Name: Peach Burrata Salad with Champagne Vinaigrette Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 8 oz burrata cheese; 3 ripe peaches; 4 slices prosciutto, cut into quarter pieces; 2 tbsp fresh basil, roughly chopped; 1 tbsp champagne vinegar (or white wine vinegar); 3 tbsp olive oil; ¼ tsp sea salt (plus extra for seasoning)

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Introduction

This Peach Burrata Salad with Champagne Vinaigrette is a refreshing and elegant dish perfect for summer. Combining juicy peaches, creamy burrata, and savory prosciutto, it’s a delightful balance of flavors and textures that’s simple to prepare.

A close-up of a white oval bowl filled with a colorful salad featuring three soft white balls of burrata cheese as the top layer. Underneath the cheese, there are ripe peach slices with bright orange and red skin, layered over thin folds of pink prosciutto. Fresh green basil leaves are scattered on top and around the cheese, peaches, and meat, adding vibrant color and texture contrast. The bowl is placed on a white marbled surface with some loose basil leaves nearby. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz burrata cheese
3 peaches
4 slices prosciutto (cut into quarter pieces)
2 tbsp basil (roughly chopped)
1 tbsp champagne vinegar (or white wine vinegar)
3 tbsp olive oil
¼ tsp sea salt (plus more to taste)

Instructions

Step 1: Prep your peaches by cutting them in half, removing the pit, and then cutting each half into 8 pieces.
Step 2: In a small bowl, whisk together the champagne vinegar, olive oil, and ¼ teaspoon sea salt until well combined. Set the vinaigrette aside.
Step 3: Arrange the peach pieces on a serving platter and tuck the quartered prosciutto slices around them.
Step 4: Place the burrata cheese whole in the center or slightly off-center on the platter. Drizzle the vinaigrette over the salad, sprinkle with chopped basil, and add extra flaky salt on top.
Step 5: Serve the salad on its own or alongside grilled bread for a satisfying meal or appetizer.

Tips & Variations

For extra flavor, lightly grill the peaches before assembling the salad to add a subtle smokiness.
Swap out prosciutto for thinly sliced serrano ham or pancetta if preferred.
Use fresh thyme or mint instead of basil for a different herbaceous note.
Drizzle a little honey over the salad for added sweetness that complements the peaches.

Storage

Store leftover salad components separately in airtight containers—burrata and prosciutto in the refrigerator, peaches at room temperature for up to one day. Assemble the salad fresh before serving to maintain the burrata’s creaminess and the peaches’ texture. If needed, refrigerate the vinaigrette and whisk before use. Leftover salad does not reheat well.

How to Serve

On a white oval plate, there are three layers of food arranged: first layer is slices of yellow and red peaches spread across the plate, second layer is thin slices of pink prosciutto meat loosely folded over the peach slices, and the third layer is three balls of white burrata cheese placed evenly on top, each ball topped with fresh green basil leaves. The burrata has a soft, creamy texture with a bit of olive oil drizzled on it. Two gold spoons rest on the right side of the plate. The plate sits on a white marbled surface with scattered basil leaves and small jars of coarse salt and olive oil nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or frozen peaches instead of fresh?

Fresh peaches are best for flavor and texture, but if fresh are unavailable, thawed frozen peaches can work as a substitute. Avoid canned peaches as they are often too sweet and soft for this salad.

What can I substitute for burrata cheese?

If burrata is unavailable, fresh mozzarella or stracciatella cheese are good alternatives, offering a similar creamy texture that complements the peaches and prosciutto.