Peach and Arugula Salad With Burrata


This gorgeous green, orange, and red salad is full of fresh, summertime flavors, including peppery arugula, juicy peaches, and a zingy herb oil that might just become a kitchen staple.

Peach and Arugula Salad With Burrata
Photo: Greg DuPree
Hands On Time:
20 mins
Total Time:
20 mins
4 serves


  • ½ cup olive oil

  • ¼ cup packed fresh basil leaves

  • ¼ cup chopped fresh chives

  • 2 ounces thinly sliced prosciutto

  • 3 cups loosely packed baby arugula (2 oz.)

  • 2 ripe peaches, sliced

  • 1 ball burrata or fresh mozzarella

  • ¼ cup roasted, salted almonds, roughly chopped

  • teaspoon kosher salt

  • teaspoon freshly ground black pepper


  1. Combine oil, basil, and chives in a food processor. Process until very smooth and fully incorporated, 1 to 2 minutes, stopping to scrape down sides of bowl as needed. Pour mixture through a fine-mesh strainer, pressing on solids to extract oil. Discard solids.

  2. Arrange prosciutto on a serving platter. Gently toss arugula with 2 tablespoons herb oil in a large bowl. Add peaches and gently toss to combine. Arrange mixture on top of prosciutto. Tear burrata into pieces and place on top of salad. Drizzle with 2 more tablespoons herb oil. (Reserve remaining herb oil for another use.)

  3. Top with chopped almonds and season with salt and pepper.

Nutrition Facts (per serving)

438 Calories
39g Fat
11g Carbs
12g Protein
Nutrition Facts
Calories 438
% Daily Value *
Total Fat 39g 50%
Saturated Fat 9g 45%
Cholesterol 30mg 10%
Sodium 494mg 21%
Total Carbohydrate 11g 4%
Total Sugars 8g
Protein 12g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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