This Roasted Peach Burrata Salad is one of those recipes that feels like summer on a plate. Sweet roasted peaches, buttery garlic, creamy burrata, salty prosciutto, peppery arugula, and crunchy pistachios all come together with a simple balsamic honey vinaigrette that's good enough to drizzle on just about everything.
Why You'll Love this Peach Burrata Salad:
- Sweet, salty, creamy, and crunchy in every bite.
- Beautiful enough for entertaining but easy enough for a weeknight.
- Roasting the peaches makes them incredibly juicy and flavorful.
- Perfect for summer dinners, brunches, or date nights.
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Ingredient Notes:
- Peaches: Roasting brings out their natural sweetness and makes them extra jammy.
- Whole Garlic Cloves: They become soft, buttery, and mellow after roasting.
- Burrata: Creamy on the inside with a delicate mozzarella shell. Let it come to room temperature before serving for the best texture.
- Prosciutto: Salty, paper-thin slices balance the sweetness of the peaches.
- Arugula: Its peppery bite keeps the salad from feeling too rich.
- Pistachios: Add the perfect crunch and a little buttery flavor.
- Fresh Basil: Brightens the entire dish right before serving.
Dietary Swaps:
- Vegetarian: Leave off the prosciutto.
- Gluten-Free: Naturally gluten-free.
- Nut-Free: Skip the pistachios or replace them with toasted pumpkin seeds.
- Dairy-Free: Swap the burrata for your favorite dairy-free mozzarella alternative.
Recipe Variations:
- Swap peaches for nectarines when they're in season.
- Add fresh mozzarella if burrata isn't available.
- Toss in a handful of toasted walnuts or pecans instead of pistachios.
Tips & Recipe Notes:
- Let the peaches cool for about 10 minutes before adding them to the greens so the arugula doesn't wilt too much.
- Tear the burrata open just before serving so the creamy center can mingle with the dressing.
- This salad is best enjoyed fresh. If you're making it ahead, roast the peaches and mix the dressing in advance, then assemble everything just before serving.
More Salad Recipe You Will Love:
- Fresh Spring Pasta Salad with Prosciutto & Honey-Lemon Dressing
- Tortellini Pesto Pasta Salad
- Caprese Tortellini Salad with Burrata
- Brown Rice Salad with Feta
- Portillo's Chopped Salad (The Best Copycat Recipe)
- Columbia Restaurant's 1905 Salad
Recipe
Roasted Peach Burrata Salad
Sweet roasted peaches, buttery garlic, creamy burrata, salty prosciutto, peppery arugula, and crunchy pistachios all come together with a simple balsamic honey vinaigrette that's good enough to drizzle on just about everything.
Ingredients
For the Roasted Peaches
- 2 large peaches peeled and sliced
- ¼ cup whole garlic cloves
- 1 tablespoon melted butter
- 1 tablespoon olive oil
- 1 tablespoon honey
For the Salad
- 2 cups arugula
- 3 -4 slices prosciutto
- 1 ball burrata cheese
- ¼ cup crushed pistachios
- 2 -3 basil leaves torn
For the Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly cracked black pepper to taste
Instructions
- Preheat your oven to 400°F.
- In a small baking dish, combine the peaches, garlic, melted butter, olive oil, and honey. Toss everything together.
- Roast for 25 minutes, until the peaches are tender and the garlic is soft.
- Switch the oven to broil for 2-3 minutes until the peaches are lightly caramelized.
- Let the peaches cool for at least 10 minutes.
- Meanwhile, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
- Arrange the arugula on a serving platter or in a large bowl.
- Top with the roasted peaches, roasted garlic, and torn pieces of prosciutto.
- Place the burrata in the center of the salad.
- Drizzle with the dressing, then sprinkle with crushed pistachios, torn basil, and a few cracks of fresh black pepper.
- Serve immediately with crusty bread if desired.
Notes
- Let the peaches cool for about 10 minutes before adding them to the greens so the arugula doesn't wilt too much.
- Tear the burrata open just before serving so the creamy center can mingle with the dressing.
- This salad is best enjoyed fresh. If you're making it ahead, roast the peaches and mix the dressing in advance, then assemble everything just before serving.
- Nutrition Information is an estimate only.
Nutrition
Calories: 470kcalCarbohydrates: 20gProtein: 12gFat: 38gSodium: 420mgFiber: 3gSugar: 14g
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