Peach, Prosciutto and Burrata Salad


6 serves
25 minutes


This grilled peach, prosciutto and Burrata salad is sure to be your new show stopping summer salad. The caramelised peaches are a delicious contrast to the salty prosciutto and creamy Burrata. Remember to cut the Burrata open at the table and watch the stracciatella cream ooze out, it’ll be sure to wow your guests.




2 Burrata
7 yellow/white peaches (sliced into sectors)
200g prosciutto or parma ham
1 half pomegranate
150g baby rocket (rucola)
1.5 lemons (juiced)
2 tbsp honey
2 tbsp olive oil
pinch of sea salt
sprinkle of black pepper


1 Remove the Burrata from the refrigerator and allow to come to room temperature.
2 Slice the peaches into wedges and drizzle lightly with olive oil.
3 Grill peaches on a hot grill (or griddle pan) until they develop griddle marks (approximately one minute on each side). Remove from the heat.
4 Prepare the dressing by combining all the ingredients and lightly whisking together.
5 Assemble the salad. Place rocket on the platter or in a bowl, layer with grilled peach wedges. Tear prosciutto into smaller pieces and layer on top. Tear the Burrata into pieces or alternatively place the Burrata whole on top of the salad, followed by the pomegranate kernels.
6 Sprinkle with salt and pepper and drizzle with the dressing.
7 For that extra wow factor, cut open the Burrata at the table and watch the stracciatella cream ooze out.

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!