Grilled Peach Salad With Burrata

Celebrate summer with the ultimate Peach Burrata Salad! Featuring grilled peaches with sweet raspberries, rich burrata, meaty prosciutto, peppery arugula, crunchy almonds, and a silky honey balsamic vinaigrette. Light and refreshing yet seriously satisfying, this stone fruit salad requires just 10 minutes of prep and 8 simple ingredients. Makes the perfect side salad or summer entrée!

Update: This recipe for a peach salad was originally published in July 2017. I made updates to the post below to include more information about this delicious fresh salad with grilled peaches – it’s perfect for summer! 

About this grilled peach burrata salad 

This salad isn’t just a looker, friends; it tastes incredible too!

It features juicy, plump, charred slices of peaches; pops of sweet, sour raspberries; chopped shallots, and aromatic basil tossed with peppery arugula. Topped off with creamy burrata, crunchy almonds, and salty prosciutto, this salad is just so SO good. It’s like slap-yo-mama-good, but without all that awful violence.

However, this summer salad doesn’t stop there. Everything gets finished off with a healthy drizzle of the sweet and tart homemade vinaigrette that will rock your world. Basically, this salad is heaven.

Sweet and savory, tropical and tasty – it’s a scrumptious summer salad everyone will enjoy!

Why this peach salad recipe works

With a combination of sweet and tangy flavors on a bed of crisp arugula, this salad will easily become one of your favorite summertime salads.

This recipe is:

• Made with fresh ingredients. You won’t find any canned or frozen ingredients in this salad. Every bite is bursting with the freshest flavors.
• Quick and easy. Even though it looks complicated, it actually comes together in mere minutes.
• Takes less than 20 minutes! The most time-consuming part is grilling the peaches. The rest of it just involves layering and mixing.
• Allergy-friendly. This grilled peach salad recipe is gluten-free and soy-free. Plus, one simple swap makes it dairy-free as well!
• Cookout-friendly. Grill your peaches while you grill your hamburgers and hot dogs to save some time.

Ingredients for grilled peach salad 

You don’t need much at all to make this fresh peach salad recipe. Here’s what to gather:

Peach salad

• Cooking Oil – Use a neutral oil with a high smoke point since you will use it to grill the peaches. The best choices are either vegetable, canola, or avocado oil.
• Peaches – Fresh peaches are the star of this summer salad recipe. They should be underripe, so they grill the best without becoming too soft.
  • Substitution: If you don’t have ripe peaches, you can use nectarines instead.
• Arugula – Fresh arugula lettuce has a slightly bitter bite to it that matches perfectly with the sweet peaches and raspberries.
  • Substitution: Use equally bold lettuce, like watercress or mixed baby greens. Alternatively, baby spinach and butter lettuce also work great here.
• Burrata – This cheese is made from mozzarella cheese and heavy cream, so it’s a very soft cheese with a rich mouthfeel.
  • Substitution: Any soft cheeses you love, such as feta cheese or goat cheese, will work well in this salad.
• Prosciutto – The saltiness of the prosciutto enhances all the other flavors in the salad.
• Fresh Basil – Tear the basil fresh from the plant for the sweetest flavors and boldest aromas.
• Salt and Pepper – Kosher salt and freshly ground black pepper both enhance the natural flavors.

Peach salad dressing

• Fresh Shallot – This is a sweet but mild onion that I love to use in lots of my homemade dressings.
  • Substitution: Use half of a yellow onion to replace one shallot. Red onions will be too sweet, and white onion will be too bold.
• Garlic Clove – To extract the fullest flavors and aromas from your garlic, grate the whole cloves. It will fill your mouth with a lot more flavor than dried garlic powder can.
• Extra Virgin Olive Oil – Use a mild-tasting oil that binds all the ingredients together without adding more tastes to the mix.
  • Substitution: Avocado oil is another mild oil you can use in its place.
• White Balsamic Vinegar – For the acid, mix in the slightly-sweet white balsamic vinegar. It has the same flavors as balsamic vinegar without adding a dark color to the vinaigrette.
  • Substitution: If you don’t mind the dark color, regular balsamic vinegar will still work. Alternatively, champagne vinegar has the same sweet undertones and clear colors.
• Honey – It’s best to use local honey because it tastes better, supports the local pollinators, and supports your local beekeepers.
  • Substitution: If you are out of honey (or if you’re vegan), you can make a similarly tasty version using maple syrup or date syrup.
• Dijon Mustard – This condiment is made with white wine, tasty herbs, and spices. It adds more complexity to your vinaigrette.
  • Substitution: If you’re fresh out of this mustard, feel free to use either an equivalent amount of stone ground mustard or swap in more yellow mustard.

Optional salad mix-ins

• Add berries. Top your salad with fresh, juicy raspberries or blueberries for a tropical twist.
• Give it some crunch. Sprinkle some roasted or candied nuts into the salad. The nuts that will taste the best with this grilled peach salad include pistachios, almonds, pecans, or walnuts.
• Give it a tangy twist! Chop up some cherry or grape tomatoes and give the salad, even more, color and tang.

Kitchen tips for the best peach salad recipe

1. Peaches: Make sure your peaches are slightly under-ripe but firm for the best grilling results! You can halve, quarter, or slice the peaches however you like before grilling. Though, if your peach is regular size, I recommend cutting it into fourths (quarters). And, if your peach is on the larger size, you can cut it into 1/6s. Regardless, I would aim for thick wedges.
2. Best peach varieties for grilling: I highly recommend using freestone peaches for this recipe as they will be much easier to work with. Clingstone peaches are delicious, but they are best reserved for simple snacking.
3. Greens: I suggest using arugula as the greens in this burrata grilled peach salad because the spicy, peppery flavor pairs brilliantly with fruit, burrata, and prosciutto. However, you can absolutely swap out the arugula for your favorite baby greens, such as mixed, watercress, or radicchio, if you prefer.
4. Balsamic:  I love using either white balsamic vinegar or raspberry balsamic vinegar in this dressing; however, regular balsamic works great too! I typically get my “fancy” kinds of vinegars at specialty grocery stores or at an online retailer like Amazon. (Note: If you use regular balsamic vinegar (versus white), your dressing will be a darker color. It’s fine!)
5. Grilling time: The amount of time needed to grill the peaches will depend on your personal preference, as well as the strength of your grill. If you like a deep char, grill the peaches for 4-5 minutes per side. For a lighter char, grill for about 2-3 minutes per side.
6. Peaches sticking to the grill? Unfortunately, peaches are sticky! If you find your peach wedges sticking to the grill, use a metal fish spatula to help gently lift and flip (or remove) them from the grill.
7. Serving size: You can serve this peach salad as an entree or a side salad. This recipe as written will yield 2 entree salads or 4 side salads.

FAQ: burrata and peach salad

Does grilling peaches soften them?

Yes, when you grill the peaches, they will begin to soften. At the same time, the sugars in the peaches will caramelize, giving the char marks a distinctly sweet flavor. This is why it is so important to grill underripe and firm peaches.

When you grill peaches, do you remove the skin?

Leave the skin on the peaches when you slice and grill them. This will help them stay together better. You can always remove the peach skin after they are grilled. In fact, the skin is much easier to remove after you grill the peaches.

How long do grilled peaches last in the fridge?

If you want to grill the peaches ahead of time, they will stay fresh in an airtight container for 3-4 days. After four days, the peaches will start to deteriorate.

Can you grill peaches in a pan?

Yes, you don’t have to use an outdoor grill. I suggest using a grill pan on the stove so that you still get the beautiful grill marks on the fruit.

Fresh, fabulous, and full of flavor, this burrata grilled peach salad is light and healthy with a touch of decadence. Get this seriously satisfying summer salad in your life. Pinkie promise even the meat and potato enthusiasts will love this!

Cheyanne

Craving MORE? For more tasty recipe inspiration, be sure to follow me on Instagram, Pinterest, and Facebook. You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter.

More delicious recipes for peaches!

• Quick Peach Chutney
• Peaches Cream Chia Pudding
• Halloumi and Peach Panzanella
• Peach BBQ Ribs

How to make Burrata Grilled Peach Salad at home 👇

Print Recipe

5 from 7 votes

Peach Burrata Salad

Celebrate summer with this sweet and savory Burrata Grilled Peach Salad! Grilled peaches with sweet raspberries, rich burrata, meaty prosciutto, peppery arugula, crunchy almonds and a silky honey balsamic vinaigrette. Light and refreshing, yet seriously satisfying, this fruity salad makes a great side or entree!

Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: entree, Salad, Side Dish

Cuisine: American

Keyword: grilled peach salad, peach burrata salad, peach salad

Servings: 4 servings

Calories: 319kcal

Author: Cheyanne Holzworth

Equipment

• 1 Small Mixing Bowl (or glass measure) - for dressing
• 1 Whisk - for dressing
• 1 Grill or Grill-pan - for grilling peaches
• 1 Serving Bowl (or platter)

Ingredients

Peach Salad:

• Neutral Oil - with high smoke point for grilling (vegetable, canola, or avocado oil)
• 2 medium Peaches (substitution: Nectarines) (SEE NOTES)
• 3-5 Cups Arugula - more or less, to taste (substitution: watercress or mixed baby greens)
• 4-ounce ball Burrata – removed from brine & patted dry & torn
• 2 ounces Prosciutto – torn
• ¼ Cup Fresh Basil Leaves - torn
• Sea Salt and Ground Black Pepper - to taste
• Optional Salad Mix-ins: Fresh Raspberries, Roasted or Candied Nuts (especially pistachios, almonds, walnuts), Tomatoes (cherry or grape)

Vinaigrette:

• 1 small Shallot – peeled & finely diced; DIVIDED
• 1 clove Garlic – peeled & grated
• 6 TBS Extra Virgin Olive Oil
• 4 TBS White Balsamic Vinegar (substitution: champagne or balsamic vinegar)
• 1-2 TBS Honey – to taste
• 1 tsp Dijon Mustard

Instructions

• Make the dressing: In a glass measure or small mixing bowl, combine 1 heaping tablespoon shallots, garlic, oil, vinegar, honey, and Dijon. Season with ¼ teaspoon of salt and a generous pinch pepper. Whisk well to emulsify and combine. Taste and adjust for seasoning. Set vinaigrette aside. (Tip: Add a pinch or two of crushed red pepper flakes for a touch of spicy heat!)
  
• Prepare Grill: Heat an outdoor grill or indoor grill pan to medium heat and grease grates.
• Cut the peaches into wedges: Place peaches on a clean work surface. Cut the peaches in half, removing and discarding the pit. Cut each halve of peach into two or three wedges, depending upon their size.
  
• Prepare peaches for grilling: Either brush the cut sides of the peaches generously with oil -OR- add the peaches to a medium mixing bowl and toss with oil. Season peaches with a pinch of salt and pepper. (Tip: You want each peach wedge lightly oiled, so it won’t stick to the grill, but not too oily!)
  
• Grill peaches: Place the oiled peach wedges onto the greased grill grates (direct heat grilling). Grill for 3-5 minutes per side, or until soft and charred to your liking. Remove peaches from grill and transfer to a plate. Sprinkle with flakey sea salt if using. (Pro-Tip: Using an offset spatula (also known as a fish spatula) is the easiest way to lift the peaches carefully and gently from the grill and retain the char marks.)
  
• Assemble the salad: In a large bowl, combine the arugula with the remaining shallots and a few tablespoons of dressing. Toss to coat. Transfer the dressed greens to a platter or individual serving plates. Arrange the grilled peaches over the greens. Scatter the torn basil, burrata and prosciutto (along with any other mix-ins) over the grilled peach salad.
  
• Serve: Drizzle the salad with more dressing and/or toss as desired. Finish with a generous pinch of flakey sea salt and ground black pepper. Serve immediately with remaining dressing on the side and enjoy!
  

Notes

• Peaches: Make sure your peaches are slightly under-ripe, but firm for the best results! If your peach is regular size, cut it into fourths (quarters); However, if your peach is large, you can cut it into 1/6s. Regardless, you should aim for thick wedges.
• Peach Varieties: Freestone peaches are much easier to work with than clingstone!! I HIGHLY recommend freestone for this recipe!
• Balsamic: I love using either white balsamic vinegar or raspberry balsamic vinegar in this dressing; however, regular balsamic works great too (Note, your dressing will be a different color if you use a different vinegar. It’s fine!)
• Grilling Time: The amount of time needed to grill the peaches will depend on your personal preference, as well as the strength of your grill. If you like a deep char, grill the peaches for 4-5 minutes per side. For a lighter char, grill for about 2-3 minutes per side.
• Peaches sticking to the grill? If your peaches are sticking to the grill, use a thin metal fish spatula to help gently lift and flip (or remove) them from the grill.

Recipe Serves: 2 as an Entrée; 4 as a Side

Nutritional information is an approximation based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 319kcal | Carbohydrates: 17g | Protein: 3g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 127mg | Potassium: 226mg | Fiber: 2g | Sugar: 14g | Vitamin A: 693IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 1mg

©No Spoon Necessary.  All images and content are under copyright protection. Please do not use any images without prior permission. Please do not republish this recipe without prior consent. To reference this recipe, please link directly to this post.