Peach, Burrata, Arugula and Prosciutto Salad

Peach salad with cheese and basil leaves in a bowl.

Juicy peaches, creamy burrata, and salty prosciutto make the best—and easiest—summer salad. Basil, salad greens, nuts, and an easy balsamic dressing recipe turn this into a refreshing, no-cook meal.

I received my copy of Mandy’s Gourmet Salads a couple of years ago and have been enjoying the endless combinations of veggies, grains, proteins, and dressings ever since. (Their followup cookbook, More Mandy’s, will be out this fall and I cannot wait to grab a copy!)

In the summer, I want to spend very little time preparing food, leaving me more time to head outside to eat, play, and enjoy the warm weather. Meal-sized salads are my go-to way to eat when the temperature rises. They’re filling, hydrating, and packed with a variety of satisfying textures, flavors, and colors.

This salad from the Mandy’s cookbook caught my eye for its simplicity, ease of prep, and minimal ingredient list. Even if you’re on vacation in a rental home, you can whip this up. No stovetop, grill, blender, or oven required. A cutting board, knife, and bowl or jar to mix up the dressing is all you need.

If you’re in a rush, skip the dressing and just drizzle the best peach prosciutto salad with olive oil and balsamic vinegar. Season with salt and pepper, and serve.

The Best, Easiest Summer Salad Ingredients

This recipe has a few more additional ingredients (namely, healthy and filling salad greens) than other peach prosciutto salad recipes you may have seen, making it stand out as meal. If the variety of lettuces is out of your reach, stick one kind, be that a pack of spring mix or baby arugula.

  • Arugula
  • Shredded frisée lettuce or romaine
  • Chopped radicchio or spring mix
  • Peaches
  • Red onion
  • Burrata or fresh mozzarella
  • Toasted pine nuts
  • Fresh basil
  • Prosciutto
  • Balsamic vinegar
  • Olive Oil
  • Salt and pepper
Burrata cheese and peach salad with basil leaves.

How to Make Burrata Peach Salad

Option 1: Mix

  1. Combine all of the salad ingredients except the prosciutto in a large bowl
  2. Mix with your desired amount of dressing
  3. Transfer to a platter or into bowls and top with prosciutto

Option 2: Arrange

  1. To a large platter or single salad bowl, arrange all ingredients, starting with the lettuces and ending with the burrata and nuts
  2. Drizzle with dressing

Can I Make Grilled Peach Arugula Salad with Burrata and Prosciutto?

Yes! Halve and pit the ripe peaches, brush with olive oil, and grill over medium until grill marks appear and peaches are a touch warm, 4 to 5 minutes.

What’s in the Best Balsamic Vinaigrette?

Olive oil, balsamic vinegar, salt, and pepper. Simple is best here, but you can emulsify the mix to make it “creamy” using a spoonful of dijon mustard. If using mustard, store in the refrigerator. This recipe has no mustard and will keep on the counter for a week.


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Peach salad with greens and cheese.

Peach, Burrata, Arugula, and Prosciutto Salad

  • Author:
    Allison Day

  • Total Time:
    8 minutes

  • Yield:

  • Diet:
    Gluten Free


Peaches, burrata, and prosciutto make the best summer salad. Greens, nuts, and a balsamic dressing turn it into a healthy no-cook meal. This recipe is adapted from Mandy’s Gourmet Salads cookbook.

Peach and Burrata Salad
4 cups arugula
4 cups shredded frisée lettuce or spring mix
4 cups chopped radicchio or romaine
4 ripe peaches, pitted and cut into 6 or 8 segments
⅓ cup thinly sliced red onion
½ cup torn fresh basil leaves
8 thin slices prosciutto
1 to 2 balls fresh burrata, at room temperature
½ cup toasted pine nuts
Italian Summer Dressing, to taste (recipe follows)

Best Balsamic Vinaigrette
1 ½ cups olive oil
½ cup balsamic vinegar
1 tablespoon Maldon salt or 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper


Best Balsamic Vinaigrette

  1. Combine all the ingredients in a jar and then seal and shake to combine. This dressing will keep in an airtight container, at room temperature, for up to 7 days.

Peach and Burrata Salad

Option 1: Mix

  1. Combine all of the salad ingredients except the prosciutto in a large bowl.
  2. Mix with your desired amount of dressing.
  3. Transfer to a platter or into bowls and top with prosciutto.

Option 2: Arrange 


Excerpted from Mandy’s Gourmet Salads by Mandy Wolfe, Rebecca Wolfe and Meredith Erickson. Copyright © 2020 Mandy Wolfe, Rebecca Wolfe, and Meredith Erickson. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

  • Prep Time: 8
  • Category: Salad
  • Method: Mix
  • Cuisine: Italian

Keywords: Salads, Mandy’s Gourmet Salads, Peaches, Burrata, Summer Salads, Dressing Recipes, Arugula, Pine Nuts, Healthy Salad Recipes

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