Fresh Peach & Burrata Salad Recipe (with Prosciutto)
This tomato peach burrata salad recipe features a combination of creamy burrata cheese, sweet peaches, spicy arugula, spinach, tomatoes, fresh herbs, pine nuts, and sliced prosciutto. Plus, a honey dijon dressing that’s out of this world!
Servings: 4 people
- 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
- 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
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.
- If you don’t have fresh burrata or can’t find it at the grocery store, feel free to swap this with fresh mozzarella cheese.
- I recommend building the salad on a serving platter with tongs so it’s easy to pass around and serve.
- Leftover dressing can be used for various dishes, save it for later use!
- Serve this delicious burrata peach salad on a large platter with crusty bread on the side and soak up all the dressing!
- Store any leftover dressing in an airtight container in the fridge for up to a week. Use with chicken, salads, veggies, and more.
- Store leftover salad (dressing-free!) in an airtight container for up to 3-4 days. Serve cold with dressing, and enjoy!
Calories: 568kcal | Carbohydrates: 20g | Protein: 15g | Fat: 52g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 0.02g | Cholesterol: 51mg | Sodium: 761mg | Potassium: 532mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1873IU | Vitamin C: 34mg | Calcium: 366mg | Iron: 2mg