Peach Burrata Prosciutto Salad with Spicy Honey

Jamie Civitano
Aug 3
8 min read

Some salads feel like a side dish. This one walks onto the table like the whole event.

This peach burrata prosciutto salad is creamy, salty, peppery, sweet, and spicy all at once. It has ripe peaches, silky burrata, paper-thin prosciutto, fresh arugula, crunchy roasted pistachios, and a generous drizzle of spicy honey. Serve it with crusty bread and you have the kind of no-cook meal that feels restaurant-worthy without asking much from you.

It is perfect for late summer, when peaches are juicy and fragrant, but it also works any time you can find sweet, ripe stone fruit. The whole salad comes together in about 10 minutes, and there is no dressing to whisk, no oven to heat, and no complicated prep.

Overhead view of peach burrata prosciutto salad on a white platter. — This salad is all about contrast, creamy burrata, ripe peaches, salty prosciutto, and spicy honey.

Why this salad works so well

This is a simple recipe, but the ingredients do a lot of heavy lifting.

Arugula brings a peppery bite that keeps the salad from tasting too rich. It gives the creamy burrata and sweet peaches a fresh, green base.

Prosciutto adds salt and savory depth. Since it is thin and delicate, it layers easily over the arugula without making the salad feel heavy.

Burrata is the creamy center of the dish. When you cut into it, the soft interior spills out and creates a rich, milky sauce that coats the fruit and greens.

Peaches bring sweetness, juiciness, and color. Their flavor works beautifully with both salty cured meat and creamy cheese.

Pistachios add crunch and a little extra salt. They also make the salad feel finished, not just assembled.

Spicy honey ties everything together. Flamingo Estate Spicy Honey adds sweetness, heat, and a beautiful glossy finish. It turns the burrata and peaches into something that tastes a little more special than a basic summer salad.

A final drizzle of olive oil and a pinch of flaky sea salt are optional, but they can make the whole platter taste more balanced and polished.

Ingredients

This recipe serves 2 to 4 people, depending on whether you serve it as a light meal, appetizer, or side dish.

2 to 3 cups fresh arugula
4 to 6 slices prosciutto
1 large ball fresh burrata
2 ripe peaches, sliced
1/4 cup salted roasted pistachios, roughly chopped
Flamingo Estate Spicy Honey, for drizzling
Extra-virgin olive oil, optional
Flaky sea salt, optional
Crusty bread, for serving

Ingredient notes

Use the best peaches you can find. They do not need to look perfect, but they should smell sweet and feel slightly soft when gently pressed. If the peaches are firm and bland, the salad will still look pretty, but it will not have the same juicy flavor.

For the burrata, look for one large ball packed in liquid. Drain it gently before placing it on the platter. If the burrata feels very cold from the fridge, let it sit at room temperature for about 15 minutes before serving. This helps the texture become softer and creamier.

Salted roasted pistachios are ideal because they bring both crunch and seasoning. Roughly chop them so some pieces stay chunky and others become smaller, almost like a nutty sprinkle.

If you do not have Flamingo Estate Spicy Honey, you can use another spicy honey you enjoy. A regular honey with a tiny pinch of red pepper flakes can also work in a pinch, though the flavor will be a little less layered.

How to make peach burrata prosciutto salad

This recipe is more about arranging than cooking. The goal is to build a platter that tastes balanced in every bite.

Arrange the arugula.
Place 2 to 3 cups of fresh arugula on a serving plate or wide platter. Spread it out into an even layer so it creates a soft base for the other ingredients.
Layer the prosciutto.
Gently fold or tear 4 to 6 slices of prosciutto and arrange them over the arugula. Try not to lay them completely flat. Loose folds make the salad easier to serve and give the platter a more natural look.
Add the burrata.
Place 1 large ball of fresh burrata in the center of the plate. You can leave it whole for a dramatic presentation, or gently tear it open just before serving so the creamy center spills out.
Arrange the peaches.
Slice 2 ripe peaches and place them around the burrata. Tuck a few slices between the prosciutto and arugula so the fruit is evenly spread across the platter.
Sprinkle with pistachios.
Scatter 1/4 cup of roughly chopped salted roasted pistachios over the top. Aim for the peaches, burrata, and arugula so every section gets a little crunch.
Drizzle with spicy honey.
Drizzle generously with Flamingo Estate Spicy Honey. Focus some of the honey over the burrata and peaches, then add a light pass over the prosciutto and greens.
Finish if desired.
Add a light drizzle of extra-virgin olive oil and a pinch of flaky sea salt, if using. Taste the prosciutto and pistachios first, since both are already salty.
Serve immediately.
Bring the salad to the table with crusty bread and enjoy right away. Burrata is best when fresh, soft, and served at a cool room temperature.

Tips for the best flavor and texture

This salad is simple, so small details matter. A few easy choices can make it taste much better.

Use ripe but not mushy peaches

The peaches should be juicy, but they still need enough structure to hold their shape. If they are too soft, they can collapse on the platter and release too much juice. If they are too firm, they will not bring enough sweetness.

A good peach should give slightly under gentle pressure and smell fragrant near the stem end.

Let the burrata warm up slightly

Cold burrata can taste muted and firm. Letting it sit at room temperature for a short time helps the creamy center soften. Do not leave it out for too long, especially on a warm day. About 10 to 15 minutes is usually enough.

Fold the prosciutto instead of stacking it

Prosciutto tastes better when it is arranged in light, airy folds. This prevents thick, salty clumps and makes the salad easier to eat. Tear large pieces if needed, then tuck them around the platter.

Add the honey just before serving

Spicy honey is one of the best parts of this salad, but it can weigh down the arugula if it sits too long. Drizzle it right before serving so the greens stay fresh and the presentation stays glossy.

Be careful with salt

Prosciutto and salted pistachios already bring plenty of salt. The flaky sea salt is optional, and a little goes a long way. If you use it, add a tiny pinch over the burrata and peaches rather than salting the whole dish.

Easy variations

This salad is flexible. Keep the main idea the same, then adjust based on what you have or what is in season.

Swap the fruit

Peaches are the star here, but other fruit can work well with burrata and prosciutto.

Good options include:

Nectarines
Plums
Apricots
Fresh figs
Thinly sliced melon
Pears, especially in early fall

If the fruit is very sweet, keep the honey drizzle lighter. If it is more tart, a little extra honey can help balance it.

Try a different green

Arugula adds a peppery bite, but you can swap it for another tender green.

Baby spinach gives a milder flavor. Spring mix makes the salad softer and more delicate. Little gem or butter lettuce adds more crunch.

Avoid very sturdy greens like kale unless you massage them first with a little olive oil. This salad tastes best when the base feels tender and fresh.

Change the nuts

Pistachios are salty, buttery, and colorful, which makes them a great fit. Still, you can use other nuts if needed.

Try toasted almonds, walnuts, hazelnuts, or pecans. If the nuts are unsalted, add a tiny pinch of flaky salt at the end to bring the flavors into focus.

Make it vegetarian

Skip the prosciutto and add more pistachios, extra peaches, or a few marinated olives. You can also add thin slices of roasted red pepper for a savory note. The salad will lose some saltiness, so taste before serving and adjust with flaky sea salt if needed.

Add herbs

Fresh basil, mint, or thyme can work beautifully. Use herbs lightly so they do not overpower the burrata. Basil makes the salad feel more classic and summery, while mint adds a cooler, brighter finish.

What to serve with this salad

This Peach Burrata Prosciutto Salad with Spicy Honey can be served as an appetizer, side dish, or light meal. Because it has creamy cheese, cured meat, fruit, greens, and nuts, it already feels complete. The best pairings are simple.

Serve it with:

Toasted baguette slices
Grilled sourdough
Focaccia
Crackers
A simple pasta with olive oil and herbs
Grilled chicken or fish
Chilled white wine, rosé, or sparkling water with lemon

Crusty bread is especially good because it catches the creamy burrata and spicy honey. If you tear the burrata open before serving, place the bread nearby so everyone can scoop up the center.

For a casual dinner, serve the salad with bread and a bowl of olives. For a larger meal, pair it with grilled protein and a simple pasta or grain salad.

Make-ahead tips

This salad is best served right after assembly, but you can prep a few parts ahead.

You can wash and dry the arugula earlier in the day. Store it in the fridge with a paper towel to absorb extra moisture.

You can slice the peaches shortly before serving. If you need to slice them in advance, keep them covered in the refrigerator, but do not prep them too early. Peaches can brown and soften as they sit.

You can chop the pistachios ahead and keep them in a small airtight container at room temperature.

Wait to add the burrata, prosciutto, spicy honey, olive oil, and flaky salt until just before serving. These ingredients taste and look best when added fresh.

If you are bringing this salad to a gathering, pack the components separately. Arrange the arugula, prosciutto, burrata, and peaches when you arrive, then finish with pistachios and honey right before serving.

Storage

This salad does not store especially well once fully assembled. The arugula wilts, the peaches release juice, and the burrata loses its fresh texture.

If you have leftovers, store them in an airtight container in the refrigerator and eat them within a day. The texture will be softer, but the flavors will still be good. Leftovers are nice spooned over toasted bread or served alongside scrambled eggs.

For best results, only assemble as much as you plan to eat right away.

Recipe card