Featured Reader Review
David said, “Just made this for my guest tonight and it was fantastic. A perfect summer salad!!”
If there’s one dish we find ourselves making on repeat every summer, it’s this Peach Burrata Salad. It’s light, luxurious, and effortlessly elegant — everything a summer salad should be. Juicy ripe peaches, creamy burrata cheese, and silky ribbons of prosciutto come together in a dish that’s sweet, salty, and savory all at once. Finished with a drizzle of truffle oil, this salad is pure sunshine on a plate.
Why I Love This Recipe
- It’s simple but sophisticated. A few thoughtfully chosen ingredients turn this salad into a showstopper.
- Zero cooking required! Just slice, assemble, and enjoy.
- Packed with summer flavor. Peaches are at their peak from June through September — don’t miss the season!
- Perfect for entertaining. Gorgeous presentation with minimal effort.
For more light and fresh summer recipes, consider making this grilled peach salad or my thin, crispy burrata cheese pizza with pesto next. Or use up any leftover peaches to make this crowd-pleasing peach crumble for dessert!
Ingredient Notes
This peach burrata salad calls for just a handful of fresh, high-quality ingredients. You’ll need ripe peaches, creamy burrata cheese, peppery arugula, and thinly sliced prosciutto. It’s all brought together with a drizzle of extra virgin olive oil, aged balsamic vinegar, and a sprinkle of flaky sea salt and black pepper.
Simple, elegant, and bursting with summer flavor! If yo have leftover burrata (is that even a thing?! 😂) try this creamy burrata toast with garlic confit next!
Assembly Is Quick!
There’s not much of a recipe here–just assembling a few high-quality ingredients together on a plate and seasoning it well.
If you want to make it in advance, you can prep all the ingredients (except seasoning and oil) up to 4 hours earlier, then store separately in the fridge. You’ll want to enjoy this salad fresh (no freezing!).
I’ve played around with adding other meats (sweet or hot Italian coppa, mortadella, etc.) and found this to be a really versatile salad. Just stick with the combination of: sweet juicy fruit + creamy soft cheese + thinly sliced meat + fresh herbs and you are good to go!
Ari’s Best Tips!
- Use ripe, in-season peaches for the best flavor. Slightly underripe peaches won’t be nearly as juicy or sweet.
- Let the burrata sit at room temperature for 30 minutes before using–this makes it extra creamy (and is my best tip for burrata cheese!).
- Go light on the truffle oil. A little goes a long way; you want to complement, not overpower.
- Serve immediately after assembling. This salad is best fresh!
Make It A Complete Meal
This would be fantastic alongside grilled meats, chilled white wine, and perhaps a crusty baguette. You could also serve it as an appetizer at a dinner party!
Love light fruit salads? Us too! Be sure to check out our prosciutto and melon, watermelon feta salad, and this insanely delicious grilled peach salad!
If you make this Peach Burrata Salad, please let us know by leaving a review and rating below!
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For more summer recipes, check out the following:
- Scallop Crudo
- Grilled spatchcock chicken
- Chickpea patties
- Couscous salad with roasted shrimp
- Baked swordfish
Tell Us What You Think!
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10-Minute Peach & Burrata Salad
Ingredients
- 2 peaches ripe
- 8 oz burrata
- 4 slices Prosciutto
- 1 Tbsp truffle oil
- Flaky sea salt
- Freshly cracked black pepper
- Fresh basil for serving
Instructions
- Cut the peaches. If using a freestone peach, use a knife to cut all the way around the fruit, ensuring that the knife is touching the pit the entire time. Use your hands to separate the halves from each other, then gently lift away the pit and discard. Cut each peach halve into slices about ½" thick. If using a clingstone peach, you'll cut the peach the same way, but the pit will be more stubborn to remove. Use a paring knife to help separate the pit from the flesh of the peach, then pull the pit out and discard.
- Arrange the prosciutto. Rip the prosciutto into small pieces, then arrange nestled in between the peaches.
- Rip the burrata. Use your hands to gently tear the burrata into small bite size pieces, being careful to keep a bit of the creamy filling with each bite. Scatter around the plate.
- Season the salad. Drizzle the entirely plate lightly with about 1 Tbsp of truffle oil (a little goes a long way), then season the peach slices and burrata with flaky sea salt and black pepper. Garnish with a few fresh basil leaves, then serve immediately.
Notes
- Like it extra creamy? Add another ball of burrata cheese!
- Want to add a little heat? In place of prosciutto, use a different cut of spicy Italian meat, such as hot soppresata or spicy coppa.
Just made this for my guest tonight and it was fantastic. A perfect summer salad!! Here are a few tips: 1. It’s better to buy the peaches the day before to ripe them. Most stores don’t carry ripe produce. 2. White peaches are sweeter than yellow peaches. If you like acidic tastes, go for yellow! 3. One tbsp of Truffle oil adds awesome kick to the dish. The lingering taste of truffle oil at the end really makes this recipe a whole so don’t omit it! You can easily buy them in stores for about $15-20.
Peach season is almost over but this recipe will always have a place on my table during summer!
Totally agree, David! We have only found rock hard peaches at the store recently, so definitely best to buy even a few days in advance. But YES, the truffle oil is a must have!! And you can use the leftovers in so many dishes. Thanks for the great review! xo, Ari