My easy Burrata Peach Salad is my favorite thing to make all summer long, and my family devours it every single time. It’s loaded with creamy burrata, juicy peaches, prosciutto, arugula, and fragrant basil, finished with olive oil and a balsamic glaze. This fresh summer salad looks like something from a restaurant but takes only minutes to assemble with zero cooking required.

Burrata Peach Salad with arugula, sliced peaches, cherry tomatoes, prosciutto, and two burrata balls, drizzled with balsamic glaze.

Peach and Burrata Salad Recipe

Every summer I buy a huge basket of peaches from the farmers market and spend weeks finding new ways to use them all. This salad came together because my daughter loves a good salad and I’d been craving the burrata appetizer from our favorite restaurant, so I combined two of my favorite ingredients and it instantly became a summer staple.

My husband, kids and I fell in love with prosciutto on a family trip to Italy, and it’s the perfect addition here. It’s salty, savory, and makes this feel like so much more than a simple salad. The whole family loves it, which is saying something.

If you have more peaches than you can use right away, my guide on How to Peel and Freeze Peaches walks you through the easiest way to preserve them for later. You can also put them to good use in my Homemade Peach Cobbler, and my Perfect Peach Pie

Why My Burrata Peach Salad Recipe is the Best

Better ingredient pairing – Some peach salads stop with burrata, peaches, and balsamic. I make it a complete salad with tomatoes, arugula, and prosciutto, giving it more flavor, color, and texture.
Beautiful platter presentation – Placing the creamy white burrata in the center and arranging the colorful peaches, tomatoes, prosciutto, and basil around it makes this a beautiful salad for special occasions.
Crisp, never soggy – A light drizzle adds sweetness and acidity without soaking the arugula or leaving extra dressing pooled at the bottom of the platter.

Burrata Peach Salad Ingredients

Bowls of arugula, cherry tomatoes, peach slices, prosciutto, and jars of olive oil, burrata cheese, fresh basil leaves, balsamic glaze, kosher salt, and ground black pepper are arranged on a white countertop—perfect ingredients for assembling a refreshing Burrata Peach Salad.

Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.

Baby arugula – Baby arugula is also tender enough to use without chopping.
Fresh peaches – Choose peaches that are ripe enough to taste sweet but firm enough to hold their shape after slicing.
Cherry tomatoes – Tomatoes add acidity and another layer of fresh summer flavor. Halving them also allows their juices to mingle lightly with the olive oil.
Burrata cheese – Burrata has a fresh mozzarella exterior with a rich, creamy center.
Prosciutto – Thin pieces of prosciutto add a salty, savory contrast to the peaches.
Fresh basil leaves – Basil brings a fragrant, slightly peppery flavor.
Olive oil – Use a good-quality extra virgin olive oil since it is one of the main components.
Balsamic glaze – The thick consistency adds sweetness and tang.
Kosher salt – A small amount sharpens the flavor of the peaches, tomatoes, and cheese.
Freshly ground black pepper – Black pepper gives the salad a warm, savory finish.

Substitutions or Variations

Want a Grilled Peach Burrata Salad? Cut the peaches into halves or thick wedges, brush them lightly with olive oil, and grill until they have visible grill marks. Let them cool slightly before placing them over the arugula.
No arugula? Use baby spinach, spring mix, or a combination of tender salad greens.
Prefer a vegetarian salad? Leave out the prosciutto and add toasted pistachios, pecans, or walnuts for a salty crunch.
Need a burrata substitute? Fresh mozzarella works well, especially when served with small spoonfuls of ricotta for added creaminess.
No fresh peaches available? Nectarines are the closest substitute and can be used without peeling.

How to Make the Best Peach and Arugula Salad

Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.

A white oval plate filled with fresh arugula leaves sits on a marble surface, hinting at a delicious Burrata Peach Salad, with a striped cloth and ripe peaches partially visible in the background.

Oval platter with arugula leaves topped with peach slices, creating a vibrant Burrata Peach Salad, placed on a white marble surface next to a striped cloth.

Arrange the baby arugula evenly on a large serving platter or in a shallow bowl.
Slice the peaches, halve the cherry tomatoes, and scatter them over the arugula.

Oval platter with arugula, sliced peaches, cherry tomatoes, and prosciutto on a marble surface; striped cloth, basil, whole peaches, and creamy burrata evoke the freshness of a Burrata Peach Salad.

An oval platter with burrata cheese, peach slices, cherry tomatoes, prosciutto, and fresh basil on a bed of greens sits on a white surface next to a striped napkin, peaches, and basil leaves. This is a perfect plate of Burrata Peach Salad

Tear the prosciutto into bite-sized pieces and tuck them throughout the salad.
Place the whole ball of burrata in the center of the platter.
Sprinkle the fresh basil leaves over the peaches, tomatoes, and greens.
Drizzle the olive oil and balsamic glaze lightly over the top.
Season with kosher salt and freshly ground black pepper, then serve immediately.

Oval platter of Burrata Peach Salad consist of mixed greens, fresh peaches, cherry tomatoes, two mozzarella balls, prosciutto, balsamic glaze, and fresh basil. Wooden utensils, peaches, and basil leaves surround the dish.

Bring the burrata to room temperature – Let it sit out for 15 to 20 minutes before serving. This softens the center and gives it a creamier texture.
Dry everything well – Wash and thoroughly dry the arugula, peaches, tomatoes, and basil. Excess moisture can dilute the olive oil and make the salad watery.
Slice the peaches at the last minute – Cut peaches can soften and darken when left exposed for too long, so prepare them shortly before assembling the salad.
Use a serrated knife – A small serrated knife slices through peaches and cherry tomatoes without crushing them or squeezing out too much juice.
Tear the basil by hand – Keep small leaves whole and gently tear larger ones. Chopping basil can bruise the leaves and darken the edges.
Add bread for serving – Toasted baguette slices or crusty bread are perfect for scooping up the burrata and juices left on the platter.

Fresh Peach Salad FAQs

Do I Need to Peel the Peaches?

You do not have to peel them. It’s a personal preference. Peach skin is tender and adds color to the salad. Just be sure to wash and dry the peaches well before slicing them.

Can I Make This Burrata Peach Salad Ahead of Time?

The ingredients can be prepared a few hours ahead, but they should be stored separately. Assemble the salad and add the olive oil, balsamic glaze, salt, and pepper shortly before serving. I would wait to slice the peaches until just before serving so they don’t brown.

Do I Have to Use Fresh Peaches?

Fresh peaches give this salad the best flavor and texture, but ripe nectarines are a good substitute. I would skip frozen peaches because they release too much moisture and become soft once thawed. I would also not recommend canned peaches.

Storage Instructions

Refrigerate – This salad is best served immediately. Leftovers can be stored in an airtight container for up to one day, but the arugula will soften as it sits. When preparing ahead, refrigerate the ingredients separately and assemble them shortly before serving.
Freeze – Do not freeze this salad. Freezing changes the texture of the peaches, greens, tomatoes, and burrata.

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Burrata Peach Salad with Fresh Peaches and Basil