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!
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.
Peach Salad with Burrata and Crispy Prosciutto
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!
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 :).