Table of Contents
Why this recipe works
There’s no better way to enjoy summer’s bounty of fresh peaches with this grilled peach salad. Layer in some creamy burrata cheese, peppery arugula and salty prosciutto and you have a summery salad packed with flavor. This is one of my favorite flavor combinations on gluten-free pizza or flatbread, so as a salad? It’s a game changer.
I love this peach burrata salad recipe because it’s so easy to make, but seriously impressive. The most difficult part of the whole salad is to grill the peaches, which only takes you a few minutes. Other than that, all you have to do is layer the rest of the ingredients on a large platter or in a big bowl and you’re done!
This salad is a fantastic side dish for any summer BBQ and is the perfect accompaniment with grilled meats. Plus, you already have the grill on… so why not make this salad while you’re at it!
- burrata – Burrata is a semi-soft cow’s milk cheese made from fresh mozzarella and cream. The outside is firm, like a ball of mozzarella. Once you break open the inside of this fresh Italian cheese, you are rewarded with cream and stringy stracciatella. It has a mild flavor, but is super creamy and delicious.
- peaches – You want to use ripe, yet firm peaches for this recipe. Sweet peaches get enhanced by the heat from the grill. However, if your peaches are too ripe, they will get mushy and fall apart. You can also use other stone fruits in this recipe, such as plums, apricots, and nectarines.
- arugula – I love the peppery flavor that the arugula adds to this salad. If you don’t like arugula, you can omit it for a more classic peach burrata caprese salad or you can substitute with your favorite greens for a more bountiful salad. Romaine, spinach, or spring mix are all good options here.
- avocado oil – I use avocado oil to coat the peaches before they go on the grill. Avocado oil has a higher smoke point than olive oil and since I like my grill to be at about 500-550F to grill peaches, I use avocado oil. You can use another high-heat oil like canola oil, peanut oil (be careful of anyone with peanut allergies), vegetable oil, or sunflower oil.
- olive oil – The olive oil in this recipe is used for drizzling over the salad as a dressing. You want to use a really high-quality olive oil for this because you truly can taste the flavor. I love a strong extra virgin olive oil for salads.
- flaky sea salt – Maldon salt is a fine, flaky sea salt that I love to use for salads, vegetables and baked goods. Is has an irregular shape with some big and some small crystals. It’s texture and flavor takes your salad to the next level. If you don’t have Maldon salt, or another flaky sea salt, use any fine sea salt and season to your taste.
- balsamic glaze – Balsamic glaze is different from balsamic vinaigrette. It’s thicker and slightly sweetened. You can find it at your local grocery store. If you’re gluten-free, make sure to check the ingredients. You can also make your own balsamic glaze if you prefer. Balsamic vinegar would also be a fine substitution in this case to drizzle over the salad.
If you haven’t grilled peaches before, this peach burrata salad is the perfect way to start. Just follow these steps with matching photos to make it. Scroll down to the recipe card for more in depth instructions, tips, tricks and a printable recipe card.
To make this salad, all you need to do is grill the peaches and then you’re ready to assemble this beautiful salad!
Tips for Grilling Peaches
It’s really easy to grill peaches. I have a gas grill, though a charcoal grill would also work great.
This grilled peach salad recipe is a great side or appetizer when you’re already grilling the main protein of the meal. I like to get my grill really hot and start by grilling the peaches. Then, I can get the rest of the salad ready while my main protein is cooking on the grill.
If you haven’t grilled peaches before, here are a few tips to help you get started:
- You will want your heat to be high on the grill. I aim for 500F-550F typically. The reason being if you have your grill lower, say 350F, the peaches will take longer to gain grill marks and not stay as firm since they will be overcooked. The goal is to give the peaches grill marks, infuse some smoky flavor from the grill, and lightly soften them. The grill temperature at 500F allows this to happen in a matter of minutes.
- I use an oil with a high smoke point. Even though you aren’t grilling the peaches very long, a high heat oil like avocado oil is what I prefer to use. Plus, olive oil has a really neutral flavor which lets the flavor of the peaches shine.
- I slice my peaches before grilling because I like to use sliced peaches in the salad and I want to grill more of the surface area of the peach. Keep in mind that you will want to lay the peaches across the grill grates so that they don’t fall through the grates. Plus, you get more grill marks on the peaches this way.
- If you prefer, you can grill peach halves instead. You’ll still get juicy peaches, just less grill marks. Slice the peach into smaller pieces before adding to the salad. Be careful, the peach will be hot.
- This salad is best served right away, so it’s best to wait to assemble it until you’re ready to eat. If you’re serving guests, pre-portion out the ingredients as much as you can. The arugula can go on the platter ahead of time. Mise en place everything else so you’re just grabbing the ingredients and assembling. This salad is actually pretty impressive to watch being assembled, so you can put on a little show in the kitchen for your guests!
- If you don’t have a grill, use a grill pan to cook the peaches. You’re just looking for them to get a little color and to soften slightly. The heat enhances the peaches flavor and makes them extra juicy.
- You also don’t have to grill the peaches if you don’t want to. This salad is also delicious with fresh sliced peaches.
- Use a high quality olive oil for this recipe. I love to use really peppery extra virgin olive oils for salads. The flavor really comes through, so don’t skimp on quality.
- Burrata has a really mild flavor so it’s important to make sure you season the tops of the burrata. Make sure it gets some of the olive oil, salt, pepper and balsamic vinegar for optimal flavor.
Burrata is a semi-soft cheese made from fresh mozzarella cheese and cream. It has a firm outer layer and the inside is stuffed with stracciatella, which is pulled mozzarella curd and cream.
Yes, to make this peach salad vegetarian you can omit the prosciutto from the recipe.
No, you don’t have to, if you don’t want to grill the peaches you can just serve them raw. Make sure your peaches are very ripe.
If you don’t have a grill, you can cook the peaches in a grill pan over the stove top or just heat them in a skillet. They won’t get grill marks or have that smoky flavor from the grill, but they will get a little browned in the pan and juicier.
- Strawberry Spinach Salad with Strawberry Balsamic Dressing
- Summer Brussels Sprout Kale Salad with Strawberries
- Farmer’s Market Salad with Mustard Vinaigrette
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
- 2 peaches (ripe but firm, pitted and sliced into 8 wedges each)
- 2 teaspoons avocado oil (or other high heat oil)
- 2 cups arugula
- 8 ounces burrata (removed from brine, patted dry, and split into chunks)
- 4 ounces prosciutto (sliced in half)
- 1 teaspoon flaky sea salt
- 1 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze
- 10 fresh basil leaves
- 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.
- As always, if you have celiac disease or are on a gluten-free diet, check the product packaging or contact manufacturer’s instructions as recipe formulas change and so do manufacturing practices.
- To make this recipe vegetarian, omit the prosciutto.
- If you do not have a grill, you can use a grill pan instead and cook the peaches on the stove top. You can also use fresh, raw peaches if they are ripe and juicy if you prefer.
- You can find balsamic glaze in your local grocery store. It is thicker than balsamic vinegar and slightly sweeter.
- Use a good quality olive oil so that you can taste the flavor. I prefer an extra virgin olive oil that is strong and a little nutty in flavor. Personally, I don’t think light olive oils have enough flavor.
- You can use burrata or baby burrata for this recipe. You’re going to want to spoon the burrata into chunks so either works. I use either depending on what is available to me at my local grocery store.
- You can find burrata at your grocery store near the fresh cheeses. It’s typically right next to the fresh mozzarella.