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Savory Grilled Peach & Burrata Salad: Best Summer Recipe

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This savory grilled peach and burrata salad is a quick, impressive summer dish featuring creamy burrata, juicy grilled peaches, peppery arugula, crispy prosciutto, and a sweet-tart honey balsamic drizzle. Ready in under 20 minutes, it’s perfect for entertaining or a satisfying weeknight meal.

Ingredients

Scale
  • 4 ripe but firm peaches, halved and pitted
  • 8 ounces fresh burrata cheese (1–2 balls)
  • 4 ounces prosciutto, thinly sliced
  • 5 ounces baby arugula (about 4–5 handfuls)
  • 1/4 cup fresh basil leaves, torn
  • Flaky sea salt (like Maldon)
  • Fresh cracked black pepper
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 small garlic clove, minced
  • Pinch of salt and pepper
  • 1 tablespoon olive oil (for brushing peaches)
  • A pinch of salt (for peaches)

Instructions

  1. Make the honey balsamic dressing: In a small bowl or mason jar, combine 3 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon honey, the minced garlic clove, and a pinch of salt and pepper. Whisk or shake until emulsified. Taste and adjust honey if needed. Set aside.
  2. Crisp the prosciutto: Lay the prosciutto slices in a single layer in a cold skillet. Turn heat to medium and cook for 2-3 minutes per side, until crispy. Transfer to a paper towel-lined plate.
  3. Prep the peaches: Cut each peach in half and remove the pit. Brush the cut sides lightly with olive oil and sprinkle with a tiny pinch of salt.
  4. Preheat your grill or grill pan to medium-high heat. Clean and oil grates if using an outdoor grill.
  5. Grill the peaches: Place peaches cut-side down on the hot grill. Cook undisturbed for 3-4 minutes until char marks form. Flip and cook for another 1-2 minutes on the skin side. Peaches should be tender but still hold their shape. Remove and let cool for 1-2 minutes.
  6. Assemble the salad: Spread arugula on a large serving platter. Tear burrata into pieces and arrange over greens. Place grilled peach halves on top, cut-side up. Crumble crispy prosciutto over everything.
  7. Dress and finish: Drizzle honey balsamic dressing over the salad (start with half, add more as needed). Scatter torn basil leaves on top, then finish with flaky sea salt and fresh cracked black pepper. Serve immediately.

Notes

Choose ripe but firm peaches. Don’t skip salting the peaches before grilling—it enhances sweetness. Serve immediately for best texture contrast. For a vegetarian version, omit prosciutto. To add crunch, toast pecans or pine nuts.

Nutrition

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

Find it online: https://juliamadeit.com/savory-grilled-peach-and-burrata-salad-best-summer-recipe/