Summer Charred Peach & Burrata Salad with Prosciutto Crisps and Rosemary-Honey Vinaigrette

This salad features sweet summer peaches lightly charred to deepen their flavor and paired with creamy burrata for a luxurious bite.

Crisp prosciutto adds a savory crunch, while a fragrant rosemary-honey vinaigrette ties it all together with a sweet-tangy finish. It’s quick, stunning, and perfect for warm-weather entertaining.

Summer Charred Peach & Burrata Salad with Prosciutto Crisps and Rosemary-Honey Vinaigrette

Serves: 4 Prep Time: 15 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 320 calories 22g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

SALAD

• 4 ripe peaches, halved and pitted
• 2 tablespoons extra-virgin olive oil, divided
• 4 cups arugula
• 8 ounces burrata cheese
• Fresh basil leaves for garnish
• Salt and freshly ground black pepper

ROSEMARY-HONEY VINAIGRETTE

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely chopped fresh rosemary
• ½ teaspoon Dijon mustard
• Salt and pepper to taste

PROSCIUTTO CRISPS

• 8 thin slices prosciutto

Instructions

1. Preheat grill or grill pan to medium-high heat and brush grates with oil to prevent sticking.
2. Toss peach halves with 1 tablespoon olive oil and season with salt and pepper.
3. Grill peaches, cut side down, until dark grill marks appear and fruit is slightly softened, about 3–4 minutes per side, then transfer to a plate.
4. While peaches cook, arrange prosciutto slices on a baking sheet and bake at 400°F until crisp, about 8–10 minutes. Drain on paper towels.
5. In a small bowl, whisk together olive oil, honey, lemon juice, rosemary, Dijon mustard, salt, and pepper until emulsified.
6. In a large bowl, combine arugula, grilled peaches, and torn burrata. Drizzle with vinaigrette and gently toss to coat.
7. Divide salad among plates, top with prosciutto crisps and garnish with fresh basil leaves. Serve immediately.

Notes

Note: For best texture, store the vinaigrette separately and dress the salad just before serving to keep the greens crisp.

Tips & Variations

• Prosciutto Crisps: Bake slices on parchment-lined sheet for easy cleanup; watch closely to prevent burning.
• Substitutions: Swap arugula for spinach or mixed greens, and try goat cheese if burrata isn’t available.
• Make-Ahead: Prepare vinaigrette and prosciutto crisps a day ahead; store separately in airtight containers.

Storage & Serving

• Dress salad just before serving to keep greens crisp.
• Leftover components keep 1–2 days refrigerated; reheat crisps briefly in oven to restore crunch.