Grilled White Peach & Burrata Salad with Prosciutto

Select and prepare peaches with precision: Choose white peaches that yield slightly to gentle pressure but aren’t overly soft – they should be fragrant and unblemished. Cut peaches in half along their natural seam, twist gently to separate, and remove the stone. If the stone clings stubbornly, carefully cut around it with a paring knife. Slice each half into 3 thick wedges for optimal grilling surface area and structural integrity.

Prepare the grill or pan: Heat a ridged grill pan or barbecue to medium-high heat. The surface should be hot enough that a drop of water sizzles and evaporates immediately, but not so hot that the peaches char before caramelizing. Lightly brush the grill with a thin film of oil to prevent sticking.

Grill with intention: Brush peach wedges lightly with olive oil – just enough to prevent sticking without making them greasy. Place cut-side down on the hot grill and resist the urge to move them for 3-4 minutes. They should develop beautiful golden-brown grill marks and release easily when ready. Flip carefully and grill the second cut side for another 2-3 minutes until just caramelized. The peaches should be warmed through but still hold their shape, with edges slightly charred and interiors tender.

Create the dressing: While peaches grill, whisk together remaining olive oil, aged balsamic vinegar, and honey in a small bowl until emulsified. The dressing should be glossy and slightly thickened, with balanced sweet-tart flavor that won’t overpower the delicate peaches. Taste and adjust – add more honey if your balsamic is particularly sharp, or more vinegar if the dressing seems too sweet.

Compose the salad base: Arrange baby rocket or mixed leaves on a large serving platter or individual plates. The greens should be completely dry to prevent dressing dilution. Drizzle lightly with half the balsamic dressing, tossing gently to coat leaves evenly without wilting them.

Build the salad with visual appeal: Arrange warm grilled peach wedges over the dressed greens, spacing them evenly for visual balance. Tear the burrata into generous pieces and nestle them between the peaches – the heat from the fruit will slightly melt the creamy interior, creating luxurious pools of richness. Drape prosciutto slices over and around the composition in soft folds rather than laying them flat, which creates dimension and texture.

Finish with finesse: Drizzle remaining dressing over the entire salad, focusing on the peaches and burrata. Scatter torn basil leaves throughout, season with flaky sea salt and freshly cracked black pepper, and add toasted nuts if using for textural contrast. The salt is crucial here – it enhances the peaches’ sweetness and balances the creamy burrata.

Serve immediately: This salad is best enjoyed while the peaches are still slightly warm and the burrata is beginning to melt. The contrast of temperatures and textures creates the magic of this dish.

Perfect Pairings: Serve with crusty sourdough bread to mop up the delicious juices that collect on the plate. A chilled rosé or light Pinot Grigio complements the sweet-savory balance perfectly. For a complete meal, add a side of herbed quinoa or farro.

Make-Ahead Strategy: Peaches can be grilled several hours in advance and served at room temperature rather than warm – the flavors are equally delicious. Dressing can be prepared up to 3 days ahead and stored refrigerated. Bring all components to room temperature before assembling for best flavor.

Seasonal Variations: In autumn, substitute grilled pears or figs. Replace burrata with fresh ricotta or soft goat cheese for different flavor profiles. Swap prosciutto for crispy pancetta or smoked duck for richer, more robust versions.