Name: Roasted Apricot Rosemary Salad with Burrata and Ham
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 8 ripe but firm apricots; 2 burratas (125 g each); 6 slices Parma ham (minimum 18 months aged); 1 sprig fresh rosemary; 1 tsp acacia honey; 2 Tbsp extra virgin olive oil; Fleur de sel (or sea salt); Freshly ground black pepper

Jump to Recipe·Leave a Review

Why You’ll Love This Recipe

A perfect balance of sweet, salty, and creamy flavors.
Quick and easy to prepare—ready in under 40 minutes.
Uses seasonal ingredients at their best.
Sophisticated presentation, ideal for summer entertaining.
Works beautifully as a starter or a light main dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 ripe but firm apricots
2 burratas (125 g each)
6 slices Parma ham (minimum 18 months aged)
1 sprig fresh rosemary
1 tsp acacia honey
2 Tbsp extra virgin olive oil
Fleur de sel (or sea salt)
Freshly ground black pepper

Directions

Preheat the oven to 200°C (400°F). Wash and dry the apricots, cut them in half, and remove the pits.
Place apricot halves cut side up in a baking dish. Drizzle with olive oil, add honey, and sprinkle with rosemary leaves.
Roast for 18 minutes until slightly caramelized, tender but still holding their shape.
Remove burrata from the fridge 30 minutes before serving. Tear into large irregular pieces and arrange on a serving platter.
Add slices of Parma ham, loosely folded for volume, alternating with the burrata pieces.
Place warm roasted apricots on the platter, spooning over any cooking juices.
Garnish with fresh rosemary, drizzle with olive oil, and season with fleur de sel and black pepper. Serve immediately.

Servings and timing

Serves 4.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Calories: about 285 kcal per serving

Variations

Swap Parma ham with speck, prosciutto, or coppa.
Add a handful of arugula or mixed greens for freshness.
Use lavender or wildflower honey for a different aroma.
Sprinkle with toasted almonds or walnuts for crunch.
Replace burrata with buffalo mozzarella for a lighter option.

Storage/Reheating

This salad is best served immediately to enjoy the hot/cold contrast. You can roast the apricots ahead of time and store them in the fridge for up to 2 days, then rewarm gently before serving. Burrata should be used fresh and served at room temperature for the best texture and flavor.

FAQs

Can I roast the apricots ahead of time?

Yes, roast them earlier in the day and gently reheat before assembling the salad.

What’s the difference between burrata and mozzarella?

Burrata is creamier with a soft, rich center, while mozzarella is firmer and lighter.

Can I use another fruit instead of apricots?

Yes, peaches or nectarines make excellent substitutes.

Should I peel the apricots before roasting?

No, the skin helps them hold their shape during cooking.

What kind of honey works best?

Acacia honey is mild, but lavender or flower honey can add more depth.

Can I use a different type of ham?

Yes, prosciutto or Iberian ham work beautifully.

Should burrata be served cold or at room temperature?

Always at room temperature for maximum creaminess.

How do I know if my apricots are ripe?

They should be fragrant, slightly soft to the touch, but still firm enough to hold their shape when roasted.

Can I make a vegetarian version?

Yes, simply omit the ham and add extra roasted vegetables or nuts.

What can I serve this salad with?

It pairs perfectly with grilled bread, focaccia, or as a starter before a light summer meal.

Conclusion

Roasted Apricot Salad with Rosemary, Burrata, and Parma Ham is the essence of Mediterranean summer on a plate. Elegant, flavorful, and quick to prepare, it balances sweet fruit, creamy cheese, and savory ham in perfect harmony. A simple yet refined dish that’s sure to impress at any table.