This Peach Prosciutto Arugula Salad with toasted croutons, burrata cheese and a balsamic glaze is the perfect salad to welcome in the summer months.

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A tossed burrata peach salad in a large white bowl.

This refreshingly fruity salad is perfect for your next BBQ or potluck.

With creamy burrata cheese, fresh peach slices, sweet balsamic glaze and a taste of salty prosciutto, it really is the perfect summer bite.

Croutons, peaches, prosciutto, burrata and arugula on a black background.

Toasted bread (AKA croutons)

Today, we’re using one of my favorite brands of gluten free bread to make our own toasted croutons.

All you need is a splash of olive oil, a few slices of your favorite bread, and some salt and pepper. From there, it’s as easy as tossing the bread in a pan until they get nice and crisped up.

You can use them toasted in salads, on top of soups, or just eat them plain (no shame).

Tossed into this peach prosciutto arugula salad they are a dream.

Burrata cheese

If you’ve followed this blog a bit you may have picked up on some of my weird food addictions.

Balsamic glaze, anything with lemon juice or vinegar, and burrata cheese are just a few of the things I have to actively restrain myself from.

It’s just that good!

If you like fresh mozzarella cheese you will love burrata. It has the texture of fresh mozzarella on the outside, with a soft creamier consistency on the inside.

Burrata peach salad in a white bowl with salad spoons.
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Burrata peach salad in a white bowl with salad spoons.

Peach Prosciutto Arugula Salad

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  • Author: Salima’s Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 46 servings 1x
  • Category: Salad
  • Method: Raw
  • Cuisine: American
  • Diet: Gluten Free


  • 1 cup croutons (see note for directions – I used gluten free bread)
  • 3 cups arugula
  • ½ tbsp classic vinaigrette
  • 1 ball burrata cheese, torn roughly 
  • 56 slices prosciutto, torn roughly
  • 2 peaches, sliced
  • 1 tbsp balsamic glaze


  1. Prep your croutons if making from scratch (see note). In a salad bowl toss the arugula and the vinaigrette.
  2. Top with torn burrata cheese, prosciutto, sliced peaches, croutons, and drizzle of balsamic glaze. Enjoy!


To make the croutons, tear 2-3 slices of bread roughly. I used gluten free bread. Toss in a frying pan with 1 tbsp olive oil and some salt and pepper. Remove from heat once crispy and golden brown.