I am in love with this summer salad: stone fruit, burrata, and prosciutto tossed with a creamy balsamic dressing. Juicy peaches, nectarines, and plums mingle with fresh greens, ribbons of prosciutto, torn basil, and a soft ball of burrata for a bright, elegant salad perfect for warm-weather meals.
Ingredients You Need For Your Prosciutto Salad Recipe
Stone fruit: Ripe peaches, plums, and nectarines—sliced into wedges.
For the salad: Two cups of mixed greens (arugula, baby spinach, or mesclun) or a mix of greens and fresh basil, 2–3 ounces of prosciutto di Parma, one 8-ounce ball of burrata (or fresh mozzarella), flaky sea salt, and freshly cracked black pepper.
Any summer stone fruit works well—pluots, apricots, or cherries are delicious alternatives. To make this dish vegetarian, simply omit the prosciutto.
For the creamy balsamic dressing: 1 small shallot, finely minced; 2 tablespoons Dijon mustard; 6 tablespoons balsamic vinegar; 1/2 cup extra-virgin olive oil; salt and pepper to taste. Optional: a small clove of minced garlic or a pinch of red pepper flakes for heat.
Instructions To Make This Burrata Salad Recipe
Prep the fruit: Slice the stone fruit into wedges. Combine the fruit with washed greens and torn basil in a large bowl. Season lightly with salt and pepper and set aside.
Make the dressing: In a small bowl whisk together minced shallot, Dijon mustard, salt, and pepper. Add the balsamic vinegar and mix until combined. Slowly stream in the olive oil while whisking to emulsify the dressing into a creamy vinaigrette.
Assemble: Toss the dressing with the stone fruit and greens until evenly coated. Arrange on a platter, drape with prosciutto, and top with the burrata. Finish with a sprinkle of flaky sea salt, freshly cracked pepper, and a few extra basil leaves. Serve immediately.
Tips, Tricks and Substitutions
Can I use other stone fruit? Absolutely. Use what’s in season or what you have on hand. Pluots, apricots, or cherries are excellent additions. Small heirloom tomatoes can also add color and acidity.
What if I can’t find burrata? Substitute a fresh buffalo mozzarella or a torn ball of fresh mozzarella for a similar creamy texture.
Make it an appetizer or a main: Remove the greens and pile the fruit, prosciutto, and burrata on crostini for an elegant starter. To turn the salad into a heartier main, serve alongside grilled chicken, seared salmon, or steak.
Some ideas & inspiration to serve with this dish
Pair this salad with simple, seasonal mains like grilled baby artichokes with tarragon aioli, steamed mussels in white wine and lemon, or pan-seared salmon with burst cherry tomatoes. The bright, fruity flavors complement grilled or seafood dishes especially well.
Looking for more salad ideas?
Try other salads for summer gatherings—think horseradish kale Caesar, crispy buffalo chicken salad with yogurt ranch, or a little gem wedge with gorgonzola dressing.
If you make this Stone Fruit, Burrata & Prosciutto Salad, leave a comment or rating to share your experience. Tag your photos on Instagram so others can see how you served it!
Watch How To Make This Recipe
Stone Fruit, Burrata and Prosciutto Salad
Ingredients
For The Salad
- 2 peaches, quartered into wedges
- 2 plums, quartered into wedges
- 2 nectarines, quartered into wedges
- 2 cups assorted greens and/or herbs (greens and basil recommended)
- 2–3 ounces prosciutto
- 1 (8 ounce) ball of burrata
- Flaky sea salt and freshly cracked pepper
- 4–5 large basil leaves
For The Creamy Balsamic Dressing
- 1 small shallot, finely minced
- 2 tablespoons Dijon mustard
- 6 tablespoons balsamic vinegar
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Begin by prepping and slicing the stone fruit. Combine fruit with washed greens and torn basil in a large bowl. Season lightly with salt and pepper and set aside.
- Make the dressing: mix minced shallot, Dijon, salt, and pepper. Stir in the balsamic until combined.
- Slowly whisk in the olive oil until the dressing emulsifies and becomes creamy.
- Toss the dressing with the fruit and greens. Arrange on a platter, add prosciutto, top with burrata, finish with flaky salt and cracked pepper, and serve.
Nutrition
Nutrition information is approximate.