T.S. Eliot may have written, "This is the way the world ends / Not with a bang but a whimper," but that's not how the end of meteorological summer feels. Because mid-August doesn't fade quietly; it lingers, stubborn and sweltering, refusing to loosen its grip even as the calendar seems to promise cooler days ahead. And as the heat presses in, thick and relentless, the idea of cooking dinner in the oven starts seeming pretty miserable.

That's where the grill (or a quick trip outside) comes in clutch. This Grilled Peach & Burrata Salad is everything you want on a scorcher: juicy, slightly smoky peaches, creamy burrata, salty prosciutto and fresh basil, all pulled together in under 20 minutes with barely any cooking at all. It's light enough for a hot evening, but still feels like a real meal, especially with a good hunk of bread on the side. And if it's just too darn hot, skip the grill entirely: The recipe will still be delicious with cold peaches.

Grilled Peach and Burrata Salad with Prosciutto and Basil

Serves: 4 as a starter or light meal
Prep time: 10 minutes
Cook time: 8 minutes (or 0 minutes for no-grill option)

Ingredients

• 4 ripe but firm peaches, halved and pitted
• 1 tablespoon olive oil (plus more for drizzling)
• 8 oz burrata cheese (1 large or 2 small balls)
• 4-6 slices prosciutto
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons balsamic glaze (store-bought or reduced balsamic vinegar)
• Flaky sea salt, to taste
• Freshly cracked black pepper, to taste
• Optional: handful of arugula or peppery greens as a base
• Optional: toasted pine nuts or pistachios for crunch

Instructions

1. Prep the peaches — choose your method:
   Grill method: Preheat a grill or grill pan to medium-high heat. Lightly brush the cut sides of the peach halves with olive oil. Place peaches cut-side down on the grill and cook for 3-4 minutes per side, until softened slightly with good char marks. Remove and let cool slightly, then slice into wedges.
   No-grill method: Skip the heat entirely. Slice the raw peaches into wedges and toss them gently with a teaspoon of the balsamic glaze and a pinch of salt — this helps draw out their natural juices and adds a little of that sweet-tangy depth you'd get from charring, without turning on anything.
2. Assemble the base. If using greens, arrange them on a serving platter. Tear the burrata into pieces and scatter it across the platter.
3. Layer it up. Add the peach wedges around the burrata. Drape the prosciutto slices loosely over the top, tearing into smaller pieces as needed.
4. Finish the salad. Scatter torn basil leaves over everything. Drizzle generously with balsamic glaze and a little extra olive oil. Finish with flaky sea salt, black pepper, and nuts if using.
5. Serve immediately with crusty bread on the side — it's best enjoyed right after assembling, while everything is fresh and the burrata is soft.