Peach Arugula Salad with Prosciutto and Burrata

Peach Arugula Salad with Prosciutto and Burrata is a sweet and savory salad that tastes like Italy in the summertime. The ripe sweet peaches and heirloom tomatoes complement the savory prosciutto and burrata. It only takes 10 minutes to assemble and goes well with a glass of white wine from the wine cooler.

Weeknight Dinner or Entertaining with Peach Arugula Salad with Prosciutto and Burrata

Summertime salads are excellent for weeknight meals and entertaining. Alec and I often opt for salads like Peach Arugula Salad with Prosciutto and Burrata when it's too warm to turn on our stove or oven. The easy assembly and delicious seasonal ingredients are incentives enough to eat a hearty salad for dinner. We often pair the salad with a toasted baguette and a couple of glasses of vino from Scribe, our favorite Sonoma winery.

If you have guests over, you can whip up this fruit and cheese salad to share. Its pretty, fresh ingredients will be a flavorful show-stopper your family and friends will love. You can serve it as an appetizer to pasta, such as Healthy Penne alla Vodka, or with a panino, like Caprese Sandwich with Truffle Salt.

The Inspiration Behind this Italian Summer Salad

My family has always thrown festive dinners in the summertime, especially since my Nonna's, mom's, and brother's birthdays are in the summer months. Whenever my family gets together, there is a never-ending amount of food. My mom and Nonna often make a garlicky green bean salad, fire-roasted red bell peppers, juicy steaks, baby artichokes, and hot fresh bread.

This doesn't include the charcuterie, which often includes the Italian staples: multiple kinds of cheese, prosciutto, salami, mortadella, and more bread. Every meal ends with espresso, a dessert of some kind, and fresh fruit, like stonefruit or tangerines. I honestly don't have any childhood memories that don't involve a ridiculous spread of food.

Peach Arugula Salad with Prosciutto and Burrata is an ode to those summer get-togethers with my family. It has the flavors that my mom and Nonna cook with and makes you feel full and happy.

How to Make Peach Arugula Salad with Prosciutto and Burrata

Peach Arugula Salad with Prosciutto and Burrata requires simple assembly that can be done minutes before you are ready to serve your meal. You don't need to serve it on a fancy platter or overly dress it since the fresh ingredients will be the stars of the show.

Equipment Needed to Make this Summer Salad

Peach Arugula Salad with Prosciutto and Burrata requires just a few kitchen essentials, all of which you can use for many other common recipes. To make this salad, you will need a knife, cutting board, mixing bowl, salad bowl or platter, and salad servers. When it comes time to squeeze the lemon juice, I recommend this citrus squeezer for easy squeezing (or you can use a fork and squeeze it by hand).

To explore more kitchen items to make your kitchen complete, head to my shop: Kat’s Kitchen Essentials.

Easy Steps to Make Peach Arugula Salad with Prosciutto and Burrata

1. Toss the Greens - First, add the arugula to a large salad bowl or mixing bowl. Then, toss the arugula with the lemon juice, olive oil, salt, and pepper. Keep the greens in a bowl or transfer to a platter.
2. Add the Tomatoes, Peaches, and Prosciutto - Arrange the sliced tomatoes, peaches, and prosciutto on top of the greens. I recommend arranging the toppings evenly, such that multiple toppings and greens can be picked up in one serving.
   1. Peach-Wrapped Prosciutto - As you can see in the images, I like to slice the prosciutto lengthwise and wrap some of the peach slices in the meat. This is an homage to prosciutto e melone, a traditional Italian starter served in the summertime. It's a delicious surprise to have a bite of a sweet fruit wrapped in something cured and savory like prosciutto.
3. Add the Burrata - Using your hands, tear pieces of the burrata and arrange evenly on top of the salad.
4. Add the Balsamic Reduction (also known as a balsamic glaze) and Seasoning - Drizzle the balsamic reduction in a zig-zag pattern across the salad. Then, season with finishing salt and a few cracks of freshly cracked black pepper.
5. Enjoy - Serve the salad immediately.

Once assembled, the salad will be beautifully adorned with the fresh, summery ingredients. This salad is hearty and goes well with toasted focaccia and a glass of white wine or an Aperol Spritz.

How to Store Peach and Burrata Salad

This salad is best served fresh; however, sometimes we make more than we need to and need to store leftovers. Store the leftovers in an air-tight container in the refrigerator. Enjoy within the next day so the arugula will still be crisp and the toppings remain intact.

Did You Like This Recipe?

If you loved Peach Arugula Salad with Prosciutto and Burrata, please rate and comment below! For more salads and burrata-themed dishes, check out:

• Italian Summer Pasta Salad
• Harvest Quinoa Salad with Arugula
• Roasted Tomato Burrata Spaghetti
• Burrata Caprese with Honey Balsamic Glaze.

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