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A serving platter on a table with peach burrata salad made with peaches, prosciutto, arugula, onion, and tomatoes tossed in dressing and topped with two big pieces of burrata, then drizzled with balsamic glaze.
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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!
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Calories: 281kcal
Author: Jacqui

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
US Customary - Metric

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

Storage
Refrigerate peach burrata salad for 1-2 days. After that time, the salad will be wilted. 
If you want to prep the salad the day before, you can toss the arugula, tomato, onion, and prosciutto together. Then add lemon, olive oil, balsamic glaze, peaches, and burrata as you're serving it. We're basically waiting for anything that can add moisture or acid because it can wilt the arugula. 
Cooking Tips
  • 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

Calories: 281kcal | Carbohydrates: 16g | Protein: 10g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 308mg | Potassium: 308mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1202IU | Vitamin C: 23mg | Calcium: 253mg | Iron: 1mg
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