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Flavorful Grilled Peach Burrata Salad with Prosciutto and Basil Honey

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A fresh and satisfying summer salad featuring smoky grilled peaches, creamy burrata, salty prosciutto, and a sweet herbal basil honey drizzle. Perfect for quick, impressive meals with simple ingredients.

Ingredients

Scale
  • 4 ripe but firm fresh peaches, halved and pitted
  • 1 ball burrata cheese (about 8 ounces)
  • 4 to 6 thin slices prosciutto
  • About a handful fresh basil leaves, loosely torn
  • 2 tablespoons honey (regular or mild-flavored)
  • 2 tablespoons extra virgin olive oil, plus extra for brushing peaches
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • Optional: 2 cups arugula or mixed greens
  • Optional: toasted pine nuts for garnish

Instructions

  1. Rinse and pat dry the peaches. Slice them in half and remove the pits. Brush the cut sides lightly with olive oil to prevent sticking and promote caramelization.
  2. Preheat the grill or grill pan to medium-high heat, about 375°F (190°C).
  3. Place the peach halves cut side down on the grill. Grill for about 3-4 minutes until grill marks appear and the fruit softens slightly but still holds its shape. Flip carefully and grill the skin side for another 2 minutes. Remove and let cool slightly.
  4. In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons honey, and 1 tablespoon fresh lemon juice. Add a pinch of salt and pepper. Taste and adjust the dressing.
  5. If using greens, spread arugula or mixed greens on a large platter. Tear the burrata into chunks and scatter over the top.
  6. Arrange the grilled peaches on the salad, then drape the prosciutto slices around or on top.
  7. Drizzle the basil honey dressing over everything. Tear fresh basil leaves and sprinkle on top. Scatter toasted pine nuts if desired.
  8. Add a few cracks of fresh black pepper and a pinch of flaky sea salt. Serve immediately for best texture contrast.

Notes

Brush peaches with olive oil before grilling to prevent sticking. Keep burrata cool until assembly to preserve its creamy texture. Grill peaches last so they are warm but not hot when served. Assemble salad just before serving for best texture. Optional additions include arugula, toasted pine nuts, or quinoa for extra texture and nutrition. For vegan version, substitute burrata with dairy-free cheese and honey with maple syrup or agave nectar.

Nutrition

Keywords: grilled peach salad, burrata salad, prosciutto salad, summer salad, basil honey dressing, easy summer meals, grilled fruit salad

Find it online: https://avabake.com/flavorful-grilled-peach-burrata-salad-recipe-with-prosciutto-and-basil-honey-for-easy-summer-meals/