Sweet, juicy peaches meet salty, crispy prosciutto and luxuriously creamy burrata in a bright summer salad you can assemble in under 20 minutes.
Peaches. Burrata. Prosciutto. Done and done!
Why this Recipe Works
- Contrasting flavors and textures: sweet, juicy stone fruit with salty prosciutto, creamy burrata and crunchy greens.
- Quick & easy: ready in 20 minutes or less.
- Bright vinaigrette: minced shallot adds a mild sweet bite and subtle crunch to the dressing.
This peach salad is everything summer should be: light, flavorful, satisfying and fast — a simple way to showcase peak-season fruit.
There’s a sublime interplay between sweet stone fruit and crispy, savory prosciutto.
How to Make this Recipe
Slice the fruit, whisk the dressing, crisp the prosciutto, and arrange everything on a platter. Simple, seasonal cooking at its best.
Fresh peaches are the star: their sweetness and juiciness make them ideal for a summer salad. Feel free to mix in other stone fruits — nectarines, plums, pluots or cherries all work beautifully.
What’s going in this summer peach salad: sweet, salty, savory, rich, creamy, crispy and crunchy.
Notes & Variations
Peaches: Any stone fruit can replace or join the peaches — nectarines, plums, pluots and cherries are all great options.
Prosciutto: Prosciutto is a seasoned, cured, air-dried ham. Buy it pre-sliced or, for best texture, have the deli slice it from the leg. Alternatives: bacon, pancetta or guanciale.
Little Gems: A smaller, sweeter romaine variety; if unavailable, use romaine or mixed greens.
Burrata: For the most indulgent result use burrata. If you can’t find it, fresh mozzarella or feta are acceptable substitutes.
Cook’s Tips
- Shop local: Buy sustainably grown stone fruit at your farmers market when possible.
- Choose quality burrata: Texture matters — get the good stuff.
- Freshly sliced prosciutto: Ask the deli/meat counter for fresh slices.
- Vegetarian option: Omit prosciutto or use a smoky roasted nut or mushroom alternative.
- Love meat? Double the prosciutto.
Want More Vibrant Summer Salads?
Summer salads are my go-to: peak produce, minimal fuss and maximum color. Here are a few favorite templates to make all season long.
- Tomato Salad — the essential tomato recipe for peak season and beyond.
- Watermelon Feta Salad — sweet watermelon with briny feta, ready in 20 minutes.
- Tomato Watermelon Salad — sweet, salty, juicy and bright.
- Peach Burrata Salad — peaches, burrata, basil and balsamic; versatile with other stone fruits.
- Strawberry Burrata Panzanella — strawberries, burrata, croutons, balsamic and basil.
- Fig Salad with Prosciutto — caramelized figs, salty prosciutto, blue cheese and hazelnuts.
- Plum & Cucumber Salad — plums, cucumbers and a smoky roasted ginger vinaigrette.
Explore a collection of summer salad ideas for more templates and inspiration to enjoy seasonal produce.
Peach Prosciutto Burrata Salad
Ingredients
Stone Fruit & Crispy Prosciutto Salad
- 1 lb peaches (or other stone fruit) cut into wedges or thin slices
- 2 balls burrata about 8 oz total
- 4 heads little gems
- 3 oz prosciutto
Vinaigrette
- 1 shallot minced
- 4 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- kosher salt to taste
- pepper to taste
Instructions
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Whisk together the shallot, olive oil, balsamic vinegar, honey, salt and pepper to make the vinaigrette.
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Heat a skillet and brown the prosciutto 3–4 minutes until crisp. Drain on paper towel if needed.
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On a large platter, arrange the little gems and sliced peaches. Tear the burrata into pieces and scatter over the fruit. Crumble the crispy prosciutto over the top and season with salt, pepper and fresh basil if you like.
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Drizzle with the vinaigrette and serve immediately.
Notes
- Buy sustainably grown stone fruit from a farmers market when possible.
- Choose high-quality burrata for the best texture.
- Ask the deli for freshly sliced prosciutto when available.
- Vegetarian option: omit the prosciutto or substitute with a savory plant-based alternative.
- For more meat, double the prosciutto.
If you make this recipe, share a photo and tag the author on social media to show how you enjoyed it.
Want More Peach Recipes?
Sweet, savory and everything in between — a few more ways to use peaches all summer long.
- Peach Burrata Salad — peaches, burrata, basil and balsamic.
- Peachy Bone-In Pork Chops with Charred Red Onions — one-pan pork chops with sweet peaches.
- Baked Peaches — butter, sugar, cinnamon and vanilla; simple and sublime.
- Peach Galette — juicy peaches wrapped in a flaky, buttery crust; easier than pie.
If you try this salad, leave a comment to share how it turned out — it’s always great to hear how people are enjoying seasonal recipes.
Keep exploring seasonal recipes and colorful produce guides to inspire your cooking.
Let’s make waves in the kitchen.