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Grilled peach savory salad with torn burrata, prosciutto, arugula, and pistachios on a white platter

Grilled Peach Savory Salad with Arugula, Prosciutto, and Burrata

A savory grilled peach salad layered with arugula, burrata, prosciutto, and toasted pistachios, dressed with a honey-balsamic vinaigrette. Ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

Salad
  • 3 large firm-ripe peaches, halved and pitted nectarines work too
  • 1 tbsp olive oil for brushing peaches
  • 100 g baby arugula
  • 250 g fresh burrata 2 balls, room temperature
  • 85 g prosciutto di Parma 6 thin slices
  • 40 g shelled pistachios, toasted roughly chopped
  • 10 g fresh basil leaves torn
  • 1/2 tsp flaky sea salt
  • 1/4 tsp freshly cracked black pepper
Honey-Balsamic Vinaigrette
  • 2 tbsp balsamic vinegar aged if possible
  • 3 tbsp extra-virgin olive oil
  • 1 tsp honey
  • 1/2 tsp Dijon mustard
  • 1 small clove garlic finely grated
  • 1/4 tsp kosher salt

Method
 

Make the Vinaigrette
  1. Whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, grated garlic, and kosher salt in a small bowl until emulsified. Set aside.
Grill the Peaches
  1. Heat a grill or grill pan over high heat (230 C / 450 F). Brush the cut sides of the peach halves with olive oil.
  2. Place peaches cut-side down on the grill. Cook without moving for 2 to 3 minutes until clear grill marks form and the edges begin to caramelize.
  3. Flip and grill the skin side for 1 to 2 minutes until the peach softens slightly but still holds its shape. Transfer to a cutting board and cool for 5 minutes, then slice each half into 3 wedges.
Assemble the Salad
  1. Spread the arugula across a large serving platter or divide among 4 plates.
  2. Drizzle half the vinaigrette over the arugula and toss gently to coat the leaves.
  3. Arrange the grilled peach wedges and prosciutto slices over the arugula, folding the prosciutto loosely.
  4. Tear each burrata ball and nestle the pieces among the peaches. The creamy interior should spill out slightly.
  5. Scatter the toasted pistachios and torn basil over the top. Drizzle the remaining vinaigrette over everything.
  6. Finish with flaky sea salt and cracked black pepper. Serve immediately.

Notes

Grill the peaches up to 2 days ahead and refrigerate, but always assemble the salad fresh. The char flavor deepens slightly overnight, which is not a bad thing.