Best Grilled Peach and Prosciutto Salad with Burrata
Experience the best of summer in every bite of this Mediterranean Grilled Peach and Prosciutto Salad with Burrata. After making this many times, I’ve discovered the secret to balancing sweet, salty, and creamy flavors. The warm, juicy peaches and melty burrata will make your taste buds dance. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Creamy Cauliflower Sausage Kale Soup Recipe and Easy Amish Hamburger Steak Bake with Cheddar Cheese.
Why This Best Grilled Peach and Prosciutto Salad with Burrata Is Pure Comfort
- Balances sweet, salty, and creamy flavors
- Easy to make and perfect for summer cookouts
- Better than takeout and impresses every time
What You'll Need for Best Grilled Peach and Prosciutto Salad with Burrata
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 4 ripe peaches
- 8 oz burrata
- 4 oz prosciutto
- 1/4 cup olive oil
- 2 tbsp balsamic glaze
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Optional: Toasted pine nuts
- Optional: Crumbled feta cheese
đź“ť Ingredient Notes
- Burrata: Substitute with fresh mozzarella if unavailable.
đź›’ Tools & Equipment I Recommend
- Cast iron skillet — Evenly cooks peaches and adds a smoky flavor. → See on Amazon
- Balsamic glaze — Adds a tangy sweetness that complements the peaches. → See on Amazon
How to Make Best Grilled Peach and Prosciutto Salad with Burrata
- Prepare the peaches: Halve and pit the peaches. Brush with olive oil and season with salt and pepper.
- Grill the peaches: Preheat grill to medium-high heat. Grill peaches for 2-3 minutes on each side until caramelized.
- Assemble the salad: Tear prosciutto into bite-sized pieces. Arrange peaches, prosciutto, and burrata on a platter. Drizzle with olive oil and balsamic glaze. Garnish with basil leaves.
Cook's Tips for Perfect Best Grilled Peach and Prosciutto Salad with Burrata
- Common mistake and fix: Avoid overcooking peaches. They should still be slightly firm to maintain their texture.
- Pro tip: For a vegetarian version, omit prosciutto and add grilled halloumi cheese.
- Pro tip: Make ahead and store in the fridge for up to 2 days. Drizzle with dressing just before serving.
Storing & Reheating Best Grilled Peach and Prosciutto Salad with Burrata
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 2 days. Make-ahead tip: Assemble the salad just before serving to prevent sogginess.
Freezing Best Grilled Peach and Prosciutto Salad with Burrata
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a spicy kick, add sliced jalapeños or red pepper flakes.
- Best substitution: Substitute grilled chicken or shrimp for a protein-packed meal.
- Make-ahead: Prepare the peaches and prosciutto ahead of time. Assemble just before serving.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If peaches are too ripe, they may fall apart on the grill. Use firm peaches instead.
Want to level up this recipe?
High-quality balsamic glaze — Elevates the salad with a rich, tangy flavor. Pays for itself vs takeout. → Check price on Amazon
Best Grilled Peach and Prosciutto Salad with Burrata
Ingredients
Main Ingredients
- 4 ripe peaches
- 8 oz burrata
- 4 oz prosciutto
- 1/4 cup olive oil
- 2 tbsp balsamic glaze
Seasonings
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Optional Toppings
- Toasted pine nuts
- Crumbled feta cheese
Instructions
- Prepare the peaches: Halve and pit the peaches. Brush with olive oil and season with salt and pepper.
- Grill the peaches: Preheat grill to medium-high heat. Grill peaches for 2-3 minutes on each side until caramelized.
- Assemble the salad: Tear prosciutto into bite-sized pieces. Arrange peaches, prosciutto, and burrata on a platter. Drizzle with olive oil and balsamic glaze. Garnish with basil leaves.
Notes
- Chef tip: For a spicy kick, add sliced jalapeños or red pepper flakes.
- Best substitution: Substitute grilled chicken or shrimp for a protein-packed meal.
- Make-ahead: Prepare the peaches and prosciutto ahead of time. Assemble just before serving.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If peaches are too ripe, they may fall apart on the grill. Use firm peaches instead.
Storage
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Assemble the salad just before serving to prevent sogginess.
Nutrition Per Serving
- Calories: 350
- Protein: 15g
- Fat: 22g
- Carbs: 25g
- Fiber: 3g
- Sugar: 20g
- Sodium: 800mg
- Cholesterol: 60mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Grilled Peach and Prosciutto Salad with Burrata FAQs
Yes, prepare the peaches and prosciutto ahead of time. Assemble just before serving to prevent sogginess.
Use firm peaches instead of overripe ones to prevent them from falling apart.
Yes, add grilled chicken or shrimp for a protein-packed meal.
Omit prosciutto and add grilled halloumi cheese for a vegetarian version.
Substitute with fresh mozzarella if burrata is unavailable.
A Warm Final Note
I can’t wait for you to try Best Grilled Peach and Prosciutto Salad with Burrata and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
