Grilled peach burrata and prosciutto salad with arugula, pistachios, and honey lemon dressing for flair.
A bright, seasonal salad that pairs smoky grilled peaches with creamy burrata, delicate prosciutto, peppery arugula, crunchy pistachios, and a honey lemon dressing that elevates every bite with balance and flair.
When peaches reach the peak of summer sweetness, they deserve to shine beyond a simple snack. This salad starts with fruit halves grilled briefly to caramelize the sugars and deepen their aroma. Burrata provides a luscious contrast with its cool, milky center, while prosciutto adds a whisper of salt and depth. Arugula serves as a peppery canvas that wakes up the flavors without overpowering them. The groundwork is simple: assemble a bed of greens, lay the burrata in generous portions, and nestle the peaches alongside the sliced prosciutto. A few decisive textures—crunchy pistachios and a zingy dressing—unify everything without crowding the palate.
To prepare the peaches, slice them into thick wedges and brush lightly with olive oil. Grill over medium heat, turning once, until the edges blister and the sugars melt into a honeyed kiss. The soft interior should remain juicy, not mushy, so keep a careful eye and remove promptly. Burrata, ideally at room temperature, yields best when its creamy center runs slightly when teased with a spoon. On the plate, scatter arugula leaves generously, then arrange the burrata in rough chunks that break apart with each bite. Drape the prosciutto in loose ribbons, allowing its delicate saltiness to punctuate the sweetness of the fruit.
A vibrant harmony that elevates summer into a meal.
A thoughtful dressing ties the components together without stealing their character. In a small bowl, whisk fresh lemon juice with a touch of honey, Dijon mustard for a subtle bite, and a splash of olive oil. Season lightly with salt and cracked black pepper, then add a sprinkle of lemon zest to lift the brightness. The result should be bright and accessible, not sharp. When tossed, the dressing lightly coats the arugula and peaches, letting the burrata glisten with its fat-rich texture. The pistachios introduce a toasted note that resonates with the grill-charred peaches, creating an aromatic chorus that lingers pleasantly after each forkful.
As you plate, consider the visual rhythm: a generous bed of greens, the burrata placed near the center, peach wedges radiating outward, and ribbons of prosciutto weaving through the greens. The pistachios can be scattered like tiny green pebbles to create texture and color variation. If you prefer extra intensity, add a light drizzle of the dressing over the peaches to caramelize their edges slightly and reinforce the honey-lemon perfume. For a more nutty undertone, finish with a tiny dusting of finely chopped pistachios. This presentation invites the diner to experience contrast—creamy, salty, sweet, and peppery—in every bite.
Textures and tones blend into a cohesive seasonal melody.
Consider substitutions that preserve the flavor profile while accommodating dietary preferences. For a vegetarian version, replace prosciutto with roasted marcona almonds or crispy chickpeas to introduce texture and a hint of savoriness. If burrata isn’t available, a soft—though not overly sharp—goat cheese can mimic the tangy creaminess. For a dairy-free option, try a small drizzle of olive oil enriched with mashed avocado to recreate a creamy mouthfeel. The peaches can be swapped for nectarines when in season, preserving the same sweet-tart balance. Whatever the choice, focus on maintaining the fundamental trio: alternating layers of sweet fruit, crisp greens, and velvet cheese.
The honey-lemon dressing remains the heart of the sauce, so balance is crucial. Use high-quality honey to prevent an overpowering sweetness, and choose a bright lemon with a pronounced zest aroma. Whisk vigorously to emulsify, then taste and adjust with a pinch of salt to heighten the citrus notes. A tiny amount of grated lemon zest can lift the fragrance dramatically, echoing the char from the grill. When mixing, aim for a glossy, light texture that clings to leaves without pooling. The dressing should unify, not overwhelm, allowing each component to sing in its own key while contributing to a cohesive chorus.
Light, bright, and irresistibly textural for any cookout.
A practical tip for ensuring the salad remains fresh and vibrant is to assemble components in stages. Grill peaches and keep them warm but not hot; separate burrata from the brine until plating to avoid sogginess; and toast pistachios just before serving to maximize aroma. Lay out arugula on the plate first, so the greens can carry the moist elements without wilting. Then arrange burrata, peaches, and prosciutto with intention—pieces should be bite-sized and distributed evenly. A final pinch of flaky sea salt can elevate the entire dish, especially where the components may have released oils during preparation. The goal is a balanced, confident presentation.
In terms of wine and beverage pairing, a chilled glass of dry white wine complements this salad beautifully. Think a Sauvignon Blanc with citrus notes or a Vermentino that carries mineral lift and a touch of oregano-like aroma. If you prefer a non-alcoholic option, a sparkling lemon-ginger-infused water works well, offering effervescence and a clean palate between bites. The key is to keep the drink light and refreshing so it doesn’t compete with the flavors on the plate. Serve chilled, with small sips that cleanse the mouth between bites, allowing you to savor the interplay of textures and temperatures more fully.
An elegant, versatile salad that remains irresistibly fresh.
For a more pronounced smoky finish, you can brush the peaches with a light maple glaze before grilling. This adds a new depth to the sweetness and mirrors the saltiness of the prosciutto. If you want extra crunch, reserve a portion of pistachios to scatter on top just before serving, preserving their natural oils and texture. A handful of fresh mint ribbons can introduce a refreshing note that lifts the dish without overpowering the core flavors. This addition is optional but highly effective for guests who enjoy a cleaner herb aroma paired with fruit.
Finally, consider how to portion the salad for guests with different appetites. For a generous starter, serve a larger bed of greens with two or three peach halves and a thick slice of burrata per plate. For a lighter lunch, reduce the portion size of burrata and peaches while keeping the greens full and the pistachios visible for crunch. Present the prosciutto in thinner ribbons to distribute saltiness evenly. The flexibility of this recipe makes it suitable for gatherings, picnics, or a refined weeknight dinner.
Beyond flavor, this dish is a study in-season produce utilization and mindful plating. Peaches deliver a juicy sweetness that contrasts with the saltiness of prosciutto and the earthiness of arugula. Burrata introduces a lush creaminess that binds the elements, while pistachios contribute a toasty crunch that lingers on the tongue. The honey-lemon dressing provides brightness and cohesion, ensuring every bite carries a light citrus kiss. The final plate should feel balanced, not heavy, inviting guests to savor more than one mouthful in a single sitting. It’s a remarkable performance of texture, temperature, and taste.
When you serve this salad to friends or family, you offer more than a dish; you share a summer ritual. The grilled peaches glow with a delicate caramelization, the burrata remains serenely soft, and the prosciutto adds a whisper of savor throughout. The arugula’s peppery bite acts as a brake to the sweetness, while the pistachios punctuate with crispness. The honey lemon dressing ties it all together with a sunny, fragrant note. This combination is both approachable and sophisticated, capable of starring at a dinner party or elevating a simple weeknight meal into something memorable.
