Grilled peach and burrata salad with mint, prosciutto, and honey balsamic glaze for summer.
A vibrant, yearned-for summer salad that pairs blistered peaches with creamy burrata, crisp greens, fragrant mint, delicate prosciutto, and a honeyed balsamic drizzle for a balance of sweet, salty, and tangy flavors.
When the days grow longer, this salad shines as a centerpiece for al fresco meals and easy weeknight dinners alike. Start by ripening ripe peaches slightly on the grill to unlock their honeyed sweetness and charred edges. Burrata creaminess contrasts beautifully with the fruit’s warmth, while mint provides a refreshing bite that lifts every component. A whisper of prosciutto introduces a savory depth that feels indulgent without being heavy. The honey balsamic glaze ties all the elements together with a glossy, tangy sweetness. Assemble on a bed of peppery arugula or mixed greens for color, texture, and a bright summer aroma.
The preparation is simple but precise to preserve each ingredient’s personality. Slice the peaches into wedges and brush with olive oil before grilling until just marked and tender. Tear burrata into generous, imperfect chunks so creamy pockets remain intact. Layer greens on a wide platter, scatter the grilled peaches, and crown with burrata. Finely chop fresh mint and scatter it across the dish for a burst of cool fragrance. Thin slices of prosciutto can be added in ribbons or tucked between peach wedges for ribbons of saltiness. Finally, drizzle the honey balsamic glaze, allowing it to mingle with the juices from the fruit without overpowering them.
Bright herbs and citrus notes lift the dish without overpowering.
The first bite delivers a soft, luxurious melt from burrata meeting smoky peach and vibrant greens. The mint delivers a crisp, cooling note that refreshes the palate between bites. The prosciutto adds a delicate crunch and a savoriness that carries through the glaze’s tang. The honeyed balsamic glaze creates a cohesive finish, coating each element with a glossy sheen that invites dipping and spooning. This salad works beautifully as a starter or a light main course when paired with crusty bread or a chilled glass of white wine. It’s adaptable, allowing you to swap greens or fruit to suit the season.
For a more substantial version, add grilled halloumi or roasted almonds for extra texture and protein. You can also include cucumber ribbons for a cooler edge or swap arugula for baby spinach to soften the peppery bite. If you prefer a less sweet glaze, reduce the honey slightly and boost the balsamic with a splash of red wine vinegar. A pinch of flaky salt at the finish enhances the flavors and acknowledges the prosciutto’s saltiness. Serve immediately to keep burrata at its luscious peak, or refrigerate briefly if you need to advance the preparations before guests arrive.
Seasonal fruit and dairy meet savory richness for balance.
Fresh lemon zest brightens the entire plate and complements the mint’s aroma. A squeeze of lemon juice just before serving can sharpen the flavors, especially if the peaches are particularly ripe and juicy. If you want a greener profile, consider adding thinly sliced radishes for crunch and a peppery bite. The burrata’s creaminess needs gentle handling; avoid over-melting the cheese by serving promptly after assembly. Plating matters, too: arrange greens first, then peaches, with burrata placed loosely on top so the cheese can ooze slightly onto the greens. A final mint sprig makes a pretty finish and signals the salad’s herbaceous heart.
This recipe is inherently flexible, inviting creative substitutions without losing its essence. If prosciutto isn’t available, try crisp pancetta or a vegetarian salami as a substitute for savoriness. You can swap peaches for peaches’ seasonal cousins such as nectarines or plums, maintaining the sweet-tart balance. For a dairy-free option, topple the greens with almond-based burrata or a cashew cream that mimics the satin texture. The glaze can be adjusted to taste, using honey alone or pairing it with a balsamic reduction for a more intense glaze. The goal remains a bright, balanced plate that celebrates summer’s harvest.
Textures, colors, and a glossy glaze unify the plate.
To deepen the plate’s caramelized notes, let the peaches sit on the grill a touch longer, achieving a lightly charred edge that contrasts with the soft interior. When assembling, drizzle the glaze lightly so it doesn’t drown the fruit’s natural flavors. If you’re entertaining, pre-make components and assemble just before service, preserving burrata’s smooth texture. A touch of cracked black pepper can bring a surprising warmth to the finish without masking the sweetness. The salad pairs famously with a chilled rosé or a crisp Sauvignon Blanc, offering a refreshing contrast that enhances summertime dining.
For guests with dietary restrictions, provide a dairy-free version clearly labeled, and keep separate portions to avoid cross-contamination. The mint’s aroma should be bright and dominant, so tear leaves rather than chop to preserve essential oils. The peaches should be firm but yielding, not mushy, to ensure good structural integrity as they grill. If using canned peaches, rinse and pat dry to remove syrup sweetness that might clash with the glaze. With careful timing, this salad remains a crowd-pleaser that looks as impressive as it tastes.
A timeless summer salad that elevates everyday meals.
Presentation matters as much as flavor here. Use a wide platter with a color-contrast background—think dark greens or deep blue—for the peaches’ glow to stand out. The burrata should be placed in generous scoops that ooze slightly for visual appeal. Drizzle the glaze in a controlled fashion, creating thin lines that cross over the peaches and greens rather than pooling in one place. A few delicate mint leaves garnish the top, echoing the herb’s scent as guests lean in to take their first bite. The result is a visually irresistible dish that promises a memorable bite.
A well-balanced salad invites a conversation about ingredients and technique. The peaches must not be so ripe that they lose firmness, yet they should be juicy enough to release their perfume when grilled. The burrata’s interior should ooze gently under contact, providing a creamy contrast to the chew of peaches. Keep the greens fresh and crisp, washing them just before use and patting dry. The prosciutto adds a subtle saltiness that enhances rather than overwhelms the dish, while the glaze ties everything together with a kiss of sweetness and acidity.
This salad works beautifully as a standalone lunch or as a side for grilled fish, chicken, or vegetables. It can also serve as an anchor for a longer spread, with bread, olives, and a simple olive oil dip on the side. The mint’s brightness is a signature feature, so avoid cooking it too long or crushing the leaves, which can dull its flavor. Consider offering a citrusy vinaigrette on the side for guests who want extra acidity to balance the cheddar-like burrata. The overall harmony arrives when every bite presents a distinct component that still belongs to the whole.
Ultimately, this grilled peach and burrata salad is about celebrating summer’s simple luxuries. It respects the season’s markets—peaches, herbs, greens, and cheese—while inviting experimentation. The interplay between smoky fruit, creamy cheese, and crisp greens creates lasting memories of sunlit dinners and easy entertaining. Serve with a light, chilled white wine or sparkling water with a splash of citrus for a clean finish. Whether you’re feeding a crowd or a cozy family meal, the dish delivers pleasure in every mouthful and invites you to savor the season.
