Peach Burrata Salad

Original Post: https://www.evolvingtable.com/peach-burrata-salad/

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This Peach Burrata Salad is summer on a plate. Juicy ripe peaches, creamy burrata, peppery arugula, and a hot honey vinaigrette that ties it all together. Ready in 15 minutes with zero cooking required, and gorgeous enough to be the centerpiece at any summer dinner.

Prep Time15

Total Time15

Course: Appetizer, Salad, Side Dish

Cuisine: American, Italian, Mediterranean

Servings: servings

Author: London Brazil

Ingredients

Hot Honey Vinaigrette

¼ cup extra-virgin olive oil
2 ½ tablespoons hot honey such as Mike's Hot Honey
2 tablespoons champagne vinegar
1 small shallot finely minced
¼ teaspoon salt

Peach Burrata Salad

5 ounces baby arugula
3 ripe peaches peeled, pitted, and sliced into wedges
2 (4-ounce) balls burrata cheese at room temperature
4 ounces thinly sliced prosciutto torn, optional
½ cup shelled pistachios roughly chopped
¼ cup fresh basil thinly sliced
2 tablespoons fresh mint thinly sliced
Flaky salt and black pepper to taste

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Instructions

Shake up the vinaigrette: Add the olive oil, hot honey, champagne vinegar, shallot, and salt to a small with a tight-fitting lid. Shake vigorously until well combined. Set aside until ready to use.
Peel and slice the peaches: Peel each peach and slice into wedges, removing the pits as you go.
Build the salad: Arrange the baby arugula in an even layer on a large platter or shallow serving bowl. Tuck the peach wedges throughout. Tear the prosciutto into small pieces, fold each one back and forth into a wavy ribbon, and tuck the ribbons through the salad (if using). Tear the burrata into large rough pieces and place them around the salad. Sprinkle with the pistachios, basil, and mint.
Dress and serve: Shake the vinaigrette one more time and drizzle it over the salad. Top with a pinch of flaky salt and black pepper. Serve immediately.

Notes

Burrata temperature. Pull the burrata out of the fridge 20 to 30 minutes before serving. Room-temperature burrata tears into creamy ribbons; cold burrata stays firm and you don't get that same gooey magic.
Ripe peaches matter. The peaches are the star, so use the juiciest ones you can find. They should give a little when pressed and smell sweet. If yours need more time, see my How to Ripen Peaches guide.
Peeling shortcut. A serrated vegetable peeler is the fastest method when your peaches are ripe (the little teeth grip the fuzzy skin without slipping). For underripe peaches or larger batches, the boil-and-ice-bath method also softens the flesh slightly. Full walkthrough of both in my How to Peel Peaches post.
Hot honey: store-bought or homemade. Mike's Hot Honey is my go-to store-bought brand. If you'd rather make your own (10 minutes flat), my Homemade Hot Honey recipe works perfectly here.
Skip the prosciutto for vegetarian. The salad is fantastic without it, no other adjustments needed. For a different salty bite, crumbled feta or shaved Parmesan also work.
Make-ahead notes. Mix the vinaigrette up to 3 days ahead and store it in the fridge. Don't assemble or dress the salad until right before serving. Arugula wilts in minutes once it meets the vinaigrette.

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