Peach Burrata Salad

5 from 14 votes

Make peach burrata salad in minutes! Juicy peaches, creamy burrata, leafy greens, and a balsamic drizzle make the ultimate summer starter.

Prep Time15

Total Time15

Course: Appetizer, Salad, Snack

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 284kcal

Author: Traci

Equipment

small mixing bowl
whisk
serving platter
sharp knife and cutting board
spoons or clean hands for tearing burrata

Ingredients

8 ounces Burrata Cheese
5 large Lettuce leaves
2 large Peaches pitted and sliced
½ Lemon cut into wedges
5-8 slices Prosciutto di Parma
½ cup Arugula
¼ cup Fresh Basil torn into pieces
2 tablespoons Pistachios chopped
½ cup Microgreens optional

Dressing

1 tablespoon White Balsamic Vinegar or preferred vinegar
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Dijon mustard
⅛ teaspoon Sea Salt
Black Pepper to taste

Instructions

Remove the BURRATA from the brine and rest it at room temperature for about 20 minutes to soften and bring out its creamy flavor.
In a small bowl, whisk together the VINEGAR, OLIVE OIL, DIJON, SALT, and PEPPER until smooth. Set aside.
Lay the LETTUCE and ARUGULA across your serving platter to form the base of the salad.
Arrange the PEACH slices and PROSCIUTTO in small clusters around the platter, leaving space for the BURRATA. Squeeze fresh LEMON juice over the peaches to help prevent browning.
Gently tear the BURRATA into smaller pieces and place them between the peaches and prosciutto.
Scatter the BASIL leaves and chopped PISTACHIOS over the salad. Add MICROGREENS on top if using.
Just before serving, drizzle the dressing evenly over the salad. Serve it as a light side salad or pair it with slices of crusty bread or crostini for a simple, bruschetta-style appetizer.

Notes

Choose ripe, firm peaches (and other stone fruits): Sweet, juicy peaches are ideal, but nectarines or even cherries work too. Look for fruit that’s ripe yet firm enough to hold its shape when sliced.

Peach skin is optional: You can peel the peaches if you prefer, but leaving the skin on adds color, flavor, texture, and saves time.

Prosciutto is optional: Swap it for domestic prosciutto, thinly sliced salami, or leave it out entirely for a vegetarian version.

Vinegar swaps: White balsamic is classic here, but balsamic or apple cider vinegar will also work well.

Make ahead: Assemble the salad without burrata or dressing, cover, and refrigerate for up to 4 hours. Add burrata and dressing just before serving.

Nutrition