This Proscuitto, Burrata and Grilled Peach Salad is perfect for Summer parties. Sweet peaches and salty proscuitto pair perfectly with the creamy burrata.
What you need for this recipe
- Burrata cheese
- Ripe peaches
- Extra virgin olive oil
- Salt & pepper
- Balsamic vinegar (optional to sub pre-made balsamic glaze)
How to make this grilled peach salad
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.
If you are able to find super juicy and ripe peaches, then you can add those to the salad without grilling. I like grilling my peaches because it elevates any dish and adds a nice caramelized flavor.
You can grill the peaches on a traditional gas grill, indoor electric grill or as I did on a cast iron grill pan.
The balsamic glaze is really easy to make, all you need is balsamic vinegar and honey or another sweetener such as maple syrup or brown sugar. All you do is bring the ingredients to a boil on the stove in a small saucepan. Then turn down the heat and let it simmer until it is reduced and has the consistency of a glaze.
How to serve this salad
This salad is amazing served on its own because the different flavors throughout the dish compliment each other very well. However, you can serve crunchy bread on the side and this would be perfect over leafy greens such as arugula and mixed greens.
Also, don’t forget a crisp glass of white wine or rosé!
Another Summer salad recipe you may like:
Proscuitto, Burrata and Grilled Peach Salad
- 1 ball burrata cheese
- 2 peaches, cut in half and pitted
- 8 slices proscuitto
- 8-12 basil leaves, sliced very thin or torn
- 1 tbsp olive oil
- salt & pepper, to taste
- 1/4 cup balsamic vinegar*
- 1 tbsp honey*
- Heat grill to medium-high heat
- Brush each peach with olive oil
- Grill cut side down for 4-5 minutes, flip and cook for an additional 4-5 minutes
- Meanwhile, add balsamic vinegar and honey to small saucepan and bring to a boil over medium-high heat
- Once boiling, reduce heat and simmer until it is reduced by 1/2. Turn off heat and allow to cool for a few minutes
- Remove peaches from grill and place on platter along with ball of burrata and proscuitto slices
- Season with salt, pepper and basil leaves
- Drizzle everything with 1 tbsp olive oil and balsamic glaze
If you make this recipe, comment below or tag me on Instagram! xo, Sarah