Peaches and hot honey are the flavor combo of the summer. You just can’t go wrong with a good sweet and savory moment. Instead of grilling your peaches as most peach salad recipes I found call for, try marinating them! A quick maceration of the peaches with hot honey and lemon juice will draw out the water from the peaches, leaving behind a delicious sweet and spicy juice. Strain the peaches from this liquid and use it in your salad dressing. Add the juices to a jar with some olive oil and shake until creamy. Toss arugula with the dressing and add peaches, burrata, prosciutto, and mint on top. Toast up some sourdough bread on the side, pour yourself a glass of crisp white wine, and enjoy a perfect fresh, summer meal!

I am obsessed with this salad right now. When peaches are in their peak they are all I want to eat. If you have not had the pleasure of biting into a juicy peach while standing over the sink with the juices running down your arm, this is your sign to go do so. It’s one of life’s most simple pleasures. So really any salad with burrata I am here for, but burrata mixed with peaches and prosciutto is a beautiful flavor profile – creamy, fresh, and salty. The peaches pair so well with the creamy cheese and salty meat. I added fresh mint here as well, but basil would also be delicious.

hot honey marinated peach salad

Servings

servings

Prep time

minutes

Peaches and hot honey are the flavor combo of the summer. A quick maceration of the peaches with hot honey and lemon juice will draw out the water from the peaches, leaving behind a delicious sweet and spicy juice. Strain the peaches from this liquid and use it in your salad dressing!

Ingredients

3 peaches, sliced
1 tablespoon hot honey
½ of a lemon
1 ball of burrata
4oz baby arugula, about half a bag
6oz prosciutto, 5-6 slices
½ cup mint leaves
1/4 cup olive oil
flakey salt and balsamic glaze to garnish

Directions

Toss sliced peaches with hot honey, a pinch of salt, and juice from half of a lemon, about one tablespoon. Set aside and let marinate for about 15 minutes.
Remove your ball of burrata from the brine and set on a paper towel-lined plate. Tap the burrata dry and remove the paper towel. Use a spoon to gently tear into small bite-sized balls.
Slice the prosciutto in half lengthwise, then roll up each piece into a small rosette. Set on a plate until ready to assemble.
Strain the peaches and add the juices to a small jar. Add olive oil and season with salt and pepper. Shake to emulsify the ingredients together. Season to taste. Add any additional hot honey or lemon juice as needed.
Toss arugula with prepared dressing and add to a serving platter.
Top with marinated peaches, burrata pieces, prosciutto, mint leaves, and a sprinkle of flakey sea salt.
Drizzle with additional dressing and balsamic glaze.
Serve with toasted sourdough bread on the side.