Summer Peach & Burrata Salad with Prosciutto
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This delicious spin on the Caprese salad features creamy burrata instead of mozzarella, sweet peaches in place of tomatoes, and a savory addition of prosciutto.
This peach, burrata, and prosciutto salad is a fun twist on the classic Caprese salad made with fresh tomatoes and mozzarella. Meaning “buttery” in Italian, burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella cheese, while the inside is a blend of fresh mozzarella and cream. This gorgeous summer salad is a great way to enjoy it. Sweet summery peaches make a luscious stand-in for tomatoes and contrast nicely with salty prosciutto and crunchy pine nuts.
Table of Contents
“Holy Moly this was delicious, I could eat it every day!”
What You’ll Need To Make Summer Peach & Burrata Salad With Prosciutto
Add pine nuts to a small skillet over medium heat.
Cook, stirring constantly, until golden brown in spots, a few minutes. Transfer to a small bowl and let cool.
Arrange the peaches and prosciutto on a platter.
Top with the burrata and basil.
Sprinkle with salt and pepper, and then drizzle with oil and vinegar. Scatter the pine nuts over top and serve.
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Summer Peach & Burrata Salad with Prosciutto
This delicious spin on the Caprese salad features creamy burrata instead of mozzarella, sweet peaches in place of tomatoes, and a savory addition of prosciutto.
Ingredients
- 2 tablespoons pine nuts
- 3 ripe yellow peaches, pitted and sliced into wedges
- 2 ounces prosciutto, torn into long strips
- 8 ounces burrata cheese, torn into chunks
- ¾ cup loosely packed fresh basil leaves
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white balsamic vinegar
Instructions
- Place the pine nuts in a small skillet over medium heat. Cook, stirring constantly, until golden brown in spots, a few minutes. Transfer to a small bowl and let cool.
- Arrange the peaches and prosciutto on a platter. Top with the burrata and basil. Sprinkle with salt and pepper, and then drizzle with oil and vinegar. Scatter the pine nuts over top and serve.
Nutrition Information
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- Per serving (4 servings)
- Calories: 169
- Fat: 11g
- Saturated fat: 2g
- Carbohydrates: 13g
- Sugar: 11g
- Fiber: 2g
- Protein: 6g
- Sodium: 675mg
- Cholesterol: 10mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Made this for a dinner party. Omitted the pine nuts. It was very popular and very good. Great seasonal recipe. I didn’t have white balsamic so I used champagne vinegar and it worked fine.
An odd combination of ingredients but so delicious. We didn’t have white balsamic vinegar but substituted a fig balsamic that was in the pantry and it worked well.
Absolutely scrumptious! I love all of these ingredients separately but in combination they are so refreshing & tasty. Of course, the most important part is fresh peaches when in season.
Delicious recipe! I served it on top of arugula tossed in a lemon infused olive oil. It’s a keeper!
I made this tonight with grilled bavette steak…OMG so good!!! Jenn, your recipes NEVER disappoint! I feel like a trained chef when I cook your meals. Thank you for sharing your genius with us <3
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Another winner! First time for pine nuts and it went so well with this! Really want to make it again and grill the peaches! Merci, Jenn!
Simple, easy and just delicious!!!! Had to warn the family “Don’t eat these peaches. I need them for my appetizer”. I will be making this again and again as long as peaches are in season!!!! Thanks for another winner, Jenn!
This is a winner every time and so easy to prepare. Thanks for another great recipe!