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5 from 1 vote

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!
Prep Time10 minutes
Course: Entree, Salad, Salad/Entree
Diet: Gluten Free
Keyword: peach burrata salad
Method: No Cook
Servings: 4 people

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

Expert Tips

  • 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!

Serving Tips

  • Serve this delicious burrata peach salad on a large platter with crusty bread on the side and soak up all the dressing! 

Storage Tips

  • 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!

Nutrition

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