Today I’m sharing my favorite Peach Burrata Salad recipe! Made with juicy ripe peaches, creamy burrata, and savory prosciutto. It’s simple, elegant, and perfect for summer!
With minimal prep and amazing flavor, it strikes the perfect balance of sweet, savory, and tangy. Like my Grilled Peach Salad recipe, you can easily customize it to make it your own!
Summer brings sunshine, and also plenty of juicy yellow peaches! I’m always finding new ways to use them, and this peach burrata salad is my new favorite of the season. It takes just 10 minutes to make and requires no cooking.
It’s loaded with juicy peaches, sweet cherries, and creamy fresh burrata, plus salty prosciutto for a savory contrast. A drizzle of balsamic glaze ties it all together with a sweet tangy finish. It’s quite similar to my whipped burrata with peaches recipe!
Like my Tomato Burrata Salad and Watermelon Blueberry Feta Salad, this peach burrata salad is beautiful for entertaining, but also easy enough for a weeknight dinner.
Jump to:
Why I Love This Recipe
- It’s peach season! A great way to showcase the abundance of this gorgeous summer fruit.
- Great texture and flavor balance. Fresh juicy, sweet, creamy, and salty flavors coming together.
- Super easy! Zero cooking involved and just 10 minutes or prep!
- Customizable. Swap the fruit, add more, or use a different cheese.
Ingredient Notes
You only need a few simple, fresh ingredients to make this peach burrata salad recipe. Below, I included a few notes that I hope you find helpful when picking up your ingredients.
- Yellow peaches: They are ripe when slightly soft when pressed and smell fragrant.
- Red cherries: Another great summer fruit! I love using red cherries for a nice color contrast, but any kind works. Pitted and cut in half.
- Arugula or mixed greens: Make sure to wash and dry your greens completely using a salad spinner. You don’t want any residual water pooling at the bottom of your salad.
- Fresh burrata cheese: Burrata is very fresh and creamy in the center. If you have leftover, try my burrata bowl recipe!
- Sliced prosciutto: Adds a nice salty contrast to the sweet fruit.
- Fresh basil: For a pop of freshness and color!
- Extra virgin olive oil: For drizzling at the end. Use good quality olive oil.
- Balsamic glaze: Store-bought is perfect! Make sure to use the thick balsamic glaze (not balsamic vinegar) for drizzling.
- Sea salt and fresh black pepper: Adds a nice finish.
- Baguette slices: For serving. Great for dipping into the creamy burrata cheese!
Ingredient quantities are listed in the recipe card down below, as always.
How To Make Peach Burrata Salad
Prepping for this Peach Burrata Salad recipe takes just 10 minutes. Let me show you how I make it!
Step 1: Cut the peaches in half, remove the pit, and slice into wedges.
Step 2: Arrange a bed of arugula (or mixed greens) on a serving platter, followed by the sliced yellow peaches.
Step 3: Layer torn burrata cheese, sliced prosciutto, and the red cherries on top evenly. Garnish with fresh basil.
Step 4: Drizzle with extra virgin olive oil and balsamic glaze. No need to toss. Finish with black pepper and a sprinkle of sea salt. Serve with baguette slices.
Tips for Success
- Find ripe, sweet yellow peaches! When they are in season, peaches are extra juicy and sweet. They should be a little bit soft when pressed and should smell really fragrant.
- Serve it fresh! This salad is best served right away for best flavors. It’s a no-cook salad and takes very little time and effort to make.
- Upgrade! Grill the peaches for an extra depth of flavor, just like in my grilled peach salad recipe.
- Cherries: Feel free to swap the cherries for blackberries, blueberries, or strawberries.
- Use balsamic glaze (not balsamic vinegar). It’s sweet, thick, and tangy. Store-bought balsamic glaze is perfect for this recipe.
- Optional: Sprinkle with pine nuts or pistachios for added texture.
Recipe FAQs
Try nectarines, plums, or apricots instead. They are all great substitutes if you can’t find ripe peaches.
Not needed, but you certainly can if you’d like.
Find something creamy and fresh, such as fresh mozzarella balls, whipped ricotta or feta, goat cheese, or even a few dollops of cottage cheese.
No, the flavors of each ingredient truly shine here without any dedicated dressing. Just a few drizzles of good extra virgin olive oil, balsamic glaze, and sea salt at the end will be enough.
Pairing and Serving Ideas
Pair your peach burrata salad with all favorite grilled mains! Give these a try!
Need more impressive summer recipes? Try my Skirt Steak with Chimichurri or my Peach Pork Chops!
More Summer Salads
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Peach Burrata Salad
Equipment
Ingredients
- 3 ripe yellow peaches - cut into wedges
- 2 cups fresh arugula - or mixed greens
- 8 ounces fresh burrata - torn into smaller pieces
- 4 ounces sliced prosciutto
- ½ cup red cherries - pit removed and halved
- Fresh basil leaves - for garnish
- Extra virgin olive oil - for drizzling
- Balsamic glaze - for drizzling (not balsamic vinegar)
- Sea salt - for finishing
- Freshly ground black pepper - for finishing
- Baguette slices, toasted - for serving
Instructions
- Cut the peaches in half, remove the pit, and slice into wedges.
- On a serving platter, arrange a bed of arugula or mixed greens. Then, layer the sliced peaches on top evenly.
- Next, arrange the torn burrata cheese, prosciutto slices, and cherries on top.
- Garnish with fresh basil leaves. Drizzle with a few generous drizzles of extra virgin olive oil and balsamic glaze. Finish with a touch of sea salt and freshly ground black pepper.
- Serve fresh with toasted baguette slices. Enjoy!
Notes
- Use ripe peaches: Look for yellow peaches that are slightly soft to the touch and fragrant.
- Dry your greens thoroughly using a salad spinner. Too much residual moisture can make the salad soggy.
- Use balsamic GLAZE, not vinegar: Thick balsamic glaze adds sweet tang without overpowering. I use store-bought balsamic glaze, and it works great.
- Layer, don’t toss: This salad is meant to be arranged beautifully, so the textures and colors shine.
- Assemble just before serving: Burrata is delicate and best enjoyed fresh. Wait to drizzle olive oil and balsamic glaze until right before serving.
- You can also try grilling the peaches for even more flavor!
- Peaches: Nectarine, apricots
- Burrata: Fresh mozzarella, goat cheese, whipped ricotta, cottage cheese.
- Cherries: Any berries.
- Additions: Pistachios, pine nuts, avocado, tomatoes, melon.
Tania says
This is the easiest and freshest salad! We love the savory and sweet contrast.