Mediterranean Grilled Peach and Prosciutto Salad with Burrata
Craving a fresh, summery salad that’s both elegant and easy to make? Look no further than this Mediterranean Grilled Peach Salad. After making this many times for friends and family, I’ve perfected the balance of sweet, salty, and creamy flavors. Keep reading for my best tips on grilling peaches and making the perfect dressing. If you love recipes like this, you’ll also enjoy Easy Mango Glazed Chicken Recipe with Sweet and Spicy Flavor and Fresh Mango Cucumber Salad with Blueberries and Avocado.
Why This Mediterranean Grilled Peach and Prosciutto Salad with Burrata Is Pure Comfort
- The perfect balance of sweet, salty, and creamy flavors
- Easy to make and impressive enough for entertaining
- A light, refreshing option for summer cookouts
What You'll Need for Mediterranean Grilled Peach and Prosciutto Salad with Burrata
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 4 ripe peaches
- 8 oz burrata
- 4 oz prosciutto
- 1/4 cup olive oil
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- Fresh basil, for garnish
- Salt and pepper
- Olive oil
- Honey
- Balsamic vinegar
- Dijon mustard
- Optional: Fresh basil
- Optional: Toasted pine nuts
- Optional: Crumbled feta
📝 Ingredient Notes
- Peaches: Choose ripe, but firm peaches for grilling.
- Burrata: Substitute with fresh mozzarella if needed.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect searing. → See on Amazon
- High-quality balsamic vinegar — Rich, complex flavor that elevates the dressing. → See on Amazon
How to Make Mediterranean Grilled Peach and Prosciutto Salad with Burrata
- Prepare the peaches: Cut peaches in half, remove pits, and brush with olive oil.
- Grill the peaches: Grill peach halves, cut-side down, for 2-3 minutes until caramelized.
- Make the dressing: Whisk together olive oil, honey, balsamic vinegar, Dijon mustard, salt, and pepper.
- Assemble the salad: Arrange grilled peach halves on a platter, top with torn burrata, prosciutto, and fresh basil. Drizzle with dressing.
Cook's Tips for Perfect Mediterranean Grilled Peach and Prosciutto Salad with Burrata
- Common mistake and fix: Avoid overcooking the peaches. They should still be firm and slightly charred, not mushy.
- Pro tip: For extra flavor, grill the prosciutto slices for 1-2 minutes on each side before adding to the salad.
- Pro tip: Make the dressing ahead of time and store in the fridge for up to one week.
Storing & Reheating Mediterranean Grilled Peach and Prosciutto Salad with Burrata
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 2 days. Make-ahead tip: The dressing can be made up to one week ahead. Assemble the salad just before serving.
Freezing Mediterranean Grilled Peach and Prosciutto Salad with Burrata
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary for this salad. Microwave: Not necessary for this salad.
Recipe Notes
- Chef tip: For a vegetarian version, omit the prosciutto and add toasted pine nuts or crumbled feta for extra protein and crunch.
- Best substitution: Substitute fresh mozzarella for burrata if needed.
- Make-ahead: The dressing can be made up to one week ahead. Assemble the salad just before serving.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the dressing is too thick, add a splash of water to thin it out.
Want to level up this recipe?
High-quality olive oil — Rich, fruity flavor that complements the peaches and prosciutto. → Check price on Amazon
Mediterranean Grilled Peach and Prosciutto Salad with Burrata
Ingredients
Main Ingredients
- 4 ripe peaches
- 8 oz burrata
- 4 oz prosciutto
- 1/4 cup olive oil
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- Fresh basil, for garnish
Seasonings
- Salt and pepper
- Olive oil
- Honey
- Balsamic vinegar
- Dijon mustard
Optional Toppings
- Fresh basil
- Toasted pine nuts
- Crumbled feta
Instructions
- Prepare the peaches: Cut peaches in half, remove pits, and brush with olive oil.
- Grill the peaches: Grill peach halves, cut-side down, for 2-3 minutes until caramelized.
- Make the dressing: Whisk together olive oil, honey, balsamic vinegar, Dijon mustard, salt, and pepper.
- Assemble the salad: Arrange grilled peach halves on a platter, top with torn burrata, prosciutto, and fresh basil. Drizzle with dressing.
Notes
- Chef tip: For a vegetarian version, omit the prosciutto and add toasted pine nuts or crumbled feta for extra protein and crunch.
- Best substitution: Substitute fresh mozzarella for burrata if needed.
- Make-ahead: The dressing can be made up to one week ahead. Assemble the salad just before serving.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the dressing is too thick, add a splash of water to thin it out.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 2 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary for this salad.
- Microwave reheat: Not necessary for this salad.
- Make ahead: The dressing can be made up to one week ahead. Assemble the salad just before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 15g
- Fat: 24g
- Carbs: 25g
- Fiber: 3g
- Sugar: 22g
- Sodium: 700mg
- Cholesterol: 65mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Mediterranean Grilled Peach and Prosciutto Salad with Burrata FAQs
While the dressing can be made ahead, the salad is best assembled just before serving to prevent the greens from wilting.
Overcooking the peaches can cause them to become mushy. Be sure to grill them for only 2-3 minutes until caramelized, but still firm.
Fresh mozzarella is a great substitute for burrata in this salad.
While this salad is best with fresh, ripe peaches, you can use canned or jarred grilled peaches in the winter. Choose ones packed in juice, not syrup.
Add cooked quinoa, farro, or couscous to the salad for extra protein and fiber.
A Warm Final Note
I can’t wait for you to try Mediterranean Grilled Peach and Prosciutto Salad with Burrata and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
