Summer's finest: Grilled peach & prosciutto salad with creamy burrata, fresh arugula, pine nuts & honey-lavender vinaigrette

Hey there, foodies! Let me tell you about a salad that’s so incredible, it deserves its own red carpet entrance. Trust me, this isn’t your boring old lettuce and tomato situation – this is the kind of salad that makes people forget they’re eating vegetables!

My Mediterranean-inspired Grilled Peach and Prosciutto Salad with honey-lavender vinaigrette is what dinner dreams are made of. Every time I serve this at dinner parties, my guests literally beg for the recipe (and yes, I’m just a little smug about it 😉).


Here’s what you’ll need:
– 4 ripe peaches, halved and pitted
– 4 cups baby arugula
– 8 thin slices of prosciutto
– 1 cup burrata cheese
– 1/2 cup toasted pine nuts
– Fresh basil leaves
– Balsamic glaze for drizzling

For the honey-lavender vinaigrette:
– 1/4 cup extra virgin olive oil
– 2 tablespoons honey
– 1 tablespoon white balsamic vinegar
– 1 teaspoon dried culinary lavender
– Salt and pepper to taste

Ladies (and gents), let’s get cooking!

1. First, heat up your grill (or grill pan if you’re apartment-living like me). Brush those peach halves with a little olive oil and grill them face-down for about 3-4 minutes until you get those gorgeous grill marks. Let them cool slightly and slice them.

1. While your peaches are doing their thing, whisk together all the vinaigrette ingredients. Pro tip: crushing the lavender slightly releases more flavor (you’re welcome! 💁‍♀️).

If you’re loving this recipe so far, make sure to follow me on Newsbreak for more mouthwatering recipes that’ll make your family think you secretly enrolled in culinary school!

1. Now for the fun part – assembly! Layer your arugula on a gorgeous platter (presentation is everything, darling). Arrange those grilled peach slices and tear up the prosciutto into elegant little pieces.

1. Break up the burrata into generous chunks (and try not to eat it all while you’re doing this – I know it’s hard!).

1. Scatter those pine nuts and fresh basil leaves like the kitchen goddess you are.

1. Drizzle with your homemade vinaigrette and finish with a flourish of balsamic glaze.

The result? A salad that’s sweet, salty, creamy, and crunchy – basically everything you could want in life, am I right?

I love serving this with a crisp glass of rosé on warm summer evenings, but honestly, it’s fabulous year-round if you can get your hands on good peaches. And between us, I’ve made it with nectarines too when peaches weren’t in season (shhh! 🤫).

Don’t forget to drop a comment below and let me know how this turned out for you! Did your family fight over the last piece of burrata? Did your dinner guests ask for the recipe? I want to hear all about it! And remember to follow me on Newsbreak for more recipes that’ll make your taste buds do a happy dance.

Until next time, keep cooking and stay fabulous! 💋

P.S. If you managed to make this without sampling half the ingredients along the way, you have more self-control than I do! 😂

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