This grilled peach and burrata salad combines beautiful summer flavors into one elegant, easy-to-make dish.
The sweetness of caramelized grilled peaches contrasts perfectly with creamy burrata cheese and salty prosciutto for a balanced flavor.
Peppery arugula adds a fresh bite, while the balsamic glaze ties all the elements together with a touch of tang and sweetness.
Why You’ll Love This Recipe
- Grilling peaches enhances their natural sweetness and adds a smoky depth of flavor.
- Creamy burrata cheese softens the salad and complements both the fruit and the savory prosciutto.
- Arugula provides a peppery contrast that balances the sweetness and richness.
- The balsamic glaze adds acidity and sweetness, harmonizing the diverse ingredients into a cohesive dish.
Grilled Peach and Burrata Salad with Prosciutto and Arugula
This fresh and elegant summer salad features sweet grilled peaches, creamy burrata, thinly sliced prosciutto, and peppery arugula, all drizzled with a balsamic glaze for a perfect sweet-savory balance.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 3 ripe peaches, halved and pitted
- 2 tablespoons olive oil, divided
- 4 ounces burrata cheese
- 6 slices prosciutto, thinly sliced
- 4 cups fresh arugula (about 4 ounces)
- 1/4 cup balsamic glaze
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Grill and Peaches Preheat a grill or grill pan over medium-high heat. Brush peach halves with 1 tablespoon olive oil.
- Grill the Peaches Place peaches cut side down on the grill. Grill for 3 to 5 minutes until grill marks appear and peaches start to soften. Remove and let cool slightly.
- Assemble the Salad Arrange arugula evenly on a large serving platter. Tear burrata into pieces and scatter over the arugula.
- Add Peaches and Prosciutto Cut grilled peaches into slices and arrange over the salad. Drape prosciutto slices around and on top of the salad.
- Dress and Serve Drizzle the remaining 1 tablespoon olive oil and balsamic glaze over the entire salad. Season with salt and freshly ground black pepper to taste. Serve immediately.
Helpful Tips
- Use ripe but firm peaches to avoid them becoming mushy on the grill.
- If you don't have a grill, use a grill pan or broil the peaches in your oven, watching carefully to prevent burning.
- Buffalo mozzarella can substitute for burrata but the texture will be less creamy.
- Serve this salad immediately to enjoy the contrast between warm grilled peaches and cool burrata.
- Allergen note: Contains dairy from burrata cheese and pork from prosciutto.
Storage and Make-Ahead
Store leftover salad components separately for best texture.
Grilled peaches and prosciutto can be refrigerated in airtight containers up to 2 days.
Burrata is best consumed fresh but can be stored in the refrigerator for 1 day.
Do not leave burrata cheese at room temperature longer than two hours to prevent bacterial growth.
Frequently Asked Questions
Can I use other fruit instead of peaches?
Yes, grilled nectarines or plums work well for a similar sweet and juicy flavor with grilling.
How do I make balsamic glaze at home?
Simmer 1/2 cup balsamic vinegar over low heat until it reduces to about 1/4 cup and thickens to a syrupy consistency.
Is prosciutto necessary?
Prosciutto adds a savory, salty contrast, but you can omit it or use thinly sliced ham or pancetta as alternatives.
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