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Peaches, Burrata & Prosciutto with White Balsamic Vinaigrette

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This is a fun play on the classic Caprese salad. Creamy burrata replaces mozzarella and peaches make a luscious stand-in for tomatoes.

Peaches, burrata, and prosciutto with white balsamic vinaigrette on a plate.

Meaning “buttery” in Italian, burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella cheese, while the inside is a blend of fresh mozzarella and cream. This fun twist on Caprese salad is a great way to enjoy it. Sweet summery peaches make a luscious stand-in for tomatoes, and contrast nicely with salty prosciutto and crunchy pine nuts.

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Peaches, Burrata & Prosciutto Salad

This is a fun play on the classic Caprese salad. Creamy burrata replaces mozzarella and peaches make a luscious stand-in for tomatoes.

Servings: 4 to 6
Total Time: 20 Minutes


  • 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
  • ¾ cup loosely packed fresh basil leaves
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar


  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.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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  • WOW. With our local, SWEET peaches available, this was a fabulous salad! I had one the night before at a restaurant and came home and made YOURS which was SO much better, not to mention cheaper! The only thing I struggle with is ‘presentation’ as mine looked like it was thrown together – I will work on that. But the taste was really fabulous. I think I will make it AGAIN tonight. Thank you Jen!!

    • — Judi on September 1, 2023
    • Reply
  • I threaded the ingredients onto picks for an appetizer. Thank you for the delicious meal.

    • — Beth on August 30, 2023
    • Reply
  • Holy Moly this was delicious, I could eat it every day! We actually grilled our peaches & served over some arugula, chopped the basil, and also topped with hot honey.

    • — Nancy T on August 12, 2023
    • Reply
  • Made this tonight. Didn’t have the best white balsamic so added a bit of the good regular. Very, very good. Once again, Jenn comes through.

    • — Amy on July 8, 2023
    • Reply
  • This is my new favorite salad! The flavors are incredible together, and it is very refreshing and light — perfect for summer. A good quality white balsamic vinegar is essential 😉

    • — Annie Banannie on September 7, 2022
    • Reply
  • I love this salad and all the other Caprese variations found on this blog. What do you suggest for a main dish to go with Caprese-like salads?

    • — Wendi on August 7, 2022
    • Reply
    • Hi Wendi, So glad you like the salad recipes! They would pair nicely with simple grilled steak, chicken, or fish. Hope that helps!

      • — Jenn on August 9, 2022
      • Reply
    • Is this meant to be served with crostini or just by itself

      • — Sue M on April 30, 2023
      • Reply
      • I’ve eaten it on its own, but it would be delicious with crostini as well!

        • — Jenn on May 1, 2023
        • Reply
  • Fabulous recipe for a summer party! I doubled the recipe and didn’t make any substitutions. We served it as an appetizer but it would make a great summer meal with a salad and piece of fish…next time, as I’ll definitely make again. Big hit with our dinner guests!

    • — Sharon H on August 5, 2022
    • Reply
  • This was a stunning, delicious salad! What a great way to show off fresh peaches that doesn’t require baking. It was my first time having burrata, also, and I am a fan. Served with a piece of fresh baguette, it made for a very impressive summer lunch for my friend and I.

    • — Janet on August 3, 2022
    • Reply
  • This salad is absolutely delicious! I loved all the ingredients especially the peaches which were
    a nice change from tomatoes and so sweet and tender. The dressing is so simple and flavorful. The only thing I would change for next time is to cut the prosciutto into smaller pieces. Other than that it’s a perfect Summer salad!

    • — Celia M. on July 24, 2022
    • Reply
  • I”ve made this salad many times – it is fabulous and beautiful! I do not use oil, and use a honey ginger white balsamic vinegar. My mouth is watering just thinking about it.

    • — Chris Litzenberg
    • Reply
  • Would you recommend mangoes or canteloupe if peaches are not available? And also, can not find white balsamic here. What would you substitute? Thanks

    • Hi Cindy, I think either mangoes or cantaloupe would work. And you can use regular balsamic but you might want to pass the olive oil and balsamic on the side since the color won’t be as pretty. Hope you enjoy!

  • Dear Jenn, thank you for another great recipe. I was making this salad all summer and it was always a big hit at our place. I would like to ask you what kind of melon I can substitute for peaches? since its not peach season now. Thank you!

    • — Marianna Kottnauer
    • Reply
    • Glad you like it! Although they’re not in season either, if you can find good cantaloupe or honeydew, either of those would work. 🙂

  • I want to try this recipe for Thanksgiving and in the Midwest we don’t have fresh peaches. Would canned peaches work? If they would what brand would you suggest and in heavy or light syrup? Thank you!

    • Hi Melinda, this is definitely best with fresh peaches but I suspect canned peaches would work. If there’s a version with no syrup, I would recommend those. If not, I’d get the ones in light syrup but drain and rinse them before incorporating into the recipe. Hope that helps!

  • This was a fabulous salad. I added a little Arugula as a base. Can wait to serve this again.

  • Gorgeous presentation and absolutely delicious!

  • I have only used burratta in your roasted peach jam and burratta salad which we love. Do I want the creamy inside of the cheese to oozze out on the salad when I tear it. I am hoping to serve this recipe at a dinner party tomorrow so I want to ensure I do everything correctly. Thanks. I am excited about the new cook book!

    • Yes, the creamy inside does kind of seep out when you cut it. Hope you enjoy!

  • Everything about this recipe was perfect. The only alteration I made was that I added a little bit of honey to this recipe and it was ~superb~. 110% will make again.

  • I made this for a weekend dinner with guests. It was easy to put together at the last minute and was a huge hit. Everyone loved it. The only alteration I made was to add a tiny bowl of homemade pomegranate molasses to the center of my platter. The kids, especially, loved dipping the peaches in the sweet condiment. Great recipe. Thank you.

    • — Joyce Kilmartin
    • Reply
  • This salad is amazing in the summer with fresh, ripe farmers market peaches and fresh burrata. So delicious, juicy and all the flavors work together well. Make it fresh,right before you plan to serve it.

  • This is a fantastic salad – beautiful plated, different and delicious. Depending on time of year, I have substituted cantaloupe for the peaches which works well. I also like to serve it on a bed of arugula. The dressing is the perfect compliment to the salad flavors and who doesn’t love burrata? This is a go to for entertaining and you will no doubt get rave reviews. Another fantastic recipe from Jenn!

    • — Katherine Kerns
    • Reply
  • 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!

  • 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! 💕🤗🌸

  • Can this recipe be doubled?

    • Sure, Susan. 🙂

  • 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.

    • Hope you enjoy both the cookbook and the salad! 🙂

  • 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.

  • 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!

  • 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!!

  • This salad was awesome!!!

  • 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!

  • 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!

    • 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.)

  • With fresh SC peaches, this was the best!!

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

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

  • 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.

  • 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.

  • 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!

  • 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!

    • Oops….forgot the rating: absolutely 5 stars!

  • 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!

  • Absolute perfection! Salty, sweet, tangy…a summer delight Definitely a keeper and make again and again !

  • 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!

    • Yes Marjory, I think goat cheese will also be tasty here. Enjoy!

  • most refreshing summer light meal. Thanks for introducing burrata to me. Now looking for additional applications. Thanks.

    • Glad you enjoyed it, George. Try the burrata with tomatoes and pesto. So good!

  • 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
    • 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.

  • 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

    • Hi Trace, I agree that walnuts would be the best substitute. Enjoy!

  • 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

  • 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 !

  • What would be a substitute for burrata?

    • Hi Bernice, You can use fresh mozzarella or whole milk ricotta, whichever you prefer.

  • Hi Jenn, I too love burrata!! And would love to try this salad. Where can I find it to purchase??

    • Hi Angela, Most supermarkets with good cheese departments carry it, and you can always find it at Whole Foods. Enjoy!

  • Can you substitute the aged balsamic vinegar for the white balsamic vinegar?

    • — Maryann Jackson
    • 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.

  • We don’t eat pork — is there a substitution or do you think it would taste good without the prosciutto?

    • Hi Amy, It’s perfectly delicious with or without the prosciutto. Enjoy!

    • 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!!!

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