This gorgeous grilled peach, tomato and burrata salad is loaded with colour, texture and summery flavours. It takes 10 minutes to make, looks super impressive and is wonderful for special occasions or for a quick weeknight meal.
This gorgeous salad screams summer on a plate. It’s a bit of a twist on a Caprese salad – sweet, salty, and creamy but still fresh and light. Grilling the peaches intensifies their natural sweetness and makes them even more delicious. Add juicy, ripe tomatoes, salty prosciutto, ultra-creamy burrata and herby pesto and you’ve got a quick, easy, super impressive salad that’s perfect for entertaining. All you have to do is slice a few ingredients and arrange them on a plate!
It’s wonderful served alongside a summer barbecue spread or is great as a light lunch. I love serving it with fresh bread and loading the salad on top to create the most delicious bruschetta.
Only a handful of ingredients go into this salad – and there are a few easy switches you can make if you can’t find something.
- Peaches. You could use nectarines, apricots, plums or even strawberries here – just a firm, sweet fruit to contrast with the acidity of the tomatoes.
- Tomatoes. I’m actually using a variety of different tomatoes from my mum’s garden here – l love the colours! Try to use a mix of large and cherry tomatoes if you can, just for a bit of variation.
- Burrata. This creamy ball of deliciousness takes this salad to a gorgeously indulgent level. It’s similar to mozzarella, but with a very creamy stracciatella centre. It sort of melts into the salad to create a super creamy element and is so delicious with the flavours here. If you can’t find it, you could just use a regular ball of mozzarella, crumble over some feta or top it with grilled halloumi slices.
- Prosciutto. Salty, fine prosciutto adds a lovely flavour and textural element to this salad, but you could leave it off for a vegetarian version, or use grilled tofu. You could also use bacon or roasted ham.
- Pesto. Try to use a good quality fresh pesto (or make my easy homemade basil pesto) for the best flavour.
How to make it
Chop your tomatoes into wedges, then cut your peaches in half, remove the stone and cut each half into wedges. Lightly oil a griddle pan (or just use a regular frying pan) and grill the peaches for a couple of minutes on each side, until they get lovely charred grill marks.
Arrange the tomatoes and peaches on a large serving dish, then nestle the prosciutto pieces in between. Tear your burrata and scatter little pieces of it all over the salad. Finish with dollops of the pesto, a drizzle of olive oil, a good grind of salt and pepper and a few torn basil leaves.
Four things to serve with this salad
Got a question?
They need to be firm enough so that they don’t fall apart on the grill or pan – but they don’t have to be SUPER ripe. Grilling will bring out their natural sweetness and enhance the flavour, so if they’re not quite ripe it will be perfectly fine.
You can use a lightly oiled griddle pan or just a regular frying pan. You won’t get the grill marks with a frying pan – but you’ll get the flavour. You could also use a grill rack under your broiler (grill) in the oven at the highest temperature for a couple of minutes to try to mimic the grill marks.
You could just use a ball of mozzarella, or you could use feta or grilled halloumi.
There’s no need to peel them!
Like this recipe? Here are more salads you might enjoy
If you make this salad, I’d love to hear how you get on! You can leave me a comment below.Print