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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Comments
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most refreshing summer light meal. Thanks for introducing burrata to me. Now looking for additional applications. Thanks.
Glad you enjoyed it, George. Try the burrata with tomatoes and pesto. So good!
I had trouble finding the cheese. When I did, it was quite mushy and didn’t look nice on a platter. So the next time I made it I substituted a few blue cheese crumbles from a creamy Cambozola blue cheese I had on hand and served it in a small bowl with a few pecan pieces on top. Tasted great.
We are in a rural community so don’t have access to unusual ingredients routinely. I gave the recipe 4 stars instead of 5 because the Burrata and prosciutto were hard to find. What other cheeses would you recommend? I grow my own basil so right now have a lot of basil and fresh peaches to use. Could I substitute thin sliced dried beef for the prosciutto?
Hi Pamela, Sorry you had a hard find finding some of the ingredients. You could use whole milk ricotta, or fresh mozzarella in place of the burrata. As you mentioned, you could certainly try replacing the prosciutto with the dried beef or maybe you could try adding a few slices of diced cooked bacon.
I have a pine nut allergy, and although I make my own pesto using walnuts, I am not sure if they would be the best alternate here to the pine nuts – I am good with any other nut – open to suggestions! Thanks
Hi Trace, I agree that walnuts would be the best substitute. Enjoy!
Absolutely FABULOUS! We had this as a light supper with crusty bread. Pleasantly surprised to find the burrrata at our local Publix. Can’t wait to make this for friends.
Delicious!-fresh, sweet, salty and creamy-will enjoy this recipe all summer
This salad is an easy to put together blend of salty and sweet , a perfect use of those luscious summer peaches that are in the markets right now. Good-bye to plain Mozzarella; I have never used Burrata before and now I am a fan for life…the creaminess is addictive !!!!
Thanks , Jennifer , for another winning addition to my recipe collection !
What would be a substitute for burrata?
Hi Bernice, You can use fresh mozzarella or whole milk ricotta, whichever you prefer.
Hi Jenn, I too love burrata!! And would love to try this salad. Where can I find it to purchase??
Hi Angela, Most supermarkets with good cheese departments carry it, and you can always find it at Whole Foods. Enjoy!
Can you substitute the aged balsamic vinegar for the white balsamic vinegar?
Hi Maryann, You definitely can but you might want to pass the olive oil and balsamic on the side since the color won’t be pretty.
We don’t eat pork — is there a substitution or do you think it would taste good without the prosciutto?
Hi Amy, It’s perfectly delicious with or without the prosciutto. Enjoy!
If you eat beef you can substitute it with Bresaola. Which is a cured beef and delicious. Most Italian specialty stores should have it and maybe as well as a more gourmet supermarket.
Making this to take to a summer BBQ this weekend – thanks for an easy and what will be a delicious recipe!!!