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.
This summertime salad is excellent for weeknight meals and entertaining alike. They easy assembly and delicious seasonal ingredients make it the perfect hearty dinner salad. We often pair it with a toasted baguette and a couple of glasses of vino.
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 for your family and friends. Derve it as an appetizer to pasta, like our Healthy Penne alla Vodka, or with a panino, like our Caprese Sandwich.
The Inspiration Behind this Burrata Salad
Our family has always thrown festive dinners in the summertime, especially since our family's birthdays are in the summer months. Whenever we get together, there is a never-ending amount of food.
The spread often includes Italian staples like multiple kinds of cheese, prosciutto, salami, mortadella, and bread. This Peach Arugula Salad with Prosciutto and Burrata is an ode to those summer get-togethers.
- Baby arugula - Arugula is peppery and spicy.
- Burrata cheese - Burrata is a soft, flavorful Italian cheese. It has a mozzarella-like exterior and is filled with stracciatella, a creamy cheese.
- Prosciutto - Prsociutto is a fatty cut of meat that is lightly sweet and salty.
- White or yellow peaches - A sweet fruit that is lightly acidic.
- Heirloom tomatoes - An intense and rich flavored tomato.
- Lemon juice - Adds acidity and brings out all of the other flavors.
- Olive oil - Extra virgin olive oil is the base for this salad.
- Balsamic glaze - A rich, concentrated vinegar originating in Italy. It has a syrupy texture and a dark, bold balsamic flavor.
- Mozzarella - Substitute burrata for fresh water mozzarella if you prefer the taste.
- Tomatoes - Substitute heirloom tomatoes for other ripe tomatoes, such as cherry tomatoes, pearl, Roma, San Marzano.
- Crispy Prosciutto - Try our oven baked prosciutto for a crispier alternative.
- Pangratatto - Sprinkle some of our crispy breadcrumbs (pangratatto) on the salad for some crunchy texture.
- Vegetarian - If you are vegetarian, you can omit the prosciutto. It will still be delicious.
- No peaches - If you are not a fan of peaches, simply omit them. The combination of tomatoes, prosciutto, burrata, and arugula will still be delicious.
- Nuts - Add walnuts or your favorite nut to the salad for a hearty crunch.
How to Make This Peach Arugula Salad
- 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.
- 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.
- 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.
- Add the Burrata - Using your hands, tear pieces of the burrata and arrange evenly on top of the salad.
- 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.
- Enjoy - Serve the salad immediately.
Pro tip - Once assembled, the salad will be beautifully adorned with the fresh, summery ingredients. It goes well with toasted focaccia and a glass of white wine or an Aperol Spritz.
This tomato burrata 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.
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Peach Arugula Salad with Prosciutto and Burrata
- 5 oz baby arugula about 3-4 cups
- 4 oz burrata ball
- 3 oz prosciutto sliced lengthwise (6 slices)
- 2 white or yellow peaches cut into ½" slices
- 2 heirloom tomatoes cut into 1" slices
- 1 tablespoon lemon juice half of one lemon
- 2 tablespoon olive oil
- 2 tablespoon balsamic reduction balsamic glaze
- 1 teaspoon kosher salt
- 1 teaspoon finishing salt such Maldon
- 1 teaspoon fresh cracked pepper
- 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, kosher salt, and pepper. Keep the greens in a bowl or transfer to a serving bowl or platter.
- Add the Tomatoes, Peaches, and Prosciutto - Place the sliced tomatoes, peaches, and prosciutto on top of the greens. Arrange the toppings evenly, such that multiple toppings and greens can be picked up in one serving.
- Optional wrap - wrap some of the peach slices in the prosciutto
- Add the Burrata - Use your hands to tear pieces of the burrata and arrange evenly on top of the salad.
- Add the Balsamic Reduction (also known as a balsamic glaze) and Seasoning - Then, drizzle the balsamic reduction in a zig-zag pattern across the salad. Finally, season with finishing salt and a few cracks of freshly cracked black pepper. Serve the salad immediately.
- You can substitute the burrata for water mozzarella.
- You can substitute heirloom tomatoes for other ripe tomatoes, such as cherry, pearl, Roma, San Marzano.
- If you are vegetarian, you can omit the prosciutto. It will still be delicious.
- If you have leftovers, store it in an air-tight container in the refrigerator for up to 1 day.
- This salad is best served fresh. But you can store leftovers in an air-tight container in the refrigerator for up to 1 day.