Summer Peach & Burrata Salad with Prosciutto
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This is a fantastic salad – beautiful plated, different and delicious. Depending on time of year, I have substituted cantaloupe for the peaches which works well. I also like to serve it on a bed of arugula. The dressing is the perfect compliment to the salad flavors and who doesn’t love burrata? This is a go to for entertaining and you will no doubt get rave reviews. Another fantastic recipe from Jenn!
I absolutely LOVE this salad and with fresh SC peaches… it is outstanding! I’ve served it many times to guests and am always asked for the recipe. It is perfect the way it is but fresh ingredients are a MUST!
I made this salad two times within a week, taking advantage of peaches being in their prime right now. Absolutely love it! My husband does too! 💕🤗🌸
Can this recipe be doubled?
Sure, Susan. 🙂
I can’t wait to try this when peaches come in season here in NY/NJ area. Congratulations on the cookbook! I just bought it for both my Mom and I.
Hope you enjoy both the cookbook and the salad! 🙂
Awesome recipe. Burrata makes almost anything good but this was truly perfectly balanced – sweet, salty, creamy, savory. Knockout combination and a little unexpected. I used half canned peaches since the grocery store had none and half fresh strawberries. Can’t wait to serve at a party.
This salad is better than dessert! I’ve made it a dozen times or so, mostly at the request of others to make it again. It doesn’t matter what I serve with it, this salad is always the first dish to go and the one that is talked about after the meal. I’ve always loved burrata, so happy to have a flavorful way to serve it and love the mix of textures in this dish. And I would have never thought of serving peaches with burrata, but the combination is devine. My husband is a traditional Italian and this has even become one of his favorites. I use a balsamic glaze because I couldn’t find white balsamic at the stores around me and it works wonderfully. I also found that the small farm markets near me sold burrata but my local grocery stores didn’t. If you’re reading this wondering if you should make it, your answer is yes, ASAP!
I have been following you for years. I have come to trust and depend on your recipes. This one is amazing!! I had to make a few changes as I couldn’t find good peaches so I used nectarines, still a great choice. I used white peach balsamic as I did not have white balsamic. I would add more prosciutto, we love it and more is maybe one to two more ounces would be perfect. The basil was fresh from our garden. What a bright fresh flavorful salad. We all love burrata, but my daughter is addicted! We ate the whole salad when it was only supposed to be part of our dinner menu. We served it to company and they loved it too! Thank you for making me look good and sharing such a great recipe!!
This salad was awesome!!!
I made this for a light dinner this evening, serving it over a bed of lettuces and it was delicious. Fresh peaches from a local farm, and fresh basil from our garden. Yum!