Burrata and Peach with Prosciutto

The first time I threw together this burrata and peach salad, the kitchen was sunlit and quiet except for the gentle sizzle of the balsamic bubbling on the stove next to me. My hands were sticky from slicing ripe peaches that smelled almost floral, and curiosity about pairing them with prosciutto nudged me on. Sometimes, the best ideas come from a craving for something both fresh and creamy—and this was one of those days. There was no big plan, just a hungry urge for summer flavors colliding on a platter.

Recently, I whipped up this salad for an impromptu backyard lunch with a friend, and between laughter and the sound of bees nearby, we polished off the platter in minutes. We kept reaching for slices of peach coated in burrata, hands sticky and grinning at how something so simple could be this perfect outside. There’s something about eating summer straight from a wooden board with just salad tongs and conversation—no fancy occasion required.

Ingredients

• Ripe peaches: Juicy peaches are the heart of this salad—choose ones that give slightly when pressed, and slice them just before serving to keep them vibrant.
• Arugula or mixed greens: The peppery greens balance out the sweetness and act as a soft bed to catch all the toppings—I love using arugula for bite, but any mixed leaves work.
• Fresh basil leaves: Torn basil releases its aroma instantly and adds that summery herbal note that ties everything together.
• Burrata balls: Burrata is luscious and creamy, and tearing it open feels like the best part of making the salad—let it come to room temperature for maximum flavor.
• Prosciutto: Drape silky prosciutto slices over the top for a salty, savory hit—I’ve found that thinner slices are easier to work with.
• Extra virgin olive oil: A good drizzle brings everything together—don’t skimp on quality, because the flavor shines here.
• Balsamic glaze: A tangy, sweet drizzle elevates each bite—homemade or store-bought both work wonderfully.
• Flaky sea salt: A final sprinkle enhances the flavors, so I always finish with a generous pinch.
• Freshly ground black pepper: Cracked just before serving, it adds subtle warmth and depth.

Instructions

Layer the greens:

Grab your large platter and let the mixed greens tumble across—scatter them evenly, but don’t stress about perfection.

Add peaches and basil:

Fan out the peach slices and tuck basil leaves in between so every bite surprises you with sweetness and herbaceous aroma.

Burrata time:

Gently tear open the burrata balls and nestle the creamy clouds across the greens; it’s messy but delightful.

Arrange prosciutto:

Take each thin slice of prosciutto and drape them artfully among the peaches and cheese—it almost looks like edible ribbons.

Dress and glaze:

Drizzle olive oil and the glossy balsamic glaze over everything, letting it pool here and there for flavor in every forkful.

Season and finish:

Coat the salad with flaky sea salt and plenty of black pepper, and you’re set to serve—no extra wait necessary.

Serve immediately:

This salad shines brightest at room temperature, so dig in while the burrata is soft and the peaches still cool from slicing.

Save

I can still picture the day my niece reached across the table, got cream from the burrata on her chin, and announced that she was moving this salad to her ‘birthday dinner only’ list—it was that special to her. That moment when a simple side dish suddenly feels like a celebration always sticks with me and reminds me why I love to cook for those I love.

All About the Burrata

Every time I crack open a ball of burrata, the silky interior oozes gently, and I can’t help but sneak a finger swipe before guests arrive. It’s the soft creaminess that gives this salad a satisfying richness, and it melds especially beautifully with the juicy peaches. If you can’t find burrata, fresh mozzarella works, but trust me—the extra effort is worth it when you see the cheese puddling under the peaches.

Making It Your Own

I love swapping in nectarines or even plums when peaches are out of season; each fruit brings something new in flavor and texture. Sometimes, if I’m feeling bold, I’ll toss in toasted pine nuts or walnuts for crunch and depth. The salad is endlessly adaptable, and after a few tries, you’ll have your own signature version to serve up at a moment’s notice.

Serving, Pairing, and Leftovers

This salad is happiest when enjoyed the moment it’s assembled—bring it to a picnic, a patio lunch, or anytime you need a fresh, showy starter for a crowd. Pair it with a crisp Italian white wine, and you might just convince everyone you’re dining somewhere along the Mediterranean coast.

• If you’re prepping in advance, cut the peaches last to keep them from browning.
• Don’t worry about perfect arrangement—the flavors speak for themselves.
• Leftovers keep, but the greens soften quickly—savor it fresh whenever possible.

Save

Whether you’re sharing this salad at a summer party or sneaking the leftovers with a fork straight from the platter, it brings all the joy of warm weather to your table. Here’s to spontaneous moments and recipes that turn any day into something a little more special.

Recipe FAQs

→ Can I use nectarines or plums instead of peaches?

Yes. Nectarines offer a similar sweetness and firmer texture, while ripe plums bring a slightly tangier note. Choose fruit that yields slightly to gentle pressure for best flavor and texture.

→ How do I pick perfectly ripe peaches?

Look for fruit with a fragrant, sweet aroma and a slight give when gently pressed. Avoid overly hard or overly mushy peaches to maintain neat slices and bright flavor.

→ How should leftovers be stored?

Keep components separate: wrap burrata and prosciutto and refrigerate, store sliced peaches in an airtight container for up to a day, and dress the greens just before serving to avoid sogginess.

→ Can I prepare this ahead of time?

You can prep the peaches, tear and store the burrata, and wash the greens in advance, but assemble and dress the salad right before serving to preserve texture and temperature contrasts.

→ What can I use if I don't have burrata?

Fresh mozzarella or a combination of soft ricotta and a drizzle of olive oil can mimic creaminess, though burrata's rich center is unique and worth seeking out when possible.

→ What wine or beverage pairs best?

A crisp Italian white such as Vermentino or Pinot Grigio complements the dish, while a dry rosé also pairs nicely with the fruit and salty prosciutto.