Peach Prosciutto Burrata Salad

Our Peach Prosciutto Burrata Salad is the ultimate warm-weather dish for a summer dinner idea.

Made with juicy, sweet, grilled peaches, creamy burrata cheese, salty prosciutto, and crunchy pecans on a bed of mixed greens, this dish comes together in about 30 minutes.

One of the best things about summer is the access to so many fresh ingredients. From going out to our garden or a trip to the local Farmer’s Market to gather many of the ingredients in this salad recipe, it’s a beautiful and delicious thing. 

Summer is also the best time to sink your teeth into a sweet Georgia Peach. And with peaches aplenty right now, it’s a great time to add peaches to everything. From a Peach Moscow Mule to a Peach Galette, there are so many delicious peach recipes to try right now. 

Let’s dig into this Peach Prosciutto Burrata Salad. 

To add more in-depth flavor to this salad recipe, we grilled our ripe peaches. We’re also using a mix of arugula, salad greens, and many fresh produce ingredients to layer into this salad. The prosciutto adds a touch of saltiness to the sweetness, enhancing this recipe. 

What You Will Need

Peaches. We decided to grill our peaches, which gives you a smoky-sweet bite that balances beautifully with the prosciutto and burrata cheese. Grilling the peaches caramelizes their natural sugars, instantly elevating this salad into a beautiful summer dish.

Prosciutto. The other central star of the show would be this thin, salty, and savory prosciutto. It brings the balance between the fruit and the cheese, giving this salad another level of deliciousness.

Burrata Cheese. After the peaches and prosciutto, the burrata cheese rounds it out as the third main ingredient in this salad recipe. You may say it’s the creamy crown jewel, bringing in a mild, milky flavor that sits between the peaches and the salty prosciutto perfectly.

Arugula. Mixed Greens. Adding the arugula brings a peppery bite that blends well with the mixed greens, which will help soften the salad and allow all flavors to shine.

Red Onion. Red Bell Pepper. Mint. The red onion adds contrast without overwhelming, and plays well with the raspberry vinaigrette. The bell peppers, along with the onion, will bring on the crunch and color. Adding mint to the salad gives a burst of freshness and light without making this salad feel heavy.

Chopped Pecans. When you need texture and flavor, reach for chopped pecans. They add a buttery crunch and nuttiness, giving this salad warm, earthy notes.

Peach Prosciutto Burrata Salad

Ingredients:

• 3 ripe peaches, grilled and sliced
• 3 cups baby arugula
• 3 cups mixed salad greens 
• 1 medium red onion, cut in half and sliced thinly
• 1 large sweet red bell pepper with the core, stem, seeds, and pith removed, then cut into thin sticks
• 6-7 leaves of mint, roughly chopped
• 1 1/4 cup of chopped Prosciutto 
• 2 medium-sized rounds of Burrata cheese
• ½ cup of Chopped pecans
• Extra Virgin Italian Olive Oil to taste
• Freshly cracked black peppercorns to taste
• Drizzle of honey

Directions:

1. Preheat the grill to medium heat (around 350 degrees Fahrenheit).
2. Halve and pit the peaches, then brush each half generously with olive oil and season with salt and pepper.
3. Grill the peaches cut-side down for 15 minutes until charred. Remove and slice.
4. In a large salad bowl, combine baby arugula, mixed salad greens, grilled peaches, red onions, sweet red bell peppers, and chopped mint.
5. Tear Burrata cheese over the salad, scatter chopped prosciutto and pecans.
6. Drizzle with extra virgin olive oil and season with cracked black peppercorns. 
7. Optional: Add a light drizzle of honey before adding the dressing. 
8. Serve with raspberry vinaigrette dressing.

Raspberry Balsamic Vinaigrette Recipe

The raspberries bring tart fruitiness, the balsamic adds depth, and the honey + lemon juice give it brightness.

When it hits the greens, peaches, and cheese, it creates harmony across sweet, tangy, creamy, and salty.

Ingredients:

• 1 cup fresh raspberries
• 3 tbsp honey
• 1 tablespoon sugar
• ⅔ cup Balsamic vinegar
• ¼ cup Olive oil
• ½ teaspoon salt
• 1 tbsp lemon juice

Directions:

1. Add all ingredients to a blender or food processor and pulse until combined (1-2 minutes). 
2. Place in a jar and store in the refrigerator until ready to serve. 

How Many Servings?

If you serve this peach prosciutto burrata salad as the main dish, you can get 4-5 servings. 

If you serve this salad as a side or in a lineup of courses, you can serve 6-8. 

Can I Make This Salad Ahead of Time?

You can make the vinaigrette 2-3 days in advance and store it in the fridge. 

For the best texture and freshness, we would recommend making this salad on the day you plan to serve it.

You can make it earlier in the day and store it in the fridge until you are ready to serve it.

But for the greens to stay crisp, we don’t recommend making this salad the day before. 

How To Store Leftovers

If you have any leftovers, you can place them in an airtight container and store them in the fridge for up to 2 days.

However, keep in mind that if you add the vinaigrette over the whole salad, it could be soggy after a day or two in the fridge.

What Other Nuts Could I Use?

If you prefer not to use pecans, you can use walnuts, pistachios, or even candied nuts. 

Additional Tips:

If you prefer a vegetarian-friendly salad, remove the prosciutto. You can substitute it with roasted chickpeas or grilled tofu. 

If you do not want to use burrata cheese, you can substitute it for mozzarella cheese.

What we love about our Peach Prosciutto Burrata Salad recipe is that it gives you many of the fresh ingredients you’ll find easily available during the summer months.

Not only is this peach salad a delicious side dish recipe idea, but it can also work as the central star of your summer dinner party. 

Either way, it’s full of flavor and one peach recipe you should add to your summer lineup of recipes. 

Peach Prosciutto Burrata Salad

Our Peach Prosciutto Burrata Salad is the ultimate warm-weather dish for a summer dinner idea. Made with juicy, sweet, grilled peaches, creamy burrata cheese, salty prosciutto and crunchy pecans on a bed of mixed greens come together in about 30 minutes. 

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Servings: 5

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Ingredients

 

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Ingredients for Peach Proscuitto Burrata Salad

• 3 ripe peaches grilled and sliced
• 3 cups baby arugula
• 3 cups mixed salad greens
• 1 medium red onion cut in half and sliced thinly
• 1 large sweet red bell pepper with the core stem, seeds, and pith removed, then cut into thin sticks
• 6-7 leaves of mint roughly chopped
• 1 1/4 cup of chopped Prosciutto
• 2 medium-sized rounds of Burrata cheese
• ½ cup of Chopped pecans
• Extra Virgin Italian Olive Oil to taste
• Freshly cracked black peppercorns to taste
• Drizzle of honey

Raspberry Balsamic Vinaigrette Ingredients:

• 1 cup fresh raspberries
• 3 tbsp honey
• 1 tablespoon sugar
• ⅔ cup Balsamic vinegar
• ¼ cup Olive oil
• ½ teaspoon salt
• 1 tbsp lemon juice

Instructions

Peach Prosciutto Burrata Salad Directions:

• Preheat the grill to medium heat (around 350 degrees Fahrenheit).
• Halve and pit the peaches, then brush each half generously with olive oil and season with salt and pepper.
• Grill the peaches cut-side down for 15 minutes until charred. Remove and slice.
• In a large salad bowl, combine baby arugula, mixed salad greens, grilled peaches, red onions, sweet red bell peppers, and chopped mint.
• Tear Burrata cheese over the salad, scatter chopped prosciutto and pecans.
• Drizzle with extra virgin olive oil and season with cracked black peppercorns.
• Optional: Add a light drizzle of honey before adding the dressing.
• Serve with raspberry vinaigrette dressing.

Raspberry Balsamic Vinaigrette Directions:

• Add all ingredients to a blender or food processor and pulse until combined (1-2 minutes).
• Place in a jar and store in the refrigerator until ready to serve

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