Name: Warm Peach and Prosciutto Salad with Burrata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: A handful of arugula; 1 ball of burrata (let it sit out 10 minutes before using); 1 ripe peach or nectarine (halved, pitted, and sliced into 12 wedges); 1 tbsp butter; 2 slices of prosciutto (torn); 1 tsp whole grain mustard; 1 tbsp honey; 1/2 small lemon (juice only (about 1 tbsp)); 2 tbsp extra virgin olive oil; Salt (to taste)

This Peach and Prosciutto Salad with Burrata is a Perfect Sweet-Savory Summer Treat for Two!

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Salad with arugula, burrata, peach and prosciutto in a white bowl

Why You’ll Love This Peach and Prosciutto Salad

There’s something magical about the pairing of sweet, caramelized peaches and salty, delicate prosciutto. When you add creamy burrata, peppery arugula, and a tangy mustard-honey dressing? You’ve got a salad that feels like summer on a plate. This Peach and Prosciutto Salad is effortless, elegant, and surprisingly satisfying.

Whether you’re hosting a brunch, planning a date night in, or just want something beautiful and fresh for lunch, this salad checks all the boxes. And yes, it’s as delicious as it looks.

Personal Note

This salad actually came together one late August afternoon when I was craving something light, but still a little indulgent. It was too hot to cook anything serious, and I had a single peach left on the counter that was just begging to be used before it turned.

If you have followed me on Instagram for a while, you know I love pairing fruit with cured meat and creamy cheese. I had prosciutto in the fridge, a ball of burrata waiting for a moment to shine, and arugula that needed to be used up. A quick caramelizing of the peach slices in butter, a little mustard-honey dressing thrown together, and suddenly, this simple salad tasted like something you’d order at a fancy café.

What I love most is how it feels special without trying too hard. It’s now one of my go-to “I want to treat myself but I don’t want to cook” meals. Every time I make it, I’m reminded that great food doesn’t need to be complicated – it just needs to be thoughtful.

Ingredients You’ll Need (and Why They Work So Well)

Arugula

Peppery and fresh, arugula adds a bold, green base that contrasts perfectly with the sweet and salty elements in this salad. It’s light, crisp, and doesn’t overpower the other ingredients.

Burrata

Creamy on the inside, slightly firm on the outside – burrata is one of those cheeses that instantly elevates a dish. When you let it sit out at room temperature for 10 minutes, it becomes even silkier and more indulgent.

Peaches (or Nectarines)

The real star. When seared in butter, peaches develop a caramelized edge that’s absolutely irresistible. Nectarines work just as beautifully, especially if you like a firmer bite.

Prosciutto

Thinly sliced and salty, prosciutto adds a savory element that balances the sweetness of the fruit. Tearing it into rustic strips makes it easier to eat and lets it drape gently over the salad.

Butter

Used for caramelizing the peaches, butter adds richness and helps develop those golden, jammy edges.

The Dressing: Bright, Tangy, and Balanced

This dressing is a quick shake or whisk away from perfection. It’s made with pantry staples – whole grain mustard for texture and tang, honey for sweetness, lemon juice for brightness, and olive oil for that luscious, smooth mouthfeel. Salt brings it all together.

It’s versatile too: you can drizzle it over grilled chicken, spoon it over roasted vegetables, or use it as a marinade for shrimp. But trust me, on this salad? It’s divine.

Step-by-Step: How to Make the Perfect Peach and Prosciutto Salad

1. Prepare Your Dressing First

Whisk together whole grain mustard, honey, fresh lemon juice, and extra virgin olive oil. Season with a pinch of salt. Set it aside so the flavors can meld.

2. Caramelize the Peaches

Halve and pit your peach. Slice each half into about 6 wedges. Melt a bit of butter in a nonstick pan over medium heat. Add the peach slices and cook until golden and slightly caramelized – about 1–2 minutes per side. Set them aside on a plate to cool slightly.

3. Assemble the Salad

On your serving platter, lay down a bed of arugula. Tear the burrata into bite-sized pieces and arrange it over the greens. Then add your warm peach slices, followed by torn strips of prosciutto.

4. Dress and Serve

Give the dressing another quick whisk, then drizzle generously over the salad. Serve immediately, while the peaches are still warm and the burrata is soft and creamy.

Variations & Substitutions

Peaches or Nectarines: Use whichever is ripest or most accessible. Grilled figs or roasted grapes also work well in cooler seasons.
Burrata Alternatives: Don’t have burrata? Fresh mozzarella or goat cheese are lovely swaps.
Vegetarian Option: Skip the prosciutto and add toasted pine nuts or crushed pistachios for crunch and protein.
Vegan Twist: Use a plant-based cheese and coconut oil for caramelizing the peaches.
Greens: Baby spinach or a mix of arugula and watercress add different textures and flavors.

What to Serve With This Peach Salad

If you’re turning this into a full meal, pair it with a crisp glass of white wine – something like a chilled Sauvignon Blanc or a fruity rosé. Add a slice of crusty sourdough or a simple herbed focaccia, and you’ve got a complete (and very chic) summer lunch.

When to Serve This Salad

This salad is the definition of “impressive but easy,” which means it’s ideal for:

Summer dinner parties
Weekend brunches
Date nights
Picnic spreads
Quick solo meals that still feel special

Its short prep time makes it a go-to for last-minute entertaining, while its layered flavors give it that “wow” factor.

Storing Tips

This salad is best enjoyed fresh, especially because of the burrata and warm peaches. If you must prep ahead:

Dressing: Make and store in the fridge for up to 3 days.
Peaches: Caramelize and let cool, then store in an airtight container for up to a day.
Assembly: Wait to assemble until right before serving to keep the greens from wilting.

Recipe FAQs

Can I grill the peaches instead of using a pan?

Absolutely! Grilled peaches offer a smoky dimension that’s amazing. Just brush them lightly with oil and grill for 1–2 minutes per side.

Is this salad gluten-free?

Yes, all the ingredients are naturally gluten-free.

Can I double the recipe?

Easily. The ingredients scale well – just keep the peach-to-prosciutto ratio balanced and don’t crowd your pan when caramelizing.

Can I use canned or frozen peaches?

Fresh is best here, especially for the texture and caramelization. But in a pinch, well-drained canned peaches (not in syrup) can work.

Final Thoughts – Simple Ingredients, Stunning Results

This Peach and Prosciutto Salad with Burrata is proof that a handful of seasonal ingredients, handled simply and thoughtfully, can create something restaurant-worthy in your own kitchen. It’s the kind of dish that makes you pause and savor – bite after bite.

Whether you’re looking for a new go-to summer salad or just want to impress without the stress, give this recipe a try. It’s become one of my personal favorites, and I have a feeling it might become yours too.