If there’s one dish we have on repeat all summer long, it’s for sure this light, refreshing peach burrata salad! Stone fruit season lasts roughly from June till September, so make this as often as you can — even though peaches are available year round in most places, they are sweetest and juiciest while in season! Combine fresh peaches with room temperature burrata cheese (room temp is key!) and thinly sliced prosciutto. This on its own would be heaven, but we’re adding truffle oil which makes this a next level peach salad, m’kay!
Here’s why we love this salad so much:
- Makes for an easy, light lunch! It won’t weigh you down, but is so completely satisfying you’ll want to enjoy it every day!
- No cooking required! We adore a no cook lunch, especially when we’re busy.
- Flavorrrr! Fresh peaches, creamy burrata cheese, and silky prosciutto — when combined together, well… swoon! Because there are so few ingredients, buy high quality for the best flavor.
- Truffle oil! Adding a drizzle of truffle oil to the salad is the perfect je ne sais quoi that brings the ingredients together harmoniously. Finish it all off with flaky sea salt and black pepper, and you’ve got one hell of a salad!
Ingredient Notes
- Ripe peaches, either freestone or clingstone
- Burrata cheese, room temperature
- Prosciutto (optional, but highly recommended!)
- Truffle oil
- Basil
- Flaky sea salt
- Freshly ground black pepper
You can use any type of peach you like best (or just grab whatever is ripe and smells sweetest at the store!). When you’re making a dish with so few ingredients, it’s important to select high quality items. Make sure the peaches aren’t bruised or discolored. Buy fresh, creamy burrata cheese. And if you can get prosciutto from an Italian deli (or even behind the deli counter!), it’ll be 10x better than what comes in a package.
How To Make An Epic Peach Burrata Salad
- 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.
FAQs
This refers to how much the fruit clings to the stone, or pit, of the peach. Freestone peaches have pits that easily life away, while clingstone peaches hold onto the pit more. For a sweet peach that you can eat out of hand, look for a freestone. Once exposed, the put will fall away easily. Clingstone, however, are sweeter and juicier!
It’s a soft cow’s milk cheese that looks deceptively like mozzarella. In fact, that’s what the outer layer is! The inside is filled with straciatella and cream, and has a luxurious soft, wet texture. Check out our braised beef pappardelle, burrata pizza, and grilled potato salad, all featuring our favorite cheese: burrata!
Mozzarella won’t have the same creamy texture, but of course you can use it! We recommend tearing a freshly made ball of mozzarella into small bite size pieces. The pre-shredded or packaged cheeses won’t be as good here.
The truffle oil is really the signature flavor of this dish, so we think it’s worth it. If you don’t like or can’t find truffle oil, replace with a generous drizzle of a high quality finishing oil. This is our favorite!
Not sure how many times we need to say this, but damn, is this salad amazing! Run, don’t walk to the store, and grab these simple ingredients to make the best peach burrata salad ever!
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
Peach Burrata Salad Recipe
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