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Fresh Honey Burrata Grilled Peach Salad with Prosciutto

Fresh Honey Burrata Grilled Peach Salad - featured image

A light and fresh summer salad featuring smoky grilled peaches, creamy burrata, salty prosciutto, and aromatic basil, finished with a honey-lemon dressing.

Ingredients

Scale
  • 3 medium fresh peaches, ripe but firm
  • 8 oz (225 g) burrata cheese
  • 46 thin slices prosciutto
  • About a handful fresh basil leaves, torn
  • 2 tablespoons honey
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 375–400°F / 190–204°C).
  2. Wash and dry peaches thoroughly. Cut each peach in half and remove the pit. Slice each half into 3-4 wedges (about 1/2 inch thick). Brush each peach slice lightly with extra virgin olive oil.
  3. Place peach slices on the grill and grill for about 3 minutes per side until char marks appear and peaches soften slightly but hold their shape.
  4. In a small bowl, whisk together honey, lemon juice, and remaining olive oil. Add salt and freshly ground black pepper to taste.
  5. On a serving platter, arrange grilled peach slices. Tear burrata into chunks and scatter over the peaches. Layer prosciutto slices around the plate.
  6. Tear basil leaves gently and sprinkle over the salad.
  7. Drizzle the honey-lemon dressing evenly over everything. Add a final sprinkle of salt and pepper if desired.
  8. Serve immediately while peaches are warm and burrata is cool and creamy.

Notes

Use fresh peaches for best grilling results. Brush peaches with olive oil to prevent sticking. Keep burrata cold until just before serving. For a dairy-free option, substitute burrata with vegan cheese or smashed avocado. Serve immediately for best texture and flavor. Leftovers can be stored up to 24 hours in the fridge; reheat peaches gently in a warm oven before serving again.

Nutrition

Keywords: grilled peach salad, burrata salad, prosciutto salad, summer salad, honey dressing, fresh basil, easy summer recipe