Name: Peach, Cherry & Burrata Salad with Prosciutto
Prep time: 10 min
Total time: 10 min
Ingredients: ½ ripe peach (pitted and sliced); 1 small Persian cucumber (thinly sliced into ribbons); 1 small Burrata cheese ball (torn); 5 sweet cherries (pitted and halved); 2 slices prosciutto (torn); Fresh basil leaves; 1 tbsp extra virgin olive oil; ½ tsp balsamic vinegar; ½ tsp honey; Salt (optional – I didn’t use any)

This Peach, Cherry & Burrata Salad with Prosciutto is the ultimate no-cook summer dish – sweet, salty, creamy, and refreshing all in one bite. Juicy peaches, ripe cherries, crisp cucumbers, and silky prosciutto come together with creamy burrata and a quick honey-balsamic dressing for an effortless meal that’s ready in just 10 minutes. Perfect for lunch, brunch, or your next picnic spread.

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There’s something undeniably magical about a salad that balances sweet and salty, creamy and crisp, refreshing and indulgent – all in one bite. This Peach, Cherry & Burrata Salad with Prosciutto is one of those rare dishes that checks every box. And I’m not exaggerating when I say: if I could eat this salad every single day, I absolutely would!

This salad is summer in its purest form. Juicy peaches, vibrant cherries, crunchy cucumbers, fresh basil, and silky prosciutto come together under the creamy weight of burrata cheese and a delicate drizzle of olive oil, honey, and balsamic vinegar. It’s quick to make, stunning to serve, and almost too easy to devour. Whether you’re prepping lunch for one or setting the table for friends, this is the kind of dish that makes people pause, smile, and ask, “What is this?!”

Why This Peach, Cherry & Burrata Salad with Prosciutto Deserves a Spot in Your Summer Routine

Let’s be honest – salads can be boring. But this one? Not even close. This isn’t your typical leafy green mix with a bottled dressing. Instead, this salad feels curated – every ingredient adds something meaningful, and together, they create a full sensory experience.

Here’s what makes it so special:

Sweet meets salty: Fresh summer fruit pairs beautifully with savory prosciutto.
Creamy burrata: A soft, delicate cheese that breaks open like a dream.
Crisp cucumber: Adds a cooling contrast that balances the richness.
Bright basil: Just a few torn leaves completely elevate the flavor.
A simple, perfect dressing: Olive oil, honey, and balsamic bring it all together.

This recipe works well as a lunch, a light summer dinner, or a fresh starter for entertaining. It’s especially great when you don’t feel like cooking but still want something that feels elevated.

A Personal Note: Summer Street Markets and Spontaneous Lunches

Growing up, my summers weren’t about vacations or beach trips – they were about food. Not fancy, not complicated. Just deeply seasonal and full of flavor. I remember the rush of the morning market: stands overflowing with fuzzy peaches, ruby-red cherries, cucumbers stacked like logs, and the aroma of fresh herbs floating in the air.

My mom and I would carry our produce home in linen bags, sometimes eating cherries straight out of the bag before we even got home. There was no refrigeration panic – fruit was eaten the same day it was bought, while it was still warm from the sun.

That’s the spirit this salad captures. It reminds me of standing barefoot on the balcony, slicing fruit and tossing it into bowls, guided not by measurements but by instinct and taste. Just simple, honest food with vibrant colors and even better flavors.

Peach and Burrata Salad Ingredient Breakdown: Choose the Best for Maximum Flavor

This salad is only as good as your ingredients. Because there are no cooked components, each bite depends on freshness and ripeness.

Here’s a breakdown of what to look for and possible substitutions:

Peaches

Choose ones that are ripe but still firm to the touch. Too soft, and they’ll fall apart in the salad.
Substitution: Nectarines, mango, or even grilled apricots.

Cherries

Dark sweet cherries are ideal. Make sure they’re pitted and halved for easier eating.
Substitution: Strawberries, blueberries, or pomegranate seeds if cherries aren’t in season.

Persian Cucumber

These small cucumbers have minimal seeds and a super crisp texture.
Substitution: English cucumber (peeled if the skin is too waxy).

Burrata Cheese

Burrata is unmatched when it comes to creaminess. Tear it gently and let it ooze.
Substitution: Fresh mozzarella or whipped ricotta in a pinch.

Prosciutto

Go for thinly sliced, good-quality prosciutto. Tear it into bite-sized pieces.
Substitution: Jamón, speck, or even crisped-up pancetta for a textural change.

Basil Leaves

Adds brightness and a peppery contrast.
Substitution: Fresh mint or arugula for a slightly different twist.

Dressing

Just three ingredients: olive oil, balsamic vinegar, and honey.
Optional: Add lemon zest or a crack of black pepper if you want to experiment.

How to Plate Like a Pro (Even If It’s Just for You)

Let’s face it: this salad is just as much about the visuals as it is about the flavor. Here’s how to plate it beautifully:

1. Start with a large shallow plate or serving platter.

2. Arrange torn Burrata and cucumber ribbons as a base layer.

3. Tuck in your torn prosciutto.

4. Add peaches and cherries, making sure to distribute color throughout.

5. Drizzle with your simple dressing.

6. Finish with basil leaves.

Tip: Serve immediately – this salad is at its peak when everything is cool, crisp, and fresh.

burrata, cucumbers and prosciutto on a plate

When to Serve This Salad

This isn’t just a random summer salad – it’s a mood.

Try it for:

A picnic in the park: Pack the ingredients separately and assemble on-site.
Sunday brunch: Serve with crusty sourdough and chilled rosé.
A girls’ night starter: Light, elegant, and guaranteed to impress.
Post-farmers-market lunch: Use what you just picked up.
Yourself, at home, on a random Tuesday: Because you’re worth it.

Variations & Tips

Add a crunch: Toasted pistachios or slivered almonds would be amazing.

Make it vegan: Replace burrata with a cashew-based cheese and skip the prosciutto. The fruit and herbs do enough heavy lifting!

Make it heartier: Serve it over arugula or mixed greens. and/or add grilled chicken or shrimp for extra protein.

Frequently Asked Questions

Can I make this salad in advance?

Sort of. You can prep the fruit and dressing, but don’t assemble until right before serving. Burrata and prosciutto don’t hold up well once exposed to air and warmth.

What if I don’t have burrata?

Fresh mozzarella or whipped ricotta works well, though you’ll lose that signature creamy burst. Still delicious!

What wine pairs best with this?

A dry rosé, crisp white wine like Sauvignon Blanc, or even a Prosecco pairs wonderfully.

Final Thoughts: Simplicity Wins

You don’t need a dozen ingredients or hours in the kitchen to make something special. This Peach, Cherry, and Burrata Salad with Prosciutto proves that the best meals often come together in under 15 minutes, using what’s in season and letting the ingredients shine.

Every summer I find myself returning to this exact combination. It feels like a love letter to the markets of my childhood, the pace of warm afternoons, and the unmatched joy of peak-season produce.

So, I hope you’ll try this recipe – not just once, but on repeat all summer long!