Poached Peach, Burrata & Prosciutto Salad with Sumac Dressing

A vibrant summer salad that balances sweet, wine-poached peaches with creamy burrata, prosciutto, and crunchy pistachios.

By Christiana Papadopoulou

@christianapa_

June 17, 2026

By Christiana Papadopoulou

Ingredients

For the Poached Peaches:
3

ripe but firm peaches
250

ml Gratsi White Wine
1

ml water
2

tbsp honey
1

cinnamon stick
2

large strips orange zest
2

large strips lemon zest
1-2

whole cloves
A small pinch of salt
For the Salad:
100-120

g rocket
2

burrata balls
6-8

slices prosciutto
40

g pistachios
For the Sumac Dressing:
4

tbsp extra virgin olive oil
1,1/2

tbsp fresh lemon juice
1

tsp honey
1

tsp sumac
1

tsp peach poaching liquid
A small pinch chili flakes
Salt and black pepper, to taste

Instructions

TOTAL TIME

1 hour

4 servings

A vibrant summer salad that balances sweet, wine-poached peaches with creamy burrata, prosciutto, and crunchy pistachios. Finished with a bright sumac dressing, it's elegant enough for entertaining yet simple enough for a leisurely lunch.

A pot on a stove contains whole peaches, orange peel, lemon peel, and cinnamon sticks simmering in water, creating a colorful and aromatic mixture.

A woman in an orange patterned shirt holds up a forkful of salad with prosciutto and peaches, with a large bowl of the same salad in front of her and an outdoor kitchen setting in the background.

STEP 1

Prepare the Poaching Liquid

In a medium saucepan, combine the Gratsi White Wine, water, honey, cinnamon stick, orange zest, lemon zest, cloves, and salt. Bring to a gentle simmer over medium heat. Avoid boiling. A gentle simmer allows the peaches to soften gradually while maintaining their shape.

A pot of simmering liquid with orange and lemon peels, cinnamon sticks, and cloves on a stovetop, with a bit of steam rising and the pot lid partially visible.

STEP 2

Poach the Peaches

Add the peaches to the simmering liquid and cook for 8–12 minutes, turning occasionally. The peaches are ready when a knife slides in easily, but they still hold their shape. Remove from the heat and allow the peaches to cool completely, then you can peel the skin easily.

Whole peaches boiling in a pot of water on a stove, with some foam forming on the surface and peach skins starting to loosen.

Five whole nectarines and one sliced nectarine arranged on a wooden cutting board, with a green tablecloth underneath. Potted plants are visible in the background.

A person peels the skin off a blanched tomato with their hands. In the background, there is a wooden cutting board and some plants.

STEP 3

Toast the Pistachios

Place the pistachios in a dry pan over medium heat and toast for 2–3 minutes until fragrant. When they cool, roughly chop. Why toast them? Toasting enhances their natural oils, creating a deeper flavour.

A black frying pan with pistachios is placed on a gas stove, toasting. In the background, potted plants and a wooden fence are visible.

STEP 4

Make the Dressing

In a small bowl, whisk together the olive oil, lemon juice, honey, sumac, peach poaching liquid, chili flakes, salt, and black pepper. Taste and adjust if needed. The dressing should be bright, tangy, lightly sweet, and citrus-forward.

A hand sprinkles something over outdoor plants in the top half; below, a ceramic bowl with yellow-green liquid and herbs sits on a light green cloth.

A close-up of a spoon held over a bowl of yellowish liquid with reddish-brown spices sprinkled on both the spoon and the liquid. The background is a light-colored cloth.

STEP 5

Assemble the Salad

Arrange the rocket loosely on a large serving platter. Tear the burrata into large pieces and place them throughout the salad. Slice the peaches and arrange them over and around the burrata. Add the prosciutto in soft folds to create height and texture. Scatter over the toasted pistachios.

A plate of fresh arugula topped with dollops of creamy white cheese sits on a light green tablecloth, with potted plants and succulents in the background.

A plate of salad with arugula, burrata cheese, and slices of prosciutto sits on a light green tablecloth. Succulent plants in pots are visible in the background.

A hand drizzles dressing from a spoon onto a salad with arugula, prosciutto, peaches, and cheese on a white plate, set on a green tablecloth with plants in the background.

STEP 6

Finish & Serve

Lightly drizzle the sumac dressing over the salad. You can use the remaining liquid from the peaches as a beverage, don’t forget to strain! Serve immediately while the herbs are fresh and fragrant.