There’s a two-week window every summer when peaches go from hard as a baseball to perfect, and that’s exactly when you want this burrata salad with stone fruit on your table. The fruit gets a hard sear in a hot pan until the edges blister and turn jammy, which pulls out a smoky sweetness you just don’t get from a raw peach. Torn open, buttery burrata pools right into those warm juices, and that’s the moment this salad stops being a side dish and starts being lunch.
I make this whenever peaches are cheap at the farmers market and I want something that looks like I tried harder than I did. Salty prosciutto drapes over the top, a scatter of basil and toasted almonds adds crunch, and a honey-balsamic drizzle ties the sweet and savory together. It comes together in about twenty minutes, no oven required, and it eats like something you’d order at a restaurant patio table.
Ingredients
- 2 balls burrata cheese (about 8 oz each), drained
- 3 ripe but firm peaches, halved and pitted
- 1 tbsp olive oil, plus 3 tbsp for drizzling
- 4 oz prosciutto, thinly sliced
- 4 cups baby arugula
- 1/4 cup sliced almonds, toasted
- 1/4 cup fresh basil leaves, torn
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tsp lemon juice
- flaky sea salt, to taste
- freshly cracked black pepper, to taste
Instructions
- Heat a heavy skillet or grill pan over medium-high heat until it’s properly hot — you want it just short of smoking.
- Brush the cut side of each peach half with the 1 tablespoon of olive oil, then lay them cut-side down in the hot pan. Let them sit undisturbed for 3-4 minutes until dark char marks form and the sugars start to caramelize; don’t rush this step or you’ll just steam the fruit.
- Flip the peaches, cook another minute on the skin side, then pull them off the heat and let them cool slightly on a plate. Once cool enough to handle, cut each half into 3 wedges.
- Whisk together the honey, balsamic vinegar, lemon juice, and remaining 3 tablespoons of olive oil in a small bowl until it emulsifies into a loose dressing.
- Spread the arugula over a wide, shallow platter as your base layer.
- Tear the burrata into rough, uneven pieces and nestle them over the arugula, letting the creamy centers spill out a little.
- Tuck the charred peach wedges around and over the burrata, then drape the prosciutto slices loosely on top — don’t lay it flat, let it fold and ruffle for texture.
- Drizzle the honey-balsamic dressing generously over everything, then scatter the toasted almonds and torn basil on top.
- Finish with a pinch of flaky salt and a few cracks of black pepper, and serve right away while the peaches are still warm against the cold burrata.
Tips
- If your peaches are a little underripe, they’ll actually char better and hold their shape — very ripe fruit tends to fall apart in the pan.
- No grill pan? A cast iron skillet works just as well and gives an even better crust in my experience.
- Swap peaches for nectarines or plums if that’s what looks best at the market — the charring method is identical.
- Bring the burrata to room temperature for about 20 minutes before serving so it’s soft and spreadable, not cold and firm from the fridge.
- This doesn’t keep well once assembled, so build it right before you eat; you can char the peaches and toast the almonds up to a day ahead and store them separately in the fridge.
Nutrition (per serving, estimated)
- Calories: 410 kcal
- Protein: 20 g
- Carbs: 22 g
- Fat: 27 g
Prep: 10 min · Cook: 10 min · Serves: 4