Forget the rudimentary Caprese. The Peach Burrata Salad is its refined, more textural cousin. This is a dish defined by alchemy: the grill’s high heat converts the peach’s natural sugars into an intense, smoky-sweet syrup; the fat in the burrata provides a creamy, decadent foil; and the final layer of candied prosciutto delivers a salty, brittle umami shatter. We’re not just assembling ingredients; we’re orchestrating a layered culinary experience that hits every register: Sweet, Creamy, Salty, Peppery, and Warm.
The critical technique here is the grill’s high heat, which brings the foundational ingredient—the peach—to its absolute peak. Do not be tempted to serve the peaches raw; the caramelized warmth is the difference between an appetizer and a gastronomic moment.
🎯 QUICK FACTS TABLE
| Metric | Detail |
| Prep Time | 15 Minutes |
| Cook Time | 8-10 Minutes (Grilling & Candying) |
| Total Time | 25 Minutes |
| Servings | 4 (Appetizer) |
| Difficulty | Medium (Requires precise heat control) |
📝 INGREDIENTS SECTION
The CONTRASTING Core
- 4 Ripe, but Firm Yellow Peaches, halved and pitted (Firmness is key to prevent mushing on the grill.)
- 8 Ounces Fresh Burrata Cheese (Allow to reach room temperature for maximum ooze and creaminess.)
- 5 Ounces Baby Arugula or Mixed Greens (Arugula’s peppery bite is essential against the sweet peach.)
- 1/4 Cup Thinly Sliced Red Onion, rinsed (Rinsing removes harsh sulfur compounds, leaving only a gentle aromatic sharpness.)
- 1/4 Cup Fresh Basil Leaves, gently torn
The UMAMI-BRITTLE Candied Prosciutto
- 4 Slices Prosciutto di Parma (Thin-sliced, high-quality)
- 1 Tbsp Maple Syrup (A touch of viscosity and sweetness)
- 1/2 Tsp Freshly Cracked Black Pepper
The SAVORY-SHARP Black Pepper Vinaigrette
- 1/4 Cup Extra Virgin Olive Oil (High-quality, low-polyphenol oil is recommended.)
- 2 Tbsp Aged Balsamic Vinegar (The syrupy nature of glaze or a high-quality aged vinegar is superior to regular balsamic.)
- 1 Tsp Dijon Mustard (The indispensable emulsifier.)
- 1 Tsp Hot Honey or Liquid Honey
- 1/2 Tsp Freshly Ground Black Pepper (This needs to be aggressive!)
- Pinch of Flaky Sea Salt (For finishing)
👩🍳 THE ADVANCED EXECUTION
1. The Prosciutto Candying (The Savory-Sweet-Brittle Element)
This step replaces the standard toasted nut crunch with a more complex, savory-brittle texture.
- Preheat your oven to 350∘F (175∘C). Line a baking sheet with parchment paper.
- Lay the prosciutto slices flat on the sheet. Brush them lightly with the maple syrup and sprinkle aggressively with the cracked black pepper.
- Bake for 5-8 minutes, or until the prosciutto is brittle and slightly browned. It will crisp up as it cools. Remove, let cool completely, and then shatter it into small, jagged pieces.
2. The Caramelized Peach Grilling (The Warm Sweetness)
The temperature contrast is vital.
- Brush the cut sides of the halved peaches very lightly with oil (avoid heavy oiling to achieve a clean char).
- Preheat your grill or grill pan to medium-high heat until scorching hot.
- Place the peaches, cut-side down, on the hottest part of the grill. Grill for 3-4 minutes until you see deep, clear grill marks and the surface has slightly softened and caramelized. Do not overcook. You want them tender, but still holding their form.
- Remove from the grill and slice the peach halves into thick wedges. Let them cool just enough so they are still warm but won’t wilt the arugula.
3. The Emulsified Vinaigrette (The Sharp Anchor)
- In a small jar, combine the balsamic vinegar, Dijon, hot honey, and black pepper. Shake vigorously.
- While continuously shaking, slowly stream in the olive oil until the dressing is thick, creamy, and fully emulsified. Taste and adjust the seasoning. The finished product should be aggressively peppery and sharp.
4. The Layered Assembly
This salad is presented on a platter, not tossed, to maximize visual impact and preserve the integrity of the textures.
- Spread the baby arugula and red onion slices across a wide, flat serving platter.
- Artfully arrange the warm peach wedges across the greens.
- Place the ball of room-temperature burrata near the center. Using a sharp knife or spoon, gently slice or tear the burrata open to allow the interior stracciatella (cream and shreds) to billow out slightly onto the peaches.
- Drizzle the creamy Black Pepper Vinaigrette judiciously over the peaches and greens.
- Scatter the brittle, salty, and sweet Candied Prosciutto pieces over the top.
- Finish with the torn fresh basil leaves and a final, generous sprinkle of flaky sea salt directly onto the creamy burrata and warm peaches to enhance the flavor convergence.
Serve immediately to experience the full effect of the warm-cool, soft-crunchy, sweet-salty complex!
💡 CULINARY VARIATIONS & UPGRADES
- Peppery Greens Upgrade: Substitute the arugula with a mix of microgreens and slightly torn butter lettuce for an even more delicate, yet peppery, base.
- Acid/Spice Boost: For a genuinely advanced note, whisk in a 1/2 teaspoon of finely minced Aleppo pepper or a very small pinch of cayenne into the vinaigrette for a clean, fruity heat that cuts through the cream.
- The Umami Factor: Replace the candied prosciutto with a light scattering of toasted, buttery Pistachios that have been tossed with a pinch of smoked paprika and a microplane grating of Pecorino Romano for an unctuous, savory-nutty base.