Fresh Grilled Peach and Burrata Salad with Prosciutto Easy Recipe for Summer Delight

“You’ve got to try this,” my neighbor said, holding out a plate with a curious mix of smoky peaches, creamy cheese, and delicate slices of prosciutto. Honestly, I wasn’t quite sure what to expect. Grilling fruit? Burrata? It sounded like a fancy restaurant dish, not the kind of thing I’d whip up on a busy weeknight between work emails and helping with homework. But that afternoon, when the sun was just right and the air smelled like charcoal and late summer, I gave in.

The first bite caught me off guard — the peaches were sweet with a whisper of char, the burrata melted like a little cloud, and the salty prosciutto tied it all together like a secret handshake. I ended up making this fresh grilled peach and burrata salad with prosciutto three times that week, each time tweaking it slightly but never quite getting tired of it. It became my go-to for those evenings when I wanted something light but satisfying, something a bit special without demanding a ton of effort.

What stuck with me wasn’t just the flavors, but the way the recipe made me slow down, listen to the sizzle, and enjoy a quiet moment outside. It wasn’t just a salad; it was a little celebration of summer’s fleeting sweetness. I have to admit, I still get a text now and then from that neighbor, nudging me to try another twist or share the latest batch of grilled peaches from her backyard. So if you’re wondering whether this combo is worth your time, all I can say is that it quietly won me over — and it might just do the same for you.

Why You’ll Love This Recipe

This fresh grilled peach and burrata salad with prosciutto isn’t your average summer salad. After testing this recipe multiple times and sharing it with friends and family, I can vouch for its charm. Here’s why it’s a keeper:

• Quick & Easy: From prepping the peaches to plating, it takes less than 20 minutes — perfect for those impromptu dinners when you want something fresh but fuss-free.
• Simple Ingredients: No need for specialty stores; peaches, burrata, and prosciutto are all pantry staples or easy to find at any market during the summer season.
• Perfect for Summer Gatherings: Whether you’re hosting a casual backyard barbecue or just want a light dinner after a hot day, this salad fits right in.
• Crowd-Pleaser: I’ve served this at potlucks and family dinners, and it always disappears fast — even the kids love it (though they tend to sneak the burrata).
• Unbelievably Delicious: The smoky-sweet peaches paired with creamy burrata and salty prosciutto create a flavor harmony that’s just next-level.

What makes this recipe stand out? It’s the grilling technique that adds a subtle depth to the peaches, turning simple fruit into something almost caramelized but still juicy. And then there’s the burrata — not just any cheese, but that soft, luscious center that adds creaminess without heaviness. Finally, prosciutto isn’t just a garnish; it brings a savory, slightly chewy texture that contrasts beautifully with the other components. Honestly, it’s a little slice of summer on a plate that feels both fancy and totally doable.

What Ingredients You Will Need

This grilled peach and burrata salad is all about straightforward, fresh ingredients that come together for big flavor. Most items are summer staples or easy to swap depending on what you have on hand.

• Fresh Peaches: Firm but ripe, about 3-4 medium-sized peaches. Look for peaches that give slightly to the touch but aren’t mushy (too soft and they won’t grill well).
• Burrata Cheese: One ball (about 8 ounces or 225 grams). I recommend fresh burrata from a trusted brand or local cheesemonger for the best creaminess.
• Prosciutto: 4-6 thin slices. The saltiness balances the sweetness — avoid overly thick cuts to keep the texture delicate.
• Mixed Greens: About 4 cups (120 grams) of arugula, baby spinach, or a spring mix to add a peppery, fresh base.
• Extra Virgin Olive Oil: 2 tablespoons for drizzling, preferably a fruity, cold-pressed variety.
• Balsamic Glaze: 1-2 tablespoons to finish the salad. If you don’t have glaze, reduce balsamic vinegar gently until syrupy.
• Fresh Basil Leaves: A handful, torn for garnish and herbal brightness.
• Sea Salt and Freshly Ground Black Pepper: To taste.
• Lemon Juice: From half a lemon, optional but adds a fresh zing to balance richness.

If peaches aren’t quite in season, you can swap for nectarines or even grilled plums for a different but equally delicious twist. For a dairy-free alternative, try a vegan burrata or creamy cashew cheese. And if prosciutto isn’t your thing, thinly sliced smoked turkey or jamón serrano can work nicely.

Equipment Needed

• Grill or Grill Pan: Essential for getting those beautiful char marks on the peaches. If you don’t have an outdoor grill, a cast-iron grill pan works great indoors.
• Sharp Knife: For slicing peaches and prosciutto cleanly.
• Mixing Bowl: To toss the greens gently before plating.
• Serving Platter or Salad Bowls: Choose something wide enough to arrange the peaches and burrata attractively.
• Tongs or Spatula: For flipping peaches safely on the grill without breaking them apart.
• Small Saucepan (optional): If you want to make your own balsamic glaze by reducing vinegar.

Personally, I find that a cast-iron grill pan heats evenly and gives the best caramelization when outdoor grilling isn’t an option. Also, keep a small basting brush handy to lightly oil the peaches before grilling — it really helps prevent sticking. If you’re on a budget, skipping the balsamic glaze and using good-quality vinegar with a drizzle of honey works just fine.

Preparation Method

1. Preheat the Grill: Heat your grill or grill pan to medium-high (about 375-400°F or 190-200°C). It should be hot enough to get clear grill marks but not so hot that peaches burn.
2. Prepare the Peaches: Wash and halve 3-4 peaches, remove the pits. Lightly brush the cut sides with olive oil to stop sticking and to encourage caramelization.
3. Grill the Peaches: Place peaches cut-side down on the grill. Grill for 3-4 minutes until grill marks appear and peaches soften slightly but still hold shape. Flip and grill the skin side for another 2 minutes. Remove and let cool slightly.
4. Prepare the Greens: While peaches grill, toss 4 cups of mixed greens with a pinch of sea salt, a drizzle of olive oil, and the juice of half a lemon if using. Set aside.
5. Assemble the Salad: On a large platter or individual plates, spread the greens as a base. Arrange the grilled peaches on top, then tear the burrata and scatter it gently around the salad.
6. Add the Prosciutto: Drape thin slices of prosciutto over and around the salad, letting it peek through.
7. Finish with Garnishes: Tear fresh basil leaves and sprinkle over everything. Drizzle with 1-2 tablespoons of balsamic glaze and a final swirl of olive oil.
8. Season and Serve: Add freshly ground black pepper and a tiny pinch of sea salt if needed. Serve immediately for the best texture contrast.

Keep an eye on the peaches while grilling — too long and they get mushy and lose that nice bite. If you find your burrata is too cold and firm, let it sit at room temperature for 10 minutes before assembling for that creamy melt-in-your-mouth experience. And honestly, tossing the salad gently is key; you want the ingredients to mingle without bruising the delicate cheese.

Cooking Tips & Techniques

Grilling fruit isn’t something everyone tries regularly, but it really changes the game here. The heat caramelizes the natural sugars, adding complexity and a little smokiness. I’ve learned the hard way that peaches need just enough time on the grill — about 4-5 minutes total — to soften but not turn to mush. You’ll want grill marks, not grill mush.

When handling burrata, think gentle. It’s not like firmer cheeses that hold shape well. If you’re prepping ahead, keep it chilled but pull it out 10 minutes before serving. Cold burrata can taste dull, but warmed slightly, it bursts with creamy richness.

Prosciutto is a salty, flavorful addition, so adding too much can overpower the salad. I usually slice it thinly and arrange it artfully rather than piling it on. Also, for a little extra texture, you can crisp prosciutto briefly in a pan, but that’s optional.

One personal tip: drizzle olive oil on the peaches before grilling — it prevents sticking and adds a silky layer that helps caramelize the sugars better. And if you want to jazz up the balsamic glaze, adding a teaspoon of honey while reducing gives a nice sweet balance.

Lastly, timing is everything. Grill the peaches last if you’re prepping the greens first, so they retain warmth and juiciness. If you want to multitask, try this salad alongside a simple protein like the garlic butter baked cod — it’s a match made in summer foodie heaven!

Variations & Adaptations

This salad is wonderfully flexible depending on what’s in your kitchen or dietary needs. Here are some variations I’ve tried and loved:

• Seasonal Fruit Swap: When peaches aren’t in season, grilled nectarines or plums offer a similar juicy-sweet flavor with a little tartness.
• Cheese Alternatives: If burrata isn’t available, fresh mozzarella or ricotta salata can work, though you’ll lose a bit of that creamy center magic.
• Vegan Version: Use a plant-based creamy cheese and swap prosciutto for marinated grilled tofu strips or smoked mushrooms for that umami punch.
• Nutty Crunch: Add toasted pine nuts or sliced almonds for texture contrast, which pairs well with the softness of burrata and peaches.
• Herb Twists: Try swapping basil for fresh mint or tarragon for a different herbal note that complements the fruit’s sweetness.
• Cooking Method: If you don’t have a grill or grill pan, roasting peaches at 400°F (200°C) for 10 minutes with a drizzle of olive oil works well too.

One variation I’ve come back to again and again is adding a drizzle of honey right before serving — it amps up the sweetness and makes the flavors pop even more. I also like pairing this salad with a chilled glass of Sauvignon Blanc or a light rosé for a simple but elegant summer meal.

Serving & Storage Suggestions

This salad is best served fresh and slightly warm, right after grilling the peaches. The contrast between the warm fruit and cool burrata is a big part of its charm. Arrange it on a wide platter for a stunning presentation, scattering basil leaves and balsamic glaze like little jewels.

For a complete meal, it pairs beautifully with light grilled proteins or even alongside a crusty bread like the crispy homemade garlic bread. A crisp white wine or sparkling water with lemon works wonders as a refreshing beverage.

If you have leftovers (though rare!), cover and refrigerate for up to 24 hours. Keep the dressing separate if possible to avoid soggy greens. To reheat, warm the peaches gently in a skillet or microwave for 30 seconds — don’t overdo it, or the peaches lose their texture. Burrata should be added fresh.

Over time, the flavors meld more deeply, but the salad loses some of its fresh crunchiness, so it’s really best enjoyed the day it’s made.

Nutritional Information & Benefits

This salad strikes a nice balance between indulgence and nutrition. Here’s an approximate breakdown per serving (makes 4 servings):

Calories	280-320 kcal
Protein	12-15 g
Fat	20-22 g (mostly healthy fats from olive oil and burrata)
Carbohydrates	12-15 g (mostly from peaches)
Fiber	2-3 g

Peaches provide vitamin C and antioxidants, while burrata offers calcium and protein. Prosciutto, though salty, is a good source of iron and B vitamins. The olive oil adds heart-healthy monounsaturated fats. This salad fits nicely into a balanced diet and can be adapted for gluten-free, low-carb, or vegetarian preferences.

Personally, I love that it feels like a treat without being heavy — something you can enjoy guilt-free on a warm summer evening.

Conclusion

This fresh grilled peach and burrata salad with prosciutto holds a special place in my recipe rotation because it’s simple, fast, and yet feels thoughtfully put together. The way the flavors play off each other — sweet, salty, creamy, and smoky — keeps me coming back for more. Plus, it’s a great canvas for your own tweaks and seasonal shifts.

Whether you’re looking to impress guests casually, treat yourself on a quiet night, or just get a little fancy with summer’s bounty, this salad delivers without the stress. I hope it becomes one of those recipes you find yourself making again and again, for the same quiet reasons it stuck with me.

If you make it, I’d love to hear your twists or stories — sharing food is sharing love, after all.

FAQs

Can I use canned peaches instead of fresh for this salad?

Fresh peaches work best because of their texture and natural sweetness. Canned peaches tend to be too soft and lack that fresh flavor, so the grilling won’t have the same effect.

What if I don’t have a grill or grill pan?

You can roast peaches in the oven at 400°F (200°C) for about 10 minutes with a drizzle of olive oil. It won’t have the grill marks, but the caramelization is still lovely.

Is burrata the same as mozzarella?

Not exactly. Burrata has a creamy, soft center, giving it a richer texture compared to mozzarella, which is firmer and more elastic.

Can this salad be made ahead of time?

It’s best fresh, but if needed, grill the peaches and prepare the greens separately. Assemble just before serving to keep textures intact.

What wine pairs well with this salad?

A crisp Sauvignon Blanc or a light rosé complements the sweet and salty flavors beautifully, making for a refreshing summer pairing.

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