I already said I like salad, so of course this is not the only salad recipe we have on Drugstore Divas. For all of them, check out our list of easy salads with leafy greens. That has all of our lettuce (and lettuce-adjacent)-based salad recipes.

Peach And Arugula Salad With Burrata And Prosciutto Recipe

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Peach And Arugula Salad With Burrata And Prosciutto Ingredients:

You can get the full list of ingredients with measurements in the printable recipe card below.

• Arugula – Arugula has a natural bitterness to it, which is a great way to balance the sweet peaches.
• Peaches – Fresh, in-season peaches work best in this recipe.
• Stracciatella cheese – Stracciatella is the soft inside of burrata cheese. You can buy this in a container in the deli section of most grocery stores. If you can’t find it, you can use burrata cheese.
• Prosciutto – You want to use the sliced, packaged prosciutto that you find in the deli section at the grocery store.
• Olive oil – Since this is going to be the base of your dressing, you want to use a high quality, extra-virgin olive oil.
• White balsamic vinegar – White balsamic has a really nice sweetness to it, which is the perfect complement to the sweet peaches. You don’t want to use regular balsamic vinegar. That’s too sour.
• Salt – This brings the entire dressing together.
• Chopped pecans – These are totally optional, and I get into more about that later.

How To Make Peach And Arugula Salad With Burrata And Prosciutto:

Start by laying the arugula out onto a serving tray.

We serve this in an oval shaped serving tray (which is 15.5- x 11.5-inches) and the arugula is about 1- to 1.5-inches high.

You don’t want to use a tray that’s too wide because then you spread the arugula too thin and it doesn’t have enough heft to it to withstand the heavy ingredients that you’re going to put on top.

Slice the peaches thinly and put them in a large mixing bowl.

You really want to cut the peaches as thin as possible. If I had to give you a guesstimation, I would say cut them about the thickness of a nickel.

I know, it’s gonna take a little bit of time to cut them so nicely, but I promise it’s worth it.

In a small bowl, add the olive oil, white balsamic vinegar, and salt.

Stir until they’re combined.

You really want to stir this vigorously. The oil and vinegar want to stay separate naturally, so it does take a little bit of oomph to combine them. If you don’t, you’re going to taste mostly oil in your dressing.

Pour the dressing on top of the peach slices.

Then, carefully stir the peaches so they’re completely coated in the dressing.

Gently lay the peach slices on top of the arugula.

Resist the temptation to pour the bowl of peaches straight on top of the arugula. If you pour it, you will also be pouring out the excess vinaigrette that has accumulated at the bottom and you want to reserve that for later.

Also, it just looks prettier if you individually place the peaches on top of the arugula. And since we all know that you eat with your eyes first, presentation is important, even if you’re just serving this to yourself.

Use a small measuring spoon to spoon dollops of the stracciatella on top of the peaches.

You are not using the measuring spoon to actually measure, but it’s the easiest way to spoon out the stracciatella.

You can just haphazardly put the stracciatella on top. It doesn’t really matter. When you serve the salad, it will all get mixed together anyway.

But, you do you wanna make sure that you kind of evenly distribute it because, like I said, it’s going to get mixed together, but it also acts like a creamy dressing/coating over everything, so you want to make sure that each person gets the same amount.

Cut the prosciutto into small slices.

Put them on top of the salad.

As you’re adding the prosciutto on top, you can kind of rip it into smaller pieces, that way it’s more evenly across the whole salad.

Finally, take the leftover dressing that pooled at the bottom of the bowl with the peaches and evenly pour that on top of the salad.

I actually use the measuring spoon to do this too to make sure it’s spread evenly, but you can just pour it.

If you were planning on using the pecan pieces, which are totally optional, add them now.

I personally like the look of the chopped nuts on top of the salad, however, the salad is really soft and that’s part of its appeal. It feels luxurious and decadent that way.

The nuts add something visually and texturally, which cooking shows will lead you to believe that you need in every dish, but the crunch of the nut kind of takes away from the luxurious mouthfeel.

I always say it, but, at this point, this is your food now. So you can do whatever works best for you and your whole family. However, we skip the nuts.

Serve as soon as it’s done.

You can let it sit for just a little bit. But, as the stracciatella warms, it becomes a little runny. A little bit of that runniness is good. Lot a bit of that runniness is not appealing.

Peach And Arugula Salad With Burrata And Prosciutto: Frequently Asked Questions

More peach recipes:

In the summer, we are obsessed with adding fresh peaches to as many recipes as we can. They’re one of my favorite fruits now, and so, we have quite a few recipes using peaches on the blog.

Our most popular is our peach cobbler made with cake mix, but we also get compliments for our peach salsa.

Continue to Content

Yield: 5 servings

Peach And Arugula Salad With Burrata And Prosciutto

Print

This Peach And Arugula Salad With Burrata And Prosciutto recipe is the perfect salad to serve at a dinner party if you want to impress your guests.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 5 oz. arugula
• 2 ripe fresh peaches
• 1/4 cup extra virgin olive oil
• 1.5 tablespoons white balsamic vinegar
• 1/2 teaspoon salt
• 8 oz. stracciatella (burrata filling)
• 4 slices prosciutto

Instructions

1. Lay the arugula out onto a serving tray.
2. Slice the peaches thinly and put them in a large mixing bowl.
3. In a small bowl, add the olive oil, white balsamic vinegar, and salt.
4. Stir until they’re combined.
5. Pour the dressing on top of the peach slices.
6. Carefully stir the peaches so they’re completely coated in the dressing.
7. Gently lay the peach slices on top of the arugula.
8. Use a small measuring spoon to spoon dollops of the stracciatella on top of the peaches.
9. Cut the prosciutto into small slices. Put them on top of the salad.
10. Take the leftover dressing that pooled at the bottom of the bowl with the peaches and evenly pour that on top of the salad.

Notes

Nutrition Information

Yield

5

Serving Size

1
Amount Per Serving Calories 282Total Fat 20gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 13gCholesterol 67mgSodium 870mgCarbohydrates 19gFiber 2gSugar 17gProtein 9g

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