Mediterranean Grilled Peach and Prosciutto Salad with Burrata
Mediterranean Grilled Peach Salad is a summer favorite. After making it dozens of times, I’ve mastered the perfect balance of flavors. The trick I discovered is grilling the peaches until they’re caramelized and juicy. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Baked Chickpea Patties and Easy Grilled Shrimp and Avocado Bowl.
Why This Mediterranean Grilled Peach and Prosciutto Salad with Burrata Is Pure Comfort
- Juicy, caramelized peaches
- Salty prosciutto for balance
- Creamy burrata for indulgence
- Light, tangy dressing for freshness
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 prosciutto
- 8 oz burrata
- 1/4 cup olive oil
- 1/4 cup balsamic glaze
- Salt and pepper to taste
- Fresh basil leaves
- Balsamic glaze
- Optional: Pine nuts
- Optional: Honey drizzle
📝 Ingredient Notes
- Peaches: Ripe but firm peaches work best.
- Prosciutto: Use thinly sliced prosciutto for even cooking.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat for perfect searing. → See on Amazon
- Balsamic Glaze — Thickens naturally, no added sugars. → See on Amazon
How to Make Mediterranean Grilled Peach and Prosciutto Salad with Burrata
- Prepare peaches: Cut peaches in half, remove pits, and brush with olive oil.
- Grill peaches: Grill peach halves on a preheated grill until caramelized, about 3-4 minutes per side.
- Assemble salad: Arrange grilled peach halves on a platter, top with prosciutto, burrata, and fresh basil. Drizzle with olive oil and balsamic glaze. Season with salt and pepper.
- Serve: Serve immediately, garnished with pine nuts and a honey drizzle if desired.
Cook's Tips for Perfect Mediterranean Grilled Peach and Prosciutto Salad with Burrata
- Common mistake and fix: Avoid overcooking peaches. They should still be slightly firm and juicy, not mushy.
- Substitution: For a vegetarian version, substitute prosciutto with grilled halloumi cheese.
- Make-ahead: Grill peaches up to a day ahead. Store in the fridge and 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 salad in the fridge for up to 2 days. Make-ahead tip: Grill peaches up to a day ahead.
Freezing Mediterranean Grilled Peach and Prosciutto Salad with Burrata
Not recommended.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: Use a pastry brush to evenly coat peaches with olive oil.
- Best substitution: For a vegan version, substitute burrata with avocado.
- Make-ahead: Assemble the salad just before serving for the best texture.
- Scaling: This recipe is easily scalable. Just adjust the quantities accordingly.
- Troubleshooting: If peaches are not ripening, place them in a paper bag with an apple or banana overnight.
Want to level up this recipe?
Grill Pan — Even heat for perfect searing on the stove. → Check price on Amazon
Mediterranean Grilled Peach and Prosciutto Salad with Burrata
Ingredients
Main Ingredients
- 4 ripe peaches
- 8 oz prosciutto
- 8 oz burrata
- 1/4 cup olive oil
- 1/4 cup balsamic glaze
Seasonings
- Salt and pepper to taste
- Fresh basil leaves
- Balsamic glaze
Optional Toppings
- Pine nuts
- Honey drizzle
Instructions
- Prepare peaches: Cut peaches in half, remove pits, and brush with olive oil.
- Grill peaches: Grill peach halves on a preheated grill until caramelized, about 3-4 minutes per side.
- Assemble salad: Arrange grilled peach halves on a platter, top with prosciutto, burrata, and fresh basil. Drizzle with olive oil and balsamic glaze. Season with salt and pepper.
- Serve: Serve immediately, garnished with pine nuts and a honey drizzle if desired.
Notes
- Chef tip: Use a pastry brush to evenly coat peaches with olive oil.
- Best substitution: For a vegan version, substitute burrata with avocado.
- Make-ahead: Assemble the salad just before serving for the best texture.
- Scaling: This recipe is easily scalable. Just adjust the quantities accordingly.
- Troubleshooting: If peaches are not ripening, place them in a paper bag with an apple or banana overnight.
Storage
- Fridge: Store leftover salad in the fridge for up to 2 days.
- Freezer: Not recommended.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Grill peaches up to a day ahead.
Nutrition Per Serving
- Calories: 350
- Protein: 15g
- Fat: 20g
- Carbs: 30g
- Fiber: 4g
- Sugar: 20g
- Sodium: 1200mg
- Cholesterol: 60mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Mediterranean Grilled Peach and Prosciutto Salad with Burrata FAQs
Grill peaches up to a day ahead. Assemble the salad just before serving.
Avoid overcooking peaches. They should still be slightly firm and juicy.
Fresh peaches are best for this recipe. Canned peaches won't have the same texture or flavor.
For a vegan version, substitute burrata with avocado. For a vegetarian version, use mozzarella.
Yes, this salad is naturally gluten-free.
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!
