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Perfect Grilled Peach Burrata Salad with Prosciutto and Honey Dressing

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A vibrant summer salad featuring caramelized grilled peaches, creamy burrata, salty prosciutto, and a bright white balsamic honey dressing. Perfect for light, memorable meals and entertaining.

Ingredients

Scale
  • 3 ripe peaches, halved and pitted
  • 8 ounces fresh burrata cheese
  • 4–6 thin slices prosciutto, torn into bite-sized pieces
  • 4 cups mixed greens (arugula or baby spinach)
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon honey
  • 2 tablespoons extra virgin olive oil
  • A handful fresh basil leaves, torn
  • Salt and freshly cracked black pepper, to taste
  • Optional: toasted pine nuts or sliced almonds for crunch

Instructions

  1. Preheat grill or grill pan to medium-high heat (about 375°F / 190°C).
  2. Rinse and dry peaches, slice in half and remove pits. Lightly brush cut sides with olive oil.
  3. Place peaches cut-side down on the grill. Cook undisturbed for 3-4 minutes until caramelized and slightly softened. Flip and grill skin side for 2 more minutes.
  4. In a small bowl, whisk together white balsamic vinegar, honey, olive oil, salt, and pepper to make the dressing. Adjust sweetness or acidity to taste.
  5. Spread mixed greens evenly on a large platter or salad bowl. Drizzle half the dressing over greens and toss gently to coat.
  6. Tear burrata into chunks and scatter over greens. Arrange grilled peach halves on top, then sprinkle with torn prosciutto and fresh basil leaves. Add toasted nuts if using.
  7. Drizzle remaining dressing over the salad and finish with a pinch of freshly cracked black pepper.
  8. Serve immediately while peaches are warm and burrata is creamy. If needed, keep loosely covered in the fridge for up to one hour.

Notes

Use firm but juicy peaches for best grilling results. Brush peaches lightly with olive oil to avoid flare-ups. Keep burrata refrigerated until just before serving and let it come to room temperature for creaminess. If grilling peaches too long, they may char and become bitter. Dressing can be made ahead but whisk before serving. For vegan adaptation, use dairy-free burrata and replace honey with agave syrup.

Nutrition

Keywords: grilled peach salad, burrata salad, prosciutto salad, summer salad, white balsamic honey dressing, easy salad recipe

Find it online: https://elaraeats.com/perfect-grilled-peach-burrata-salad-recipe-with-prosciutto-and-honey-dressing/