Fresh Grilled Peach and Burrata Salad with Prosciutto
A quick and easy summer salad featuring smoky grilled peaches, creamy burrata, and salty prosciutto, layered over fresh arugula and finished with honey and balsamic glaze.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 3–4 ripe but firm peaches, halved and pitted
- 8 ounces (about 225g) burrata cheese, fresh and creamy
- 6 ounces (170g) thinly sliced prosciutto
- 2 cups (about 60g) fresh arugula or mixed greens, washed and dried
- 2 tablespoons extra virgin olive oil
- 1–2 tablespoons honey for drizzling
- Balsamic glaze or reduction (optional)
- A handful fresh basil leaves, torn
- 1 teaspoon fresh lemon juice
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your grill or grill pan to medium-high heat. Wash and halve the peaches, removing the pits. Brush each peach half lightly with olive oil to prevent sticking and help caramelize (about 10 minutes prep).
- Place peach halves cut-side down on the grill. Cook undisturbed for 3-4 minutes until grill marks appear and peaches soften but do not collapse. Flip and grill the skin side for 2 more minutes. Remove and let cool slightly.
- While peaches cool, toss arugula or mixed greens with a teaspoon of olive oil and lemon juice in a bowl. Season lightly with salt and pepper. Tear burrata into bite-sized pieces, letting the creamy interior ooze out slightly.
- On a large platter or individual plates, arrange a bed of greens. Fan grilled peach halves on top, then drape slices of prosciutto around and over the peaches. Scatter torn burrata and fresh basil leaves over everything.
- Drizzle honey evenly over the salad, followed by a light swirl of balsamic glaze if using. Add a pinch of freshly ground black pepper.
- Serve immediately while peaches are still warm and burrata is creamy.
Notes
Let burrata sit at room temperature for 10 minutes before assembling to enhance creaminess. Use ripe but firm peaches to hold shape on the grill. If no grill is available, broil peaches in the oven 3-5 minutes per side. For a dairy-free option, omit burrata and add extra prosciutto or toasted nuts. Store grilled peaches and prosciutto separately in airtight containers for up to 2 days; burrata best fresh.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 320
- Sugar: 12
- Sodium: 600
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 15
- Fiber: 3
- Protein: 14
Keywords: grilled peach salad, burrata salad, prosciutto salad, summer salad, easy salad recipe, grilled fruit, fresh salad