There’s a very specific kind of magic that happens in California in the summer. It’s somewhere around 7:30 p.m., golden hour settling over the backyard, the grill still warm from whatever just came off it, and someone is pouring something cold into a sweating glass. That’s when this salad shows up.
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It’s the kind of dish that looks like you tried harder than you did. It’s bold and beautiful—ripe peaches marked with fire, creamy burrata pulling apart like silk, crisp little prosciutto chips scattered like confetti. It doesn’t whisper summer; it sings it.
I’ve been making versions of this salad for years, but this one is my favorite. It balances all the things I want on a hot night: sweet fruit, salty meat, creamy cheese, and that hit of green from the basil oil. Every bite is soft and sharp, smoky and rich, sweet and savory. It’s a composition, not just a pile of ingredients.
The secret here is restraint. Don’t overgrill the peaches—they just want a kiss of smoke, not a long soak. The burrata should be cold and creamy, not melting all over the plate. And that basil oil? Make more than you think you need. It’s liquid summer. You’ll find yourself spooning it onto everything.
Let’s talk about the prosciutto crisps for a second. These little guys are underrated. They bring crunch and salt and a sort of candied-meat moment that makes the whole dish feel fancy. You can bake them a day ahead and store them in a jar. Or make them fresh and snack on half before they ever hit the plate (I do).
This salad is dinner on its own if you’re the kind of person who loves bread and wine and a long conversation. But it also pairs beautifully with grilled chicken thighs, seared halibut, or a chilled soup if you want a proper meal. I’ve served it for brunches and twilight picnics, plated it individually for dinners, and even stacked it into to-go containers for a beach lunch. It travels surprisingly well—just keep the burrata cold until you serve.
And while it feels very much like something you’d get at a bistro in Echo Park or Silver Lake for $22, it’s also deeply rooted in the rhythm of home cooking. It’s fast. It’s fresh. It leaves you full but light. And it reminds you that when ingredients are this good, all you really need to do is get out of their way.
There’s a moment in July where peaches hit that perfect zone—firm but dripping, honeyed but still bright. That’s the moment for this dish. And when you catch it, don’t hesitate. Grill them. Tear the burrata. Drizzle the basil oil. It doesn’t have to be complicated. It just has to be honest.
That’s summer, right?
Cost Estimate
As of May 22, 2025, the total cost of this recipe is $22.40, or $5.60 per person.
If peaches aren’t available, try nectarines or even thick slices of cantaloupe. For a vegetarian version, skip the prosciutto or substitute with toasted almonds for crunch. Don’t have burrata? Use fresh mozzarella or ricotta. Arugula can be swapped with baby spinach or mizuna, and if basil’s not on hand, try mint or parsley.
Grilled Halibut with Snap Pea & Herb Salsa Verde
Ingredients
- 4 6 oz fillets wild California halibut — skin on, center-cut preferred
- 2 tablespoons extra virgin olive oil — plus more for grilling
- 1 teaspoon kosher salt — for seasoning fish
- ½ teaspoon freshly ground black pepper — for seasoning fish
- 1 cup snap peas — trimmed and roughly chopped for salsa verde
- ½ cup flat-leaf parsley — chopped packed
- ¼ cup fresh mint — chopped packed
- 1 small shallot — minced
- 1 tablespoon capers — drained
- 1 clove garlic — minced
- 2 teaspoons Dijon mustard — smooth
- 1 teaspoon lemon zest — from an organic lemon
- 2 tablespoons lemon juice — freshly squeezed
- ⅓ cup extra virgin olive oil — for salsa verde
- Flaky sea salt — to finish optional
Instructions
- Make the Snap Pea Salsa Verde:
- In a food processor (or using a mortar and pestle for a rustic feel), combine the snap peas, parsley, mint, shallot, capers, and garlic. Pulse until coarsely chopped but not puréed. Add in the Dijon mustard, lemon zest, lemon juice, and a pinch of kosher salt. With the motor running, drizzle in the olive oil until a loose, spoonable sauce forms. Taste and adjust for seasoning. Set aside at room temperature.
- Prep the Halibut:
- Pat the halibut fillets dry with paper towels. Brush with olive oil and season both sides with kosher salt and black pepper. Let sit for 10–15 minutes while the grill heats up.
- Grill the Halibut:
- Heat your grill (or a grill pan) over medium-high heat. Oil the grates lightly to prevent sticking. Place halibut skin-side down and grill for about 4–5 minutes per side, or until the flesh is opaque and flakes easily with a fork. Avoid overcooking—halibut dries out quickly.
- Serve:
- Transfer halibut fillets to a serving platter or individual plates. Spoon the snap pea salsa verde generously over the top. Finish with a pinch of flaky sea salt if desired. Serve warm, alongside a crisp salad or grilled spring vegetables.