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close up of peach and burrata salad

Summer Peach Burrata Salad


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5 from 1 review

  • Author: Tara Smithson
  • Total Time: 20 minutes
  • Yield: 2 large salads 1x

Description

This Summer Peach Burrata Salad combines so many great flavors from the sweet peaches, milky burrata to the salty prosciutto. It's so easy to throw together and it will be your new Summer go to salad!


Ingredients

Scale
  • 3 peaches, cut into slices
  • 2 ounces of burrata cheese (this is half of the burrata ball)
  • 5 ounces of baby arugula (or regular arugula)
  • 3 ounce package of prosciutto
  • 1/2 cup blueberries
  • 1/8 cup red onion, thinly sliced
  • 1/4 cup olive oil
  • 1/8 cup white wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

Preheat the oven to 375 degrees.

Place the prosciutto in slices on a cookie sheet spread apart so they aren't touching. Bake for 10-12 minutes until crispy.

When the prosciutto is baking, make the dressing. In a jar or small bowl, whisk together the white wine vinegar, honey, olive oil, dijon mustard and salt and pepper.

Once the prosciutto is cooled, break apart into pieces.

Layer the arugula into two large bowls. Sprinkle over the blueberries, red onion, peaches, and prosciutto. Tear apart or cut/slice up the burrata and dollop on top of the salad. Pour over the white wine vinaigrette.

Enjoy this delicious salad!

Notes

Keep an eye on the prosciutto in the oven while cooking and pull between 10-12 minutes. This gets the prosciutto nice and crispy. If you like it less cooked, you can pull it from the oven earlier. 

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: salad
  • Method: bake
  • Cuisine: American