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Tomato, Peach, Burrata and Prosciutto Fall Salad

Kristina Adams
This colorful Tomato, Peach, Burrata and Prosciutto salad is Fall on a plate with the most delicious herb vinaigrette and plenty of savory Fall Flavors. Juicy heirloom tomatoes, sweet peaches, and fresh basil tossed together with an herby, tangy honey vinaigrette. Serve this fresh summer salad over creamy burrata cheese and top with with toasted pumpkin seeds for a healthy crunch. It’s simple to throw together, but so fresh and flavorful!
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Prep Time 25 minutes
Course Salad

I N G R E D I E N T S
  

For the Salad

  • 1-1.5 Large Heirloom Tomato diced in small cubes
  • 2-3 Peaches sliced into wedges
  • 1 cup Fresh Figs Sliced
  • 8 oz Burratta Cheese
  • 1/4 cup Toasted Pumpkin Seeds
  • 4 Slices of Prosciutto Torn/sliced into thin long strips
  • 2 Handfuls of Arugula

For the Vinaigrette

  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic or champagne vinegar
  • 2 tbsp honey
  • 1/2 shallot finely chopped
  • 1 clove of garlic grated
  • 1 tsp lemon zest
  • 1/4 cup fresh chopped basil
  • 1 tbsp fresh chopped dill
  • 1 tbsp fresh chopped thyme
  • Red pepper flakes to taste
  • Kosher salt to taste
  • Fresh Ground Pepper to taste

I N S T R U C T I O N S
 

  • To make the vinaigrette: combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the chili flakes, salt, and pepper.
  • In a large bowl toss the tomatoes, peaches, and cherries with 1/3 of the dressing. Let sit 15 minutes at room temperature or up to 4 hours in the fridge.
  • Break the balls of burrata around the salad. Drizzle with the remaining vinaigrette and top with pumpkin seeds and additional fresh herbs. 
    Serve with grilled or toasted bread.

N O T E S

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.