Pistachio Peach and Burrata Salad

Name: Pistachio Peach and Burrata Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 8 servings
Cuisine: Italian-American
Ingredients: 8 whole Ripe Peaches; 1.6 Lb Burrata Cheese; 6.4 Cups Baby Arugula; 3/8 Lb Prosciutto Di Parma; 3/8 Cup Pistachios; 3/8 Cup Prosecco Reduction; 2.6 Tbsp Peach Nectar; 1/4 Cup Fresh Mint; 7/8 Tsp Maldon Salt; 1 3/4 Tbsp Lavender Honey

Charred peach halves, creamy burrata, arugula, and balsamic for ten

Prep: 15 min
Cook: 12 min
Serves 8
Difficulty: medium

Grilled peach burrata—summer side that feels fancy on BBQ night

Why crews like it: Sweet grilled peaches with burrata balance heavy grill mains. Peaches hold warm briefly; burrata goes on cold at the line.

105Cal

7gProtein

4gCarbs

7gFat

Ingredients

8 whole Ripe Peaches
1.6 Lb Burrata Cheese
6.4 Cups Baby Arugula
3/8 Lb Prosciutto Di Parma
3/8 Cup Pistachios
3/8 Cup Prosecco Reduction
2.6 Tbsp Peach Nectar
1/4 Cup Fresh Mint
7/8 Tsp Maldon Salt
1 3/4 Tbsp Lavender Honey

Instructions

Crisp prosciutto: Bake prosciutto on sheet pan at 400°F until crisp, 8–10 minutes. Crumble.
Prep peaches: Halve and pit peaches. Brush cut sides with olive oil and honey. Season lightly with salt.
Heat grill: Preheat grill to medium, 400°F. Clean grates for fruit.
Grill peaches: Grill peaches cut-side down 3–4 minutes until caramelized grill marks appear. Flip 1 minute on skin side.
Hold peaches briefly: Hold grilled peaches at 140°F up to 15 minutes covered loosely.
Plate arugula base: Toss arugula lightly with olive oil and pepper. Spread on platters.
Assemble at service: Top arugula with warm peaches, burrata ball per plate, prosciutto crisps, basil, and balsamic drizzle.
Call guidance: Grill peaches last—they wait poorly. Burrata cold on top keeps salad from wilting.

Tonight's spread

Grilled peach burrata salad with prosciutto crisps.
Elegant side for steak or lamb grill mains.

Hall tips

Ripe but firm peaches hold up on the grill—mushy fruit disintegrates.
Burrata at the line or it weeps into arugula during hold.
Honey on cut side accelerates caramelization without burning.

Meal prep

Grill peaches medium 400°F cut-side down 3–4 minutes. Serve within 15 minutes or hold peaches at 140°F 15 minutes max. Burrata and balsamic at service.

Leftovers

Chop into peach-arugula panini.
Blend peaches into smoothie or salsa.

flat-top griddle
tongs
hotel pan
cutting board
small saucepan