Peach Salad Recipe

A peach salad with burrata and prosciutto in a white bowl with lettuce on the side along with fresh peaches on a white background

5 from 7 votes

This summer peach salad recipe is filled with ripe peach slices, salty prosciutto, candied pecans creamy burrata and a addictive homemade honey balsamic dressing.

Prep Time10

Cook Time20

Total Time30

Course: Salad

Cuisine: Italian

Servings: servings

Calories: 553kcal

Author: Jocelyn Delk Adams

Equipment

Mixing Bowls

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

*To save time, you can make pecans and vinaigrette in advance. Store the pecans in an airtight container at room temperature. Store the vinaigrette in an airtight container in the refrigerator. Remove from refrigerator and bring to room temperature for about 15 minutes and shake/whisk again before using, as ingredients may separate.

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