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Best Savory Grilled Peach and Burrata Salad Recipe

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A smoky, sweet, and creamy summer salad featuring grilled peaches, burrata, crispy prosciutto, and peppery arugula, all drizzled with a balsamic dressing. Ready in under 20 minutes, it’s perfect for easy summer entertaining.

Ingredients

Scale
  • 4 ripe but firm peaches, halved and pitted
  • 8 oz burrata cheese (about 2 balls)
  • 4 oz prosciutto, thinly sliced
  • 5 oz fresh arugula (about 5 cups)
  • ¼ cup fresh basil leaves, torn
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey (optional)
  • ¼ teaspoon red pepper flakes
  • Salt and black pepper to taste
  • ¼ cup toasted pine nuts or walnuts (optional)
  • Flaky sea salt for finishing (optional)
  • Extra balsamic glaze for drizzling (optional)

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C). Line a baking sheet with parchment paper and preheat your oven to 400°F (200°C) for the prosciutto.
  2. Crisp the prosciutto: Lay the prosciutto slices in a single layer on the prepared baking sheet. Bake for 8-10 minutes until crispy and dark around the edges. Let it cool on the sheet; it will continue to crisp up. Break into pieces when cool.
  3. Prep the peaches: Wash the peaches, cut them in half, and remove the pits. Brush the cut sides lightly with olive oil to prevent sticking.
  4. Make the dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey (if using), red pepper flakes, and a pinch of salt and pepper. Set aside.
  5. Grill the peaches: Place the peaches cut-side down on the hot grill. Cook for 3-4 minutes without moving. Flip and cook for another 2 minutes on the skin side. The peaches should be warm throughout but still hold their shape. Transfer to a plate.
  6. Assemble the salad: Spread the arugula on a large platter or in a shallow bowl. Tear the burrata into pieces (or leave it whole) and arrange over the arugula. Place the grilled peaches cut-side up around the cheese. Sprinkle the crispy prosciutto pieces and torn basil over everything.
  7. Dress and serve: Drizzle the dressing over the salad. Finish with a sprinkle of flaky sea salt and extra black pepper. Serve immediately while the peaches are still warm and the burrata is creamy.

Notes

Use firm peaches to prevent them from falling apart on the grill. Let burrata come to room temperature for 15-20 minutes before serving for best texture. Don’t skip the red pepper flakes—they add a subtle heat. For best results, serve immediately after dressing.

Nutrition

Keywords: grilled peach salad, burrata salad, summer salad, peach burrata, savory peach salad, easy summer recipe

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