5-Ingredient Peach Burrata Salad

This 5-ingredient peach burrata salad with prosciutto and castelvetrano olives is a show-stopping salad, but so simple and quick to put together!

I love summer for many reasons, and one of the reasons I love it is for the abundance of fresh fruit the season offers. From watermelon to figs (check out this fig pizza for more fig recipes!), and fresh Okanagan peaches, there's no shortage of delicious fruit around.

Grilling peaches is a great way to bring out the sweetness of the peaches, and give them an earthy flavor (check out these grilled peaches with sweet ricotta). That's why I decided to make this grilled peach salad with prosciutto, burrata and castelvetrano olives. The burrata pairs perfectly with the sweetness of the peaches, and the saltiness of the prosciutto and olives round out the salad beautifully.

The end result is a perfect summer salad that you can have as an appetizer, stand-alone salad, or even a side dish. I suggest you go make this peach burrata salad...now! The peaches won't last long after all...

What is the difference between burrata and mozzarella?

Let's start with mozzarella. It's a semi-soft pulled curd cheese, with an elastic texture. It's made with cow or water buffalo milk, and comes from the Campania region of Italy. It is one of the few cheeses that is not aged, and is best eaten fresh.

Burrata and mozzarella look similar on the outside, but the difference lies on the inside. Burrata has an outer "skin" that is made of mozzarella, but inside, there is a pouch filled with cheese curds and cream. It comes from the Puglia region of Italy.

The inside is softer than regular mozzarella and more liquid. In fact, when you cut into burrata, the filling usually spills out. In terms of flavor, burrata is slightly stronger and richer in flavor due to the cheese curds, but is not overly strong or powerful.

What do you do with burrata?

Lots of things! Like making this peach burrata salad for example. You can also make a caprese salad with it, and replace the mozzarella with burrata. You can add it to a charcuterie board, make crostini with it, or add it to pasta (like in this roasted tomato pappardelle with burrata)!

The possibilities are endless.

Do you eat burrata skin?

Burrata has a "skin" that encases the cheese curds and cream that it holds. this skin is just mozzarella cheese, so yes, you can definitely eat it!

Tips for choosing burrata:

Usually, both Italian and domestic versions of burrata exist. In my experience, the domestic versions does not compare to the Italian version in terms of flavor. Yes, the Italian burrata is much more expensive than the domestic version, but if you can, I recommend to go with the Italian burrata. It's definitely worth it. It's creamier and more flavorful.

How long does burrata cheese last in the fridge?

Since burrata is usually flown in from Italy, it has a shelf life of a few weeks. You should buy the freshest burrata you can find, and eat it as soon as possible. The fresher it is, the better it is.

Once it's opened, you can store the burrata in its liquid for up to 5 days.

How to make Peach Burrata Salad- Step by Step

With a basting brush, brush peach slices with coconut oil. Heat a grill pan on medium heat and grill peaches until grill marks form, about 30 seconds to 1 minute per side (photo 1)

On a plate or small serving board, arrange grilled peaches and prosciutto

Add burrata, prosciutto and olives. Drizzle with olive oil and balsamic vinegar. Top with salt and pepper. Garnish with basil (photos 2 & 3)

Top Tips to Make this Peach Burrata Salad:

• Finding and grilling peaches:
  • Try to use peaches that are on the riper side (ie. not hard). They will grill better, taste better, and release beautiful juices when grilled if they are on the riper side.
  • I found that to give the nicest grill marks, a grill pan on the stove works best to grill the peaches. But if you'd like, you can try using your BBQ to grill them.
  • Make sure your grill pan is hot before grilling (ie. medium heat setting on the stove), but not too hot.
• Use castelvetrano olives with the pits for this salad- they just taste so much better than the pitted version.
• If you can't find castelvetrano olives, you can substitute cerignola olives.
• High quality fresh mozzarella will work well in this recipe instead of burrata

Other Summer Fruit Recipes You Might Like:

• Grilled Peaches with Whipped Vanilla Bean and Honey Ricotta
• Fig and Prosciutto Pizza
• Fig, Honey and Mascarpone Tart

If you’ve tried making this Peach Burrata Salad, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, AND PINTEREST to see more delicious food and what I’ve been up to.

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