Peach Burrata Prosciutto Salad with Maple Vinaigrette

This peach burrata prosciutto salad with maple vinaigrette is the ultimate late-summer dish with juicy peaches, creamy burrata, savory prosciutto, and crunchy maple pecans drizzled with a tangy-sweet dressing. Fresh, elegant, and effortless, it’s a seasonal salad that’s as perfect for weeknight dinners as it is for entertaining.

WHY YOU WILL LOVE THIS PEACH BURRATA PROSCIUTTO SALAD

Ready in 15 minutes, this summer peach burrata prosciutto salad is elevated with a maple vinaigrette and maple pecans. It’s easy and bursting with flavor contrasts, sweet fruit, salty prosciutto, creamy cheese, and nutty crunch. Coming together in less than 30 minutes, it makes a fresh yet impressive dish you’ll love to serve from late summer into early fall.

INGREDIENTS FOR PEACH BURRATA PROSCIUTTO SALAD

• Baby Spinach – Adds freshness, a tender bite, and a nutrient-rich leafy base that pairs beautifully with creamy toppings.
• Burrata Cheese – Luxuriously creamy, with a soft center that makes every bite indulgent. You may also substitute with Bufala another creamy dreamy Italian cheese. 
• Peaches – Juicy, sweet, and slightly tart, peaches balance the richness of the burrata and prosciutto.
• Prosciutto – Paper-thin Italian ham that brings a savory, salty depth and a delicate texture.
• Balsamic Vinegar – Tangy and slightly sweet, it brightens the vinaigrette and complements the fruit.
• Dijon Mustard – Adds sharpness and helps emulsify the dressing for a smooth texture.
• Maple Syrup – Brings natural sweetness and caramel notes, tying the vinaigrette and pecans together.
• Olive Oil – Smooth and fruity, it rounds out the vinaigrette and carries the flavors.
• Lemon Juice – Adds acidity and brightness to balance the sweetness.
• Pecans – Provide crunch, earthy flavor, and heart-healthy fats when toasted and glazed.
• Salt – Enhances all the flavors while keeping the sweetness in check.

HOW TO MAKE PEACH BURRATA PROSCIUTTO SALAD

1. Make the Maple Pecans: Heat a nonstick skillet over medium-low. Add pecans and toast for 3 minutes, stirring often, until fragrant and lightly golden. Drizzle in the maple syrup and sprinkle with salt. Stir to coat evenly. Transfer pecans to a parchment-lined baking sheet, spreading them out so they don’t clump. Let cool completely. Try not to eat them all!
2. Assemble the Salad: Arrange spinach on a platter or shallow bowl. Tear burrata into rustic pieces and scatter over the spinach. Nestle peach wedges in between, then gently fold or curl the prosciutto slices into rosettes on top.
3. Make the Vinaigrette: In a small bowl or mason jar, whisk together the ingredients until the dressing is smooth and emulsified. Drizzle on top of the salad.
4. Finish & Serve: Drizzle the vinaigrette generously over the salad. Top with cooled maple pecans. Serve immediately and enjoy!

Recipe Note: If you prefer extra crunch, double the maple pecans—you’ll want to snack on them while making the salad anyway!

EQUIPMENT NEEDED

• Nonstick Skillet – For toasting and glazing the pecans without burning.
• Mixing Bowl or Mason Jar – Perfect for whisking or shaking up the vinaigrette.
• Rubber Spatula – Helps stir pecans evenly and scrape out maple syrup.
• Sharp Knife & Cutting Board – Great for clean peach wedges and prosciutto shaping.
• Serving Platter or Bowl – To assemble and present the salad beautifully.

More Favorite Salads from Bite Me Industries

• Mediterranean Black Lentil Salad
• Israeli Cucumber Tomato Salad
• Blackberry Avocado Feta Salad with Mint Lime Vinaigrette
• Easy Kale Mango Salad with Mint
• Raw Asparagus Salad

The Valuable History of Prosciutto Di Parma

Over centuries, the favorable climate of Parma, combined with traditions like feeding pigs the whey from Parmigiano Reggiano production, created an unparalleled regional specialty. Crafted with nothing more than pork, sea salt, air, and time, each ham is a symbol of purity and patience, requiring at least 12 months to mature. Its unmistakable sweetness and delicate texture make it more than just food, it’s a cultural icon! A bridge from ancient preservation techniques to modern gastronomy, still celebrated worldwide as the king of Italian cured meats. 

I have had the pleasure of touring some of these curing facilities in Parma, Italy. Today, Prosciutto di Parma holds Protected Designation of Origin (PDO) status, guaranteeing that only hams produced in the Parma region under strict methods may bear its name

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Peach Burrata Prosciutto Salad with Maple Vinaigrette

This summery salad is a beautiful balance of creamy burrata, juicy peaches, savory prosciutto, and crunchy maple-glazed pecans, all brought together with a tangy-sweet maple balsamic vinaigrette. Elegant enough for entertaining, yet simple enough for a weeknight.

Course Appetizer, Dinner, Lunch

Cuisine Italian-Inspired, Mediterranean

Keyword Peach Burrata Prosciutto Salad with Maple Vinaigrette

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Cooling Pecans 5 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 383kcal

Ingredients

The Salad

• 4 handfuls baby spinach (120 g), about 4 cups
• 8 oz burrata cheese (225 g)
• 1 large ripe peach (150-175 g), or 2 small, washed/skin on
• 4 slices prosciutto

Maple Balsamic Vinaigrette

• 2 tablespoon balsamic vinegar (30 ml)
• 1 teaspoon Dijon mustard (6 g)
• 2 tablespoon pure maple syrup (30 ml)
• ¼ teaspoon salt
• 2 tablespoon extra virgin olive oil (30 ml)
• 1 tablespoon fresh lemon juice (15 ml)

Maple-Glazed Pecans

• ½ cup raw pecan halves (60 g)
• 1 tablespoon pure maple syrup (15 ml)
• Pinch of salt

Instructions

• Make the Maple Pecans: Heat a nonstick skillet over medium-low. Add pecans and toast for 3 minutes, stirring often, until fragrant and lightly golden. Drizzle in the maple syrup and sprinkle with salt. Stir to coat evenly. Transfer pecans to a parchment-lined baking sheet, spreading them out so they don’t clump. Let cool completely. Try not to eat them all!
• Assemble the Salad: Arrange spinach on a platter or shallow bowl. Tear burrata into rustic pieces and scatter over the spinach. Cut peach into thick wedges, nestle peach wedges in between. Then gently fold or curl the prosciutto slices into rosettes on top.
• Make the Vinaigrette: In a small bowl or mason jar, whisk together the ingredients until the dressing is smooth and emulsified. Drizzle on top of the salad.
• Finish & Serve: Drizzle the vinaigrette generously over the salad. Top with cooled maple pecans. Serve immediately and enjoy!

Notes

Recipe Note: If you prefer extra crunch, double the maple pecans, you’ll want to snack on them while making the salad anyway!

 

Nutrition

Serving: 1serving | Calories: 383kcal | Carbohydrates: 16g | Protein: 13g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 244mg | Potassium: 325mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3364IU | Vitamin C: 12mg | Calcium: 355mg | Iron: 1mg

DIETARY CONSIDERATIONS

The diet categories listed below are offered as a helpful guide, not as nutritional advice. While I’m not a dietitian, I am a professional baker by day with a deep love for seasonal produce and savory cooking at home. Bite Me Industries is a produce-forward blog that celebrates the flavors of each season through crave-worthy bakes and vibrant, flavor-driven recipes — the kind that transport you to your favorite bakery, café, or cozy bistro.

Here is a quick reference if you are trying to meet a dietary consideration.

• EF (Egg Free): Yes — no eggs used.
• GF (Gluten-Free): Yes — naturally gluten-free.