Prepare the peaches: halving and pit removal. Cut each peach in half and remove the pit. Leave the skins on — they add texture and hold the fruit together on the grill. Pat the cut faces dry with paper towel to ensure proper caramelization (moisture prevents browning).

Preheat the grill or grill pan. Heat a heavy grill pan or outdoor grill to medium-high (about 400°F / 200°C). A hot surface sears the peach quickly, creating caramelized sugars and attractive char marks without turning the fruit to mush.

Oil the peach cut faces lightly. Brush the cut side of each peach half with a thin film of neutral oil (or a touch of olive oil). This encourages even browning and prevents sticking to the grill. Don't over-oil — excess oil will flare up and interfere with caramelization.

Grill the peaches: place cut-side down and grill for 2–3 minutes without moving to develop deep caramelization, then flip and grill grape-side (skin) for another 1 minute. The goal is to warm the center and develop charred sugars; overcooking will make them lose shape. If using a grill pan, press gently with a spatula for even contact.

Make the balsamic-honey emulsion: while peaches grill, whisk together balsamic vinegar (4 tbsp) and honey (4 tsp) in a small bowl until the honey dissolves. Then stream in the extra-virgin olive oil (4 tsp) while whisking to form a glossy emulsion. Whisking creates a temporary emulsion so the oil disperses and coats the salad evenly. Taste and add a small pinch of salt if needed — salt brightens both sweet and savory notes.

Assemble the base: place the arugula in a large shallow bowl or divide among 4 plates. Dress the arugula lightly — toss with about two-thirds of the balsamic-honey emulsion (reserve some for drizzling). Dressing the greens first ensures the leaves are evenly flavored without overdressing the burrata later; arugula wilts quickly, so dress just before plating.

Position the burrata: gently pat the burrata dry if it’s very moist and tear or place whole (80 g per person / 320 g total divided in 4) in the center of each plate over the dressed arugula. Burrata should be handled gently — breaking it open at the table keeps the creamy center freshest and most dramatic. If you prefer pre-cut, tear it with your hands into generous pieces so the creamy interior can mingle with the peaches.

Arrange the grilled peaches and prosciutto: fan 2 peach halves (or 1 whole peach halved per person) around each burrata portion, cut-face up to show caramelization. Drape prosciutto slices (30 g per person) loosely among the peaches and greens — the thin ribbons will provide salty, silky contrast. Leave some prosciutto edges exposed so it remains slightly chewy rather than steaming against the burrata.

Finish the plate: sprinkle fresh basil leaves (about 5 g per person) over each salad, then spoon the remaining balsamic-honey emulsion as a fine ribbon over the burrata and peaches. Finish with a generous crack of black pepper and a light dusting of flaky sea salt. The pepper adds a final aromatic lift and flaky salt gives bursts of savory contrast to the sweet fruit and creamy cheese.

Optional final flourish and serve immediately: if desired, tear a few extra small basil leaves and scatter them for color, or add a quick grind of extra olive oil. Serve at once — this salad is best enjoyed while peaches are still slightly warm and burrata is cool and creamy; contrast in temperature and texture is the point.