Summer Peach Prosciutto Salad
My neighbor brought a peach prosciutto salad to our last backyard gathering and I spent the entire evening thinking about that sweet-salty combination. The next day I picked up peaches at the farmer’s market and tried to recreate what she had made. This version adds crispy prosciutto and creamy burrata to turn summer peaches into something that feels fancy enough for company.
How to Make the Perfect Peach Prosciutto Salad
Why You’ll Love This Recipe
- The prosciutto gets crispy in the pan and adds the perfect salty crunch against sweet peaches
- Perfect for those summer nights when you want something light but impressive
- Comes together in minutes with ingredients that feel elevated but are surprisingly simple
💚 If you love fresh stone fruit salads, you’ll also love this Refreshing Peach Ginger Chilled Soup.
What You’ll Need
- prosciutto — torn into bite-sized pieces
- ripe peaches — pitted and sliced into wedges
- burrata cheese — torn into chunks
- black pepper — freshly cracked
Before You Start Cooking
A few things that make this recipe work:
- ► Choose peaches that yield slightly to pressure but aren’t mushy – they should hold their shape when sliced
- ► Crisp the prosciutto until it’s golden and crunchy but not burnt – it should still have some chew
- ► Tear the burrata by hand instead of cutting it to create those beautiful creamy ribbons
Easy Ingredient Swaps
| Instead of | Try This | When To Swap |
|---|---|---|
| burrata | fresh mozzarella or goat cheese | Use when burrata isn’t available at your store. |
| prosciutto | crispy pancetta or bacon | Choose when you want a smokier flavor. |
| arugula | mixed greens or spinach | Use when you prefer a milder green. |
| pine nuts | toasted almonds or walnuts | Try when pine nuts are too expensive. |
| fresh peaches | nectarines or ripe pears | Use when peaches are out of season. |
| balsamic vinegar | white wine vinegar | Choose for a lighter, less sweet dressing. |
How To Make Peach Prosciutto Salad
Crisp the prosciutto
Heat a large skillet over medium heat. Add torn prosciutto pieces and cook for 3-4 minutes, stirring occasionally, until crispy and golden. Transfer to a paper towel-lined plate and set aside.
Make the dressing
In a small bowl, whisk together honey, olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until smooth and emulsified.
Prepare the peaches
Cut peaches in half, remove pits, and slice into 1/2-inch wedges. If peaches are very ripe, you can leave the skin on for color and texture.
Assemble the salad
Arrange arugula on a large serving platter. Top with peach wedges, torn burrata chunks, crispy prosciutto, and pine nuts. Drizzle with dressing just before serving.
Pro Tips For The Best Results
- Choose peaches that yield slightly to pressure but aren’t mushy – they should hold their shape when sliced
- Crisp the prosciutto until it’s golden and crunchy but not burnt – it should still have some chew
- Tear the burrata by hand instead of cutting it to create those beautiful creamy ribbons
- Dress the salad right before serving to prevent the arugula from wilting
- Toast the pine nuts in a dry skillet for 2-3 minutes for extra flavor and crunch
Common Mistakes To Avoid
- Using overripe peaches that fall apart — Choose peaches that are fragrant but still firm enough to slice cleanly.
- Burning the prosciutto in the pan — Cook over medium heat and watch carefully – it goes from crispy to burnt quickly.
- Dressing the salad too early — Add dressing just before serving to keep the arugula from wilting.
- Using cold burrata straight from the fridge — Let burrata sit at room temperature for 20-30 minutes before serving for the best texture.
Make Ahead and Storage Tips
- Crisp the prosciutto up to 2 days ahead and store in an airtight container at room temperature
- Make the dressing up to 1 week ahead and refrigerate – whisk before using
- Toast pine nuts up to 3 days ahead and store in an airtight container
- Slice peaches no more than 1 hour before serving to prevent browning
What To Serve With Peach Prosciutto Salad
- Serve alongside grilled chicken or salmon for a complete summer dinner
- Pair with crusty bread and a glass of Prosecco for an elegant appetizer
- Add to a summer barbecue spread with grilled vegetables and herb butter
- Serve with a chilled Sauvignon Blanc or rosé that complements the sweet-salty flavors
Delicious Variations To Try
- Replace peaches with fresh figs and add crumbled gorgonzola instead of burrata for a fall twist.
- Use cantaloupe or honeydew melon in place of peaches and add fresh mint leaves for a refreshing summer version.
- Grill peach halves for 2-3 minutes per side before slicing to add smoky caramelized flavor to the salad.
For a different take on stone fruit salads, try this Grilled Peach Pork Tenderloin – the grilled peaches add incredible caramelized sweetness.
More Salad Recipes
Love this recipe? Here are a few more of my favorites you will want to try:
Watermelon Feta Mint Salad | Sweet watermelon with salty feta and fresh mint creates the perfect summer flavor combo! Ready in under 15 minutes and so refreshing!
Fresh Shrimp Avocado Cucumber Salad | Crisp cucumber, creamy avocado, and tender shrimp make this salad incredibly fresh and satisfying! Perfect for hot summer days when you want something light!
Frequently Asked Questions
Can I use frozen peaches for this salad?
Fresh peaches work best since frozen ones become too soft and watery when thawed. If you must use frozen, thaw completely and drain excess liquid first.
How do I know when peaches are ripe enough?
Ripe peaches should yield slightly to gentle pressure and have a sweet fragrance at the stem end. They should feel heavy for their size.
Can I make this salad ahead of time?
Prep all components separately and assemble just before serving. The salad is best eaten fresh since the arugula wilts quickly once dressed.
What if I can’t find burrata cheese?
Fresh mozzarella, goat cheese, or ricotta all work well. Tear or crumble them over the salad for similar creamy richness.
How do I crisp prosciutto without burning it?
Cook over medium heat and watch carefully. The prosciutto should turn golden and crispy in 3-4 minutes – it burns quickly if the heat is too high.
Can I skip the pine nuts?
Yes, or substitute with toasted almonds, walnuts, or sunflower seeds for crunch. The salad works without nuts too.
How long will leftover salad keep?
Dressed salad should be eaten immediately. Store components separately for up to 2 days and assemble fresh portions as needed.
What wine pairs best with this salad?
Light, crisp whites like Sauvignon Blanc or Pinot Grigio, or a dry rosé complement the sweet peaches and salty prosciutto perfectly.
Ready To Make Peach Prosciutto Salad?
This salad captures everything I love about summer entertaining – it looks impressive but comes together so easily that you can make it even when company is already at the door. The combination of sweet peaches and salty crispy prosciutto never gets old, and the creamy burrata makes it feel special enough for any gathering.
Peach Prosciutto Salad
By At The Sunday Table
My neighbor brought a peach prosciutto salad to our last backyard gathering and I spent the entire evening thinking about that sweet-salty combination. The next day I picked up peaches at the farmer’s market and tried to recreate what she had made. This version adds crispy prosciutto and creamy burrata to turn summer peaches into something that feels fancy enough for company.
Ingredients
Instructions
-
1
Crisp the prosciutto
Heat a large skillet over medium heat. Add torn prosciutto pieces and cook for 3-4 minutes, stirring occasionally, until crispy and golden. Transfer to a paper towel-lined plate and set aside.
-
2
Make the dressing
In a small bowl, whisk together honey, olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until smooth and emulsified.
-
3
Prepare the peaches
Cut peaches in half, remove pits, and slice into 1/2-inch wedges. If peaches are very ripe, you can leave the skin on for color and texture.
-
4
Assemble the salad
Arrange arugula on a large serving platter. Top with peach wedges, torn burrata chunks, crispy prosciutto, and pine nuts. Drizzle with dressing just before serving.
Notes
- ► Choose peaches that yield slightly to pressure but aren’t mushy – they should hold their shape when sliced
- ► Crisp the prosciutto until it’s golden and crunchy but not burnt – it should still have some chew
- ► Tear the burrata by hand instead of cutting it to create those beautiful creamy ribbons
- ► Dress the salad right before serving to prevent the arugula from wilting
- ► Toast the pine nuts in a dry skillet for 2-3 minutes for extra flavor and crunch
Nutrition Per Serving
Hey, I’m Rachel — Orlando mom, home cook, and believer that the best meals are simple, nourishing, and made with love. At The Sunday Table is my little corner of the internet where comfort food meets real life.
