Peach Burrata Salad

A colorful salad on a platter with tomatoes, peach slices, burrata cheese, fresh basil, crushed pistachios, and olive oil, arranged on a table with a Greek-themed tablecloth.

A stunning peach burrata salad with crispy prosciutto, heirloom tomatoes, chopped pistachios, and a tangy lime vinaigrette made with white balsamic, Dijon, chili flakes, and fresh garlic. Platter-style and ready in 20 minutes.

Course Salad

Cuisine Mediterranean-Inspired

Keyword burrata

Prep Time 15

Cook Time 5

Total Time 20

Servings as a side salad

Calories 319kcal

Author Maria Koutsogiannis

Ingredients

For the lime vinaigrette

¼ cup extra-virgin olive oil
1 tsp dijon mustard
2 tbsp fresh-squeezed lime juice
1 tsp fresh lime zest
¼ tsp chili flakes
1 tsp kosher salt
¼ tsp ground pepper
1 small garlic clove, pressed
2 tbsp white balsamic vinegar

For the salad

5 slices of prosciutto
1 large ball of burrata cheese
4 small ripe and slightly firm peaches, pitted and cut into wedges
½ large heirloom tomato, cut into wedges (about 1 cup of wedges)
¼ cup chopped pistachios
Handful of Fresh basil leaves
Toasted slices of sourdough bread for serving

Instructions

Make the lime vinaigrette: To a small bowl or jar add all of the dressing ingredients. Whisk or shake the jar to combine. Set aside.
Crisp up the prosciutto: Heat a large skillet over medium-high heat. When the skillet is hot, turn to medium heat and add the slices of prosciutto. Cook for a few minutes until the prosciutto starts to get crispy and browned. Flip and cook for another 1-2 minutes until very crispy. Set aside on a paper towel lined plate to cool.
Assemble the salad: On a large platter, place the ball of burrata cheese in the middle. Arrange the tomato wedges and peach wedges around the ball of burrata. Cut the burrata crosswise in an X and use your fingers to sort of spread the cheese out. Use your hands to crumble the pieces of prosciutto over top of the salad and then sprinkle the chopped pistachios over. Give the dressing another whisk to combine and drizzle the dressing all over the salad. Finish the salad with fresh basil leaves.
Serve with a few slices of toasted sourdough bread.

Notes

This salad is a great appetizer OR you can serve it as a side salad with a grilled protein like our Grilled Feta Brine Chicken
If you can't find peaches, nectarines are a great substitute.

Nutrition