Peach Burrata Salad with Prosciutto

5 from 1 vote

Peach Burrata Salad with Prosciutto

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!

Prep Time10

Total Time10

Course: Entree, Salad, Salad/Entree

Cuisine: American

Diet: Gluten Free

Keyword: peach burrata salad

Method: No Cook

Servings: people

Author: Ashley McCrary

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