Grilled Apricot and Burrata Salad is very tasty indeed. It’s a little different to what I would call a “regular” salad, as the most prominent ingredient is fruit.

Grilled Apricot and Burrata salad can be made with or without prosciutto. I prefer it with, but if meat is not your thing, you can leave it out. Prosciutto adds a nice salty element, but it doesn’t make or break this salad.


Grilled Apricot and Burrata Salad by Diverse Dinners


I served this salad for friends and family a few weeks ago. It makes for a dynamite first course, and gets the palate ready for another tasty course. Most of my guests had never eaten grilled apricots before, and I was eager to get their reaction when I laid their portion out in front of them. Thankfully, they were all delighted to be introduced to this wonderful salad.

Apricot halves and chunks of burrata are laid out on a bed of balsamic drenched arugula, finished off with a honey vinaigrette and basil. As I mentioned previously, the prosciutto can be added if you like, but only if you like.

This recipe serves four. Me and my niece, Jasmine, creator of Fanci Fantastic, had our salad with prosciutto, while Tejal and Audrey preferred their servings meatless. I was happy with that, more prosciutto for me!


Grilled Apricots and Burrata Salad


Grilled Apricot and Burrata Salad is ideal for summer gatherings. It’s grilling season so this salad is on trend and a perfect opening for a barbecue. It also makes for an really nice appetizer as part of a formal dinner party menu, you will need is a grill pan though.

Did we discuss the burrata? It’s the rich beauty in this salad. It’s a wonderful cheese, we seem to be seeing more and more of on restaurant menus. It is sold in pouches of mozzarella filled with curd and cream. For this recipe the burrata is pulled apart, allowing the creamy filling to spread over the arugula. Burrata has a buttery, rich taste that works so well with the other ingredients in this salad. Whenever you serve Grilled Apricot and Burrata salad it will be a treat, let me tell you. 




348 cal


18 g


39 g


12 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Serves 4

Grilled Apricot and Burrata Salad

45 minPrep Time

15 minCook Time

1 hrTotal Time

Save RecipeSave Recipe


  • 1/4 cup extra virgin olive oil
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • Grilled Apricot and Burrata Salad
  • 6 fresh apricots (cut in half, stones discarded)
  • Drizzle olive oil
  • 5 oz arugula
  • Drizzle aged balsamic
  • 8 slices of prosciutto (optional)
  • 8 oz burrata cheese
  • 1 oz fresh basil
  • Equipment & Utensils
  • Grill or grill pan
  • Salad plates for serving


  1. Place vinaigrette ingredients into a bowl or small jug and whisk vigorously until ingredients are blended together, then set aside.
  2. Heat grill.
  3. Drizzle cut side of apricots with olive oil and brush to coat completely.
  4. Place each apricot half on grill and allow to cook for approx. 3-5 minutes until apricots are charred and warmed through.
  5. Set apricots aside once done and allow to cool.
  6. Place arugula in a bowl and drizzle with balsamic and toss.
  7. Divide arugula into four portions and spread a layer on each salad plate.
  8. Drape 2 slices of prosciutto over arugula on each plate (optional).
  9. Place 3 apricot halves equally apart on top of arugula and prosciutto on each plate.
  10. Pull burrata apart over a plate or bowl, to catch the creamy filling. Divide into eight portions.
  11. Place two portions between apricots on each plate, and spoon some of the released filling over each portion.
  12. Place a sprig or two of basil on each plate.
  13. Whisk vinaigrette a few times before drizzling over salad.
  14. Serve immediately.