Peach Burrata Salad
Peach Burrata Salad is the perfect summer salad made with sweet in-season peaches, creamy burrata, and salty prosciutto on a bed of greens, ready in under 10 minutes!
This is one of my all-time favorite summer dinner or light appetizer recipes, because it’s the perfect balance of sweet from the peaches, salty from the prosciutto, and creamy from the burrata cheese. It’s made with wholesome ingredients like arugula, tomatoes, red onion, and fresh in-season peaches. We brought a bag of peaches home from visiting family in Georgia, and we couldn’t get enough of them! This peach burrata salad comes together in under 10 minutes and serves about 4-6 people, depending on what you’re serving alongside it.
If you loved this recipe, you’ll also love my other summer salads like this Watermelon Feta Salad (with honey lime vinaigrette), and my Summer Corn Salad!
Why My Recipe
Simple but Fancy – This summertime recipe is really, really easy to make because you’re just tossing a few simple ingredients together. But it looks really fancy and is guaranteed to impress your guests!
Perfect for Potlucks – This burrata peach salad is the perfect dish to bring to potlucks because it looks like you put a lot of time and effort in when it only took a few minutes, and is always a crowd-pleaser!
Ingredients You’ll Need
Try to find peaches that are a little firm, but not too hard or too soft. We want them to be ripe, but still hold up in the salad. They should also smell sweet if they’re ripe.
How to Make Peach Burrata Salad
Cut the peaches in half, then twist and discard the pit. Place them flat-side-down on the cutting board and cut into slices.
Add the arugula, lemon juice, salt, and pepper directly to the serving plate and use a pair of tongs to toss everything together.
I like to mix in some of the prosciutto and peach slices along with the onion and tomato and toss very gently to mix into the arugula.
Look for Freestone peaches, because they will pull apart easily from the pit when cut in half (usually found later in the season). If you have Clingstone peaches, they will cling to the pit and won’t twist apart (these are sweeter peaches and are usually earlier in the season).
Top with the rest of the peaches, burrata, and a drizzle of balsamic glaze and serve.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Cut the peach along the natural seam around the pit, then gently twist each side in the opposite direction. If it’s a freestone peach, it will come apart easily, then you can discard the pit. If you’re fighting to twist it, it’s either not ripe or it’s a clingstone peach and you’ll need to cut it out in wedges before discarding the pit.
Recipe Variations
- You can also make this salad with other fruits, like nectarines, pears, apricots, cherries, strawberries, apples, or cantaloupe. Or use some heirloom tomatoes for color.
- For more flavor, grill the peaches until they’re caramelized on each side. Grilled peaches that have nice grill marks will also be more aesthetic if you’re serving this for a dinner party.
- I like the subtle bite that arugula has, but you can also make this with spring mix or whatever lettuce you like.
- Give this some more crunch with pumpkin seeds, walnuts, toasted pecans, cashews, or almonds.
- Try adding some different fresh herbs like chives, fresh mint, or fresh basil. If you use basil, put the fresh basil leaves in a pile and gently roll them together, then cut them in slices (gently so you don’t bruise them).
- If you can’t find burrata, use fresh mozzarella balls or whipped ricotta. Or try serving the salad over my Whipped Feta Dip.
- Serve this summery peach salad over gluten free toast or crusty bread spread with goat cheese and some hot honey for lunch.
- If you don’t have balsamic glaze, you can use a few tablespoons of balsamic vinegar in the dressing.
- For a complete dinner, top with some grilled chicken or grilled steak.
What to Serve with a Peach Burrata Salad
Tried this recipe? ⭐ Leave a review and share what worked best for you—your tips help other home cooks get the same delicious results!
Peach Burrata Salad
Ingredients
- 5 ounces fresh arugula
- 3 tablespoons extra virgin olive oil
- 1 medium lemon, juice only
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 3 medium peaches, pitted and sliced
- 3 ounces prosciutto, roughly chopped
- 1/2 cup red onion, sliced
- 1 cup cherry tomatoes, halved
- 8 ounces burrata cheese, drained (2 balls)
- 3 tablespoons balsamic glaze
Instructions
- Add the arugula to a large bowl or serving plate and drizzle with olive oil, lemon juice, salt, and pepper. Toss everything together until well combined.
- Add the red onion, cherry tomatoes, prosciutto, and half of the peaches. Gently toss everything together just to combine.
- Top with the rest of the peaches and burrata, then drizzle with balsamic glaze.
Notes
- If you’d like your red onion to have less of a bite, soak the pieces in cold water for about 15 minutes before draining and adding them to the salad.
- Drain the burrata before adding it to the salad, and let it come to room temperature for about 15 minutes before serving it.
- Add the olive oil and lemon juice to the arugula and toss before the other ingredients, to make sure everything gets evenly coated. Once the burrata is added, we’re only drizzling with the balsamic glaze.
- I like to gently mix some of the peaches and prosciutto into the salad, then top with the rest.
- You can peel the peaches if you want to, but I usually just wash them well and leave the skin on.
Nutrition
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle.
