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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I”ve made this salad many times – it is fabulous and beautiful! I do not use oil, and use a honey ginger white balsamic vinegar. My mouth is watering just thinking about it.
Would you recommend mangoes or canteloupe if peaches are not available? And also, can not find white balsamic here. What would you substitute? Thanks
Hi Cindy, I think either mangoes or cantaloupe would work. And you can use regular balsamic but you might want to pass the olive oil and balsamic on the side since the color won’t be as pretty. Hope you enjoy!
Dear Jenn, thank you for another great recipe. I was making this salad all summer and it was always a big hit at our place. I would like to ask you what kind of melon I can substitute for peaches? since its not peach season now. Thank you!
Glad you like it! Although they’re not in season either, if you can find good cantaloupe or honeydew, either of those would work. 🙂
I want to try this recipe for Thanksgiving and in the Midwest we don’t have fresh peaches. Would canned peaches work? If they would what brand would you suggest and in heavy or light syrup? Thank you!
Hi Melinda, this is definitely best with fresh peaches but I suspect canned peaches would work. If there’s a version with no syrup, I would recommend those. If not, I’d get the ones in light syrup but drain and rinse them before incorporating into the recipe. Hope that helps!
This was a fabulous salad. I added a little Arugula as a base. Can wait to serve this again.
Gorgeous presentation and absolutely delicious!
I have only used burratta in your roasted peach jam and burratta salad which we love. Do I want the creamy inside of the cheese to oozze out on the salad when I tear it. I am hoping to serve this recipe at a dinner party tomorrow so I want to ensure I do everything correctly. Thanks. I am excited about the new cook book!
Yes, the creamy inside does kind of seep out when you cut it. Hope you enjoy!
Everything about this recipe was perfect. The only alteration I made was that I added a little bit of honey to this recipe and it was ~superb~. 110% will make again.
I made this for a weekend dinner with guests. It was easy to put together at the last minute and was a huge hit. Everyone loved it. The only alteration I made was to add a tiny bowl of homemade pomegranate molasses to the center of my platter. The kids, especially, loved dipping the peaches in the sweet condiment. Great recipe. Thank you.
This salad is amazing in the summer with fresh, ripe farmers market peaches and fresh burrata. So delicious, juicy and all the flavors work together well. Make it fresh,right before you plan to serve it.