Grilled peach and burrata salad with prosciutto

A grilled peach and burrata salad with prosciutto brings together warm, lightly charred fruit, creamy cheese and ribbons of savoury ham. A balsamic dressing ties everything together, balancing the sweetness of the peaches with the saltiness of the meat and the freshness of tender leaves.

I reach for this salad when peaches are fragrant and the afternoons are long. It works as a first course, a generous side at a barbecue, or an easy lunch with crusty bread. The aim is contrast: sweet fruit, savoury ham, peppery greens and enough acidity to keep the rich burrata from dominating the plate.

A cast-iron grill pan gives you the smoky flavour of an outdoor barbecue, but you do not need a built-in grill. The peaches char in minutes, the prosciutto needs no cooking, and the burrata is simply torn over the top. It is the sort of flexible recipe that suits a busy home kitchen.

During the Australian summer, outdoor cooking becomes part of everyday life. I often make this for a long lunch in Adelaide, Melbourne or Sydney, then set the platter among the serving dishes so people can build their own portions.

Gather the ingredients

For four people, start with four ripe yellow peaches, 250 g burrata, 100 g prosciutto and about 60 g rocket. Choose fruit that yields slightly to pressure but still feels firm at the stem. Large white peaches work too, although their delicate skin may need a little extra care on the grill.

The dressing needs only extra-virgin olive oil, balsamic vinegar, a teaspoon of honey and cracked black pepper. Add Dijon mustard if you prefer more depth, and a squeeze of lemon for sharper balance. Flaky sea salt is useful at the end, as the prosciutto and cheese already provide plenty of salt.

Adelaide Central Market and Melbourne’s Queen Victoria Market are good places to look for seasonal stone fruit and Italian-style deli items. Keep burrata chilled in the shopping bag and check the product date and storage instructions. Australian supermarkets often sell it in a tub with liquid around the cheese, so drain this before serving. Let the burrata stand at cool room temperature for about 20 minutes before assembly.

Prepare the fruit and prosciutto

Rinse the peaches, cut them in half and remove the stones. Leave smaller halves whole or cut larger ones into wedges. Pat the cut surfaces dry so they sear instead of steaming, and brush lightly with a little olive oil.

Tease apart the prosciutto slices with your fingers. Blot away excess moisture with kitchen paper, then leave the folds loose on a board. This keeps them tender and prevents the salad from becoming too salty once the dressing is added.

If you prefer crisp ham, cook the separated slices in a dry pan for 30 seconds per side. Keep the heat moderate so the edges crisp without curling. Serve them warm or let them cool while you grill the peaches; both versions work well.

Mix the balsamic dressing

Whisk three tablespoons of olive oil with one tablespoon of balsamic vinegar, one teaspoon of honey and a generous grind of black pepper. Taste before adding salt. The dressing should be glossy, sharp enough to notice and loose enough to spoon over the salad.

If the balsamic is very sweet, sharpen it with a teaspoon of lemon juice or a little extra vinegar. For a brighter flavour, use half pear vinegar and half balsamic. A mild Australian sherry vinegar is another useful pantry swap.

Grill the peaches

Place a grill pan over medium-high heat and leave it for two minutes. Put the peach halves cut side down, then press gently with a spatula so the flesh makes full contact with the ridges. Leave them undisturbed for two to three minutes.

Turn the fruit and cook for another two to three minutes, until the cut surfaces are caramelised and marked but not black. The exact time depends on how ripe the peaches are. A barbecue plate works just as well; preheat it first and move the fruit only if the juice begins to catch.

Move the peaches to a plate and rest for five minutes. Brush with a little dressing while they are still warm, then cut any large halves into serving wedges. If you are roasting instead, arrange them cut side down on a lined tray at 200°C conventional, or 180°C fan-forced, for 15 to 20 minutes.

Assemble the layers

Spread a bed of rocket on a wide platter, leaving some leaves around the edges. Arrange the warm peaches on top, then tear the burrata into blobs rather than slicing it. Add the prosciutto folds between the fruit and cheese so their salty flavour is balanced with every bite.

Spoon over the remaining dressing and tuck in a few basil leaves. Add a light scattering of flaky salt and plenty of cracked pepper, then finish with a few drops of balsamic. Serve straight away, while the leaves are crisp and the peaches still carry a little warmth.

For a more substantial dinner, follow the salad with lentil ragù ravioli, a warm Italian-style second course that changes the pace from the smoky fruit. Serve the salad first, with the ravioli ready once the plates are cleared.

Adapt the recipe for Australian kitchens

From December through February, this salad suits Christmas lunches, picnics and relaxed weekend barbecues. It can feed four as a starter or two as a light main with bread. For a picnic, carry the dressing separately and add it just before eating so the rocket does not wilt.

Under Food Standards Australia New Zealand rules, packaged burrata must declare milk, while wheat must be identified on croutons or bread that contains it. If you are serving the salad to someone with an allergy, check every packaged ingredient, including vinegar and seasoning blends.

These ingredient choices also work for home cooks who want to prepare ahead. Keep the cheese cold, store the fruit in the fridge, and dress the salad only when you are ready to eat. Grill the peaches just before serving so their caramelised edges stay distinct.

Serve the salad with ease

Set the platter in the centre of the meal and let everyone build their own portion. The salad is at its best while the peaches are warm and the rocket crisp. Choose these practical adjustments to suit the occasion:

• Dress the leaves at the last moment so they stay crisp.
• Tear the burrata into generous pieces instead of trying to cover every peach.
• Pack grilled peaches, leaves, cheese and dressing separately for picnics.
• Serve extra vinegar and oil alongside so each plate can be seasoned individually.

The main ingredient choices can change sweetness, richness and texture without altering the method:

Component	Best option	Alternative	Flavour and texture
Peaches	Ripe yellow peaches	White peaches or nectarines	Yellow peaches bring more sweetness; nectarines have firmer, less juicy flesh
Burrata	Creamy burrata, well drained	Buffalo mozzarella	Mozzarella is firmer and less rich, so the dressing needs less creaminess
Prosciutto	Thin, dry-cured slices	Serrano ham	Serrano has a deeper smoky flavour and stronger saltiness
Leaves	Peppery rocket	Baby spinach or butter lettuce	Spinach is milder, while lettuce gives a crunchier, softer base

Save this recipe for your next summer lunch and follow Yoko’s kitchen on social media for more seasonal home cooking. Bring the platter out while the peaches are still warm, and make this salad the centre of your next relaxed gathering.