There’s something magical about grilled peaches — the way their sugars caramelize just enough to turn soft and jammy, with a little char that whispers “summer.” Add creamy burrata, ribbons of salty prosciutto, and peppery arugula, and you’ve got an effortlessly elegant gluten-free salad that was made for entertaining.
Whether you’re throwing a backyard dinner party or just want something a little extra for a Tuesday night, this salad is a total showstopper — and takes less than 20 minutes to pull together.
Why You’ll Love this Recipe
Ingredients
TIP
Don’t over-grill the peaches. You’re not trying to cook them through — just kiss them with heat to bring out their sweetness. Two to three minutes on a hot grill is all it takes for those perfect char marks without turning the fruit mushy.
Ingredient Notes
- Fresh peaches – Ripe but still firm for easy grilling. Too ripe and they will get mushy and fall apart. You can also use other stone fruits in this recipe, such as plums, apricots, and nectarines.
- Burrata – Creamy, dreamy, and the perfect contrast to the warm fruit
- Prosciutto – Adds a salty, savory bite (sub with crispy pancetta if needed)
- Arugula – For that peppery pop; baby spinach or spring mix works too
- Avocado oil – High smoke point = perfect for grilling
- Extra virgin olive oil – For finishing
- Flaky sea salt – Maldon is my go-to, but use what you have
- Balsamic glaze – A sweet drizzle to tie everything together (just check for gluten-free if store-bought)
How to Make Grilled Peach and Burrata Salad
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Absolutely. Use a grill pan or hot cast iron skillet to get that same caramelized sear.
Fresh mozzarella is a great swap.
Expert Tips
How to Serve This Salad
This salad shines as a starter or side for summer entertaining. Here’s how to round it out:
- Main Course Pairings: Grilled chicken thighs (or air fryer chicken thighs), cedar plank salmon, or gluten-free flatbread
- Light Summer Meal: Add toasted gluten-free bread or gluten-free focaccia and a crisp rosé for a simple but elevated dinner
- Serving Tip: Assemble on a large white platter or wooden board and finish with fresh basil for an effortless entertaining vibe
More gluten-free sides to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Grilled Peach Burrata Salad
Ingredients
- 2 peaches - ripe but firm, pitted and sliced into 8 wedges each
- 2 teaspoons avocado oil - or other high-heat, neutral oil
- 2 cups arugula
- 8 ounces burrata - removed from brine, patted dry, and torn into chunks
- 4 ounces prosciutto - sliced in half
- 1 teaspoon flaky sea salt
- 1 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze - if using store-bought, be sure it's gluten-free
- 10-15 fresh basil leaves
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat your grill to medium high heat and brush oil on the grates.
- Add the peach slices to a bowl. Cover with avocado oil and toss to coat.
- Place the peaches on the hot grill, for 2-3 minutes per side, until the peaches are softened slightly and charred. Remove from the heat and set aside.
- Place the arugula on a large platter.
- Top with prosciutto slices, chunks of burrata, and grilled peaches.
- Sprinkle salt over the burrata chunks and peaches.
- Drizzle with olive oil and balsamic glaze.
- Top with basil leaves.
Notes
- Gluten-Free Reminder: Always double-check product labels to confirm they’re gluten-free, especially if you have celiac disease — ingredients and manufacturing practices can change.
- Vegetarian Option: Omit the prosciutto to keep this salad vegetarian.
- No Grill? No Problem: Use a grill pan on the stovetop, or skip grilling and use ripe, fresh peaches as-is.
- Balsamic Glaze Tip: This is thicker and sweeter than balsamic vinegar. Look for it near the vinegars at your grocery store.
- Olive Oil Matters: Choose a high-quality extra virgin olive oil — I prefer one with a bold, nutty flavor. Light oils often fall flat in dishes like this.
- Burrata Options: Use burrata or baby burrata. Just tear or spoon into chunks before layering into the salad.
Nutrition
Great recipe! People don’t see this coming so it’s great if you want to impress but also simple enough for a normal solo or dinner for two.
I used plain balsamic vinegar instead of the glaze and it worked great. I also sprinkled some feta cheese at the end to give it just a little extra of a flavor kick. I have also made it with fresh mozzarella and it’s just as good if not better.
Highly recommend this!
Thanks so much, Maria! Love the addition of the feta!