Peach Burrata Prosciutto Summer Salad: My Favorite Summer Dinner
Updated: Aug 13
A fresh peach burrata prosciutto salad with juicy peaches, creamy burrata, salty prosciutto, peppery arugula, and basil. Perfect for warm evenings, entertaining, or making the most of peach season.
Recipe 3 of The 100 Recipe Project.
When we moved to Franklin last June, I was happy to discover a Georgia peach stand that set up in our neighborhood every Wednesday.
I started bringing home a bag each week. Most of them we ate standing at the counter...soft, sweet, and dripping. But a few made their way into new recipes.
This peach burrata prosciutto salad was one of them.
It became something Peter and I ate almost every week through the summer. Simple, fresh, and just enough to feel like dinner without much effort.
Some recipes feel more like assembling than cooking.
This is one of those.
Why You'll Love This Peach Burrata Prosciutto Salad
✔ Ready in just 15 minutes
✔ No cooking required
✔ Beautiful enough for entertaining
✔ Perfect during peach season
✔ Sweet, salty, creamy, and fresh
✔ Naturally gluten-free
MY FRANKLIN KITCHEN
Peach Burrata Prosciutto Salad (Easy Summer Recipe)
Juicy summer peaches, creamy burrata, salty prosciutto, peppery arugula, and fresh basil finished with a simple honey-balsamic drizzle.
Prep: 15 minutes · Cook: None · Total: 15 minutes · Serves: 4
INGREDIENTS
4 cups arugula
3 ripe peaches, sliced
8 ounces burrata
4 ounces thinly sliced prosciutto
½ cup fresh basil leaves
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
Flaky sea salt, to taste
Freshly ground black pepper, to taste
INSTRUCTIONS
Arrange the arugula on a large serving platter.
Tuck the sliced peaches throughout the arugula.
Tear the prosciutto into loose ribbons and arrange it around the peaches.
Tear the burrata into pieces and nestle it throughout the salad.
Scatter the fresh basil over the top.
In a small bowl, whisk together the olive oil, balsamic vinegar, and honey.
Drizzle the dressing over the salad.
Finish with flaky sea salt and freshly ground black pepper. Serve immediately.
FRANKLIN KITCHEN TIPS
Choose ripe but slightly firm peaches. They'll be sweet and juicy but still hold their shape in the salad.
Tear rather than chop the prosciutto. Loose ribbons look prettier on the platter and make the salad easier to eat.
Use the freshest burrata you can find. Its creamy center is really what makes this simple salad special.
Dress just before serving. This salad is best assembled at the last minute so the arugula stays fresh.
Make it your own. Add pistachios or macadamia nuts for crunch, grilled chicken for a heartier dinner, or lightly grill the peaches first. Your post already mentions all three of these variations.
From My Kitchen
I get asked about the serving pieces and kitchen tools I use in my recipes. These are the ones I reached for while making this Peach Burrata Salad—and the tools I use again and again in my kitchen.
Beautiful White Serving Platter
A simple white serving platter is one of my favorite kitchen staples. It makes everything—from salads to roasted vegetables to holiday desserts—look beautiful on the table.
Chef's Knife
A sharp chef's knife is the kitchen tool I reach for more than any other. It makes slicing peaches, tomatoes, and fresh herbs quick, easy, and enjoyable.
Wooden Cutting Board
A large wooden cutting board is both practical and beautiful. I prep almost every recipe on mine, and it also doubles as a serving board for bread, cheese, or appetizers.
Olive Oil Bottle
I keep my everyday olive oil in a countertop dispenser so it's always within reach while cooking. I love using a dark glass bottle because it helps protect the oil from light while looking beautiful on the counter.
Maldon Flaky Sea Salt
This is the finishing salt I use on almost everything. Just a pinch right before serving adds the perfect crunch and brings fresh ingredients to life.
Variations
This is more of a “build as you go” recipe.
Sometimes I add more greens, sometimes less. Sometimes I skip the balsamic and just use olive oil and salt if the peaches are very sweet.
If I have nuts on hand, I add pistachios or macadamia nuts. You could add in grilled chicken for a complete protein-packed meal, or even lightly grill the peaches.
Why We Love It
Fresh, soft, and slightly salty.
The peaches and burrata together are incredibly simple but work every time. The prosciutto adds just enough contrast to make it feel complete.
It’s the kind of dish that disappears quickly.
Around Our Table
This recipe always reminds me of slowing down during peach season. There's something about setting a big platter in the middle of the table and letting everyone serve themselves that feels relaxed and welcoming. It's the kind of meal that encourages conversation and second helpings, whether it's a family dinner at home or friends gathered on the porch on a warm Tennessee evening.
✔ The adults loved this one
✔ Best eaten immediately
✔ Feels like summer on a plate
Recipe Box Tip
Peaches
Choose peaches that are ripe but still slightly firm so they hold their shape.
Burrata
Fresh burrata gives the salad its signature creamy texture. Fresh mozzarella works if needed.
Prosciutto
Tear into loose ribbons instead of chopping for a prettier presentation.
What to Serve It With
This salad pairs beautifully with:
Grilled shrimp
Roast chicken
Crusty sourdough
Sparkling lemonade
Crisp white wine
Frequently Asked Questions
Can I make this ahead?
Yes. Prep everything separately and assemble just before serving.
Can I use mozzarella?
Absolutely. Burrata is creamier, but mozzarella is still delicious.
What kind of peaches work best?
Yellow peaches with a little firmness. Is this a main dish? It can be! Add grilled chicken or serve with bread for a more substantial meal. Collect the Recipe
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How It Turned Out
Fresh, soft, and slightly salty.
The peaches and burrata together are incredibly simple but work every time. The prosciutto adds enough contrast to make it feel complete.
It's the kind of dish that disappears quickly.
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Made in My Franklin Kitchen as part of The 100 Recipe Project.
— Alexis
My Franklin Kitchen
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