Mediterranean Grilled Peach and Prosciutto Salad with Burrata
Experience the perfect blend of sweet and savory in this Mediterranean Grilled Peach Salad with Burrata. After making this countless times, I’ve discovered the trick to achieving that perfect char on the peaches. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Fresh Spring Roll Bowl with Creamy Peanut Sauce and Easy Hot and Sour Noodle Soup Recipe with Pork Topping.
Why This Mediterranean Grilled Peach and Prosciutto Salad with Burrata Is Pure Comfort
- The sweet and savory combination is irresistible.
- It's ready in just 20 minutes, better than takeout.
- The creamy burrata balances the crisp prosciutto and tangy glaze.
- It's a show-stopping dish that's perfect 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 balsamic glaze
- 1/4 cup olive oil
- Salt and pepper, to taste
- Balsamic glaze
- Olive oil
- Salt and pepper
- Optional: Fresh basil leaves
- Optional: Toasted pine nuts
- Optional: Honey drizzle
đź“ť Ingredient Notes
- Burrata: Can be substituted with fresh mozzarella.
đź›’ Tools & Equipment I Recommend
- Cast Iron Skillet — Achieves perfect char on peaches. → See on Amazon
- Balsamic Glaze Reducer — Concentrates balsamic vinegar for a rich glaze. → 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 until charred, about 2-3 minutes per side.
- Assemble the salad: Arrange peach halves on a platter, top with torn burrata, and prosciutto. Drizzle with balsamic glaze and olive oil. Season with salt and pepper.
- Serve: Garnish with fresh basil leaves and toasted pine nuts. Serve immediately.
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 but with visible char marks. If they're too soft, they'll fall apart.
- Expert tip: For a quicker cook, use a grill pan on the stove instead of an outdoor grill.
- Time-saving tip: Prepare the peaches and make the glaze ahead of time. Assemble the salad just before serving.
Storing & Reheating Mediterranean Grilled Peach and Prosciutto Salad with Burrata
Short-Term Storage
Store in an airtight container in the fridge. Store leftover peaches and glaze separately in the fridge for up to 3 days. Make-ahead tip: Prepare peaches and glaze up to a day ahead.
Freezing Mediterranean Grilled Peach and Prosciutto Salad with Burrata
Not recommended for peaches or burrata.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a vegan version, substitute burrata with avocado or tofu ricotta.
- Best substitution: Fresh mozzarella can be used instead of burrata.
- Make-ahead: Prepare peaches and glaze up to a day ahead. Assemble just before serving.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the glaze is too thick, thin it out with a bit of water. If it's too thin, reduce it further on the stove.
Want to level up this recipe?
High-quality Balsamic Vinegar — Enhances the flavor of the glaze and adds depth to the dish. → 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 balsamic glaze
- 1/4 cup olive oil
- Salt and pepper, to taste
Seasonings
- Balsamic glaze
- Olive oil
- Salt and pepper
Optional Toppings
- Fresh basil leaves
- Toasted pine nuts
- Honey drizzle
Instructions
- Prepare the peaches: Cut peaches in half, remove pits, and brush with olive oil. Grill until charred, about 2-3 minutes per side.
- Assemble the salad: Arrange peach halves on a platter, top with torn burrata, and prosciutto. Drizzle with balsamic glaze and olive oil. Season with salt and pepper.
- Serve: Garnish with fresh basil leaves and toasted pine nuts. Serve immediately.
Notes
- Chef tip: For a vegan version, substitute burrata with avocado or tofu ricotta.
- Best substitution: Fresh mozzarella can be used instead of burrata.
- Make-ahead: Prepare peaches and glaze up to a day ahead. Assemble just before serving.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the glaze is too thick, thin it out with a bit of water. If it's too thin, reduce it further on the stove.
Storage
- Fridge: Store leftover peaches and glaze separately in the fridge for up to 3 days.
- Freezer: Not recommended for peaches or burrata.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Prepare peaches and glaze up to a day ahead.
Nutrition Per Serving
- Calories: 370
- Protein: 15g
- Fat: 25g
- Carbs: 28g
- Fiber: 3g
- Sugar: 25g
- Sodium: 800mg
- Cholesterol: 65mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Mediterranean Grilled Peach and Prosciutto Salad with Burrata FAQs
While you can prepare the peaches and glaze ahead, it's best to assemble the salad just before serving to prevent the peaches from getting soggy.
Overcooking the peaches can cause them to become too soft and fall apart. Be sure to grill them until they're just charred but still firm.
While you can, fresh peaches have a better texture and flavor. Canned peaches can be used in a pinch, but the texture may not be as satisfying.
Fresh mozzarella or a vegan alternative like tofu ricotta can be used as a substitute.
Yes, this salad is naturally gluten-free. Just be sure to check the labels on your balsamic glaze and any additional toppings you use.
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!
