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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Wow big hit at a dinner party! Peaches are in season and delicious right now, basil from my garden too! This is definitely a keeper. Served with grilled baguette slices.
Thanks so much for sharing.
WOW. With our local, SWEET peaches available, this was a fabulous salad! I had one the night before at a restaurant and came home and made YOURS which was SO much better, not to mention cheaper! The only thing I struggle with is ‘presentation’ as mine looked like it was thrown together – I will work on that. But the taste was really fabulous. I think I will make it AGAIN tonight. Thank you Jen!!
I threaded the ingredients onto picks for an appetizer. Thank you for the delicious meal.
Holy Moly this was delicious, I could eat it every day! We actually grilled our peaches & served over some arugula, chopped the basil, and also topped with hot honey.
I was coming to check the comments to see if anyone grilled the peaches!! Yay!
Made this tonight. Didn’t have the best white balsamic so added a bit of the good regular. Very, very good. Once again, Jenn comes through.
This is my new favorite salad! The flavors are incredible together, and it is very refreshing and light — perfect for summer. A good quality white balsamic vinegar is essential 😉
I love this salad and all the other Caprese variations found on this blog. What do you suggest for a main dish to go with Caprese-like salads?
Hi Wendi, So glad you like the salad recipes! They would pair nicely with simple grilled steak, chicken, or fish. Hope that helps!
Is this meant to be served with crostini or just by itself
I’ve eaten it on its own, but it would be delicious with crostini as well!
Fabulous recipe for a summer party! I doubled the recipe and didn’t make any substitutions. We served it as an appetizer but it would make a great summer meal with a salad and piece of fish…next time, as I’ll definitely make again. Big hit with our dinner guests!
This was a stunning, delicious salad! What a great way to show off fresh peaches that doesn’t require baking. It was my first time having burrata, also, and I am a fan. Served with a piece of fresh baguette, it made for a very impressive summer lunch for my friend and I.
This salad is absolutely delicious! I loved all the ingredients especially the peaches which were
a nice change from tomatoes and so sweet and tender. The dressing is so simple and flavorful. The only thing I would change for next time is to cut the prosciutto into smaller pieces. Other than that it’s a perfect Summer salad!