Peach Burrata Salad with Prosciutto and Arugula Recipe
Juicy, ripe peaches paired up with creamy burrata cheese and salted prosciutto over a bed of lemon tossed arugula makes for a quick and easy salad just asking for a glass of wine to go with it!
How to Make the Best Peach Burrata Salad with Prosciutto and Arugula
This elegant peach burrata salad is the perfect showcase for summer’s most beloved fruit. Ripe, juicy peaches pair beautifully with creamy burrata cheese, creating a luxurious combination that feels both indulgent and refreshingly light. Add crispy prosciutto and peppery arugula, and you have a sophisticated salad that comes together in just 10 minutes.
What makes this salad so special is the balance of flavors and textures—the sweetness of ripe peaches against the salty umami of prosciutto, the delicate creaminess of burrata, and the slightly bitter bite of arugula. A simple lemon and olive oil base lets all these premium ingredients shine without overwhelming them. A drizzle of good quality balsamic vinegar adds depth and a subtle sweetness that ties everything together.
This is the kind of salad that deserves a glass of wine. Serve it at dinner parties or casual gatherings, and watch it disappear. It’s restaurant-quality in presentation but requires no cooking and minimal prep—just fresh, beautiful ingredients assembled with care.
Peach Burrata Salad with Prosciutto and Arugula
Juicy, ripe peaches paired up with creamy burrata cheese and salted prosciutto over a bed of lemon tossed arugula makes for a quick and easy salad just asking for a glass of wine to go with it!
Ingredients
Main
Instructions
Main
- Prep the peaches. Gently clean the outside of the peaches. If they are ripe and ready, halve the peaches around the pit and slowly pull apart off the pit so you don't squish the inside of the fruit. Slice into 1/4" slices. If the peaches are ripe but still firm, cut alongside the pit so the peach is in four pieces, then slice.
- Arrange the salad. In a large bowl or platter, toss the arugula with the lemon and spread over the bottom. Top with pieces of prosciutto and sliced peaches. Add the burrata, either keep it whole or breaking it apart and spreading it over the salad—the cheese will be creamy and a bit messy once broken and spread!
- Drizzle and serve. Drizzle extra virgin olive oil over the top of the salad and sprinkle with about 1/4 teaspoon salt flakes and 2 to 3 twists of fresh cracked black pepper. For an element of acid and sweetness, finish with a drizzle of good quality aged balsamic vinegar or balsamic reduction.
Notes
- Choose ripe peaches that yield slightly to pressure for the best flavor and texture.
- Fresh burrata is best served at room temperature to fully appreciate its creamy interior.
- This salad is best assembled and served immediately to prevent the peaches from releasing too much juice.