Poached Peach, Burrata & Prosciutto Salad with Sumac Dressing

A vibrant summer salad that balances sweet, wine-poached peaches with creamy burrata, prosciutto, and crunchy pistachios. Finished with a bright sumac dressing, it's elegant enough for entertaining yet simple enough for a leisurely lunch.

Prepare the Poaching Liquid

In a medium saucepan, combine the Gratsi White Wine, water, honey, cinnamon stick, orange zest, lemon zest, cloves, and salt. Bring to a gentle simmer over medium heat. Avoid boiling. A gentle simmer allows the peaches to soften gradually while maintaining their shape.

Poach the Peaches

Add the peaches to the simmering liquid and cook for 8–12 minutes, turning occasionally. The peaches are ready when a knife slides in easily, but they still hold their shape. Remove from the heat and allow the peaches to cool completely, then you can peel the skin easily.

Toast the Pistachios

Place the pistachios in a dry pan over medium heat and toast for 2–3 minutes until fragrant. When they cool, roughly chop. Why toast them? Toasting enhances their natural oils, creating a deeper flavour.

Make the Dressing

In a small bowl, whisk together the olive oil, lemon juice, honey, sumac, peach poaching liquid, chili flakes, salt, and black pepper. Taste and adjust if needed. The dressing should be bright, tangy, lightly sweet, and citrus-forward.

Assemble the Salad

Arrange the rocket loosely on a large serving platter. Tear the burrata into large pieces and place them throughout the salad. Slice the peaches and arrange them over and around the burrata. Add the prosciutto in soft folds to create height and texture. Scatter over the toasted pistachios.

Finish & Serve

Lightly drizzle the sumac dressing over the salad. You can use the remaining liquid from the peaches as a beverage, don’t forget to strain! Serve immediately while the herbs are fresh and fragrant.