burrata salad

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
  • 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


  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

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

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.