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This vibrant summer dish combines the sweetness of ripe peaches with the creaminess of burrata and the savory touch of prosciutto. The toasted pine nuts add a delicate crunch, while fresh basil brightens every bite. It is a refreshing salad that captures the essence of warm weather dining.
I first served this on a hot July afternoon and it disappeared faster than any other salad I have made. The flavors are bright yet comforting and it has since become my go to summer starter.
Ingredients
- Pine nuts: add crunch and a light nutty flavor, toast them for maximum aroma
- Ripe yellow peaches: bring natural sweetness, choose ones that are slightly firm but fragrant
- Prosciutto: offers a savory contrast, thin slices work best for tender bites
- Burrata cheese: brings a creamy luxurious texture, use the freshest you can find
- Fresh basil leaves: provide aromatic freshness, look for vibrant green leaves
- Salt and freshly ground black pepper: enhance all flavors
- Extra virgin olive oil: adds richness, select a fruity high quality variety
- White balsamic vinegar: lends gentle tang and a hint of sweetness
Step-by-Step Instructions
- Toast the pine nuts:
- Place the pine nuts in a small skillet over medium heat. Stir constantly for two to three minutes until they turn golden in spots. Transfer to a bowl and let cool completely to preserve their crunch.
- Arrange the salad base:
- Lay the peach wedges and strips of prosciutto across a large serving platter, alternating for an even mix of flavors.
- Add cheese and herbs:
- Tear the burrata into chunks and place evenly across the platter. Scatter the fresh basil leaves to distribute their aroma throughout.
- Season and dress:
- Sprinkle with salt and freshly ground black pepper. Drizzle evenly with extra virgin olive oil and white balsamic vinegar for a balanced dressing.
- Finish with pine nuts:
- Scatter the cooled toasted pine nuts over the top just before serving to keep them crisp.
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Burrata is my favorite part of this salad. Its soft creamy center mingles with the juices from the peaches and creates the most luxurious dressing on the plate. My family often asks for extra cheese when I make it.
Storage Tips
Assemble just before serving for the best texture. Store any leftover components separately in airtight containers for up to one day in the refrigerator.
Ingredient Substitutions
Fresh mozzarella can replace burrata though it will be less creamy. Nectarines make a great substitute for peaches when in season.
Serving Suggestions
Serve alongside crusty bread to soak up the flavorful juices. It also pairs beautifully with grilled chicken or seafood.
Cultural Context
This salad takes inspiration from the Italian Caprese but swaps tomatoes for peaches and mozzarella for burrata, adding prosciutto for a savory touch that reflects summer gatherings in Mediterranean cuisine.
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Frequently Asked Questions About Recipes
- → Can I use mozzarella instead of burrata?
Yes, fresh mozzarella works well if burrata is unavailable, though it will be less creamy inside.
- → What can I substitute for prosciutto?
You can try thinly sliced serrano ham or omit it for a vegetarian version.
- → Do I need to peel the peaches?
No, the skin adds color and texture, but you can peel them if preferred.
- → What type of vinegar works best?
White balsamic vinegar adds gentle sweetness without overpowering the fruit and cheese.
- → Can I prepare this salad ahead of time?
Toast the pine nuts and slice the peaches in advance, but assemble just before serving to keep it fresh.