Burrata & Peach Salad

Summer! In a year with as many ups and downs as 2020, let’s just say sunny days and warm temperatures have been a blessing. Even though we think about food A LOT here at The Cheese Gallery, one of the last things we want to think about in the summer is cooking something complicated. 

Buratta and Peach Salad with prosciutto, spring mix, basil, olive oil and balsamic glaze

Fortunately, with summer produce and a few amazing Cheese Gallery products we are here to help you enjoy more and worry less. With August here that can only mean one thing, Ontario produce is at the peak of it’s season. We cannot tell you how much we love this Peach & Burrata salad featuring one of our favourite summertime cheeses! 

If you joined us last year for our first meeting of the Cheese & Literary Society (we miss having those special events with you!) you will remember this salad as our featured dinner. This is one of the easiest and most satisfying meals you will prepare this month, honestly it doesn’t feel like salad. It’s substantial enough to eat as a main and impressive enough to serve to guests. 

The star of this salad is hands down the Burrata, you need the other elements, but without the cheese it’s just a salad. If you have never experienced Burrata now is the time, during summer it can be paired with local tomatoes, peaches or other seasonal produce.

Buratta and Peach Salad with prosciutto, spring mix, basil, olive oil and balsamic glaze

 CHEESE LESSON: Burrata was originally produced in Italy (although we have amazing Ontario Burrata), it’s a perfect blend of contrasting textures. A soft shell of fresh Mozzarella is wrapped around a creamy centre called stracciatella (meaning stretched curds) a delicious mix of curds and cream. Burrata literally translates to “buttery” in Italian, giving you a good indication of what you should expect in the texture.  Mild and well balanced, Burrata is easy to pair as it goes with most things. 

Because this salad calls for simple ingredients, we recommend that you use the best quality you can get your hands on. Aside from the produce we carry everything you need at The Cheese Gallery - shop right from this recipe and have an order ready for curb side pick up, honestly dinner just got easier and you will thank us! 

items needed for this recipe and available at The Cheese Gallery. Burrata, prosciutto, Balsamic Glaze and Olive Oil


Ingredients (feeds 2 as an entree or 4 as a starter) 

  • Spring Mix or salad greens of your choice
  • Basil Leaves 
  • 3 - 4 ripe Peaches 
  • 4 Slices of Prosciutto 
  • Burrata 
  • Good Quality Olive Oil 
  • Balsamic Glaze
  • Honey (optional) 
  • Salt & Pepper

Step 1: We used a base of locally grown organic spring mix for this salad, you could substitute spinach or a spicy blend if that is how you roll. Spread your greens onto a platter, add a liberal amount of fresh basil leaves into the mix - you won’t regret it! 

Step 2: Slice your peaches into wedges and place on the bed of greens, we arrange them around the outside of the plate leaving room in the middle for the burrata. 

Burrata surrounded by sliced peaches, basil and proscuitto

Step 3: Tear your prosciutto into strips, add it onto the bed of greens among the peach slices. 

Step 4: Open the Burrata over the centre of the bed of greens, you can use a knife for this but we usually tear them open by hand. Split in half or quarters depending on how many you are feeding. Place the Burrata on the bed of greens. If you have a good quality honey available drop just a touch on top of the Burrata pieces, this is an optional step but the honey brings something special to the cheese. 

Step 5: Drizzle the platter with a high quality Olive Oil, the flavour is going to come through so you want something with a flavour that shines. We recommend either the Rallis or The Good Olive both are excellent choices from family run farms in Greece with Canadian connections. Next you are going to repeat the above with a Balsamic Glaze, we used the original from Nona Pia; drizzle that over the cheese, peaches, prosciutto and greens. 

Step 6: Finish your salad with some fresher cracked pepper and some large flake sea salt.


Buratta and Peach Salad with prosciutto, spring mix, basil, olive oil and balsamic glaze


  • egrPYqbG

  • pWrsdCJkVlXNBO


Leave a comment