A proscuitto burrata and grilled peach salad brings together ripe stone fruit, milky cheese, and thin cured ham for a plate that tastes like late summer. The grilling caramelizes the peach sugars so they contrast with the cool, soft burrata and the salt of the proscuitto. This recipe shows you how to build it fast without losing the texture balance that makes the dish work.
You get a no-cook assembly after a short grill session, which keeps the kitchen cool and the prep under twenty minutes. The salad holds its own as a starter or a light lunch, and it pairs with a glass of sparkling wine or a peach bellini for a warm-evening spread. Making this proscuitto burrata and grilled peach salad at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Proscuitto Burrata And Grilled Peach Salad
- Sweet grilled peaches cut the salt of the proscuitto without needing a dressing loaded with sugar.
- Burrata gives a creamy center that contrasts the firm peach edges and crisp ham.
- The whole plate comes together in about 20 minutes with only one pan to clean.
- It works as a first course or a standalone lunch without feeling heavy.
Ingredients You’ll Need
- 2 ripe peaches, halved and pitted — firm enough to slice after grilling without turning to mush.
- 4 ounces proscuitto, thinly sliced — look for dry-cured with visible marbling for better flavor.
- 2 balls burrata cheese (about 4 ounces each) — drained and kept cold until plating.
- 2 cups arugula — washed and dried so the leaves don’t water down the plate.
- 1 tablespoon extra-virgin olive oil — used to brush the peaches before grilling.
- 1 tablespoon honey — drizzled at the end for a light sweet thread.
- 1 teaspoon flaky sea salt — finishes the plate with a clean crunch.
- 1 tablespoon balsamic glaze — adds tang and a dark visual contrast.
Ingredient Substitutions
Proscuitto: Replace the 4 ounces with an equal weight of thinly sliced serrano ham for a similar dry-cured saltiness. Serrano is a touch firmer and a bit more intense, so tear it into smaller pieces so it doesn’t overwhelm the burrata. The swap keeps the same salty-sweet structure but shifts the cure from Italian to Spanish style. The proscuitto burrata and grilled peach salad works well for weeknight cooking when time is limited.
Burrata: Use 8 ounces of fresh mozzarella di bufala cut into thick rounds if burrata isn’t available. Mozzarella lacks the creamy inner filling, so the salad loses the soft center burst but stays milky and mild. Expect a firmer bite and less richness, which suits those who find burrata too heavy. Storing leftover proscuitto burrata and grilled peach salad correctly keeps it tasting good for days.
Arugula: Swap the 2 cups for an equal volume of torn radicchio leaves to add a bitter edge. Radicchio is crisper and less peppery, so the plate reads more bitter than green. It also holds up better if the salad sits for ten minutes before serving. For the best results with this proscuitto burrata and grilled peach salad, read through all the steps before starting.
Honey: Replace the 1 tablespoon with an equal amount of maple syrup for a deeper, woodsy sweetness. Maple is thinner and less floral, so it spreads faster and can soften the peach edges. The color darkens slightly but the salt-sweet balance stays intact.
Step-by-Step Instructions
- Heat a grill pan over medium-high heat and brush the cut sides of the peach halves with the olive oil.
- Place peaches cut-side down and cook 3 to 4 minutes until grill marks appear and the surface looks golden and caramelized.
- Remove peaches and let them cool 5 minutes on a cutting board so they firm enough to slice.
- Slice each peach half into three wedges and arrange on a platter with the arugula spread underneath.
- Tear the burrata over the greens and lay the proscuitto in loose ribbons around the cheese.
- Drizzle honey and balsamic glaze across the top, then scatter flaky salt and serve immediately.
Pro Tips
Pick peaches that yield slightly to thumb pressure; rock-hard fruit won’t caramelize and will taste starchy after grilling. A simple grilling method keeps the heat even so the sugar browns instead of burning.
Pat the burrata dry with a paper towel before plating so the cream doesn’t pool and dilute the honey thread. Cold burrata also holds its shape against the warm peaches.
Don’t skip the flaky salt at the end — it adds a crunch the thin proscuitto can’t provide on its own. Fine table salt would just disappear into the cream.
Grill the peaches in a single layer with space between halves so steam escapes and marks form. Never crowd the pan or you’ll get pale, steamed fruit.
Common Mistakes to Avoid
Using overripe peaches leads to wedges that fall apart on the grates and lose the firm bite. Choose fruit that smells sweet but still feels solid.
Adding the burrata while peaches are hot makes the cheese melt into a greasy puddle instead of staying a cool center. Let the fruit cool the 5 minutes before assembly.
Pouring balsamic vinegar instead of glaze waters the plate and skips the sweet reduction that balances the ham. Reduce your own or buy the thickened version. If you enjoyed this, our refreshing peach lemonade is worth trying next.
Serving Suggestions
Plate the salad on a wide white dish so the peach color and cream pop against the background. A side of greek salad adds a cucumber crunch if you want a fuller table.
Serve with toasted sourdough so guests can scoop the burrata and peach juices with bread. The salad also follows a bowl of shirazi salad as a two-course summer starter.
Storage and Reheating
Store leftover components separately: peaches and proscuitto in an airtight container up to 3 days, burrata in its liquid up to 2 days. Assembled salad with cream should be eaten within 2 hours unrefrigerated.
Reheat only the peach wedges in a skillet over medium-low heat for 2 minutes if you want them warm again; the ham and cheese stay cold. Discard any burrata left out beyond the safe window. For another easy option, check out our peach lemonade refreshing.
Recipe Variations
Nutty Version
Add 1/3 cup toasted walnuts over the arugula before the cheese goes on. The nuts bring a bitter crunch that extends the texture range past the soft burrata. Expect a heavier plate that reads more like a meal than a starter.
Herb Version
Tuck 6 torn basil leaves and 1 tablespoon mint between the peach slices for a green lift. The herbs cool the honey sweetness and pair with the ham’s cure. This version suits those who want less cheese-forward bites.
Warm Grain Version
Spread 1 cup cooked farro under the arugula to turn the plate into a lunch with staying power. The grain absorbs the balsamic and peach juice, so the salad becomes fork-and-spoon food. Add the proscuitto after the burrata so it stays crisp against the warm base.
Proscuitto Burrata And Grilled Peach Salad
Description
A proscuitto burrata and grilled peach salad brings together ripe stone fruit, milky cheese, and thin cured ham for a plate that tastes like late summer. The grilling caramelizes the peach sugars so they contrast with the cool, soft burrata and the salt of the proscuitto.
Ingredients
Instructions
-
Heat grill and oil peaches
Heat a grill pan over medium-high heat until it is hot enough to sizzle a drop of water. Brush the cut sides of the peach halves with the 1 tablespoon extra-virgin olive oil so they won't stick and will caramelize instead of steaming.
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Grill peach halves
Place peaches cut-side down on the hot grill pan in a single layer with space between halves so steam escapes. Cook 3 to 4 minutes until dark grill marks appear and the surface looks golden and caramelized.
-
Cool grilled peaches
Remove peaches from the pan and let them cool 5 minutes on a cutting board. They should firm enough to slice without turning to mush when you cut them.
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Slice and arrange peaches
Slice each peach half into three wedges with a steady knife. Arrange the wedges on a platter with the 2 cups arugula spread underneath so the leaves don't water down the plate.
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Add cheese and ham
Tear the 2 balls burrata cheese over the greens, letting the cold cream stay distinct. Lay the 4 ounces proscuitto in loose ribbons around the cheese so it stays crisp against the warm fruit.
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Finish and serve
Drizzle 1 tablespoon honey and 1 tablespoon balsamic glaze across the top for a sweet thread and tang. Scatter 1 teaspoon flaky sea salt over everything and serve immediately while the peaches are still lightly warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 9g45%
- Cholesterol 45mg15%
- Sodium 780mg33%
- Total Carbohydrate 18g6%
- Dietary Fiber 2g8%
- Sugars 14g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Store leftover components separately: peaches and proscuitto in an airtight container up to 3 days, burrata in its liquid up to 2 days; discard any burrata left out beyond the safe window.
- Reheating: Reheat only the peach wedges in a skillet over medium-low heat for 2 minutes if you want them warm again; the ham and cheese stay cold.
- Pro tip: Pat the burrata dry with a paper towel before plating so the cream doesn't pool and dilute the honey thread.
- Serving idea: Serve with shirazi salad as a two-course summer starter for a fuller table.
