Easy Peach Burrata Salad — Summer Prosciutto

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Easy Peach Burrata Salad — Summer Prosciutto is my answer to that familiar summer moment when you are hungry, it is too hot to cook, and you still want something that feels special. I usually throw it together right before we sit outside, and it somehow makes a random weeknight feel like a mini vacation. It is sweet, salty, creamy, and fresh all in one bowl. And the best part is that it looks fancy without making you work for it. If you have peaches that are ripe right now, this is your sign.

Key Ingredients and Preparation Tips

This salad is simple, so every ingredient matters. When something is off, you taste it. When everything is good, it tastes like the best bite of summer.

What you will need (and what I look for at the store)

• Fresh peaches: ripe but still firm enough to slice
• Burrata: one or two balls, depending on how cheesy you want it
• Prosciutto: thin slices, torn into ribbons
• Arugula or mixed greens: arugula gives that peppery bite
• Fresh basil or mint: I do basil most days
• Olive oil and balsamic glaze (or a little balsamic vinegar)
• Flaky salt and black pepper
• Optional crunch: toasted pistachios, almonds, or pepitas

Prep tip that saves me every time: set your burrata on the counter for 10 to 15 minutes before serving. Cold burrata is fine, but slightly warmed up burrata turns extra creamy when you tear into it, and that is kind of the whole point.

Also, if you love this general vibe of peaches plus creamy cheese, you might want to peek at this related recipe too: easy grilled peach salad with burrata. I make that one when I want something even more smoky and picnic friendly.

One more thing. Prosciutto can feel pricey, so I only buy what I need. Ask the deli for a few slices, very thin. You do not need a whole pile for it to taste like prosciutto salad heaven.

How to Grill Peaches for Salad

You can absolutely keep this salad no cook by using fresh sliced peaches. But if you can grill the peaches, even for just a couple minutes, it changes everything. The sweetness pops, the edges caramelize, and the whole salad tastes more like something you would order at a cute lunch spot.

Here is my simple method:

1) Choose the right peaches. You want peaches that are ripe and fragrant, but not so soft that they turn to mush when you pick them up. If your peach is super soft, save it for smoothies or oatmeal.

2) Slice and oil lightly. Cut peaches into wedges or thick halves. Brush or rub with a tiny bit of olive oil. Not a lot. Just enough so they do not stick.

3) Grill hot and quick. Preheat your grill or grill pan until it is hot. Place peaches cut side down first. Grill 1 to 2 minutes per side. You are looking for grill marks, not cooked peaches.

4) Let them cool for a minute. I know it is tempting to toss them right on the greens, but a short cool down keeps your greens from wilting too fast.

If you do not have a grill, a grill pan works, and honestly even a hot skillet can do the job. You will not get perfect lines, but you will get that warm caramelized flavor.

When I am in a pasta salad mood instead of a greens mood, I usually pivot to something like easy pasta salad with Italian dressing. It is just as summery, and it holds up really well for leftovers.

Assembly and Serving Suggestions

This is the part where you slow down a tiny bit and make it look pretty. It only takes a minute, and it is worth it. Easy Peach Burrata Salad — Summer Prosciutto is one of those dishes that people eat with their eyes first, even if they are pretending they do not.

My go to assembly order

I like using a big platter instead of a bowl. The burrata and peaches get lost in a deep bowl, and the platter makes it feel like a shareable centerpiece.

• Spread greens on the platter first
• Add grilled peach slices
• Tuck in torn prosciutto pieces
• Tear burrata and place it in a few spots, not just one blob in the middle
• Finish with basil, olive oil, balsamic glaze, flaky salt, and pepper
• Add nuts on top if you want crunch

Serving ideas I actually use:

• With crusty bread to scoop up the burrata
• Next to grilled chicken for a simple dinner
• As a starter for friends before burgers or pizza
• As a lunch plate with sparkling water and fruit on the side

“I made this for a small backyard hangout and everyone asked for the recipe before they even finished eating. The peaches and burrata together were the surprise hit.”

If you need another easy summer side for the table, this one is a regular in my fridge: easy cucumber tomato salad. It is bright, crunchy, and takes basically no time.

Variations on the Classic Salad

I make this recipe a lot, and I rarely do it the exact same way twice. Easy Peach Burrata Salad — Summer Prosciutto is super forgiving, so you can adjust based on what is in your kitchen.

Here are a few variations that work really well:

Swap the greens: arugula is my favorite, but baby spinach or spring mix works. Even torn romaine is fine if that is what you have.

Try nectarines or plums: when peaches are not perfect, nectarines are a great backup. Plums are a little more tart, and that can be really nice with burrata.

Add tomatoes: sliced heirlooms or cherry tomatoes add extra juiciness. If you are in a tomato season spiral like I get every year, do it.

Change the meat: prosciutto is classic, but thin sliced salami or even crispy bacon can be fun. If you go the bacon route, you might also like this: easy BLT pasta salad.

Make it vegetarian: skip the prosciutto and add toasted nuts, avocado, or even roasted chickpeas. It still feels filling because burrata is rich.

Tips for Perfecting the Dish

Since this salad is simple, little details make a big difference. Here is what I have learned from making it on repeat.

Do not overdress it. Burrata already acts like a creamy dressing when you break it open. A drizzle of olive oil plus balsamic is enough.

Use flaky salt at the end. It wakes up the peaches and makes the burrata taste even more buttery. Regular salt works too, just use less.

Tear, do not chop. Tear the prosciutto and tear the burrata. It looks more natural and you get better bites.

Serve right away. This is not a make ahead salad. You can prep components, but assemble when you are ready to eat so the greens stay crisp.

Balance matters. If your peaches are super sweet, add a little extra peppery arugula or a splash of balsamic vinegar. If your peaches are a little bland, grill them and add a pinch more salt.

If you want something heartier but still in that summer comfort lane, I often make easy chicken Caesar pasta salad for lunches, then do this salad on the side for a fresher bite.

Common Questions

Can I make Easy Peach Burrata Salad — Summer Prosciutto ahead of time?
You can prep the pieces ahead, like grilling the peaches and washing the greens, but assemble right before serving. Burrata and greens do not love sitting around together.

What if I cannot find burrata?
Fresh mozzarella works. I would tear it and drizzle a bit more olive oil to make it feel richer. But when you can get burrata, it is worth it.

Do I have to grill the peaches?
Nope. Fresh sliced peaches are still amazing. Grilling just adds that smoky, caramelized bonus.

What dressing goes best?
Simple is best. Olive oil, balsamic glaze, salt, pepper. If you want a little extra tang, add a tiny splash of lemon juice.

How do I keep peaches from sticking to the grill?
Make sure the grill is hot, oil the peach lightly, and do not move it too soon. Once it sears, it releases more easily.

A simple summer salad you will keep coming back to

Easy Peach Burrata Salad — Summer Prosciutto is one of those recipes that feels effortless but tastes like you really tried. Get good peaches, do a quick grill if you can, and keep the dressing simple so the flavors shine. If you want more inspiration, I have bookmarked Peach, Burrata, And Prosciutto Salad – Fetty’s Food Blog and Grilled Peach and Burrata Salad with Prosciutto for extra ideas when I feel like switching things up. Try it once, and I swear you will start looking for excuses to buy peaches again next week.