Cherry & Peach Panzanella Salad with Crispy Prosciutto & Burrata

This Cherry & Peach Panzanella Salad with Crispy Prosciutto & Burrata is everything you want in a summer salad — juicy peaches, sweet cherries, ripe tomatoes, crunchy cucumbers, creamy burrata, crispy prosciutto, and golden toasted bread tossed in the most delicious garlicky dressing. It looks absolutely stunning on a platter, tastes even better than it looks, and comes together with barely any effort. Sweet, salty, fresh, and perfect for hosting.

Why This is Delish

This salad is a full-on summer moment. You’ve got the contrast of warm, golden toasted bread soaking up that garlicky, honey-dijon dressing alongside cold, juicy fruit and creamy torn burrata. The crispy prosciutto adds a salty crunch that makes every single bite interesting. And the dressing uses the juices from the salted tomatoes as a base, which gives it this naturally sweet, deeply savory depth that you’ll love.

How to Make Cherry & Peach Panzanella Salad with Crispy Prosciutto & Burrata

Preheat your oven to 350°F.

Add the roma tomatoes and cherry tomatoes to a bowl and season generously with salt. Let them sit for 13–15 minutes to release their juices.

Meanwhile, add the torn baguette pieces and prosciutto to the same 9×13 baking sheet. Bake for 10–12 minutes, tossing the bread halfway through, until the baguette is golden and crisp and the prosciutto is crispy. Let cool slightly, then break the prosciutto into pieces.

Make the dressing by whisking together the olive oil, dijon mustard, red wine vinegar, grated garlic, a few spoonfuls of the tomato juices, salt, honey and pepper until smooth.

Arrange the peaches, cherries, salted tomatoes, cucumbers, and red onion on a large serving platter or bowl. Add the toasted bread, crispy prosciutto, torn burrata, and fresh basil.

Drizzle generously with the dressing, olive oil and finish with extra salt, pepper, and basil before serving.

Variations That Spice Cherry & Peach Panzanella Salad Up

• Swap the burrata for fresh mozzarella or ricotta if that’s what you have on hand.
• Try nectarines or plums in place of peaches for a slightly tangier, deeper stone fruit flavor.
• Add arugula to bulk it up and give it a peppery bite.

Substitutions For Your Dietary Needs

• Leave out the prosciutto entirely or swap for crispy chickpeas to make this vegetarian.
• Use gluten-free bread in place of the baguette to make this gluten-free.

Recipe Hacks & Tips

• Don’t skip salting the tomatoes — the juices they release become the best part of your dressing
• Let the toasted bread sit in the dressing for a few minutes before serving so it absorbs all the flavor while still staying crisp at the edges
• Use the ripest, most fragrant peaches you can find — it makes a huge difference
• This is best served slightly chilled or at room temperature, not straight from the fridge

Serve These Delicious Dishes

• BBQ PEACH & MOZZARELLA SALAD RECIPE
• Summer Peach Panzanella with Fresh Herbs
• Honey-Grilled Peach, Prosciutto, Pesto & Shaved Parm Flatbread

How to Store Leftovers

This salad is best eaten fresh, ideally the same day it’s made. If you have leftovers, store them in an airtight container in the fridge for up to 1 day — the bread will soften and soak up the dressing, which some people actually love. Keep the burrata separate if you can and add it fresh when serving again. The dressing can be made ahead and stored in a jar in the fridge for up to 5 days.

Common Questions

Cherry & Peach Panzanella Salad with Crispy Prosciutto & Burrata

A stunning summer panzanella salad loaded with sweet cherries, juicy peaches, ripe tomatoes, crispy prosciutto, golden toasted bread, and creamy burrata — all tossed in a garlicky honey-dijon tomato dressing.

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Prep Time:15 minutes mins

Cook Time:12 minutes mins

Total Time:27 minutes mins

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Ingredients

FOR THE SALAD

• 1 Cup Cherries pitted
• 4 Peaches sliced
• 3 Roma Tomatoes cut into chunks
• 1 Cup Cherry Tomatoes halved
• 4 Mini Cucumbers thinly sliced
• ¼ Red Onion thinly sliced
• 1 Burrata Ball torn
• 1 Handful Fresh Spinach torn
• Olive Oil
• Salt & Pepper

FOR THE TOASTED BREAD & PROSCIUTTO

• ½ Baguette torn into pieces
• 1 Tablespoon Olive Oil
• Salt & pepper
• 5-6 Slices Prosciutto

FOR THE DRESSING

• ½ Cup Olive Oil
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Red Wine Vinegar
• 1 Clove Garlic grated
• Tomato Juices from the Salted Tomatoes
• Salt & Pepper to taste
• 1 Tablespoon Honey

Equipment

• 9×13 Baking Sheet
• Large Serving Platter or bowl
• Salad Tongs
• Microplane
• Measuring Cups
• Measuring Spoons
• Cutting Board
• Mini Whisk

Instructions

• Preheat your oven to 350°F.
• Add the roma tomatoes and cherry tomatoes to a bowl and season generously with salt. Let them sit for 13–15 minutes to release their juices.
• Meanwhile, add the torn baguette pieces and prosciutto to the same 9×13 baking sheet. Bake for 10–12 minutes, tossing the bread halfway through, until the baguette is golden and crisp and the prosciutto is crispy. Let cool slightly, then break the prosciutto into pieces.
• Make the dressing by whisking together the olive oil, dijon mustard, red wine vinegar, grated garlic, a few spoonfuls of the tomato juices, salt, honey and pepper until smooth.
• Arrange the peaches, cherries, salted tomatoes, cucumbers, and red onion on a large serving platter or bowl. Add the toasted bread, crispy prosciutto, torn burrata, and fresh basil.
• Drizzle generously with the dressing, olive oil and finish with extra salt, pepper, and basil before serving.