When summer starts to wind down and fall begins to creep in, this Peach and Prosciutto Salad with Burrata is exactly the kind of recipe you’ll want on repeat. It’s light yet satisfying, full of sweet-savory balance, and makes the perfect starter or even a light dinner.
The combination of juicy peaches, salty prosciutto, and creamy burrata feels fancy enough for entertaining but is surprisingly easy to throw together on a weeknight. Toss it over peppery arugula, add a drizzle of balsamic glaze, and you’ve got a dish that looks restaurant-quality but takes just 15 minutes at home.
And here’s a bonus: I stock up on most of the main ingredients—peaches, burrata, prosciutto, and even hemp seeds and pumpkin seeds—at Costco. Which makes this salad not only delicious but also budget-friendly.
Why You’ll Love This Salad
- Seasonal and versatile – Perfect for late summer and early fall when peaches, nectarines, plums, and apricots are in season.
- Elegant but easy – A show-stopping salad that comes together in 15 minutes.
- Balanced flavors – Sweet peaches, salty prosciutto, creamy burrata, tangy balsamic.
- Customizable – Swap peaches for nectarines, plums, or apricots; add hemp and pumpkin seeds for extra nutrition.
Ingredients You’ll Need
Here’s what goes into this prosciutto and burrata salad:
- Arugula – Peppery greens that pair perfectly with creamy burrata.
- Peaches – Sear them for extra caramelization and flavor.
- Cherry tomatoes – Adds freshness and acidity.
- Prosciutto – Salty, delicate, and paper-thin for the perfect balance.
- Burrata – Soft and creamy cheese that melts into the salad.
- Lemon + olive oil – Simple dressing to brighten everything up.
- Balsamic glaze – Adds sweetness and tang.
- Hemp seeds + pumpkin seeds (optional) – Boosts nutrition with protein, healthy fats, and crunch.
Step-by-Step Instructions
Grill the peaches
Lightly oil a grill pan and sear peach wedges over medium-low heat for 2 minutes per side, until grill marks appear. Set aside.
Make the base
Add arugula to a salad bowl. Drizzle with lemon juice, olive oil, salt, and pepper. Toss to coat.
Build the salad
Add cherry tomatoes, grilled peaches, and tear prosciutto into bite-sized pieces over the top. Do the same with burrata.
Finish
Drizzle generously with balsamic glaze and garnish with hemp seeds and pumpkin seeds, if using.
Tips and Variations
- Fruit swaps – Use nectarines, plums, or apricots if peaches aren’t available.
- Make it heartier – Add toasted bread, crostini, or grilled chicken on top.
- Meal prep tip – Assemble the components separately; combine just before serving to keep the arugula fresh.
- Holiday-worthy – This salad makes a beautiful side for Thanksgiving or holiday gatherings.
Storage
This salad is best enjoyed fresh, but you can prep parts ahead:
- Grill peaches and store in the fridge up to 2 days.
- Wash and dry arugula in advance.
- Keep burrata and prosciutto refrigerated until ready to assemble.
- Store dressing (lemon + olive oil) in a small jar and toss just before serving.
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Peach and Prosciutto Salad with Creamy Burrata Recipe
Equipment
- Grill pan
- Salad bowl
- - Tongs
- knife
- Chopping board
Ingredients
- 2 tsp avocado oil or any neutral oil
- 32 oz arugula
- 2 large peaches chopped into wedges
- 1 cup cherry tomatoes sliced in half
- 6 pieces of prosciutto
- 6 oz burrata about 3 small balls
- 1 lemon juiced
- 4 tbsp extra virgin olive oil
- 4 tbsp balsamic glaze
- Salt and pepper to taste
- Hemp seeds and pumpkin seeds for garnish optional
Instructions
- Lightly spray or coat a pan with oil and sear peaches under medium-low heat until grill marks appear, about 2 minutes per side. Remove and set aside.
- Add arugula to a large salad bowl. Toss with lemon juice, olive oil, salt, and pepper. Add cherry tomatoes.
- Tear prosciutto into bite-sized pieces and scatter over the salad. Do the same with burrata.
- Add grilled peaches, drizzle with balsamic glaze, and sprinkle hemp seeds and pumpkin seeds if using. Serve immediately.
