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.
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!
*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.
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.
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!
Want More Vibrant Summer Salads?
Summer salads are my love language — peak produce, minimal fuss, maximum color. Here's what I make all season long.
- Tomato Salad — the blueprint for every tomato, peak season or not.
- Watermelon Feta Salad — sweet, juicy watermelon and creamy briny feta. Ready in 20 minutes and you'll want it all summer long.
- Tomato Watermelon Salad — sweet, salty, juicy, crunchy, and all the colors of summer.
- Peach Burrata Salad — juicy peaches, creamy burrata, fresh basil, balsamic. All stone fruits welcome.
- Strawberry Burrata Salad — sweet strawberries, creamy burrata, croutons, balsamic, basil. A very Cali panzanella.
- Fig Salad with Prosciutto — sweet caramelized figs, salty prosciutto, blue cheese, hazelnuts. Every texture, every flavor.
- Plum & Cucumber Salad — juicy plums, cool cucumbers, and a smoky roasted ginger vinaigrette that will blow your mind.
Or check out my Summer Salad Ideas to get a summer salad recipe blueprint to enjoy all season long.
Peach Prosciutto Burrata Salad
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!
Want More Peach Recipes?
Sweet, savory, and everything in between — here's what I make with peaches all summer long.
- Peach Burrata Salad - Juicy peaches, creamy burrata, fresh basil, balsamic. Summer on a plate.
- Peachy Bone-In Pork Chops with Charred Red Onions - Bone-in pork chops with sweet summer peaches and charred red onions. One pan, real damn good.
- Baked Peaches - Butter, sugar, cinnamon, vanilla, ripe peaches. 15 minutes and they're sublime.
- Peach Galette - Juicy peaches, buttery flaky crust, fold up the edges and bake. Easier than pie, all stone fruits invited.
If ya try this recipe, I'd love to hear about it - leave a comment below and let me know, and tag me on IG, @danielagerson, so I can see too.
Keep exploring for more seasonal recipes and colorful produce guides designed to inspire ya to play in the kitchen.
Let’s make waves in the kitchen.
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Amazing salad?
Simple and delicious?
Thanks for the beautiful pics and the recipe ?????
Thank ya so much!!! Really appreciate the feedback :).
How would you adapt to deep fall chef (Jordsmom)
I'm thinking pommegrante seeds in there some how ?Daphne
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 :).