Grilled Peach, Burrata & Hot Honey Prosciutto Salad

 Grilled Peach, Burrata & Hot Honey Prosciutto Salad

Sweet grilled peaches, creamy burrata, crispy hot honey prosciutto, and toasted pistachios layered over peppery greens with a basil lemon vinaigrette — a luxurious summer salad that feels straight off a rooftop restaurant menu.

INGREDIENTS

• 4 prosciutto slices

• 2 ripe peaches, halved and sliced

• 946.4 ml mixed baby greens or arugula

• 226.8 g burrata cheese

• 118 1/4 ml shelled pistachios

• 14.8 ml honey

• 2.5 ml chili flakes

• 5 fresh basil leaves, torn

• 29.6 ml fresh lemon juice

• 4.9 ml Dijon mustard

• 1 small garlic clove, finely grated

• 59 1/8 ml extra-virgin olive oil

• 2.5 ml flaky sea salt

• 1 1/4 ml freshly cracked black pepper

STEPS

1.

Whisk together 29.6 ml fresh lemon juice, 4.9 ml Dijon mustard, and 1 small garlic clove, finely grated in a bowl. Slowly stream in 59 1/8 ml extra-virgin olive oil while whisking until silky and emulsified. Season with 2.5 ml flaky sea salt and 1 1/4 ml freshly cracked black pepper. Stir in half of the torn basil and set aside.

2.

Toast 118 1/4 ml shelled pistachios in a dry skillet over medium heat, stirring often until fragrant and lightly golden. Transfer immediately to a plate to cool. ⏱ 4m

3.

Place 4 prosciutto slices in a skillet over medium heat. Cook until crisp and deeply golden around the edges. Drizzle lightly with 14.8 ml honey and sprinkle with 2.5 ml chili flakes during the final seconds of cooking for a glossy spicy finish. Transfer to paper towels to cool and crisp further. ⏱ 5m

4.

Heat a grill pan or skillet over high heat. Lay the peach slices cut-side down and cook undisturbed until charred grill marks appear and the fruit softens slightly while staying juicy. ⏱ 3m

5.

Spread 946.4 ml mixed baby greens or arugula across a large serving platter. Arrange the grilled peaches throughout the greens. Tear 226.8 g burrata cheese into large creamy pieces and nestle them gently between the peaches.

6.

Break the hot honey prosciutto into dramatic shards and place upright across the salad. Scatter the toasted pistachios and remaining basil over the top. Drizzle generously with the basil lemon vinaigrette and finish with an extra pinch of flaky sea salt. Serve immediately.

NOTES

Blogger tips:

The torn burrata and glossy peaches create the ultimate luxury texture shot. Capture the salad in natural golden-hour lighting for that rich restaurant-style Pinterest aesthetic.

Make-ahead:

Toast the pistachios and prepare the vinaigrette up to 3 days ahead. Grill peaches shortly before serving for the best texture.

Swaps:

Nectarines or plums work beautifully instead of peaches. Goat cheese or fresh mozzarella can replace burrata.

Flavor boost:

A tiny drizzle of hot honey right before serving makes the peaches glisten beautifully and adds addictive sweet heat readers will remember.peaches glisten beautifully and adds addictive sweet heat readers will remember.