Peach Salad
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Burrata Peach Salad: So seasonal! Like a peach Caprese or panzanella, with crusty bread, peppery arugula, & silky, salty prosciutto.
Today’s recipe is one that I look forward to all year long: peach salad!
Peach anything, really!
Give me peach ice cream, peach pie, peach cobbler… all the peach recipes, please and thank you!
Here in PA we don’t get good peaches until pretty late in the season. Right now is really the best time for peach burrata salad. So I’m thrilled to be able to share this peach salad recipe with you before we start getting into back-to-school season!
It’s got it all. Seriously, there are peppery greens, crusty bread to soak up all the juices, sweet summer peaches (of course!), silky proscuitto, tons of fresh basil, and creamy burrata cheese. All drizzled with balsamic glaze.
It’s bound to become a summertime staple in your house! It certainly is in mine!
Table of Contents
- What is peach salad?
- Why this is the best peach salad recipe
- What does peach burrata salad taste like?
- Ingredients
- Special equipment
- How to make peach Caprese salad
- How to serve burrata peach salad
- Expert tips
- Frequently asked questions
- A few more of my best seasonal summer recipes
What is peach salad?
This is just an easy recipe for a savory salad with peaches.
As I mentioned above, this salad has arugula, croutons, slices of juicy peaches, proscuitto, basil, and burrata. So it’s very seasonal and kind of like a cross between a Caprese salad and a panzanella.
But instead of tomatoes, we have peaches! Which actually sub in surprisingly well!
Why this is the best peach salad recipe
- Tastes amazing: This salad is like summer on a plate!
- Simple ingredients: And highly seasonal too!
- Easy to make: Comes together in around 10 minutes, maybe less.
- No cooking: You don’t even have to turn on the oven!
What does peach burrata salad taste like?
This salad has the perfect balance of sweet, savory, and tangy.
The peaches and balsamic glaze bring the sweet, while silky proscuitto and peppery arugula bring in the savory, along with hunks of chewy, crusty bread that soak up the olive oil in the most gorgeous way.
Fresh basil adds that unmistakable summer freshness, and burrata cheese adds its milky, creamy goodness.
It’s a symphony of summer flavors you won’t soon forget!
Ingredients
Greens: I like to use baby arugula, but any kind of tender salad greens will work!
Bread: If you really want to be a superstar, make your own! My crusty French baguette would be perfect, and so would my ciabatta bread or my focaccia.
Peaches: Get the best you can find! This ingredient is the star of the show, so you really want to make sure they’re good.
Proscuitto: This is a type of ham from Italy. It’s cured but not smoked, and it comes from the hind leg. It has a satiny texture like nothing else, and a salty bite that provides the most incredible contrast to all the other flavors here. Ask your deli person to slice it as thinly as possible.
Cheese: I love burrata! It’s mozzarella that’s been stuffed with more mozzarella, lol! Think of it like a big dumpling. The “pasta” on the outside is fresh mozzarella, and the “stuffing” in the middle is bits of mozzarella combined with cream. So when you break it open all that creamy goodness spills out. It’s so killer!
Herbs: I’ve chosen fresh basil leaves here because to me they just scream summer! And it gives this salad a distinctively “Caprese” vibe!
Oil: Extra-virgin olive oil adds a richness and a fruity, peppery taste that’s really yummy!
Vinegar: Balsamic glaze is just balsamic vinegar that’s been reduced down to a really sticky, syrupy consistency. The flavors are highly concentrated, so it’s sweet and tangy and really complex. I find it’s easier to buy it that to try to make it yourself, although that is a decent option!
Special equipment
- Measuring cups and spoons: Follow my guide on how to measure ingredients.
- Platter: This recipe can feed a crowd, so you’ll want a nice big serving plate to fit it all on!
- Knife: For slicing the peaches.
How to make peach Caprese salad
This easy recipe comes together in 4 simple steps.
Step 1: Make a bed of greens and crusty bread
Start by piling the arugula on the platter.
Then tear the bread into bite-sized chunks and add them on top.
Step 2: Add peaches
Next, top with slices of fresh peach.
Step 3: Prosciutto and burrata
Now just carefully peel your prosciutto slices apart, and roll them into rough rosette shapes. Nestle them in amongst the peaches.
Break open the burrata balls and allow them to spill tantalizingly over the peaches and prosciutto.
Step 4: Herbs and dressing
The last step is to tuck little bunches of fresh basil leaves all around.
And then drizzle on the olive oil and balsamic. Ta-dah!
How to serve burrata peach salad
Make this salad fresh just before serving, and enjoy it cold or at room temperature. It’s so refreshing!
You can have it as an appetizer or snack, or for a light lunch or dinner.
If you’d like to round out the meal in a really nice way, think about serving this with steak, pork Milanese, or lamb chops. Or, for a meatless option, how about corn chowder or mushroom risotto?
Expert tips
Try grilling the peaches: Just coat them with a little oil and place them cut side down on the grill. They’ll get the most delicious crisp edges and caramelized grill marks! And it really brings out the juiciness!
Try another cheese: Burrata is amazing but if you can’t find it, goat cheese, feta, blue cheese, or a couple dollops of whole milk ricotta would be great too!
Herbs: I’m a huge basil fan, but I think chives or tarragon would also be fantastic! Or fresh mint!
Dressing: If you don’t want to use oil and balsamic glaze, try my lemon vinaigrette or my easy balsamic dressing.
Frequently asked questions
Yes, but not by a whole lot. After a while, the peach slices will start to shrivel up and the bread will go stale.
If you like, you can put down the arugula, prosciutto, and basil a few hours ahead of time, then just add the peaches, burrata, and dressing right before serving.
If you have any leftovers, pop them into an airtight container. They should keep in the fridge for a few days.
Unfortunately, salads like this don’t freeze well.
This salad should serve 4 people as a light meal or snack.
The nutritional info below is for 1/4th of the whole recipe.
A few more of my best seasonal summer recipes
As an amazon associate I earn from qualifying purchases.
Peach Salad
Ingredients
- 4 ounces (113.4 g) baby arugula
- 1/4 loaf (62.5 g) crusty French baguette, torn into bite-sized pieces
- 4 (600 g) peaches, medium, pitted and sliced
- 1/4 pound (113.4 g) prosciutto, thinly sliced
- 2 balls (2 g) burrata
- 1 large bunch (8 g) basil leaves, fresh
- 2 tablespoons (28 g) extra-virgin olive oil
- 2 teaspoons (9.86 g) balsamic glaze
- cracked black pepper, optional garnish
Instructions
- Place a bed of baby arugula on a platter and top with bread.
- Layer on the peaches.
- Gather the prosciutto slices into small bundles and nestle them around the peaches.
- Break open the burrata and place the halves on top.
- Tuck bunches of basil all around, drizzle with olive oil and balsamic glaze, and top with freshly cracked black pepper, if desired.
