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    You are here: Home / Recipes / Menu / Salads / Peach Salad with Burrata and Crispy Prosciutto

    Peach Salad with Burrata and Crispy Prosciutto

    Aug 22, 2020 · 4 Comments

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    Sweet and juicy peaches are paired with salty and crispy prosciutto and rich and creamy burrata for a deliciously easy summer salad that’s ready in under 20 minutes! 

    Close up shot: Peach Salad with Burrata & Crispy Bacon, all assembled, overhead shot.

    Peaches. Burrata. Prosciutto. Done and done!

    Why this Recipe Works

    • Range of Flavors and textures! Sweet and juicy peaches, salty and savory prosciutto, luxuriously creamy burrata and crispy and crunchy little gems! 
    • Quick & Easy! Assemble this peach salad in 20 minutes or less!
    • The vinaigrette! Shallots add a mild sweetness and crunch! 

    This peach salad is everything a summer dish should be: light, full of flavor, totally satisfying, quick to whip up and most importantly: highlights the best of the season’s fresh fruit bounty!

    Lots of farmers market fresh raw peaches, some are cut in half, overhead shot.
    all the peaches

    *there’s a divinely sublime interplay between the sweet, juicy stone fruit and the crispy, savory, and salty prosciutto*

    How to Make this Recipe

    Cut the peaches, whisk up the dressing, crisp up the prosciutto, assemble all on a platter or bowl. Easy seasonal summer cooking at it’s very best!

    The sweet, juicy flavors of fresh peaches epitomize summer! They’re the perfect candidates for creating a summer salad! 
    And summer is definitely a more-stone-fruits-varieties-the-merrier kind of season!
    Any other stone fruit varieties are welcome in this salad and can be used as well. 

    • Stone Fruit & Crispy Prosciutto Salad with little gems and burrata alll ready to eat, overhead shot.
    • Stone Fruit & Crispy Prosciutto Salad with little gems and burrata alll ready to eat, side angle shot.
    • Stone Fruit & Crispy Prosciutto Salad with little gems, burrata, micro greens and dressing all ready to eat.

    What’s going in this summer peach salad: there’s sweet there’s salty there’s savory there’s rich there’s creamy there’s crispy there’s crunchy.

    Notes & Variations

    Peaches: Any stone fruit can be swapped in for peaches or join them! Such as nectarines, plums, pluots, cherries and more!

    Prosciutto: is the Italian word for ham but is widely used to describe seasoned, cured, air-dried ham. In supermarkets, prosciutto comes pre-sliced in packages, but the deli/meat counter will usually cut fresh slices from the leg for you. Get the prosciutto freshly sliced when ya can! Bacon, pancetta, and guanciale can all be swapped in for the prosciutto.

    Little Gems: are a specialty romaine lettuce variety that are about half the size, crisp and sweet. They can be tough to find at the grocery store but all over the farmers markets. Romaine (or other greens) can be swapped in for the little gems.  

    Burrata: for the best most indulgent results, stick with luxuriously creamy burrata but mozzarella or feta can be swapped in if no burrata is to be found. 

    Up close and side angle shot of peach salad with burrata, bacon, basil, little gem and drizzled with vinaigrette.

    Cooks Tips

    • When possible, buy sustainably grown stone fruit from your local farmers market. 
    • Not all burrata is created equal. Get the good stuff!
    • Tip for prosciutto: get it freshly sliced at the meat/deli counter! 
    • If you’re vegetarian, omit the prosciutto. And/or check out this stone fruit & burrata salad. 
    • If you’re a mega carnivore, double the prosciutto!
    Peach Salad with Burrata & Crispy Bacon served on a tray, overhead shot on a black background.

    Stoked on more summer salad recipes? I got YOU with LOTS! Check out my:

    • Summer Salad Ideas
    • Strawberry Burrata Panzanella with Basil and Little Gems
    • Stone Fruit Salad with Burrata 
    • Caramelized Fig Salad with with Prosciutto and Blue Cheese
    • Plum & Cucumber Salad with Roasted Ginger Vinaigrette

    Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #DanielaGerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

    Let’s makes waves in the kitchen!

    Posted 2019, Updated 2020.

    • Different varieties of fresh raw peaches, some are cut in half, overhead shot.
    • Peach Salad with Burrata & Crispy Bacon with basil - side angle shot, on a black background.
    Close up shot: Peach Salad with Burrata & Crispy Bacon, all assembled, overhead shot.
    Print Recipe

    Peach Salad with Burrata and Crispy Prosciutto

    Sweet and juicy peaches are paired with salty and crispy prosciutto and rich and creamy burrata for a deliciously easy summer salad that’s ready in under 20 minutes! 
    Prep Time18 mins
    Cook Time5 mins
    Course: Brunch, Dinner, Lunch, Salad
    Cuisine: Californian
    Servings: 4
    Author: Daniela Gerson

    Ingredients

    Stone Fruit & Crispy Prosciutto Salad

    • 1 lb peaches (or other stone fruit) cut into wedge or thinly sliced
    • 2 balls burrata 8 oz/balls
    • 4 heads little gems
    • 3 oz prosciutto

    Vinaigrette

    • 1 shallot minced
    • 4 tablespoons extra virgin olive oil
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons honey
    • kosher salt to taste
    • pepper to taste

    Instructions

    • Whisk all the vinaigrette ingredients together.
    • Brown the prosciutto in the skillet for three to four minutes, until it becomes crispy.
    • On a large plate, arrange little gems and sliced peaches. Tear balls of burrata into pieces and scatter on top of the fruit. Crumble crispy prosciutto over burrata and peaches, sprinkle with salt and pepper and add fresh basil (optional).
    • Drizzle with the vinaigrette and serve.

    Notes

    • When possible, buy sustainably grown stone fruit from your local farmers market. 
    • Not all burrata is created equal. Get the good stuff!
    • Tip for prosciutto: get it freshly sliced at the meat/deli counter! 
    • If you’re vegetarian, omit the prosciutto. And/or check out this stone fruit & burrata salad. 
    • If you’re a mega carnivore, double the prosciutto!
    Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making colorful waves in the kitchen!  

    Stone Fruit & Crispy Prosciutto Salad with little gems, burrata, micro greens and dressing all ready to eat.

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    Reader Interactions

    Comments

    1. Jacqueline Gerson says

      September 20, 2018 at 10:20 pm

      Amazing salad?
      Simple and delicious?
      Thanks for the beautiful pics and the recipe ?????

      Reply
      • Daniela says

        September 20, 2018 at 10:42 pm

        Thank ya so much!!! Really appreciate the feedback :).

        Reply
    2. Daphne Manning says

      September 21, 2018 at 5:06 pm

      How would you adapt to deep fall chef (Jordsmom)
      I'm thinking pommegrante seeds in there some how ?Daphne

      Reply
      • Daniela says

        September 21, 2018 at 5:32 pm

        Hi! The markets are full of figs and I think those would go wonderfully with the prosciutto and burrata as well. You can also try caramelizing the figs like I did in my caramelized fig salad and add pomegranate seeds. Let me know how it goes :).

        Reply

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    Meet Daniela

    VEGGIES ARE SEXY 

    Hi, I'm Daniela - a Los Angeles based food photographer and creative director. I began my career as a chef with a passion for sourcing colorful produce from local markets. I love emphasizing the beauty of real food with my images. I’m also a food stylist and recipe developer with a gorgeous prop-filled studio in Venice, California.

    Daniela Gerson Photography

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