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Fresh Grilled Peach and Prosciutto Salad with Creamy Burrata

fresh grilled peach and prosciutto salad - featured image

A vibrant summer salad featuring smoky grilled peaches, salty prosciutto, creamy burrata, and fresh greens, perfect for a light yet satisfying lunch.

Ingredients

Scale
  • 4 ripe peaches, halved and pitted
  • 68 thin slices prosciutto
  • 8 ounces burrata cheese, drained and torn into chunks
  • 4 cups arugula or mixed salad greens
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic glaze
  • 1 tablespoon honey (optional)
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • A handful fresh basil leaves, torn

Instructions

  1. Preheat your grill or grill pan to medium-high heat (around 400°F).
  2. Rinse and dry peaches, slice each in half and remove the pit. Optionally brush cut sides with honey.
  3. Place peach halves cut-side down on the grill and cook for 3-4 minutes until grill marks form. Flip and grill skin side for 2 more minutes.
  4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
  5. On a large platter or bowl, spread arugula or mixed greens. Tear grilled peaches into bite-sized pieces and scatter over greens.
  6. Drape prosciutto slices around the plate and add torn chunks of burrata.
  7. Drizzle the olive oil and lemon dressing evenly over the salad, then add balsamic glaze in a zigzag pattern.
  8. Finish with torn fresh basil leaves and a crack of black pepper and flaky sea salt if desired.
  9. Serve immediately for best flavor and texture.

Notes

For a dairy-free twist, substitute burrata with vegan cheese or avocado slices. Grilled nectarines or plums can replace peaches if out of season. Grill peaches ahead and assemble just before serving to keep burrata fresh. Handle burrata gently by tearing with hands to preserve creaminess.

Nutrition

Keywords: grilled peach salad, prosciutto salad, burrata salad, summer salad, easy lunch, fresh salad, grilled fruit salad