This burrata peach salad is summer in a bowl: ripe juicy peaches, creamy burrata, peppery greens, silky avocado, ribbons of salty prosciutto, and bright basil. A light balsamic vinaigrette ties everything together. It’s a no‑cook, textural salad that’s perfect for warm evenings, casual dinners, or whenever you want something fresh and satisfying.
This recipe was inspired by two favorite summer ingredients: peaches and burrata. Together they create a lovely contrast of sweet fruit and rich, creamy cheese. Add buttery avocado and salty prosciutto, finish with fresh basil and a splash of balsamic, and you have a salad that’s elegant enough for guests but quick to assemble on busy days. Serve with grilled chicken, seafood, or slices of crusty grilled bread to make it a full meal.
Why You’ll Love This Salad
- Balanced flavors – Sweet, salty, creamy, and fresh come together in every bite.
- No cooking needed – Slice, assemble, and dress for a fast, impressive dish.
- Seasonal highlights – Showcases peak summer produce like peaches, basil, and avocado.
Recipe Ingredients
Fresh ingredients deliver bright flavor and a satisfying mix of textures.
Burrata Peach Salad
- Fresh salad greens – Arugula adds peppery bite; baby spinach, red leaf, spring mix, or baby kale also work.
- Burrata cheese – Soft, creamy, and the star of the salad; serve at room temperature for best texture.
- Peaches – Choose ripe peaches that yield slightly to the touch. Yellow or white peaches are both delicious.
- Avocado – Adds richness and a silky mouthfeel.
- Fresh herbs – Basil is ideal; mint can be a nice alternative.
- Prosciutto – Thin slices provide a salty, savory contrast; optional for vegetarian versions.
- Nuts (optional) – Toasted pine nuts, slivered almonds, pistachios, or chopped walnuts for crunch, or omit for nut‑free.
See the recipe card below for exact measurements, sea salt, and black pepper.
Balsamic Vinaigrette
- Extra virgin olive oil – Use a good quality oil for flavor.
- Balsamic vinegar – Adds sweet‑tart balance; reserve a little for drizzling if you have a syrupy aged balsamic.
- Garlic (optional) – A small grated clove adds depth without overpowering.
- Dijon mustard (optional) – Helps emulsify the dressing.
Substitutions and Variations
- Greens – Swap arugula for baby spinach, red leaf, or spring mix.
- Fruit – Use nectarines, plums, or figs; grilling the peaches adds caramelized flavor.
- Cheese – Bocconcini (mozzarella pearls), crumbled goat cheese, or whipped ricotta are good alternatives.
- Meat – Try jamón or speck, or omit for a vegetarian salad.
- Dressing – A lemon vinaigrette gives a bright citrus twist.
- Dairy‑free – Omit burrata and enjoy peaches with prosciutto and avocado.
Chef’s Tip – Burrata resembles fresh mozzarella but contains a creamy stracciatella center. Drain any brine and pat dry before tearing. Serve at room temperature so the center is silky and spreadable.
How to Make Burrata Peach Salad
This salad comes together in minutes—no cooking required.
- Wash and dry the greens – Start with fresh, well‑drained leaves.
- Slice the peaches and avocado – Slice or dice depending on ripeness.
- Tear the prosciutto – Give it ribbon‑like pieces for easy layering.
- Pull apart the burrata – Gently tear into pieces and distribute over the greens.
- Make the vinaigrette – Whisk olive oil, balsamic, a touch of Dijon, and garlic if using.
- Assemble – Layer greens, peaches, avocado, prosciutto, and burrata on a platter or in a bowl.
- Finish – Scatter torn basil and optional toasted nuts; lightly toss with vinaigrette or serve the dressing on the side.
Serving Suggestions
Serve this salad as a light lunch, a starter, or the centerpiece of a casual dinner. It’s substantial on its own thanks to burrata, avocado, and prosciutto, but pairs wonderfully with:
- Crusty bread or grilled sourdough – For scooping up juicy bites and creamy cheese.
- Grilled proteins – Chicken, shrimp, or salmon make it a more filling meal.
- Toasted nuts – Add crunch and extra texture.
- Balsamic glaze – If your balsamic is thin, finish with a little glaze for a sweet, syrupy finish.
Prep Ahead & Storage
Best enjoyed immediately after assembling. If you need to prepare ahead, keep components separate—wash greens, make vinaigrette, and slice fruit shortly before serving. Toss peach slices with a little lemon juice to slow browning if prepping early.
Recipe FAQs
Yes. Fresh mozzarella or bocconcini work, though they are firmer and less creamy than burrata.
Partially. Prep elements in advance but assemble just before serving to preserve texture and freshness.
A simple balsamic vinaigrette is classic; lemon vinaigrette is a bright alternative.
Absolutely—nectarines are a great substitute.
More Terrific Summer Salads
There are so many ways to enjoy summer produce in salads. Explore similar combinations using fresh fruit, herbs, and light vinaigrettes for seasonal inspiration.
-
Cucumber Tomato and Feta Salad (Greek Salad)
-
Easy Watermelon Basil Salad with Feta Cheese
-
Hawaiian Salad With Goat Cheese
-
Strawberry Goat Cheese Salad
Did You Make This Recipe?
If you try this burrata peach salad, please leave a comment to share how it turned out—your feedback helps other cooks and is appreciated.
📖 Recipe
Peach Burrata Salad
Sally Cameron
Ingredients
Peach burrata salad
- 5–6 ounces arugula (or baby spinach, red leaf, or spring mix)
- 1 large ripe peach (or 2 small)
- 8 ounces burrata cheese
- 4–6 ounces prosciutto or speck (optional)
- 1 large avocado
- 1 handful basil leaves
- 1–2 tablespoons pine nuts (or almonds, walnuts, pistachios), optional
Balsamic vinaigrette (doubles easily)
- 4 tablespoons extra virgin olive oil
- 1 ½ tablespoons balsamic vinegar (plus extra for drizzling if desired)
- 1 small garlic clove, optional
- ½ teaspoon Dijon mustard, optional
- Pinch sea salt
- Pinch black pepper
Instructions
Assemble the salad
- Wash and dry greens. Slice peaches and avocado, or dice very ripe fruit.
- Tear prosciutto into ribbons. Gently pull burrata into pieces and nestle over the greens.
- Layer peaches, avocado, prosciutto, and burrata on a platter. Add torn or whole basil leaves and scatter nuts if using.
Make the vinaigrette
- Whisk together olive oil, balsamic vinegar, Dijon (if using), grated garlic (if using), and a pinch each of salt and pepper. Toss the salad lightly with some dressing and serve the rest on the side. If you have a syrupy aged balsamic, finish with a light drizzle.
Notes
Vinaigrette options: Lemon vinaigrette or a classic French vinaigrette are excellent alternatives.
Cheese options: No burrata? Use mozzarella balls, goat cheese, or whipped ricotta.
Prosciutto: Try jamón or speck, or omit for a vegetarian dish.
Fruit: Nectarines or fresh figs make nice variations.
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