When summer comes rolling around, I love to make this delish Peach salad. From ripe peach slices and prosciutto to candied pecans and burrata, this salad serves up flavor on flavor. And let’s not forget the homemade honey balsamic dressing that will have you licking the spoon before you drizzle it on the greens. This peach salad recipe is everything. Get your life this summer boos and serve this up pronto.
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Ingredient Notes
- Salad base: We use some crisp little gem lettuce along with tender butter lettuce as our summery foundation.
- Peaches: We are looking for some nice ripe peaches with no bruising to slice up and add juiciness and summer vibes.
- Prosciutto: For that salty savory flavor, COLUMBUS® Craft Meats gives and keeps on giving. The quality is undefeated. You can really taste the bold unique flavor in their products because they use the finest cuts of meat, and it elevates this salad like none other.
- Burrata: I love the creamy addictive quality of burrata. That cheese on this salad is everything y’all.
- Candied Pecans: We got sweet and spicy with a mix of confectioner’s sugar and even a hint of cayenne and earthy thyme. Once baked until golden, it adds the perfect crunchy texture to this salad.
- Honey Balsamic Dressing: To create this insanely delish drizzle, I combine aromatic shallots, dijon mustard, honey, balsamic vinegar for some tang, salt and a little olive oil. The end result is a dressing you will want to put on every single salad you make!
Recipe Substitutions
- Peaches: Fresh peaches make all the difference here however you can definitely get away with apricots or nectarines for a totally different flavor profile.
- Lettuce: I love the flavor of the little gem and butter lettuce in this. But you can substitute with spinach, mixed greens or arugula.
- Pecans: You can use regular pecans or even toss in almonds or walnuts instead.
- Prosciutto: I love the flavors of this in the peach salad however you could also play around with COLUMBUS® Craft Meats salami and pancetta.
- Burrata: Goat cheese and even fresh mozzarella work well in this recipe.
- Honey: Grab maple syrup or agave nectar if honey ain’t around.
- Confectioner’s Sugar: If you ran out, you can make your own powdered sugar with some granulated sugar and a blender boos.
How to make Peach Salad
Step 1: Make the pecans. Whisk together sugar, salt, cayenne, thyme, and water. Toss in the pecans and coat well.
Step 2: Add glazed up pecans to a parchment lined baking sheet. Bake for 10-12 minutes at 350F until golden, toasted and fragrant boos.
Step 3: Shake all your dressing ingredients together in a small jar until mixed well or whisk up in a bowl. Do you boos!
Step 4: Combine both lettuces in a large bowl with a few tablespoons of your dressing and give a toss.
Step 5: Add your dressed up lettuce to a serving bowl. Place peach slices right on top of your lettuce.
Step 6: Add your prosciutto then drizzle with your remaining dressing. Top with burrata and candied pecans and serve it up immediately. Why wait?
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Peach Salad Recipe
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I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
For the Candied Pecans
- 1/4 cup confectioners sugar
- 1/2 tsp kosher salt
- 1/8 tsp cayenne pepper
- 1/2 tsp dried thyme
- 1 tbsp water
- 1 cup raw pecan halves
For the Honey Balsamic Vinaigrette
- 1 small shallot minced (about 1 tbsp)
- 1 1/2 tbsp dijon mustard
- 1 1/2 tbsp honey
- 1 1/2 tbsp balsamic vinegar
- 1/4 tsp kosher salt
- 4 tbsp olive oil
For the Salad
- 2 heads little gem lettuce each cut into eighths
- 1 head butter/bibb lettuce torn into large pieces
- 1 large ripe peach room temperature, cut into 12 slices
- 3 oz Columbus Meats prosciutto room temperature
- 4 oz burrata 2 2-oz balls
Instructions
For the Candied Pecans
- Preheat oven to 350F. Place rack in middle position. Prepare small sheet pan with parchment paper.
- In a small bowl whisk together confectioners’ sugar, salt, cayenne, thyme, and water. Stir in pecans until completely coated.
- Pour pecans onto prepared sheet pan and bake for 10-12 minutes. The nuts should be fragrant and toasted and the glaze should be bubbly.
- Remove from oven and let set to cool, about 10 minutes.
- Once cool, remove from pan and reserve ½ cup in small bowl. Store remaining pecans in an airtight container for another use (i.e. on top of ice cream or just to snack on).
For the Vinaigrette
- Meanwhile, place all ingredients into a small jar and shake together until evenly mixed together. Alternatively, you can whisk ingredients together in a small bowl.
To Assemble
- In a large bowl, combine both lettuces with 2-3 tablespoons with vinaigrette. Toss gently. You don’t want to bruise the lettuce, but just to coat it lightly with dressing.
- Place dressed lettuce in serving bowl.
- Place peaches on top of lettuce. Add in prosciutto. Drizzle with remaining dressing.
- Top with burrata and candied pecans. Best enjoyed immediately after assembly.
Notes
How long will this peach salad last in the fridge?
If you are storing assembled, it will only last about 2 days max. That’s because the lettuce will begin to wilt and the peaches and dressing will get soggy too. It’s best to assemble the peach salad the day you want to serve it up.Can I freeze peach prosciutto salad
Nope boos. Definitely don’t freeze this. It’s best fresh and served after you make it.Nutrition
Recipe Tips
- Go Ripe: You want to choose a ripe yet slightly soft peach. That’s gonna give you the best texture and flavor. Make sure it is room temperature before you start slicing it up.
- Burrata Tip: Make sure it comes to room temp before you add to your salad. It will give you that great creamy texture.
- Prep Ahead: Make the candied pecans ahead of time so they are cooled down and ready to go when you are.
- Taste Your Dressing: Give your dressing a little taste before you drizzle. Adjust the salt or add more sweetness if you like. Do you boo!
Serving suggestions
- Keep it Light: Serve with a simple air fryer salmon and honey glazed carrots.
- Italian Meal: Pair this up with a delish chicken piccata, cream cheese mashed potatoes and classic garlic bread.
- Summer Picnic: My mama used to say a picnic basket with cold fried chicken and potato salad was the move. Add this peach salad along for the ride next time.
- Elevated Cookout: Make it sophisticated out here with this peach burrata salad, marinated skirt steak and succotash. Don’t forget the delish peach dumplings for dessert.
Recipe help
Welp boos, technically you can but I would advise against it. The texture and overall flavor will change. If you simply must, I would thaw and thoroughly dry frozen peaches.
If you want to store any leftover dressing, it should last in the fridge for up to a week. Just give it a shake if it separated at all before you use again.
The whole thing? Naw boos. It’s best pulled together right before you serve it. However, you can prep the candied pecans and dressing ahead of time.
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Oh my gosh, I love how easy, delicious, and refreshing this recipe is. Hands up to you for making this recipe for us. YUmmy!
Love this colorful salad that has all the flavors! And those candied pecans are to die for–I may have eaten most of them before they made it onto the salad. Oops!
What a fabulous salad? The combination of sweet pecans and peaches, salty prosciutto, Creamy burrata, and tangy dressing turned out incredible.
Fabulous
This peach salad is 10/1o! Love all of these delicious flavors and textures. I could eat this all year long.
YUM! This is my kind of salad. I usually just eat a bowl of peaches with burrata but I also have some prosciutto in the fridge and I am making this for dinner tonight with some bbq chicken. Thanks for the recipe!
What a wonderful summer salad! I love the addition of peach – I even tried it with blueberries as well. So tasty!