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Creamy Grilled Peach Burrata Salad with Prosciutto

grilled peach burrata salad - featured image
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A stunning summer salad featuring warm, smoky grilled peaches, cold creamy burrata, salty prosciutto, and peppery arugula, all drizzled with a homemade balsamic glaze. Ready in under 20 minutes, it’s perfect for weeknight dinners or backyard gatherings.

Ingredients

Scale
  • 4 ripe but firm peaches, halved and pitted
  • 8 ounces fresh burrata cheese
  • 4 ounces thinly sliced prosciutto
  • 4 cups fresh arugula
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup toasted pine nuts or slivered almonds (optional)
  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey or brown sugar
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Make the Balsamic Glaze: In a small saucepan, combine 1/2 cup balsamic vinegar and 2 tablespoons honey. Bring to a simmer over medium heat. Reduce heat to low and let bubble gently for 8-10 minutes, stirring occasionally, until thickened to a syrupy consistency. Remove from heat and let cool.
  2. Make the Vinaigrette: In a small bowl or jar, combine 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, and a pinch of salt and pepper. Whisk or shake until emulsified.
  3. Prep the Peaches: Cut peaches in half and remove pits. Brush cut sides lightly with olive oil and season with a tiny pinch of salt.
  4. Grill the Peaches: Heat grill or grill pan to medium-high heat. Place peach halves cut-side down and cook undisturbed for 3-4 minutes until grill marks form. Flip and cook for another 2-3 minutes on the skin side. Transfer to a plate and let cool slightly.
  5. Toast the Nuts (if using): In a dry skillet over medium heat, toast pine nuts or slivered almonds for 2-3 minutes until fragrant and lightly browned. Transfer to a plate to cool.
  6. Assemble the Salad: On a large platter, spread arugula in an even layer. Drizzle with half the vinaigrette and toss gently. Arrange grilled peach halves cut-side up on top.
  7. Add Cheese and Prosciutto: Tear burrata into pieces and nestle among the peaches. Drape prosciutto slices over and around. Sprinkle torn basil leaves over everything.
  8. Finish and Serve: Drizzle remaining vinaigrette over cheese and prosciutto. Drizzle balsamic glaze in a zigzag pattern over the entire salad. Sprinkle with toasted nuts and a final crack of black pepper. Serve immediately.

Notes

For best results, use ripe but firm peaches. Let burrata come to room temperature for 15-20 minutes before serving. The balsamic glaze can be made ahead and stored for up to a week. Assemble salad just before serving to prevent arugula from wilting.

Nutrition

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

Find it online: https://spoonmira.com/creamy-grilled-peach-burrata-salad-with-prosciutto/