Grilled Peaches with Basil, Burrata and Prosciutto

Salads, Main Courses
May, June, July, August

Courtesy of Elizabeth Winslow

Photography by Michelle Min


Grilled Peaches with Basil, Burrata and Prosciutto


For 4 Person(s)


  • For the vinaigrette:
  • 4 tablespoons white balsamic vinegar
  • 1 teaspoons honey
  • 1/2 cups olive oil
  • For the salad:
  • 6 thin slives prosciutto, torn into 2- to 3- inch pieces
  • 4 medium to large peaches, cut in half, pitted
  • Olive oil for grilling
  • Salt and freshly ground pepper
  • 1 bunch basil, leaves only, washed and spun dry
  • ounces burrata cheese, torn into 2- or 3-inch pieces

Grilled Peaches with Basil, Burrata and Prosciutto Directions

  1. To prepare the vinaigrette, combine the ingredients in a jar with a tight-fitting lid and shake vigorously until emulsified. 
  2. To prepare the salad, brush the cut sides of the peaches with olive oil and season lightly with salt.
  3. Grill the peaches, cut-side down, over medium-hot coals or in a cast-iron grill pan over high heat.
  4. When grill marks appear, turn over the peach halves and grill briefly on the skin side—about 1 to 3 minutes.
  5. Cool the peaches slightly, then cut each half into two pieces.
  6. Arrange on a serving platter and tuck basil leaves, prosciutto and burrata pieces around.
  7. Drizzle with the vinaigrette and season to taste with salt and freshly ground pepper.