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.
- The Perfect Salad for Weeknight Dinner or Entertaining
- The Inspiration Behind this Burrata Salad
- How to Make Peach Arugula Salad with Prosciutto and Burrata
- Easy Steps to Make this Burrata Salad Recipe
- Equipment Needed to Make this Summer Salad
- How to Store Peach and Burrata Salad
- Did You Like This Recipe?
- Peach Arugula Salad with Prosciutto and Burrata
- Food safety
The Perfect Salad for Weeknight Dinner or Entertaining
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 Burrata 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.
- Baby arugula - A cruciferous vegetable rich in Vitamin B5.
- Burrata cheese - A soft, flavorful Italian cheese. It has a mozzarella-like exterior and is filled with stracciatella, a creamy cheese.
- Prosciutto - 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.
- Kosher salt - Brings all the other flavors together.
- Fresh cracked pepper - Adds a peppery element to the salad.
How to Make Peach Arugula Salad with Prosciutto and Burrata
This gluten free salad 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.
Easy Steps to Make this Burrata Salad Recipe
- 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.
Hint: 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.
- 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.
- 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.
Equipment Needed to Make this Summer Salad
This super simple salad 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 squeezing 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.
How to Store Peach and Burrata Salad
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.
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
- Roasted Tomato Burrata Spaghetti
- Orange and Goat Cheese Salad
- BBQ Chicken Salad with Greek Yogurt Ranch
- Cacio e Pepe with Burrata
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.
- Don't leave food sitting out at room temperature for extended periods
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