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Flavorful Grilled Peach Salad with Burrata and Prosciutto

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A quick and easy summer salad featuring smoky grilled peaches, creamy burrata, salty prosciutto, and a honey-balsamic dressing that creates a perfect balance of sweet and savory flavors.

Ingredients

Scale
  • 4 ripe but firm peaches, halved and pitted
  • 8 ounces (about 225 grams) burrata cheese, fresh and creamy
  • 6 ounces (170 grams) prosciutto, thinly sliced
  • 4 cups (about 120 grams) arugula or mixed greens
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 2 tablespoons balsamic glaze
  • 1 tablespoon fresh lemon juice
  • Salt and freshly cracked black pepper, to taste
  • Optional: A handful of toasted pine nuts or walnuts for crunch

Instructions

  1. Preheat your grill or grill pan to medium-high heat, about 400°F (200°C).
  2. Rinse and dry the peaches, then halve and remove the pits. Lightly brush each cut side with 1 tablespoon of olive oil.
  3. Place peaches cut side down on the hot grill and cook for 3-4 minutes until golden and slightly charred. Flip and grill the skin side for another 2 minutes. Avoid overcooking.
  4. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, honey, lemon juice, salt, and cracked black pepper to make the dressing. Adjust seasoning to taste.
  5. Spread the arugula or mixed greens evenly on a serving platter or large bowl. Drizzle lightly with the dressing and toss gently to coat.
  6. Arrange the grilled peach halves on top of the greens, cut side facing up.
  7. Gently tear the burrata into bite-sized pieces and scatter over the salad.
  8. Drape the thin slices of prosciutto around the salad.
  9. Drizzle the balsamic glaze over everything in a zigzag pattern. Sprinkle nuts on top if using.
  10. Finish with a light sprinkle of freshly cracked black pepper and flaky sea salt if desired. Serve immediately.

Notes

If peaches aren’t in season, nectarines or grilled plums can be used. Burrata can be swapped for fresh mozzarella or a dairy-free alternative. For vegan version, replace burrata with cashew cheese or marinated tofu and honey with maple syrup. Peaches can be roasted in a 425°F oven for 10-12 minutes if no grill is available. Add nuts for crunch and protein in vegetarian versions. Serve immediately for best texture and flavor.

Nutrition

Keywords: grilled peach salad, burrata, prosciutto, summer salad, easy salad recipe, grilled fruit salad, balsamic glaze salad

Find it online: https://bakebelle.com/flavorful-grilled-peach-salad-with-burrata-and-prosciutto-recipe-easy-perfect-summer-salad/