My mother-in-law recently told me about a salad she enjoyed at a restaurant: grilled peaches and peppery arugula — I was intrigued immediately. Add thin slices of prosciutto and a creamy ball of burrata, and it becomes irresistible. She asked the server about the components of the dish and shared a few details about the dressing; from there we recreated the recipe at home. The result is a simple, elegant summer salad that balances sweet, salty, creamy, and bright flavors.
I’ve made this salad several times and refined the dressing to a version I now consider perfect for warm-weather meals. I often double the dressing so I have extra to toss on greens during the week — it keeps well in the refrigerator and brightens many salads. With peaches at their best during the season, this salad is an ideal way to showcase ripe fruit and minimal, high-quality ingredients.
- 1/4 cup extra virgin olive oil
- 2 tbsp champagne vinegar
- 1 tbsp fresh lemon juice
- 1 tbsp honey
- 1 tsp Dijon mustard
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 ripe peaches
- 4 cups baby arugula
- 2–4 slices thinly sliced prosciutto
- 1/2 ball of burrata cheese
- Balsamic reduction (store-bought or homemade), for drizzling
- Make the dressing: in a blender or food processor, combine the olive oil, champagne vinegar, lemon juice, honey, Dijon mustard, salt, and pepper. Pulse or blend briefly until the dressing is emulsified and smooth. Taste and adjust seasoning; set aside.
- Prepare the peaches: halve each peach and remove the pit. A small circular cut around the stone makes it easier to pry out the pit. Lightly brush the cut sides with a little olive oil to prevent sticking to the grill.
- Grill the peaches: heat a grill or grill pan until hot. Place peaches cut-side down and grill until they develop char marks and begin to soften, about 5–7 minutes depending on heat and ripeness. Remove from the grill and let them cool slightly.
- Dress the arugula: drizzle the arugula lightly with the prepared dressing and toss gently to coat. Add more dressing to taste, keeping in mind the prosciutto and burrata will add salt and creaminess.
- Assemble the salad: divide the dressed arugula between two plates or shallow bowls. Arrange the grilled peach halves alongside the greens, tear or fold the prosciutto into ribbons, and add portions of the burrata—approximately 1/4 ball per person—so the creamy center remains intact.
- Finish and serve: grind a little fresh black pepper over the top, then drizzle the salad lightly with a balsamic reduction for a touch of sweetness and acidity. Serve immediately so the burrata stays soft and the peaches remain warm.
- Enjoy: this salad works as a light main course for two or as an elegant starter to a summer meal.
- Dressing: the quantities listed yield enough dressing to toss the salad and have some left over. It brightens other salads or roasted vegetables; store any extra in a sealed jar in the refrigerator and shake before using.
- Peach selection: choose ripe but firm peaches so they hold up on the grill. Soft, overly ripe peaches can become too mushy when charred.
- Burrata: place the burrata on the salad just before serving so it stays creamy and fresh. Tearing it open at the table creates a lovely visual and texture contrast.
- Variations: try substituting nectarine halves or grilling slices of stone fruit. For a nutty crunch, sprinkle toasted pine nuts or sliced almonds over the finished salad.
- Serving suggestions: this salad pairs well with chilled white wine or a light rosé and makes a beautiful accompaniment to grilled chicken or fish for a full summer meal.