Chargrilled Peach, Cured Organic Ham & Burrata Salad Recipe

Bring burrata to room temperature for 15–20 minutes so it’s soft and creamy when served.

Halve and pit the peaches. Cut each half into 3–4 wedges if large, or leave as halves if medium-sized. Pat dry on paper towel to remove excess moisture.

Toast hazelnuts in a dry skillet over medium heat for 4–6 minutes, shaking the pan frequently, until fragrant and slightly darkened. Transfer to a board, let cool slightly, then roughly chop. Reserve 2 tablespoons of chopped hazelnuts for garnish.

Emulsify dressing

In a bowl or jar combine fresh orange juice, lemon juice, white wine vinegar, honey and Dijon mustard. Whisk to dissolve honey and mustard. Slowly drizzle in extra-virgin olive oil while whisking vigorously (or shake in a sealed jar) until the dressing emulsifies. Stir in hazelnut oil if using. Season with salt and freshly ground black pepper to taste. Taste and adjust acidity or sweetness as needed.

Heat a grill pan or outdoor grill to high (medium-high for a grill pan). Brush peach cut sides lightly with 1 tablespoon neutral oil to prevent sticking.

Place peaches cut-side down on the hot grill or pan. Cook without moving for 2–3 minutes until well marked and caramelized, then flip and cook 1–2 minutes on the skin side just to warm through. Remove peaches and let rest while assembling. Sprinkle peaches lightly with coarse sea salt and a little cracked black pepper.

In a large bowl, toss mixed salad leaves with about two-thirds of the citrus hazelnut dressing — just enough to lightly coat the leaves (reserve remaining dressing for finishing).

Arrange dressed leaves on a serving platter or on individual plates. Neatly fan or arrange chargrilled peach halves/wedges over the leaves.

Drape slices of cured ham around and over the peaches and salad. Tuck the burrata in the center or divide burrata between plates: gently tear the outer skin and allow the creamy interior to spill over the peaches and leaves.

Scatter toasted chopped hazelnuts over the salad (reserve the 2 tablespoons set aside for garnish). Add microgreens or small basil leaves for freshness.

Drizzle remaining dressing over the burrata and peaches. Finish with the reserved chopped hazelnuts, a light grating of black pepper, and an optional extra drizzle of good olive oil. Serve immediately.

Serve as a starter for 4. Chargrilling the peaches shortly before plating ensures they’re warm and at their juiciest — burrata should be at room temperature so its interior is creamy against the warm fruit and salty ham.