Sweet grilled peaches with salty prosciutto and burrata
Grilled Peach and Prosciutto Salad
Grilled Peach and Prosciutto Salad
15 minEasy
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Servings
4
4 servings
Difficulty
Easy
Cost
Premium
$$$
Grilled Peach and Prosciutto Salad
Sweet grilled peaches with salty prosciutto and burrata
A stunning summer salad combining caramelized grilled peaches, thin prosciutto, creamy burrata, and arugula with a balsamic drizzle.
10m
Prep Time
5m
Cook Time
15m
Total Time
4
Servings
Easy
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
This salad is the epitome of summer entertaining — it takes 15 minutes, uses five main ingredients, and looks like something from a restaurant. Grilling the peaches caramelizes their sugars and adds a smoky sweetness that pairs perfectly with salty prosciutto and creamy burrata.
The arugula provides a peppery base, and a simple balsamic drizzle ties the sweet, salty, and creamy elements together. This is the kind of dish you make when the peaches are perfect and you want to let them be the star.
Ingredients
- 4 ripe peaches, halved and pitted
- 4 oz prosciutto
- 8 oz burrata
- 4 cups arugula
- 2 tbsp balsamic glaze
- 2 tbsp olive oil
- Fresh basil leaves
- Flaky salt and black pepper
PrepDaily Use
Test Kitchen Pick
Chef Knife
Helpful Tool
Why a sharp knife helps here
When the recipe is mostly prep, the tool that matters most is the one doing the cutting. A sharp chef’s knife makes the whole process faster and cleaner.
This recipe is won or lost in prep speed and cleaner cuts.
- Speeds up chopping and slicing
- Makes prep more consistent and less frustrating
A good chef’s knife is still the single most useful kitchen upgrade for prep-heavy cooking.
Shop chef knife options for this recipeInstructions
- 1
Brush the peach halves with a little olive oil.
- 2
Grill cut-side down over high heat for 2 to 3 minutes until grill marks form and the peaches are slightly softened.
- 3
Arrange the arugula on a platter.
- 4
Place the grilled peaches on the arugula and drape prosciutto around them.
- 5
Tear the burrata open and place in the center.
- 6
Drizzle with balsamic glaze and olive oil, scatter basil, and finish with flaky salt and pepper.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve as a light main course or alongside grilled protein
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Use peaches that are ripe but still firm so they hold their shape on the grill.
Fresh mozzarella works if burrata is not available.
This salad does not hold well — make and serve immediately.
Storage
Refrigerate in airtight containers for up to 3 days.
Reheating
Reheat gently on the stovetop, in the oven, or in the microwave until hot.
Nutrition Facts
Per serving (1 serving) · 4 servings
Calories290
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates18g
Fat19g
Fiber2g
Sugar14g
Sodium480mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this ahead?
- Yes. The components or finished dish hold well if properly chilled and stored.
- Can I adjust the seasoning?
- Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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