This grilled peach burrata salad is what I make every time the grill is already on. The peaches go on while whatever protein I’m cooking rests, and by the time I’m ready to plate dinner, the salad is done. Grilled peach slices, torn burrata, salty prosciutto, and peppery arugula, finished with a drizzle of balsamic glaze and good olive oil.
It takes about 20 minutes start to finish and works as a starter or a side. Peach season is short, and this is one of the best ways to use them.
Why You’ll Love this Recipe
Ingredient Notes
- Peaches – Ripe but still firm. If they’re too soft they’ll fall apart on the grill. You can also use nectarines, plums, or apricots.
- Burrata – Pat it dry before tearing. Excess brine on the plate makes everything watery. Baby burrata works too.
- Prosciutto – Tear it into pieces rather than layering it flat. It looks better and distributes more evenly across the salad.
- Arugula – Adds a peppery bite that balances the sweet peaches and rich burrata. Baby spinach or spring mix works if you want something milder.
- Avocado Oil – Use this for grilling since it has a high smoke point. Don’t substitute olive oil here or it will burn.
- Extra Virgin Olive Oil – For finishing. Use a good one since it’s one of the main flavors in the dressing.
- Balsamic Glaze – Thicker and sweeter than balsamic vinegar. Look for it near the vinegars at the grocery store. If using store-bought, check the label for gluten-free.
- Flaky Sea Salt – Finish the salad with this right before serving. Maldon is my go-to.
How to Grill Peaches Without Making Them Mushy
Start with a hot grill and peaches that are ripe but still firm. Toss the slices in avocado oil, place them directly on the grates, and leave them alone for 2 to 3 minutes per side. You’re looking for grill marks and slight caramelization, not cooked-through fruit.
If the peaches are too soft going in, they’ll stick and fall apart. If you move them too soon, same result. Wait until they release cleanly before flipping.
Recipe FAQs
Yes. A grill pan or cast iron skillet on medium-high heat works just as well. Get it hot before the peaches go in and you’ll get the same caramelization.
Yes. Fresh mozzarella is a good substitute. The texture is firmer and less creamy but the flavor works well with the peaches and prosciutto. You can also use stracciatella instead, which is the creamy inside of burrata and sold separately at some grocery stores.
Expert Tips
Storage Instructions
This salad doesn’t store well once assembled. The arugula wilts, the burrata weeps, and the balsamic glaze soaks into everything. Assemble it right before serving.
Make Ahead: Grill the peaches up to a few hours in advance and store at room temperature. Keep all the other components separate and assemble when ready to serve.
Serving Suggestions
I usually put this together while whatever protein I’m grilling rests. It goes on a big platter in the center of the table and people serve themselves alongside the main.
If I want something to soak up the olive oil and balsamic at the bottom of the platter, my gluten-free focaccia is worth making ahead since it can sit at room temperature for hours before guests arrive. If I’m keeping the peach theme going for dessert, my gluten-free peach crisp can go in the oven before guests arrive and be ready by the time dinner is done.
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 - torn into pieces
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic glaze - if using store-bought, be sure it's gluten-free
- 1 teaspoon flaky sea salt
- 10-15 fresh basil leaves
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat the grill to medium-high heat and brush the grates with oil.
- Add 2 peaches (sliced into wedges) to a bowl and toss with 2 teaspoons avocado oil until evenly coated.
- Place the peach slices directly on the grill grates, laying them across the grates so they don't fall through. Grill for 2 to 3 minutes per side until you have grill marks and the peaches are slightly softened. Don't move them until they release cleanly from the grates. Remove from heat and set aside.
- Spread 2 cups arugula across a large serving platter.
- Tear 8 ounces burrata into chunks and scatter over the arugula. Tear 4 ounces prosciutto into pieces and distribute across the platter. Nestle the grilled peach wedges in between.
- Drizzle with 1 tablespoon extra virgin olive oil and 1 tablespoon balsamic glaze.
- Sprinkle 1 teaspoon flaky sea salt over the burrata and peaches. Top with 10-15 fresh basil leaves. Serve immediately.
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: Skip the prosciutto.
- No grill: Use a hot grill pan or cast iron skillet on medium-high heat. Get it hot before the peaches go in.
- 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.
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!