This Prosciutto, Burrata and Grilled Peach Salad is perfect for Summer parties. Sweet peaches and salty prosciutto pair perfectly with the creamy burrata. Serve over arugula or your favorite greens for a delicious meal.
If you're looking for the perfect summer salad, this is it. Salty prosciutto slices pair so well with the sweet grilled peaches. It's perfect to make for your family on a busy night or to serve your guests at your next dinner party.
Why you'll love this recipe
- Simple ingredients. This salad combines fresh peaches with burrata cheese, prosciutto and fresh arugula. All ingredients that you can easily find at most stores.
- Minimal work. There is hardly any prep time required for this peach salad recipe and the peaches are the only thing that requires cooking.
Ingredients and Substitutions
- Burrata cheese- burrata is essentially an extra creamy mozzarella. Any brand of burrata that you can find at your grocery store will work in this salad.
- Ripe peaches- when picking peaches, make sure they are slightly ripe and are freeform peaches, meaning the pit can easily be removed.
- Balsamic vinegar and honey- you will use these to make a homemade glaze. If you already have one on hand or if you prefer, you can use a pre-made balsamic glaze.
- Baby arugula- I recommend using this as the peppery and spicy arugula goes great with the other flavors.
See the recipe card below for quantities and remaining ingredients.
- Heat a grill or grill pan to medium-high heat and brush peaches with a little bit of oil.
- Place peaches flesh side down onto the hot grill and cook for 4-5 minutes, flip and cook for an additional 4-5 minutes.
- Make the glaze by adding balsamic vinegar and honey to a small saucepan. Bring it to a slight boil.
- Simmer until it is reduced by ½.
- Remove peaches from the grill and place on a platter over arugula or spring mix. Top with a ball of burrata and prosciutto slices.
- Season with salt, pepper, more extra virgin olive oil and the balsamic glaze. Serve and enjoy!
Frequently Asked Questions
The peaches should be ripe enough that they are easy to cut and remove the pits. If you have never grilled fruit before, then this post from thekitchn will be helpful. It discusses the best peaches to use for grilling. As we head deeper into Summer, the easier it will be to find ripe and juicy peaches. Try not to use overripe peaches.
You can grill the peaches on a traditional gas grill, indoor electric grill or as I did on a cast iron grill pan. Grilling peaches elevates the dish, adds a nice caramelized flavor and creates beautiful grill marks on the fruit.
Use a pairing knife and cut along the seam, starting at the stem, all the way around the peach. Twist each side in either hand to separate the two halves. Pull the pit out with your fingers or use the end of the knife to help loosen the pit.
This salad is amazing served on its own because the different flavors throughout the dish complement each other very well. A crunchy, toasted baguette would pair very well with this.
Also, don't forget a crisp glass of white wine or rosé!
This serves as a perfect appetizer for my Classic Lasagna with Béchamel Sauce.
More Summer Recipes
⭐️ Did you make this? Please leave a comment below & rate the recipe to let me know how it came out! ⭐️
Prosciutto, Burrata and Grilled Peach Salad
- 1 ball burrata cheese
- 2 peaches, cut in half and pitted
- 4-6 slices proscuitto
- 1 tablespoon olive oil
- salt and black pepper, to taste
- ¼ cup balsamic vinegar*
- 1 tablespoon honey*
- 1 package arugula
- Heat a grill to medium-high heat. Brush each peach with ¼ teaspoon of olive oil.
- Place peaches cut side down on the grill and cook for 4-5 minutes, flip and cook for an additional 4-5 minutes.
- Meanwhile, add balsamic vinegar and honey to a small saucepan and bring to a boil over medium-high heat.
- Once boiling, reduce the heat and simmer until it is reduced by ½. Turn off the heat and allow it to cool for a few minutes.
- Remove peaches from the grill and place on a platter full of arugula. Top with ball of burrata and prosciutto slices.
- Season with salt and pepper. Drizzle everything with the remaining olive oil and the balsamic glaze. Serve and enjoy!
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.