Burrata Peach & Arugula Spring Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A sophisticated yet simple salad showcasing sweet Georgia peaches, creamy burrata, peppery arugula, and salty prosciutto—a true celebration of spring flavors. This italian-inspired salads (vegetarian) ready in about 15 minutes pairs peaches, arugula, burrata into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 420 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium peaches
• 4 cups arugula
• 8 oz burrata
• 4 slices prosciutto
• 2 tbsp extra virgin olive oil
• 1 lemon
• 1 tbsp white balsamic vinegar
• 1 tsp honey
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Slice 2 medium peaches into 1/4-inch thick wedges; place in a bowl and toss with 1 tbsp lemon juice to prevent browning.
2. Step 2: Whisk together 2 tbsp extra virgin olive oil, 1 tbsp white balsamic vinegar, 1 tsp honey, 1/4 tsp sea salt, and 1/4 tsp black pepper in a small bowl until emulsified.
3. Step 3: Arrange 4 cups arugula on a platter, top with peach wedges, and place 4 slices prosciutto in a crisscross pattern over the arugula.
4. Step 4: Gently tear 8 oz burrata into 4 equal portions and place one portion on each prosciutto slice.
5. Step 5: Drizzle the lemon-honey dressing over the entire salad just before serving, ensuring every bite combines the sweet peaches, peppery arugula, salty prosciutto, and creamy burrata.