Peaches, Burrata & Prosciutto with White Balsamic Vinaigrette

Tested & Perfected Recipes

burrata salad

I will look for any excuse to eat burrata: on crusty bread, in salads, atop pizzas and pastas, and even drizzled with honey for dessert. And I’m not the only one. Burrata seems to be the new buffalo mozzarella — it’s showing up on restaurant menus everywhere. Meaning “buttery” in Italian, burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside is a blend of fresh mozzarella and cream, giving it a soft, creamy interior and luxuriously rich flavor. This fun play on the Caprese salad is a great way to enjoy it. Sweet peaches make a delicious stand-in for tomatoes, contrasting the saltiness of the prosciutto, richness of the pine nuts, and acidity of the vinaigrette. Simple and pretty, this salad makes the perfect “company dish” for a summer BBQ.

ingredients

Begin by toasting the pine nuts in a small skillet over medium heat. This only takes a few minutes and really brings out their flavor.

toasting-pine-nuts

Next, arrange the peaches and prosciutto on a platter. Top with the chunks of the burrata and basil leaves, sprinkle with salt and pepper, and then drizzle with olive oil and vinegar. Sprinkle the pine nuts over top and that’s all there is to it. Enjoy!

Peaches-Burrata-Prosciutto-Salad-1

My Recipe Videos

Peaches, Burrata & Prosciutto Salad

Servings: 4 to 6
Total Time: 20 Minutes

Ingredients

  • 2 tablespoons pine nuts
  • 3 yellow peaches, pitted and sliced into wedges
  • 8 ounces burrata cheese, torn into chunks
  • 2 ounces prosciutto, torn into long strips
  • 3/4 cup loosely packed fresh basil leaves
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar

Instructions

  1. Place the pine nuts in a small skillet over medium heat. Cook, stirring constantly, until golden brown in spots, a few minutes. Transfer to a small bowl and let cool.
  2. Arrange the peaches and prosciutto on a platter. Top with the burrata and basil. Sprinkle with salt and pepper, and then drizzle with oil and vinegar. Sprinkle the pine nuts over top and serve.

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 169
  • Fat: 11g
  • Saturated fat: 2g
  • Carbohydrates: 13g
  • Sugar: 11g
  • Fiber: 2g
  • Protein: 6g
  • Sodium: 675mg
  • Cholesterol: 10mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • I absolutely LOVE this salad and with fresh SC peaches… it is outstanding! I’ve served it many times to guests and am always asked for the recipe. It is perfect the way it is but fresh ingredients are a MUST!

    • — Judy Mikula on October 9, 2018
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  • I made this salad two times within a week, taking advantage of peaches being in their prime right now. Absolutely love it! My husband does too! 💕🤗🌸

    • — Anya Vosk on July 19, 2018
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  • Can this recipe be doubled?

    • — Susan on June 28, 2018
    • Reply
    • Sure, Susan. 🙂

      • — Jenn on June 28, 2018
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  • I can’t wait to try this when peaches come in season here in NY/NJ area. Congratulations on the cookbook! I just bought it for both my Mom and I.

    • — Jen on May 10, 2018
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    • Hope you enjoy both the cookbook and the salad! 🙂

      • — Jenn on May 10, 2018
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  • Awesome recipe. Burrata makes almost anything good but this was truly perfectly balanced – sweet, salty, creamy, savory. Knockout combination and a little unexpected. I used half canned peaches since the grocery store had none and half fresh strawberries. Can’t wait to serve at a party.

    • — Kathryn on May 5, 2018
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  • This salad is better than dessert! I’ve made it a dozen times or so, mostly at the request of others to make it again. It doesn’t matter what I serve with it, this salad is always the first dish to go and the one that is talked about after the meal. I’ve always loved burrata, so happy to have a flavorful way to serve it and love the mix of textures in this dish. And I would have never thought of serving peaches with burrata, but the combination is devine. My husband is a traditional Italian and this has even become one of his favorites. I use a balsamic glaze because I couldn’t find white balsamic at the stores around me and it works wonderfully. I also found that the small farm markets near me sold burrata but my local grocery stores didn’t. If you’re reading this wondering if you should make it, your answer is yes, ASAP!

    • — Kaylie on November 29, 2017
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  • I have been following you for years. I have come to trust and depend on your recipes. This one is amazing!! I had to make a few changes as I couldn’t find good peaches so I used nectarines, still a great choice. I used white peach balsamic as I did not have white balsamic. I would add more prosciutto, we love it and more is maybe one to two more ounces would be perfect. The basil was fresh from our garden. What a bright fresh flavorful salad. We all love burrata, but my daughter is addicted! We ate the whole salad when it was only supposed to be part of our dinner menu. We served it to company and they loved it too! Thank you for making me look good and sharing such a great recipe!!

    • — Nancy on September 12, 2017
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  • This salad was awesome!!!

    • — Sharon on July 23, 2017
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  • I made this for a light dinner this evening, serving it over a bed of lettuces and it was delicious. Fresh peaches from a local farm, and fresh basil from our garden. Yum!

    • — Linda Remick on July 12, 2017
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  • i made this on the fly a few weeks ago. Yum! Now, I’d like to make it for a crowd. How far in advance can I make it without the peaches turning brown? Should I sprinkle with lemon juice or will it impact the taste?

    And for those of you who may be tempted to substitute mozzarella for convenience, DON’T! Mozzarella is good; Burrata is something extraordinary!

    Thanks, Jen!

    • — Norah on July 2, 2017
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    • So glad you liked it! You could prep all the ingredients in advance and store them separately. Then assemble it right before serving. (And it would be fine to toss the peaches with a bit of lemon juice to prevent browning.)

      • — Jenn on July 2, 2017
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  • With fresh SC peaches, this was the best!!

    • — Julie Fox on June 25, 2017
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  • Wow, this is a delicious summer salad!!! The only change I made was to arrange the salad on a bed of arugula. Amazing!

    • — Melinda on May 18, 2017
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    • This was so delicious, and I used the idea of arranging on a bed of arugula – perfect!

      • — Tracy Le on July 11, 2017
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  • I loved the combination of flavors in this recipe. I didn’t change anything from the recipe and it turned out perfect. Will serve this again soon.

    • — Heather B. on May 11, 2017
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  • Another positively delicious recipe. Thank-you Jenn! We had some fresh figs so I added them to the plate as well; very good, especially with the proscuitto. I was able to find burrata at a gourmet grocery, but at twice the price of fresh mozzarella I went with the mozzarella. I do want to try the burrata for a special occasion.

    • — Linda on September 1, 2016
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  • Another winner! Your recipes never fail. I make caprese salad frequently, but the burrata and prosciutto were a nice change that took this salad to a new level. The toasted pine nuts added so much depth. We did half with tomatoes and half with peaches, and I actually preferred the tomatoes as the peaches are just SO sweet this time of year. Also used the balsamic glaze recommended in your caprese recipe. Thanks for posting so many great recipes!

    • — R on August 28, 2016
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  • I followed this recipe to the letter with the minor exception of 2 yellow peaches & 1 white peach. It is positively DIVINE! I would do it that way again, but no more than one white peach, as they are considerably sweeter than even the Red Haven variety of yellow peach that I used, which was enough to make it interesting without turning it into a dessert!

    • — Fran on August 18, 2016
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    • Oops….forgot the rating: absolutely 5 stars!

      • — Fran on August 18, 2016
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  • Oh, my, gosh…the BEST salad we’ve had in a very, very long time. My husband is not a “foodie” at all and even HE couldn’t stop saying “mmmm, this is a keeper”, and “wow, this is delicious…we should serve this at our next dinner party or take this to a friends house as a side dish”. I’ve never had Burrata cheese before trying this salad and now I can’t stop eating it!
    Yet another amazing recipe from Jenn!

    • — Leslie on August 12, 2016
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  • Absolute perfection! Salty, sweet, tangy…a summer delight Definitely a keeper and make again and again !

    • — Elaine on August 6, 2016
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  • I couldn’t get burrata at the farmers’ market today so they suggested fresh goat cheese. Think it will be okay. I did get lovely fresh peaches though!

    • — marjory on August 4, 2016
    • Reply
    • Yes Marjory, I think goat cheese will also be tasty here. Enjoy!

      • — Jenn on August 4, 2016
      • Reply
  • most refreshing summer light meal. Thanks for introducing burrata to me. Now looking for additional applications. Thanks.

    • — George Chiang on August 4, 2016
    • Reply
    • Glad you enjoyed it, George. Try the burrata with tomatoes and pesto. So good!

      • — Jenn on August 4, 2016
      • Reply
  • I had trouble finding the cheese. When I did, it was quite mushy and didn’t look nice on a platter. So the next time I made it I substituted a few blue cheese crumbles from a creamy Cambozola blue cheese I had on hand and served it in a small bowl with a few pecan pieces on top. Tasted great.
    We are in a rural community so don’t have access to unusual ingredients routinely. I gave the recipe 4 stars instead of 5 because the Burrata and prosciutto were hard to find. What other cheeses would you recommend? I grow my own basil so right now have a lot of basil and fresh peaches to use. Could I substitute thin sliced dried beef for the prosciutto?

    • — Pamela Minkley on August 3, 2016
    • Reply
    • Hi Pamela, Sorry you had a hard find finding some of the ingredients. You could use whole milk ricotta, or fresh mozzarella in place of the burrata. As you mentioned, you could certainly try replacing the prosciutto with the dried beef or maybe you could try adding a few slices of diced cooked bacon.

      • — Jenn on August 3, 2016
      • Reply
  • I have a pine nut allergy, and although I make my own pesto using walnuts, I am not sure if they would be the best alternate here to the pine nuts – I am good with any other nut – open to suggestions! Thanks

    • — Trace on August 2, 2016
    • Reply
    • Hi Trace, I agree that walnuts would be the best substitute. Enjoy!

      • — Jenn on August 2, 2016
      • Reply
  • Absolutely FABULOUS! We had this as a light supper with crusty bread. Pleasantly surprised to find the burrrata at our local Publix. Can’t wait to make this for friends.

  • Delicious!-fresh, sweet, salty and creamy-will enjoy this recipe all summer

    • — Julia on July 31, 2016
    • Reply
  • This salad is an easy to put together blend of salty and sweet , a perfect use of those luscious summer peaches that are in the markets right now. Good-bye to plain Mozzarella; I have never used Burrata before and now I am a fan for life…the creaminess is addictive !!!!
    Thanks , Jennifer , for another winning addition to my recipe collection !

    • — Kathy V. on July 31, 2016
    • Reply
  • What would be a substitute for burrata?

    • — Bernice on July 28, 2016
    • Reply
    • Hi Bernice, You can use fresh mozzarella or whole milk ricotta, whichever you prefer.

      • — Jenn on July 28, 2016
      • Reply
  • Hi Jenn, I too love burrata!! And would love to try this salad. Where can I find it to purchase??

    • — Angela on July 28, 2016
    • Reply
    • Hi Angela, Most supermarkets with good cheese departments carry it, and you can always find it at Whole Foods. Enjoy!

      • — Jenn on July 28, 2016
      • Reply
  • Can you substitute the aged balsamic vinegar for the white balsamic vinegar?

    • — Maryann Jackson on July 28, 2016
    • Reply
    • Hi Maryann, You definitely can but you might want to pass the olive oil and balsamic on the side since the color won’t be pretty.

      • — Jenn on July 28, 2016
      • Reply
  • We don’t eat pork — is there a substitution or do you think it would taste good without the prosciutto?

    • — Amy on July 28, 2016
    • Reply
    • Hi Amy, It’s perfectly delicious with or without the prosciutto. Enjoy!

      • — Jenn on July 28, 2016
      • Reply
    • If you eat beef you can substitute it with Bresaola. Which is a cured beef and delicious. Most Italian specialty stores should have it and maybe as well as a more gourmet supermarket.

      Making this to take to a summer BBQ this weekend – thanks for an easy and what will be a delicious recipe!!!

      • — fran on July 28, 2016
      • Reply

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