Heirloom Tomato Pesto & Burrata Salad w/ Prosciutto

A vibrant summer salad with heirloom tomatoes, peaches, crispy prosciutto, pistachio pesto, and creamy burrata.

Why You'll Love Heirloom Tomato Pesto & Burrata Salad w/ Prosciutto

Heirloom tomatoes, white peaches, burrata, and crispy air-fried prosciutto get pulled together with a swipe of pistachio pesto. Tear the burrata open right at the table so the center spills out over everything.

Tips and Tricks

• Use tomatoes at room temperature for best flavor and texture.
• Air fry your prosciutto on parchment to keep it from curling too much.
• Tear the burrata open just before serving for a wow moment at the table.

Variations

• Swap peaches for nectarines or plums for a slightly different sweetness.
• Use basil or mint oil in place of pistachio pesto for a twist.
• Add grilled sourdough or crostini to make it more substantial.

Substitutions

• Substitute mozzarella or whipped ricotta if burrata isn't available.
• Use store-bought pesto if you're short on time.
• Try pancetta instead of prosciutto for a different crisp.

Best Served With

• Grilled sourdough or focaccia
• A crisp white wine like Vermentino or Sauvignon Blanc
• Chilled gazpacho as a starter
• Seared scallops or grilled shrimp for a main

How to Store Leftovers

• This salad is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day.
• For best texture, keep burrata, prosciutto, and pesto separate and assemble just before eating.

Common Questions

Heirloom Tomato Pesto & Burrata Salad w/ Prosciutto

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A vibrant summer salad with heirloom tomatoes, peaches, crispy prosciutto, pistachio pesto, and creamy burrata.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Servings: 2

Course: Appetizer, Salad

Cuisine: Californian, Italian Inspired

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 2-4 heirloom tomatoes quartered or cut into bite-size chunks
• 1 ball burrata
• 1 white peach cut into bite-size chunks
• 2 tablespoon pistachio pesto
• 1-2 slices prosciutto
• 1 teaspoon balsamic glaze
• Flaky salt to finish

Equipment

• Air Fryer
• Serving plate
• Cutting board
• Chefs knife

Method

 

1. Preheat air fryer to 400°F. Once hot, add prosciutto and cook for 6-8 minutes until crispy. Remove and let cool.
2. Add a dollop of pistachio pesto to the plate as the base.
3. Place the burrata in the center of the plate.
4. Top with the heirloom tomato and peach chunks.
5. Tear crispy prosciutto into pieces and scatter around the plate.
6. Drizzle with balsamic glaze and finish with flaky salt. Serve immediately.

Notes

Storage: This one doesn't hold, the burrata and tomatoes weep once assembled and the prosciutto goes soft. If you want to prep components ahead, cut the tomatoes and peach and crisp the prosciutto separately, then build the plate right before serving.

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