This Peach Burrata Salad is the embodiment of summer on a plate. It’s a simple, elegant, and incredibly delicious dish that balances sweet, savory, creamy, and tangy flavors in perfect harmony. In just about 20 minutes, you can create a show-stopping salad that’s perfect for a light lunch, a stunning appetizer, or a refreshing side dish for any summer gathering. The combination of juicy peaches, creamy burrata, salty prosciutto, and a sharp balsamic glaze is truly a match made in heaven.
Whether you’re hosting a backyard barbecue or enjoying a quiet dinner on the patio, this recipe is sure to impress. It’s a no-fuss dish that relies on the quality of its ingredients to shine.
Why You’ll Love This Peach Burrata Salad Recipe
- Quick & Easy: This salad comes together in just 20 minutes with minimal effort, making it ideal for busy weeknights or last-minute entertaining.
- Incredibly Flavorful: The balance of sweet peaches, creamy cheese, salty prosciutto, and tangy balsamic is complex and satisfying.
- Visually Stunning: With vibrant colors and beautiful textures, this salad is as pleasing to the eye as it is to the palate. It’s an effortlessly elegant dish.
- Perfect for Summer: It’s a light and refreshing option that highlights the best of seasonal produce.
The Key Ingredients for the Perfect Summer Salad
The magic of this Peach Burrata Salad lies in its simplicity. Using high-quality, fresh ingredients is essential for the best flavor. Here’s what you’ll need:
- Peaches: The star of the show. Fresh, ripe peaches are crucial for that burst of sweetness.
- Burrata Cheese: This fresh Italian cheese has a solid mozzarella outer shell and a creamy, luscious center of stracciatella and cream.
- Prosciutto: Thinly sliced Italian dry-cured ham adds a delicate, salty counterpoint to the sweet peaches.
- Arugula: Its peppery bite provides a fresh, green base that cuts through the richness of the cheese.
- Balsamic Glaze: A thick, sweet, and tangy glaze brings all the flavors together. You can buy it pre-made or make your own by reducing balsamic vinegar.
- Olive Oil: A drizzle of extra virgin olive oil adds richness and flavor.
- Fresh Basil: Provides a hint of aromatic sweetness.
- Pistachios: For a delightful crunch and nutty flavor. Toasted pine nuts or walnuts also work well.
- Salt & Pepper: To season and enhance all the flavors.
Choosing the Best Peaches
For this salad, you want peaches that are ripe but still firm. They should have a slight give when gently pressed. Yellow peaches are fantastic for their classic, sweet flavor, but white peaches work wonderfully too if you prefer a more delicate sweetness. Grilling the peaches briefly caramelizes their sugars and deepens their flavor, but fresh, juicy slices are just as delicious.
What Is Burrata?
If you haven’t tried burrata, you’re in for a treat. Burrata means “buttered” in Italian, which perfectly describes its rich flavor. It’s a ball of fresh mozzarella filled with a mixture of cream and leftover mozzarella scraps. When you cut it open, the creamy center spills out, creating a luxurious experience that is perfect for this kind of salad.
How to Make Peach Burrata Salad (Step-by-Step)
This recipe is incredibly straightforward. Follow these simple steps for a perfect salad every time.
- Prepare the Peaches: Wash and slice the peaches into wedges. For an extra layer of flavor, you can grill them. Lightly brush the peach slices with olive oil and place them on a hot grill or grill pan for 1-2 minutes per side, until they have light grill marks and are slightly softened.
- Assemble the Base: Spread the arugula over a large platter or in a wide, shallow bowl. This will be the bed for your salad.
- Arrange the Ingredients: Gently tear the prosciutto slices and scatter them over the arugula. Arrange the fresh or grilled peach slices on top.
- Add the Burrata: Place the ball of burrata in the center of the salad. Using your hands or a knife, gently tear it open just before serving to let the creamy center spill out.
- Garnish and Dress: Sprinkle the chopped pistachios and fresh basil leaves over the salad. Drizzle generously with extra virgin olive oil and the balsamic glaze.
- Season and Serve: Finish with a light sprinkle of flaky sea salt and freshly ground black pepper. Serve immediately and enjoy!
The beauty of this dish is in its fresh assembly. You want to serve it right after you dress it to ensure the arugula stays crisp and the burrata is at its best.
Tips for Success
- Use Ripe, High-Quality Ingredients: Since there are so few components, their quality will make or break the dish. Use the freshest produce and best quality cheese and prosciutto you can find.
- Don’t Overcrowd the Platter: Give the ingredients space to shine. A wide, flat platter works better than a deep bowl.
- Serve Immediately: This salad is best enjoyed right after it’s assembled. The arugula can wilt, and the burrata’s texture is best when fresh.
- Be Gentle with the Burrata: Handle the burrata carefully to avoid breaking it open prematurely. The grand reveal is part of the experience!
Delicious Variations to Try
While the classic combination is hard to beat, this salad is easy to customize. Here are a few ideas:
- Add Protein: Top with grilled chicken or shrimp to make it a more substantial meal.
- Try Different Fruits: If you love grilled fruit and creamy cheese, try making this with nectarines or plums. Our recipe for grilled nectarines with burrata is another fantastic option.
- Switch up the Greens: Use mixed greens, spinach, or frisée instead of arugula for a different flavor profile.
- Add Veggies: Cherry tomatoes or thinly sliced red onion can add extra flavor and color.
- Experiment with Dressings: While a simple drizzle of olive oil and a drizzle of quality balsamic is classic, a light vinaigrette would also be lovely.
What to Serve with Your Peach and Burrata Salad
This salad is versatile enough to be a standalone meal or a side dish. It pairs beautifully with:
- Grilled chicken or fish, like our Lemon Butter Salmon.
- Crusty bread for soaking up the creamy burrata and balsamic glaze.
- A crisp white wine like Sauvignon Blanc or Pinot Grigio.
- Other summer dishes for a complete barbecue or picnic spread. For a different take, try another refreshing fruit salad.
FAQs about Peach Burrata Salad
This salad is best assembled just before serving to ensure the arugula is crisp and the burrata is fresh. However, you can prepare the components ahead of time: grill the peaches, toast the nuts, and wash the arugula. Store them separately in the refrigerator and assemble when you’re ready to eat.
No, you don’t have to grill the peaches. While grilling adds a lovely smoky flavor and caramelizes the fruit’s natural sugars, fresh, ripe, and juicy peach slices are equally delicious in this salad.
To make it a more substantial meal, you can add a protein like grilled chicken, shrimp, or a piece of salmon. Serving it with crusty bread or focaccia is also a great way to make it more filling.
The best dressing is a simple one that lets the ingredients shine. A generous drizzle of high-quality extra virgin olive oil and a thick, sweet balsamic glaze is classic and perfect for this salad.
Ripe but firm yellow or white peaches are best. You want them to be sweet and juicy but still hold their shape, especially if you plan on grilling them. Freestone varieties are easier to slice.
The Ultimate Summer Recipe
This Peach Burrata Salad is more than just a recipe; it’s an experience. It captures the essence of summer with its fresh, vibrant flavors and effortless elegance. It’s a dish that encourages you to slow down and savor the moment. We hope you love making and sharing this incredible salad as much as we do.
If you try this recipe, please let us know what you think in the comments below! We’d love to see your creations, so be sure to share them on Pinterest!
Peach Burrata Salad Recipe
Peach Burrata Salad with Prosciutto and Balsamic Glaze
Ingredients
Equipment
Instructions
- Lightly brush the peach wedges with 1 tablespoon of olive oil. Heat a grill or grill pan over medium-high heat. Place peaches on the grill for 1-2 minutes per side, until charred and slightly tender. Remove and set aside.
- On a large serving platter, arrange the arugula in an even layer.
- Drape the slices of prosciutto over the arugula. Arrange the grilled or fresh peach wedges across the platter.
- Place the ball of burrata in the center of the platter. Use a knife to gently cut it open just before serving, allowing the creamy inside to spill out slightly.
- Sprinkle the chopped pistachios and fresh basil leaves over the entire salad. Drizzle with the remaining olive oil and the balsamic glaze.
- Finish with a sprinkle of flaky sea salt and freshly ground black pepper. Serve immediately.
Notes
Serving Temperature: Let the burrata sit at room temperature for about 20-30 minutes before serving. This enhances its creamy texture and flavor.
Make it Your Own: Feel free to add other ingredients like cherry tomatoes, avocado, or a sprinkle of red pepper flakes for some heat.
