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Peach Burrata Salad with Hot Honey Vinaigrette brings together summer’s freshest ingredients in a vibrant medley of flavors and textures. Sweet grilled corn, luscious peaches, creamy burrata and crisp prosciutto are finished with a spicy hot honey vinaigrette for a salad that is both satisfying and quick to make. It is perfect for outdoor dinners and hot days when the oven is the last thing you want to turn on.
My family begged me to make this again after the first time because the mix of creamy burrata and snappy prosciutto amazed everyone. This has become our go-to for quick yet stunning meals in August.
Ingredients
- Prosciutto: adds saltiness and crunch look for thinly sliced high-quality Italian prosciutto
- Corn: brings sweetness and a smoky char use fresh ears at their peak for best flavor
- Peaches: deliver juicy sweetness ripe but still firm peaches hold their shape and taste best
- Spring mix greens: offer a refreshing base organic greens will have more flavor and texture
- Raspberries: give tartness and a pop of color choose plump dry berries free from mushy spots
- Burrata: offers luxurious creaminess find balls that are fresh and not watery for the dreamiest texture
- Olive oil: ties it all together extra virgin is best for drizzling
- Balsamic vinegar: balances with sweetness thicker aged balsamic will add depth
- Garlic: minced for aromatic lift select firm heavy cloves
- Dried thyme: adds herby fragrance rub between fingers to awaken flavor
- Hot honey: for a gentle heat seek quality brands or make your own with fresh chilis
- Dijon mustard: binds dressing and sharpens the flavors always use a good Dijon for bite
- Kosher salt and fresh ground pepper: elevate and finish the salad go freshly ground for best flavor
Step-by-Step Instructions
- Crisp the Prosciutto:
- Lay prosciutto in a skillet on medium heat and let it cook for three to four minutes until it is golden and rigid flipping as needed so all sides get crispy without burning. Move to a plate to cool
- Char the Corn:
- Grill or broil the shucked corn turning every few minutes until the kernels blister and show deep golden marks this step brings out the kernel sweetness and adds a smoky flavor. Let cool for several minutes before handling
- Slice the Kernels from the Cob:
- Hold the corn upright resting the tip on a cutting board. Gently slice downward with a sharp knife cutting close to the cob so you collect all the sweet kernels. Put kernels aside and discard cob or freeze for future soup stock
- Slice the Peaches:
- Halve the peaches and twist to remove the pit. Lay halves cut side down. Slice into thin wedges so every bite will have a hit of sweet floral fruit without being mushy
- Prepare the Greens:
- Place the spring mix in a roomy salad bowl and lift gently to fluff. Sprinkle with a small pinch of kosher salt and black pepper to amp up flavor from the start
- Assemble the Salad:
- Scatter the sliced peaches crisped prosciutto grilled corn kernels and raspberries over the greens. Gently tear the burrata balls and nestle into the greens open side up to show off the creamy centers
- Finish with Olive Oil and Vinaigrette:
- Just before serving drizzle the olive oil liberally over the salad and season with a last shower of salt and pepper. Whisk together the balsamic vinegar minced garlic dried thyme hot honey Dijon and olive oil in a bowl until creamy then spoon over the salad
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I adore burrata in this salad because the creamy filling soaks up the tangy vinaigrette and sweet peach juice making every forkful unbelievable. We first made this at a backyard family dinner and everyone asked for seconds even picky eaters.
Storage Tips
Leave off the vinaigrette until you are ready to serve or the greens will wilt quickly. Keep the salad components separated in airtight containers in the refrigerator for up to one day. Burrata is best added fresh right before serving as it loses its luscious texture if left too long
Ingredient Substitutions
Swap peaches with nectarines or plums if that is what looks best at your market. Goat cheese or mozzarella balls can stand in for burrata but the salad is at its very best with burrata’s creaminess. If you cannot find hot honey blend regular honey with a pinch of red pepper flakes and let stand for ten minutes to infuse
Serving Suggestions
This salad pairs beautifully with a crisp white wine and thin slices of grilled sourdough. For a heartier meal serve alongside grilled chicken or shrimp. Top with toasted pecans for an extra crunch if you like
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Cultural Context
Burrata originated in Italy and is known for its delicate outer mozzarella layer and creamy stracciatella filling. The combination of fruit with savory cheeses is a classic in Mediterranean cuisine. Hot honey in the vinaigrette nods to recent American trends adding gentle heat to offset summer’s sweetest produce
Frequently Asked Questions
- → How do I prepare the hot honey vinaigrette?
Whisk together balsamic vinegar, minced garlic, dried thyme, hot honey, and Dijon mustard. Slowly stream in olive oil while whisking until the vinaigrette is well emulsified. Season with salt and pepper as desired.
- → Can I grill the corn ahead of time?
Yes, grilling the corn in advance is a great time saver. Roast or broil until caramelized, then cut the kernels off the cob and store until you're ready to assemble the salad.
- → What can I use instead of prosciutto?
Crisped bacon or pancetta both offer a lovely salty crunch similar to prosciutto. Omit for a vegetarian option.
- → How do I serve burrata in this dish?
Arrange the whole burrata balls on top of the salad, then use a knife to break them open so the creamy insides spill over the greens for the best texture and flavor.
- → Can I make the vinaigrette ahead?
The hot honey vinaigrette can be prepared up to three days in advance and kept at room temperature until serving, making meal prep easier.
- → Are there alternative greens I can use?
Any tender mixed greens such as arugula, baby kale, or spinach work beautifully if spring mix is unavailable or you prefer another base.