Summer on a plate. That’s the only way to describe this Millionaire Peach Salad. Forget everything you thought you knew about boring salads; this is a symphony of textures and flavors that feels utterly luxurious, yet is astonishingly simple to create. The name “Millionaire” doesn’t come from a hefty price tag, but from the rich, decadent experience of every single bite. We’re talking about sweet, sun-ripened peaches, salty and delicate prosciutto, impossibly creamy burrata, and crunchy, toasted pistachios, all brought together with a drizzle of tangy balsamic vinaigrette. It’s the kind of dish that silences a dinner party, earns you endless compliments, and becomes your go-to recipe for making any occasion feel special.

Why You’ll Love This Millionaire Peach Salad

A Flavor Masterpiece: The balance is simply divine. Sweet, savory, creamy, tangy, and crunchy elements dance together in perfect harmony.
Effortlessly Elegant: It looks like it came straight from a high-end restaurant, but it’s really a simple assembly job. It’s my secret weapon for impressing guests with minimal fuss.
Celebrates Seasonal Best: This salad is the ultimate way to celebrate peak-season peaches when they are at their most juicy and flavorful.
Incredibly Versatile: Serve it as a stunning appetizer, a light and satisfying lunch, or as a beautiful side dish for grilled chicken or fish.
No Real “Cooking” Required: Aside from toasting the nuts (which takes 5 minutes!), this is an assembly-only recipe, making it perfect for hot summer days when you don’t want to turn on the stove.

Ingredients & Equipment

For the Salad

Peaches: 3-4 large, ripe but still firm peaches. You want them to be fragrant and sweet, but able to hold their shape when sliced. Yellow or white peaches both work beautifully.
Arugula: A 5 oz (140g) container. Its peppery bite is the perfect counterpoint to the sweet peaches and rich cheese.
Burrata Cheese: One large 8 oz (225g) ball. This is non-negotiable for the “millionaire” experience! Its creamy, luscious interior is pure magic. If you absolutely can’t find it, fresh mozzarella will work in a pinch.
Prosciutto di Parma: About 3-4 oz (85-115g), thinly sliced. The salty, savory flavor is essential.
Pistachios: 1/3 cup, shelled and roughly chopped. Toasting them brings out their nutty flavor and adds a fantastic crunch. Walnuts or pecans are great substitutes.
Fresh Basil or Mint: A small handful of fresh leaves, for a final aromatic touch.

For the Balsamic Vinaigrette

Extra Virgin Olive Oil: 1/2 cup. Use a good quality one; its flavor will shine through.
Balsamic Vinegar: 1/4 cup. Again, quality matters. A slightly aged balsamic will have more complexity.
Honey or Maple Syrup: 1 tablespoon, to balance the acidity.
Dijon Mustard: 1 teaspoon. This acts as an emulsifier, helping the oil and vinegar stay together.
Garlic: 1 small clove, minced or pressed.
Salt & Freshly Ground Black Pepper: To taste.

Equipment

Large serving platter or shallow bowl
Small jar with a tight-fitting lid (for the dressing)
Small skillet (for toasting nuts)
Sharp knife
Cutting board

Step-by-Step Instructions

Make the Vinaigrette: Combine all the vinaigrette ingredients (olive oil, balsamic vinegar, honey, Dijon, minced garlic, salt, and pepper) in a small jar. Screw the lid on tightly and shake vigorously until the dressing is well combined and emulsified. Set aside. You can also whisk it in a small bowl.
Toast the Nuts: Place the chopped pistachios in a small, dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until they are fragrant and lightly golden. Keep a close eye on them as they can burn quickly! Remove from the pan immediately and set aside to cool.
Prepare the Ingredients: Wash and dry the arugula. Wash the peaches, then slice them into wedges (about 8 wedges per peach). You can peel them if you prefer, but I love the color and texture of the skin.
Assemble the Base: Spread the arugula over your large serving platter to create a beautiful, green bed for the other ingredients.
Arrange Artfully: This is where the magic happens! Gently nestle the peach slices and torn pieces of prosciutto amongst the arugula. Try to create little pockets and layers for visual interest.
Add the Star of the Show: Carefully place the ball of burrata right in the center of the salad. Using a knife, gently tear it open slightly so the creamy inside begins to ooze out. This is the moment!
Final Touches: Just before serving, drizzle about half of the prepared vinaigrette over the entire salad. Sprinkle the toasted pistachios over everything, then scatter the fresh basil or mint leaves. Serve immediately with the remaining dressing on the side.

Pro Tips for Salad Perfection

Grill the Peaches: For an extra layer of smoky flavor, brush the peach wedges with a little olive oil and grill them on a hot grill or grill pan for 1-2 minutes per side, just until they have nice char marks. Let them cool slightly before adding to the salad.
Pick the Perfect Peach: Look for peaches that have a sweet fragrance and give slightly when gently pressed near the stem. Avoid peaches that are rock-hard or overly soft and bruised.
Don’t Dress It Too Soon: Arugula is a delicate green. To prevent it from becoming soggy, only dress the salad right before you plan to serve it.
Presentation is Everything: Use a large, flat platter instead of a deep bowl. This allows every beautiful ingredient to be seen and appreciated, making it a true showstopper.
Ingredient Variations: Feel free to get creative! Nectarines can be swapped for peaches. Crispy pancetta can stand in for prosciutto. Toasted walnuts or slivered almonds are great alternatives to pistachios. A drizzle of balsamic glaze at the end adds an extra touch of sweetness and visual flair.

Storing Leftovers

Honestly, this salad is at its absolute best the moment it’s made. The creamy burrata, delicate prosciutto, and fresh greens don’t hold up well over time, especially once dressed. If you do have leftovers, your best bet is to store them in an airtight container in the refrigerator and consume them within 24 hours. Be aware that the arugula will likely be wilted and the overall texture will have changed, but the flavors will still be delicious. For best results, try to store the components separately if you anticipate having leftovers.

Classic Millionaire Peach Salad Recipe

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Author: Sophia
Total Time: 15 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A rich and creamy dessert salad made with peaches, pineapple, marshmallows, and whipped topping. Sweet, fruity, and indulgent — a crowd favorite at potlucks and parties.

Ingredients

1 can (15 oz) sliced peaches, drained and chopped

1 can (8 oz) crushed pineapple, drained

1 cup mini marshmallows

1/2 cup sweetened shredded coconut

1/2 cup chopped pecans

1 package (3.4 oz) instant vanilla pudding mix

1 container (8 oz) whipped topping, thawed

1/2 cup sour cream

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Instructions

1. In a large mixing bowl, combine the pudding mix, sour cream, and whipped topping. Stir until smooth and well blended.

2. Add the chopped peaches, crushed pineapple, mini marshmallows, coconut, and pecans to the bowl.

3. Gently fold all ingredients together until evenly mixed.

4. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

5. Stir gently before serving and garnish with extra peach slices or pecans if desired.

Notes

This salad is best served chilled and can be made a day ahead.

For a tropical twist, add mandarin oranges or use tropical fruit mix.

Use fresh peaches if in season — just peel and chop before adding.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American