This peach burrata salad with prosciutto, arugula, and balsamic is the ultimate Italian summer dish, stunning on a platter and on the table in 20 minutes.

If you love this combination, also try my classic Burrata Caprese Salad and this refreshing Watermelon Cucumber Feta Salad, both are the kind of no-cook summer dishes I reach for constantly.

A bowl of arugula salad topped with peach slices, prosciutto, dollops of burrata cheese, and drizzled with balsamic glaze. The salad is arranged in a patterned bowl on a marble surface.

In Italy, summer produce is treated with enormous respect, and peaches are no exception. The white peaches from Sicily and Campania are extraordinary: fragrant, juicy, and sweet in a way that supermarket peaches rarely are. They are my absolute favorite.

This peach burrata salad is inspired by those Italian summer tables where a few exceptional ingredients are arranged simply and allowed to shine. Creamy burrata, sweet ripe peaches, peppery arugula, silky prosciutto, and a drizzle of real balsamic, composed on a platter, not tossed in a bowl. That distinction is the Italian way, and it makes all the difference.

It is ready in about 20 minutes including making the balsamic reduction, and it is one of those salads that genuinely stops people at the table. Perfect as an antipasto, a light lunch, or a summer dinner alongside crusty bread and a glass of cold rosé.

A wooden board with bowls and piles of arugula, burrata, sliced peaches, prosciutto, extra virgin olive oil, salt, pepper, and basil, each ingredient labeled with black text.

Ingredient Notes

Peaches - Use the ripest, most fragrant peaches you can find. White peaches (pesche bianche) are the Italian choice and have a floral sweetness that pairs beautifully with burrata and prosciutto. Yellow peaches work wonderfully too. Never refrigerate them before using - cold kills the flavor. Slice just before serving.
Burrata - Use fresh burrata, ideally from Puglia or a good Italian market. Take it out of the brine 15 to 20 minutes before serving so it comes to room temperature - cold burrata has none of the lush creaminess of room-temperature burrata. Break it open at the table if you want a dramatic moment.
Prosciutto - Prosciutto di Parma or San Daniele are the gold standard. Buy it paper-thin from a deli counter if possible. Do not tear it randomly - drape it in loose, elegant folds over the salad so it looks as good as it tastes.
Arugula - Wild arugula (rucola selvatica) has a sharper, more peppery bite than regular arugula and is what you would find in Italy. Either works beautifully here. The peppery bitterness is essential for balance against the sweet peach and rich burrata.
Balsamic - If you have a good aged balsamic from Modena (Aceto Balsamico di Modena IGP), use it straight - no reduction needed. It is already syrupy and complex. If you are using a younger, thinner balsamic vinegar, reduce it with a little honey as described in the recipe. Either way, use quality. Cheap balsamic tastes sharp and flat.
Fresh basil - Not optional in my version. Tear the leaves by hand and scatter generously. Basil ties the peach and burrata together in a way that nothing else does.
Extra virgin olive oil - A generous drizzle of your best EVOO at the end. It carries the flavors together and gives the salad a beautiful sheen.
Flaky sea salt - A pinch directly on the burrata is non-negotiable. Salt on burrata unlocks its flavor completely.

The Italian Secret: Compose, Do Not Toss

Most salad recipes tell you to toss everything in a bowl. For this salad, do the opposite. The Italian approach is to compose directly on the serving platter, layer by layer. Here is why it matters: tossing breaks the burrata before it is ready, bruises the peach slices, and turns the prosciutto into a tangled mess. Composing keeps every element intact and gives you control over exactly how each bite looks and tastes.

Start with the arugula as the base, then fan the peaches, then break open the burrata on top, then drape the prosciutto in loose folds. Drizzle the balsamic and olive oil last. The result is a platter that looks like it came from a restaurant in Amalfi.

How to Make Peach Burrata Salad

Step 1: Make the Balsamic Reduction

If you do not have an aged balsamic glaze already: pour ½ cup of good balsamic vinegar into a small saucepan over medium heat. Add 1 tablespoon of honey if you want a slightly sweeter glaze. Simmer gently, stirring occasionally, until reduced by half and syrupy, about 10 to 12 minutes. Watch it closely - it can go from perfect to burnt quickly. Remove from heat and let cool completely. It will thicken further as it cools.

This can be made up to a week ahead and stored in the refrigerator. Warm it slightly before using if it has become too thick to drizzle.

Step 2: Bring the Burrata to Room Temperature

Remove the burrata from its brine and let it sit at room temperature for 15 to 20 minutes before serving. This is the single most important step. Cold burrata is firm and bland. Room-temperature burrata is lush, creamy, and extraordinary.

Step 3: Prep the Peaches

Wash and dry the peaches. Slice them about ¼ inch thick just before assembling the salad. Slicing in advance allows them to release liquid and become watery. If your peaches are extremely ripe and fragrant, a tiny pinch of flaky salt directly on the slices intensifies their sweetness beautifully.

Step 4: Compose the Salad

Spread the arugula over a wide serving platter or individual plates. Fan the peach slices over and among the arugula. Drizzle lightly with olive oil and season the arugula and peaches with a pinch of salt and black pepper.

Break the burrata by hand into large pieces and nestle them over the salad - or place the whole balls in the center and cut them open at the table for a dramatic reveal. Drape the prosciutto in loose, elegant folds over the top (do not clump it). Scatter torn fresh basil leaves generously.

Step 5: Dress and Serve

Drizzle the balsamic glaze over everything in a thin stream. Add a final drizzle of your best extra virgin olive oil. Finish with a pinch of flaky sea salt directly on the burrata and a few grinds of black pepper. Serve immediately.

Expert Tips

Room temperature burrata is everything - Do not skip the 15 to 20 minutes out of the brine. Cold burrata simply does not have the same flavor or texture.
Slice peaches at the last moment - Cut them right before assembling to keep them from getting watery and oxidizing.
Drape, do not tear the prosciutto - Folded loosely, prosciutto looks elegant and stays tender. Torn into rough pieces, it looks messy and gets chewy.
Do not overdress - This salad needs very little dressing. The burrata cream, peach juice, and balsamic glaze do most of the work. A light drizzle of oil and balsamic is all you need.
Serve on a wide flat platter - A platter shows off the colors and composition. A deep bowl hides everything and makes it impossible to serve without disturbing the arrangement.

What to Serve With Peach Burrata Salad

Crusty Italian bread or focaccia - to scoop up the burrata cream and balsamic from the platter
Ravioli with Tomato Sauce - serve this salad as an antipasto before a pasta main. Recipe here
A cold glass of Prosecco, Vermentino, or dry rosé - the classic Italian summer pairing
Pasta alla Gricia - the salad as a light starter, the pasta as the main. Recipe here

Storing

Best eaten immediately - Once assembled, the peaches release juice and the burrata spreads. This is a compose-and-serve dish, not a make-ahead one.
Make-ahead components - The balsamic reduction keeps refrigerated for up to 1 week. Slice the peaches and prep the arugula and prosciutto up to an hour ahead, kept separately in the refrigerator. Assemble right before serving.

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