Summer Peach Burrata Salad with Prosciutto, Pistachios & Roasted Beets

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Sweet peaches, creamy burrata, salty prosciutto, earthy beets, and crunchy pistachios. This is the salad I look forward to making every summer when peach season arrives.

The Salad I Make When Peaches Are Perfect

I’ll be honest with you — I don’t usually get excited about salads. I appreciate them, I eat them, but they rarely feel like something I’m genuinely looking forward to.

This one is different.

I first put this Summer Peach Burrata Salad together during peak peach season, when I wanted something that felt special without turning the kitchen into a project. What ended up on the platter was so good that I’ve made it pretty much every summer since.

It’s the kind of salad that makes people stop mid-bite and ask for the recipe.

The combination of sweet, salty, creamy, peppery, and crunchy all landing together in one bite just works in a way that’s hard to explain until you try it yourself.

You'll Want to Make This Salad

The flavors are genuinely complementary — sweet peaches, salty prosciutto, creamy burrata, peppery arugula. Nothing fights. Everything belongs.

It looks gourmet without being complicated — this is a platter you’d be proud to put on any table.

Two peach options — roast them alongside the beets for simplicity, or throw them on the grill for a smoky edge that’s absolutely worth it.

Perfect for peach season — one of the most delicious ways to use ripe summer peaches.

Naturally gluten-free — no swaps needed.

Easy to prep ahead — the beets and vinaigrette can be made days in advance.

Kale & Berries Energy Insight 🌿

This salad is a beautiful example of how whole, seasonal ingredients can nourish as well as they satisfy. Nothing here is complicated — just real food working together.

What each ingredient brings to the plate:

✅ Arugula — A peppery green rich in vitamin K, folate, and antioxidants.

✅ Roasted beets — Naturally rich in nitrates, folate, fiber, and potassium.

✅ Peaches — A good source of vitamin C and beta-carotene, with antioxidants that support skin and immune health.

✅ Burrata — Provides calcium and satisfying fat that supports fullness and helps the body absorb fat-soluble nutrients.

✅ Pistachios — Plant-based protein, heart-healthy fats, fiber, and B vitamins that support energy metabolism. One of my favorite nuts to keep on hand.

✅ Extra-virgin olive oil — Rich in heart-healthy monounsaturated fats and polyphenols that support cardiovascular health and nutrient absorption.

✅ White balsamic vinegar & lemon juice — Bright acidity that lifts the whole dish and balances the richness of the burrata. The vitamin C in the lemon juice may also support absorption of non-heme iron from plant foods like arugula and pistachios.

Together, these ingredients create a salad that feels indulgent and satisfying while delivering a wide variety of nutrients from whole, seasonal foods.

Ingredients

Arugula
Beets
Peaches
Burrata
Prosciutto
Shelled roasted pistachios
Fresh basil leaves
Fresh mint leaves
Extra virgin olive oil
White balsamic vinegar
Fresh lemon juice
Garlic
Honey
Freshly ground black pepper
Flaky sea salt (optional)

How to Make It

1️⃣ Roast the Beets
Preheat the oven to 400°F. Wrap each beet in foil and place on a parchment-lined baking sheet. Roast for 45–60 minutes, until a knife slides in easily. Let cool, rub off the skins, and cut into wedges. (Can be made up to 3 days ahead.)

2️⃣ Roast or Grill the Peaches While the Beets Roast
Roast: About 12 minutes before the beets are done, place peach halves cut-side up on the same parchment-lined baking sheet. Brush with olive oil and roast for 10–12 minutes until softened and lightly caramelized.

Grill: Alternatively, grill peach halves cut-side down over medium-high heat for 3–4 minutes until lightly charred and softened.

Let cool slightly, then slice into wedges.

3️⃣ Toast the Pistachios (or Use Roasted Pistachios)
If using raw pistachios, toast them in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently, until fragrant. Set aside to cool.

4️⃣ Make the Vinaigrette
Whisk together the olive oil, white balsamic vinegar, lemon juice, garlic, honey, sea salt, and black pepper.

5️⃣ Dress the Arugula
Place the arugula in a large bowl and toss with about half of the vinaigrette.

6️⃣ Assemble the Salad
Arrange the dressed arugula on a serving platter. Top with the beets, peaches, torn burrata, prosciutto, pistachios, basil, and mint. Drizzle with the remaining vinaigrette and finish with black pepper and flaky sea salt, if desired.

Serve immediately.

Make Ahead & Storage

✅ Roast the beets up to 3 days ahead and refrigerate until ready to use.

✅ Make the vinaigrette up to 1 week ahead. Whisk or shake before using.

✅ Toast the pistachios ahead of time and store in an airtight container at room temperature.

✅ Assemble just before serving. Dressed arugula doesn’t hold well.

Because YOU Matter 💚

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Hi, my name is Coco

Creating delicious recipes for optimal energy is my passion and life's mission.

Life moves fast. You need simple, nutrient-dense recipes to keep your energy up. I’m so glad you’re here to explore delicious, wholesome meals with me!

Brain Health

Dairy Free

Gluten Free

Gut Health

High Fiber

High Protien

Low Carb

Vegeterian

Real Food for Good Energy