This post may contain affiliate links. Please read our disclosure policy.
Easy to make Grilled Peach Burrata Salad with Arugula and Prosciutto and lemon honey mustard dressing.
A fresh, summery salad that’s sweet, salty, creamy, and light — made with juicy grilled peaches, burrata, arugula, and prosciutto, all drizzled in a quick honey-mustard lemon dressing. Ready in under 15 minutes and perfect for two.
Why You’ll Love This Recipe
- Easily adaptable with ingredients you have at home.
- Bursting with contrast: caramelized warm peaches, cool creamy burrata, salty prosciutto.
- It looks and tastes fancy, but it’s so simple to make.
- A beautiful appetizer or light meal for summer gatherings.
Why Peaches and Burrata Work So Well Together
Peaches and burrata just make sense together. The peaches are sweet and juicy, especially when you grill them — they get a little caramelized and even more flavorful. Burrata is soft and creamy, almost buttery, and it balances the peaches perfectly. When you mix them with peppery arugula and salty prosciutto, every bite has a little bit of everything: sweet, salty, creamy, fresh. It’s a simple combo, but it feels fancy and tastes amazing.
How To Make Grilled Peach And Burrata Salad
Ingredients (Serves 2)
For the salad:
- A large handful of arugula
- 1 ripe peach or nectarine, halved, pitted, and sliced into 12 wedges
- 1 ball of burrata cheese, torn or halved (let it sit out for 10 minutes at room temp)
- 2 slices of prosciutto, torn
- 1 tbsp butter
For the dressing:
- 1 tsp whole grain mustard
- 1 tbsp honey (or maple syrup)
- Juice of ½ lemon (about 1 tbsp)
- 2 tbsp extra virgin olive oil
- Pinch of salt
Instructions
- Make the dressing: In a small bowl, whisk together mustard, honey, lemon juice, olive oil, and a pinch of salt. Set aside.
2. Grill the peaches: Heat a skillet or grill pan over medium heat and melt the butter. Add peach slices and cook for 1–2 minutes per side until golden and lightly caramelized. Remove from heat.
3. Assemble the salad: Arrange arugula on a serving plate. Tear the burrata and place it over the greens. Add the warm grilled peach slices and torn prosciutto.
4. Dress and serve: Drizzle the honey mustard dressing over the salad and serve immediately.
Additions And Variations:
Additions:
- Fresh basil or mint
- Toasted almonds or pine nuts
- Cherries or cherry tomatoes for more sweet-tart flavor
Variations:
- Add grilled sourdough or focaccia on the side.
- Swap arugula for baby spinach or mixed greens.
- Use ricotta or whipped goat cheese instead of burrata.
- Omit prosciutto for a vegetarian version.
Burrata Prosciutto And Peach Salad Tips
- Don’t skip letting the burrata come to room temp—it makes it extra creamy.
- Use ripe but firm peaches or nectarines so they hold their shape while grilling. You can also peel the peaches, if you’d like to.
- You can use a dry pan instead of butter, but the butter adds a rich flavor.
Frequently Asked Questions
Yes, you can make the dressing and grill the peaches ahead. Assemble just before serving so the burrata stays fresh.
You can, but burrata has a much creamier interior that makes this salad feel more indulgent.
Yes! Air fry at 375°F (190°C) for 4–6 minutes, flipping once.
More Recipes Like This:
Grilled Peach Burrata Salad
Ingredients
For the Salad:
- A handful of arugula
- 1 ripe peach or nectarine, halved, pitted, and sliced into 10–12 wedges
- 1 ball of burrata, let sit at room temp for 10 minutes before using
- 2 slices of prosciutto, torn into pieces
- 1 tbsp butter, for caramelizing the peaches
For the Dressing:
- 1 tsp whole grain mustard
- 1 tbsp honey
- Juice of ½ small lemon, about 1 tbsp
- 2 tbsp extra virgin olive oil
- Salt, to taste
Instructions
Make the dressing
- In a small bowl, whisk together the mustard, honey, lemon juice, olive oil, and a pinch of salt. Set aside.
Caramelize the peaches
- Heat the butter in a nonstick skillet over medium heat. Add the peach slices and cook for 1–2 minutes per side, until lightly golden and caramelized. Remove from heat and let cool slightly.
Assemble the salad
- On a serving plate, add a bed of arugula. Tear the burrata open and place it on top. Arrange the warm peaches and prosciutto pieces over the salad.
Dress and serve
- Drizzle the salad with the prepared dressing and serve immediately while the peaches are still warm and the burrata is creamy.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
