Freshen up your dinner table with this savory and sweet Peach Burrata Salad with Hot Honey Vinaigrette! This satisfying salad is loaded with nutrient-rich leafy greens, corn, prosciutto, raspberries, and of course burrata and peaches. All of those ingredients drizzled with a homemade hot honey vinaigrette is enough to make anyone a fan of this delicious salad!

A peach salad in a large serving bowl is drizzled with hot honey.

Peach Burrata Salad with Hot Honey Vinaigrette

Confession time – it’s not too often that I find myself actually craving a salad. I love how good most salads are for me, but between a salad and a burger, I usually find myself choosing the burger! Well, that was the case until I tossed up this insanely good peach burrata salad with hot honey vinaigrette. It’s got equal parts of both savory and sweet flavors, creating an unbelievably complex flavor palate.

I believe that eating healthy should also mean eating deliciously. The two should always go hand in hand! While eating this salad, you’ll be loading up on all different kinds of vitamins and minerals, while simultaneously stimulating your tastebuds with an array of bold flavors. Between the leafy greens, raspberries, peaches and corn, you’re going to not feel a tinge of guilt about going back for more.

The balance of contrasting flavors is what really excites me about this salad. Alongside the sweet and juicy peaches is the salty and savory prosciutto, and those two opposing ingredients are enjoyed with tangy raspberries and hot honey vinaigrette. It may sound like a little much, but I promise that the medley of flavors here all compliment each other in an unforgettable way.

Vinaigrette is being drizzled over a salad.

How to Make It

Cook the prosciutto. Preheat a skillet over medium heat and add the prosciutto to the pan. Cook the prosciutto until crisp, approximately 3-4 minutes. Set aside.

Prepare the corn. Cook the corn by roasting on the grill or in the oven under the broiler, turning occasionally until caramelized on all sides. Allow the corn to cool enough to handle. Place the stem end of the cob on a cutting board and cut the kernels off by cutting downward with a sharp knife. Set the kernels aside and discard the cob or freeze for stock.

Slice the peaches. Cut the peaches in half and remove the pit. Place the cut side down on a cutting board and cut the peaches into thin slices.

Assemble the salad. Assemble the salad by arranging the greens in a large bowl and sprinkling with a pinch of salt/pepper. Add the peaches, prosciutto, corn and raspberries. Arrange the burrata balls on top of the salad and break open with a knife to expose the creamy insides. Drizzle the olive oil over the salad then season with salt and pepper.

Make the vinaigrette. Whisk together the vinegar, garlic, thyme, hot honey and dijon. Stream in the olive oil whisking until emulsified. Season with salt and pepper to taste. Drizzle the vinaigrette over the salad just before serving. Serve immediately.

We also love this salad with this Hot Bacon Dressing and this Apple Cider vinaigrette!

A salad is presented in a large white serving bowl.

How long will this peach salad stay fresh?

This is a salad that I recommend tossing, then serving immediately. If you happen to have leftovers, they’ll stay relatively fresh for about 24 hours, but I wouldn’t try eating it past that time frame. Once tossed, the vinaigrette may cause the leafy greens to go a bit limp over time, and it will likely soak into the other ingredients as well. If you’d like to store the salad and vinaigrette separately, they will both stay fresh in airtight containers in the refrigerator for about 2-3 days.

Do I have to use burrata?

While the creamy, smooth burrata is my favorite cheese in this salad, there are others you can opt for as well! Mozzarella will be the closest to burrata in both texture and flavor, so it’s a pretty good substitute. Ricotta is also fairly similar.

A large white serving bowl is filled to the brim with peach burrata salad.

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A peach salad in a large serving bowl is drizzled with hot honey.

Get the Recipe: Peach Burrata Salad with Hot Honey Vinaigrette

The best summer salad, Peach Burrata Salad with fresh grilled corn, raspberries and Hot Honey dressing. A simple, hearty dinner that's quick and refreshing.
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Ingredients

  • 4 ounces Prosciutto
  • 2 ears corn, shucked
  • 2 peaches
  • 12 ounces spring mix greens
  • 1 cup raspberries
  • 2 balls burrata
  • 3 tablespoons olive oil

Hot Honey Vinaigrette

  • 3 tablespoons balsamic vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon dried thyme
  • 2 teaspoons hot honey
  • 1 teaspoon dijon mustard
  • 1/2 cup olive oil
  • kosher salt and fresh ground pepper, to taste

Equipment

  • serving bowl

Instructions 

  • Preheat a skillet over medium heat and add the prosciutto to the pan.
  • Cook the prosciutto until crisp, approximately 3-4 minutes. Set aside.
  • Cook the corn by roasting on the grill or in the oven under the broiler, turning occasionally until caramelized on all sides.
  • Allow the corn to cool enough to handle.
  • Place the stem end of the cob on a cutting board and cut the kernels off by cutting downward with a sharp knife. Set the kernels aside and discard the cob or freeze for stock.
  • Cut the peaches in half and remove the pit. Place the cut side down on a cutting board and cut the peaches into thin slices.
  • Assemble the salad by arranging the greens in a large bowl and sprinkling with a pinch of salt/pepper.
  • Add the peaches, prosciutto, corn and raspberries.
  • Arrange the burrata balls on top of the salad and break open with a knife to expose the creamy insides.
  • Drizzle the olive oil over the salad then season with salt and pepper.
  • Drizzle the vinaigrette over the salad just before serving. Serve immediately.

For the dressing:

  • Whisk together the vinegar, garlic, thyme, hot honey and dijon.
  • Stream in the olive oil whisking until emulsified.
  • Season with salt and pepper to taste.

Notes

Hot Honey Vinaigrette can be made up to 3 days in advance and stored at room temperature until ready to serve.
Calories: 240kcal, Carbohydrates: 28g, Protein: 7g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 19mg, Sodium: 234mg, Potassium: 533mg, Fiber: 4g, Sugar: 15g, Vitamin A: 1324IU, Vitamin C: 36mg, Calcium: 36mg, Iron: 2mg