Summer Peach and Burrata Salad with Prosciutto

Peach and burrata salad is a fresh, no-cook summer plate ready in under 15 minutes. Sweet preserved peaches, creamy burrata and salty prosciutto come together with toasted almonds and a honey balsamic dressing for crunch and a bright, glossy finish.

Peach and burrata salad is a fresh, no-cook plate built from soft preserved peaches, torn burrata, thin prosciutto and peppery salad leaves, all finished with toasted almonds and a quick honey balsamic dressing. The only cooking is a couple of minutes toasting the almonds, so the whole thing comes together in under 15 minutes. It looks like a restaurant starter but uses simple ingredients you can pick up in any supermarket. It's cheap to put together, adaptable to whatever leaves you have, and works just as well as a light lunch or a smart dinner-party plate.

Ingredients for Peach and Burrata Salad

• Preserved peaches – soft, sweet and ready to use straight from the tin or jar, they bring the juicy heart of this peach and burrata salad.
• Burrata – the creamy centre spills over the leaves and softens the salty, peppery edges of the plate.
• Mixed salad leaves – a soft, slightly peppery base that carries the richer toppings.
• Flaked almonds – toasted until golden for a nutty crunch against the soft burrata and peaches.
• Prosciutto – thin, salty slices that balance the sweet fruit and creamy cheese.
• Extra-virgin olive oil – the base of the dressing, giving it a silky, glossy body.
• Balsamic vinegar – cuts through the richness with a tangy, mellow sharpness.
• Runny honey – rounds off the vinegar and ties the dressing to the sweet peaches.
• Reserved peach syrup – a spoonful from the tin adds extra fruity depth to the dressing.
• Fresh basil – torn over the top for a fragrant, summery lift.
• Sea salt and black pepper – to season the leaves and finish the plate.

How to Make Peach and Burrata Salad

This peach and burrata salad comes together fast, so have everything prepped before you start.

1. Step 1: Toast the flaked almonds in a dry skillet over medium heat, shaking the pan often, until golden and fragrant. Watch them closely, as they catch and burn quickly once they start to colour. Tip them onto a plate to cool.

2. Step 2: Make the dressing. Whisk together the olive oil, balsamic vinegar, honey and reserved peach syrup with a pinch of sea salt and freshly ground black pepper until thick and glossy.

3. Step 3: Put the salad leaves in a bowl, scatter over some of the toasted almonds and add just a few drops of the dressing. Toss gently, using only enough to lightly coat the leaves so they don't turn soggy.

4. Step 4: Arrange the salad. Spread the dressed leaves on a large plate, lay the thinly sliced peaches over them, then drape the prosciutto slices through. Tear the burrata and dot it among the peaches. Scatter over the rest of the toasted almonds and drizzle with more dressing. Finish with black pepper, a little sea salt and torn fresh basil. Serve straight away.

How to Serve and Store Peach and Burrata Salad

Serve this peach and burrata salad straight away, while the burrata is soft and the almonds are still crisp. It's lovely on its own as a light lunch, or alongside warm crusty bread, grilled chicken or a glass of chilled white wine when you want to make more of it. For guests, build it on one large platter and let everyone help themselves, as it always looks generous laid out that way.

This isn't a make-ahead salad, as the dressed leaves wilt and the burrata loosens quickly once assembled. If you want to get ahead, keep the parts separate: toast the almonds and store them in an airtight jar at room temperature for several days, slice the peaches and keep the dressing in a sealed jar in the fridge for up to three days. Wash and dry the leaves on the day, and tear the burrata only when you're ready to plate. Give the dressing a quick whisk before using, as the oil and vinegar separate as they sit.

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Peach and Burrata Salad Price Comparison Across Countries

So how much does this peach and burrata salad actually cost to make? I priced it up across a few countries to give a rough idea. The ingredient to watch is the burrata, which you'll find chilled in most large supermarkets.

• In the UK, the full salad costs around £8 to £9, or roughly £2 to £2.25 per serving for four, with burrata from Tesco, Sainsbury's or Aldi.
• In Ireland, expect about €10 total, around €2.50 per serving, with burrata stocked at Tesco, Dunnes and SuperValu.
• In the USA, it works out near $11, about $2.75 per serving, with burrata from Walmart, Kroger or Whole Foods. In Australia, around AUD 15, near AUD 3.75 per serving, with burrata at Woolworths or Coles.
• And in Italy, the home of burrata, in-season produce and locally made cheese keep the whole dish closer to €7, about €1.75 per serving and the best value of the lot.

Wherever you shop, look for tinned or jarred peaches and a single burrata ball to keep this peach burrata salad cheap and easy.

Tips and Notes for the Best Peach and Burrata Salad

• Drain the peaches well before slicing. Preserved peaches sit in syrup, and any excess liquid clinging to them will thin your dressing and leave the leaves soggy. Lift them out of the tin and let them sit in a sieve for a few minutes so the syrup drips off. Pat them gently with kitchen paper if they're very wet. Reserve a spoonful of that syrup for the dressing, but keep it separate from the fruit itself.
• Bring the burrata to room temperature. Burrata is at its creamy best when it isn't fridge-cold, so take it out around twenty to thirty minutes before you plan to serve. Cold burrata is firmer and the centre doesn't spill as generously when you tear it. Sitting it at room temperature softens the texture and lets the milky middle ooze across the plate. Drain it from its liquid and pat it dry before tearing.
• Tear the burrata, don't slice it. Pulling the burrata apart by hand into rough, generous pieces gives you those lovely creamy pockets across the salad. A knife compresses it and you lose the soft, spilling centre that makes burrata special. Tear it directly over the plate so the milky inside falls where you want it. Do this last, just before serving, so it stays at its best.
• Dress the leaves with a light hand. The most common way to ruin this kind of salad is to drown the leaves. Add the dressing a few drops at a time and toss as you go, stopping as soon as the leaves are lightly glossed. Too much at once and they wilt and turn soggy before the salad reaches the table. Keep some dressing back to drizzle over the peaches and burrata at the end.
• Slice the peaches thinly. Thin slices drape more elegantly over the leaves and spread the sweetness through every bite, rather than landing in big, heavy chunks. They also sit better against the soft burrata and prosciutto. A sharp knife makes clean work of the soft fruit without squashing it. Aim for even slices so the plate looks neat and considered.
• Drape the prosciutto, don't flatten it. Laying the prosciutto in loose, rippled folds rather than flat slices gives the salad height and a more generous look. The ruffled edges also catch the dressing and sit lightly against the leaves. Tearing each slice in half first makes it easier to arrange and easier to eat. Add it after the peaches so it sits visibly on top.
• Use the peach syrup in the dressing. A spoonful of the reserved syrup from the tin adds a gentle fruity sweetness that ties the dressing to the peaches themselves. It softens the sharpness of the balsamic and saves you reaching for extra sugar. Don't tip in too much, though, or the dressing turns cloying. A single tablespoon is the right balance against the oil and vinegar.
• Choose soft, mild leaves. A mix of baby leaves with a little rocket works beautifully here, as the soft texture sits well under the rich toppings without competing. Very bitter or tough leaves can overwhelm the delicate burrata and sweet peaches. If you only have rocket, temper it with a handful of spinach or lamb's lettuce. Wash and dry the leaves thoroughly so the dressing clings rather than slides off.
• Assemble at the very last minute. This peach and burrata salad is built to be eaten fresh, not stored, so plate it just before you sit down. The longer it sits, the more the leaves wilt, the burrata loosens and the almonds soften. Have every component prepped and ready so the final assembly takes only a minute or two. That way the contrast of crisp leaves, creamy cheese and crunchy almonds stays exactly as it should be.
  

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Peach and Burrata Salad with Prosciutto and Almonds

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Peach and burrata salad is a fresh, no-cook plate of soft preserved peaches, creamy torn burrata, salty prosciutto and toasted almonds over mixed leaves. It comes together in under 15 minutes with a quick honey balsamic dressing, and works as a light lunch, starter or a smart sharing plate.

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 5 minutes

Ingredients

• 6 preserved (spiced) peach halves, drained and thinly sliced
• 1 burrata ball (about 125 g / 4½ oz)
• 100 g (3½ oz) mixed salad leaves
• 60 g (2 oz) flaked almonds
• 8 thin prosciutto slices
• 3 tablespoon extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon runny honey
• 1 tablespoon reserved peach syrup
• Sea salt
• Freshly ground black pepper
• Fresh basil leaves, to garnish

Instructions

1. Toast the flaked almonds in a dry skillet over medium heat, shaking the pan often, until golden and fragrant. Watch them closely, as they burn quickly once they start to colour. Tip onto a plate to cool.
2. Make the dressing. Whisk together the olive oil, balsamic vinegar, honey and reserved peach syrup with a pinch of sea salt and a little black pepper until thick and glossy.
3. Put the salad leaves in a bowl, scatter over some of the toasted almonds and add just a few drops of the dressing. Toss gently, using only enough to lightly coat the leaves without making them soggy.
4. Spread the dressed leaves on a large plate. Lay the thinly sliced peaches over them, then drape the prosciutto slices through. Tear the burrata and dot it among the peaches.
5. Scatter over the remaining toasted almonds and drizzle with more dressing. Finish with black pepper, a little sea salt and torn fresh basil. Serve straight away.

Notes

Drain the peaches well before slicing so excess syrup doesn't thin the dressing or wet the leaves. Reserve a spoonful of syrup for the dressing.

Bring the burrata to room temperature for 20–30 minutes before serving, so the creamy centre spills generously when torn.

Toast the almonds carefully, keeping the heat moderate and the pan moving, as they catch and burn in seconds.

Dress the leaves lightly, adding the dressing a few drops at a time, and keep some back to drizzle over the peaches and burrata.

Assemble at the last minute, as the dressed leaves wilt and the burrata loosens quickly once the salad is built.