Grilled Peach Burrata Salad with Prosciutto and Basil

Nothing screams summer like the intoxicating combo of charred peaches, creamy burrata, and salty prosciutto. You might think you’ve tasted salad before, but have you tried one that slaps with juicy, smoky, creamy, and savory all in one bite? If you’re tired of the same old greens, this salad is about to flip your lunchtime game upside down.

It’s simple, elegant, and shockingly addictive. Ready to glide your fork through fruity heaven? Let’s get into it.

What Makes This Recipe Awesome

This isn’t just any salad.

It’s a perfect storm of textures and flavors that make each bite an experience. First, the grilling of peaches caramelizes their natural sugars, adding a smoky depth that pairs insanely well with the cool, milky burrata. Then the prosciutto adds salty, crispy edges that contrast perfectly with the softness.

Plus, a drizzle of balsamic glaze or vinaigrette ties it all together with the right amount of tang and sweetness. Fresh herbs like basil or mint give it an aromatic pop that’s chef-level delicious. And hey, it doubles as an impressive appetizer or a meal on its own.

Who says salads need to be boring? Not us.

Shopping List – Ingredients

• 3-4 ripe peaches (preferably semi-firm for grilling)
• 8 oz burrata cheese (room temperature for melty goodness)
• 6-8 slices prosciutto
• 2 cups mixed arugula or baby greens
• Fresh basil leaves (a handful, torn)
• Olive oil (for grilling and dressing)
• 1-2 tablespoons balsamic glaze or reduction
• Salt and freshly cracked black pepper
• Optional: toasted pine nuts, honey drizzle, lemon juice

Step-by-Step Instructions

1. Prep the peaches: Slice peaches in half and remove the pits. Brush cut sides with olive oil.
2. Grill peaches: Heat a grill pan or outdoor grill to medium-high.

   Grill peaches cut side down for 3-4 minutes until caramelized and grill marks appear. Flip and grill the skin side for 1-2 minutes. Remove from heat and cool slightly.

3. Arrange the greens: Spread arugula or baby greens on a large serving platter or individual plates.
4. Add burrata: Place torn chunks or whole burrata balls over the greens.
5. Layer prosciutto: Drape slices of prosciutto around and on top of the salad, folding slightly for texture.
6. Add grilled peaches: Slice grilled peaches into wedges and scatter evenly over the salad.
7. Season and garnish: Sprinkle torn basil leaves, salt, and black pepper.

   Optionally add toasted pine nuts for crunch and a drizzle of honey or lemon juice for brightness.

8. Finish with balsamic glaze: Drizzle balsamic reduction artistically over the salad for sweetness and style.
9. Serve immediately: This salad cries out to be eaten fresh, so don’t let the burrata cool or the peaches lose their charm.

Storage Tips

You want to avoid soggy salad city. If you have leftovers (or prepping ahead), keep components separate. Store grilled peaches and prosciutto wrapped in paper towels inside airtight containers in the fridge.

Burrata is best eaten fresh but can be kept chilled for 1-2 days in its original packaging. Assemble the salad just before serving to maintain its perfect texture and flavor. FYI, once dressed with balsamic and olive oil, it’s a race against sogginess—eat fast or lose the magic.

What’s Great About This

Honestly, this salad is a game-changer for several reasons.

It’s incredibly quick to whip up (like under 15 minutes once peaches are grilled). The combo is borderline gourmet but with zero fuss. It combines sweet, creamy, salty, tangy, and smoky—covering basically all flavor bases.

Plus, it’s versatile: serve it as a light lunch, a party-worthy starter, or even upscale picnic fare. It’s as photogenic as it is palate-pleasing, so get ready for “oohs” and Instagram likes in equal measure.

Pitfalls to Watch Out For

Watch the heat when grilling peaches. Too hot and they char black instead of caramelizing; too low and they’ll be mushy and lack that grilled punch.

Also, burrata is a diva—it hates sitting out too long, so serve up fast. Don’t drown your salad in too much dressing; you want balance, not a swimming pool of flavors. And for the love of all things tasty, make sure your peaches aren’t overripe and mushy or underripe and rock-hard.

Ripeness is king here.

Mix It Up

Bored of the basics? Try these twists for some fresh excitement:

• Swap burrata for fresh mozzarella or ricotta: Different textures but same creamy vibe.
• Add toasted almonds or pecans: Nuts bring a crunchy contrast to creamy cheese.
• Use nectarines instead of peaches: Slightly tangier but equally juicy when grilled.
• Drizzle with honey or a bit of chili-infused oil: Sweet heat elevates the flavor complexity.
• Include fresh figs or strawberries: Mix in seasonal fruit for your own twist on sweet and savory.

FAQ

Can I make this salad ahead of time?

You can prep components like grilled peaches and prosciutto ahead, but keep the burrata and greens separate until serving to avoid sogginess and loss of freshness. Assemble just before eating for best results.

What if I don’t have a grill?

No grill?

No problem. Use a grill pan, a cast iron skillet, or even a broiler to caramelize the peach halves. The key is getting that sweet, slightly charred surface.

Is burrata necessary or can I substitute it?

Burrata is ideal because of its creamy, rich center, but fresh mozzarella or ricotta can work if that’s what you have.

Just know you’re sacrificing a bit of that luscious melt-in-mouth texture.

How should I store leftovers?

Keep ingredients separate in airtight containers. The burrata can be refrigerated in its liquid in the original packaging for 1-2 days. Avoid storing the salad fully assembled to prevent sogginess.

Can I use canned or fresh peaches instead of grilling?

Grilling is part of the magic, caramelizing sugars and adding smoky flavor.

Using canned or fresh, raw peaches won’t give you that complexity, but it’s better than nothing in a pinch.

Final Thoughts

Grilled Peach & Burrata Salad with Prosciutto isn’t just a dish; it’s a celebration of summer’s best. It’s simple, stunning, and crazy delicious with minimal effort. Whether you’re shooting for an impressive dinner party starter or a standout salad for a sunny weekend meal, this recipe checks all the boxes.

Take the basics, add that grill magic, and toss in some prosciutto charm—your taste buds will thank you, and your friends will definitely ask for the recipe. So grab some peaches, fire up your grill pan, and create a salad experience that’s anything but basic. Trust me, this one’s worth the hype.