large peaches sliced
- 8 slices prosciutto
- 6-8 leaves fresh basil
- 2 tbsp pine nuts
- 3-4 cup cherry tomatoes cut in half
Dressing
- 1/2 cup olive oil extra virgin
- 1/4 cup white wine vinegar
- 1 tsp lemon juice
- 1 tbsp Dijon mustard
- 1-2 tbsp honey
- 2 tsp shallots finely diced
- 1 clove garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Salad
- Remove the Burrata cheese from the fridge and allow to sit 20 minutes. It is best served close to room temperature.
- Cover a platter with the spinach and arugula. Top with cherry tomatoes, peaches, prosciutto and burata cheese. Garnish with pine nuts and fresh basil. Drizzle with the dressing and serve.
Dressing
- Add all the ingredients for the dressing to a blender or bowl. Blend together for 10-15 seconds or use a whisk and whisk together until combined in a bowl. Store any leftover in the fridge.
Notes
- Let the burrata come to room temperature. It becomes much softer and creamier after sitting out for about 20 minutes, making it so much easier to tear over the salad!
- Wait to dress the salad until you’re ready to serve. This keeps the greens crisp and prevents the peaches and tomatoes from releasing too much juice.
- Toast the pine nuts if you have a few extra minutes. It brings out their buttery flavor and adds even more crunch to the salad.
- Assemble the salad on a large serving platter. It not only looks beautiful, but it also makes it much easier for everyone to serve themselves without crushing the burrata.
- Don’t let extra dressing go to waste. Store it in the fridge and use it on green salads, grilled chicken, roasted vegetables, or as a quick marinade later in the week.
- Store leftover honey Dijon dressing in an airtight container in the fridge for up to 1 week. Give it a good shake or whisk before using it again.
- For the best texture, store any leftover salad without the dressing in an airtight container in the fridge for up to 3 to 4 days. Once dressed, the greens will begin to soften, so it’s best eaten right away.
- If you’re making this salad ahead for a party or dinner, keep the dressing, greens, tomatoes, peaches, burrata, prosciutto, basil, and pine nuts separate until you’re ready to assemble and serve. This keeps every bite fresh, creamy, juicy, and crisp!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I could eat this salad every single day! The dressing is a show stopper.