Chef’s Corner: Grilled Peach & Burrata Salad with Prosciutto and Basil-Pistachio Vinaigrette

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Read Time: 2 minutes

Contributed by Ray Stuetz, Culinary Innovation Specialist

If you’re craving something light, fresh, and packed with flavor, this Grilled Peach & Burrata Salad with Prosciutto and Basil-Pistachio Vinaigrette is exactly what your summer table needs. It’s a salad built on contrast, and every bite hits that perfect sweet and salty balance.

Ingredients – Grilled Peach & Burrata Salad with Prosciutto

  • 2 ripe peaches, halved and pitted
  • 4 oz burrata cheese
  • 4–6 slices of prosciutto
  • 3 cups baby arugula or spring mix
  • 1/4 cup toasted pistachios (optional garnish)
  • Freshly cracked black pepper

Ingredients – Basil-Pistachio Vinaigrette

  • 1/2 cup fresh basil leaves, packed
  • 2 tbsp toasted pistachios
  • 1 garlic clove
  • 2 tbsp lemon juice (or champagne vinegar)
  • 1 tsp honey
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste

Directions

  1. In a blender or food processor, combine basil, pistachios, garlic, lemon juice, honey, and a pinch of salt and pepper.
  2. Slowly stream in olive oil while blending until smooth. Adjust seasoning to taste, set aside.
  3. Lightly brush peach halves with olive oil.
  4. Grill flesh-side down on medium heat for 2–3 minutes until grill marks appear. Set aside to cool, then slice.
  5. On a large plate or platter, layer arugula, grilled peach slices, and torn pieces of burrata.
  6. Drape prosciutto around the salad for a rustic look.
  7. Drizzle generously with basil-pistachio vinaigrette. Top with a few extra toasted pistachios and freshly cracked pepper.

About the Chef

Chef Ray has been working professionally as a chef for the past twenty-seven years and has been part of the Whitsons family for over four years.  An alum of Johnson & Wales University, Ray received his Bachelor’s Degree in Culinary Arts as well as a Master’s Degree in Education. During his first three years at Whitsons, he served as the General Manager of Keansburg School District in New Jersey and has since taken on the role of Culinary Innovation Specialist.

Ray is all about family and community. Ray and his wife, Ginny, live in Matawan, NJ with their two dogs Roscoe and Pepper and is currently running for town council. When he’s not in the kitchen, Ray enjoys spending his time fishing, gardening and in his shop working on various carpentry projects.

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