Peach, Prosciutto and Burrata Salad

"A simple, colorful salad that's perfect for summer!"
-- @paleoglutenfreeguy
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  • Recipe Card
Prep time 10mins
Serves or Makes: 4

Recipe Card


  • 1/4 cup champagne vinegar
  • 10 tablespoons extra virgin olive oil
  • 1/2 teaspoon fine sea salt
  • freshly ground black pepper
  • 2 ripe peaches, halved and cut into quarters
  • 5 ounces arugula, spinach or a mix of both
  • 2 ounces prosciutto
  • 1/3 cup pistachios
  • 1 (8-ounce) ball burrata, room temperature
  • flaky sea salt, if desired


  • Step 1

    Make the dressing: whisk in a medium bowl or shake in a mason jar the vinegar, oil, salt and pepper. Taste and adjust accordingly, more vinegar to add tang, more oil to cut the tang, more salt if the flavors don't pop, more pepper if there's no kick.

  • Step 2

    In a large bowl, toss the greens with 3/4 of the dressing.

  • Step 3

    Transfer the greens to a serving platter. Add the peaches and pistachios. Tear the prosciutto and add to the salad. Add the burrata to the platter and tear apart, draping the pieces over the salad.

  • Step 4

    Drizzle with the remaining dressing and serve immediately.

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