There’s something magical about summer afternoons when the sunlight feels endless, the air smells faintly of fresh herbs, and you crave something light yet satisfying to eat. For me, that moment always calls for a peach burrata salad recipe.

I still remember the first time I had this combination: I was sitting at a tiny café tucked away in a narrow European street, sipping sparkling water while the owner brought me a salad with peaches and burrata. It looked simple, but after one bite, I was hooked.

The creamy burrata, the juicy peaches, the salty prosciutto, and the peppery arugula danced together like they were always meant to be on the same plate.

Since then, I’ve recreated this salad countless times at home, and it has become my go-to dish whenever I want something elegant without spending hours in the kitchen. It’s one of those recipes that looks like you’ve gone the extra mile, but in reality, it comes together in less than 20 minutes. And the best part? It’s versatile enough for any occasion:

A light summer lunch
A stunning starter for dinner parties
A refreshing side dish for a barbecue
Or even a quick dinner when you don’t want to cook but still want to treat yourself

Let’s dive into why I love this salad so much and how you can make it part of your own recipe rotation.

Why I Love This Peach Burrata Salad

There are plenty of salads out there, but this one stands out for several reasons:

The flavor balance is perfect. Sweet peaches, creamy burrata, salty prosciutto, peppery arugula, and a touch of honey-lemon dressing – it’s a flavor explosion.

It feels indulgent but light. Burrata has this magical ability to feel luxurious without being heavy, making this salad a guilt-free pleasure.

It’s quick and easy. With just a handful of ingredients, you can have this ready in under 20 minutes.

It looks beautiful. The colors – bright orange peaches, vibrant green arugula, snowy white burrata – make this a showstopper on the table.

Peach Burrata Salad Recipe: A Fresh Twist on a Summer Favorite

Ingredients You’ll Need

Here’s everything you’ll need for this recipe. I’ve included both US and European measurements so you can follow along no matter where you are.

1 ball burrata cheese (about 4 oz / 115 g)
2 ripe peaches, sliced into wedges
3–4 slices prosciutto (or similar cured ham, about 2 oz / 55 g)
4 cups arugula (100 g), or any fresh mixed greens you love
1 lemon (you’ll use the juice for the dressing)
1 tablespoon honey (15 ml)
1–2 tablespoons olive oil (15–30 ml)
1 cup croutons (optional, 50 g) – you can use store-bought or homemade toasted bread cubes
Pinch of salt and black pepper to taste

Step-by-Step Instructions

1. Prepare the Ingredients

Wash and dry the arugula (or mixed greens). Place them on a large serving plate or bowl as the base.
Slice the peaches into thin wedges. No need to peel them – the skin adds color and texture.

2. Caramelize the Peaches

This is my favorite part because it elevates the flavor.

Heat a nonstick pan over medium heat and drizzle with olive oil.
Add the peach slices in a single layer and cook for 2–3 minutes per side, until they start to caramelize slightly.
Remove from the pan and set aside.

3. Toast the Bread (if making homemade croutons)

Slice bread into cubes (about 1-inch / 2.5 cm pieces).
Toast them in a dry skillet or in the oven until golden and crunchy.
Let cool slightly before adding to the salad.

4. Assemble the Salad

Start with the arugula base.
Arrange the prosciutto slices in ribbons over the greens.
Add the caramelized peach wedges.
Tear the burrata into smaller pieces and place them evenly across the salad.
Scatter croutons on top (if using).

5. Make the Dressing

In a small bowl, whisk together:
- Juice of half a lemon
- 1 tablespoon honey
- 1 tablespoon olive oil
- Pinch of salt and pepper
Drizzle this dressing generously over the salad.

6. Serve Immediately

This salad is best enjoyed right away while the peaches are warm, the burrata is creamy, and the croutons are crunchy.

Tips and Variations

Swap the peaches for nectarines. They have a slightly firmer texture and work beautifully here.

Use balsamic glaze instead of honey-lemon dressing. It adds a deeper sweetness and tang.

Add nuts. Toasted almonds, walnuts, or pecans add a great crunch.

Make it vegetarian. Skip the prosciutto, and the salad will still be delicious.

Add fresh herbs. A sprinkle of basil or mint brightens everything up.

When to Serve Peach Burrata Salad

I love serving this salad:

As a starter before grilled fish, chicken, or pasta.
For lunch with a slice of rustic bread on the side.
At parties where it always impresses guests.
On hot summer evenings when turning on the oven feels impossible.

It’s also one of those dishes that makes you look like you know your way around fancy cooking, even if all you did was assemble ingredients in a pretty way.

Why This Salad Works Every Time

The beauty of this recipe is that it’s hard to mess up. Even if your peaches aren’t perfectly ripe, caramelizing them in olive oil brings out their sweetness. Burrata is naturally indulgent, so it elevates everything it touches. And prosciutto? Well, it has a way of making anything taste gourmet.

This is the kind of recipe you’ll make once and then keep returning to because it just works – every time.

Final Thoughts

This peach burrata salad recipe has earned a permanent spot in my kitchen. It’s vibrant, balanced, and a little luxurious without requiring hours of effort. The mix of creamy, salty, sweet, and crunchy elements is irresistible, and it proves that the simplest recipes are often the best.

Next time you want to impress your guests – or simply treat yourself – try this salad. Pair it with a glass of chilled white wine or sparkling water with lemon, and you’ve got yourself the perfect summer plate.

More Recipes You’ll Love

If you enjoyed this peach burrata salad, you’ll also want to check out:

And don’t forget to follow me on Pinterest where I share all my latest appetizer and salad creations: Daily Appetizer on Pinterest

Peach Burrata Salad Recipe

I’ve created this salad countless times at home, and it has become my go-to dish whenever I want something elegant without spending hours in the kitchen. It’s one of those recipes that looks like you’ve gone the extra mile, but in reality, it comes together in less than 20 minutes. And the best part? It’s versatile enough for any occasion:

A light summer lunch
A stunning starter for dinner parties
A refreshing side dish for a barbecue
Or even a quick dinner when you don’t want to cook but still want to treat yourself

Ingredients

1 ball burrata cheese (about 4 oz / 115 g)
2 ripe peaches, sliced into wedges
3–4 slices prosciutto (or similar cured ham, about 2 oz / 55 g)
4 cups arugula (100 g), or any fresh mixed greens you love
1 lemon (you’ll use the juice for the dressing)
1 tablespoon honey (15 ml)
1–2 tablespoons olive oil (15–30 ml)
1 cup croutons (optional, 50 g) – you can use store-bought or homemade toasted bread cubes
Pinch of salt and black pepper to taste