I created a Grilled Peach Salad featuring blistered peaches, creamy burrata, vine-ripe tomatoes, and a scattering of basil and feta, ready in 20 minutes and marrying sweet and savory in a delightfully simple summer dish.

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I love when simple things surprise you. Grilled peach and burrata salad sounds froufrou but the first bite is confusing in the best way.

Charred peaches get smoky and sweet, burrata breaks into creamy clouds, and they argue then make up right on your plate. I threw this together on a hot night and it was gone before I could text a photo.

If you followed the Grilled Peach Salad hype, this one pushes that idea further without being fussy. It’s quick, a little messy, loud in flavor, and makes you rethink what a salad can be.

Ingredients

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Peaches: Juicy summer fruit adds sweet contrast, have vitamin C and fiber, light and refreshing.
Burrata: Creamy soft cheese it’s rich in protein and fat and melts into every bite.
Arugula: Peppery greens bring fresh bitter edge, low calorie and vitamin K.
Prosciutto: Cured ham salty savory hit, adds protein and umami, use sparingly.
Balsamic glaze: Thick tangy sweet syrup concentrated flavor gives acidic balance and shine.
Olive oil: Smooth extra virgin oil rounds flavors healthy monounsaturated fats silky mouthfeel.
Pistachios: Toasted nuts add crunch, healthy fats and protein, mild buttery taste.
Basil: Bright herb fresh green aroma lifts sweet peaches contains antioxidants.

Ingredient Quantities

4 ripe peaches (about 1 1/4 lb), halved and pitted

8 oz burrata (one big ball)

4 cups arugula or mixed baby greens, loosely packed

3 oz prosciutto, thinly sliced (about 3 to 4 slices), torn

3 tablespoons extra virgin olive oil, divided

2 tablespoons balsamic glaze

1 tablespoon honey

1/4 cup fresh basil leaves, torn

2 tablespoons toasted pistachios or sliced almonds, chopped

Flaky sea salt, to taste

Freshly ground black pepper, to taste

How to Make this

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1. Let the burrata sit at room temp about 10 minutes while you preheat a grill or grill pan to medium-high and halve and pit the peaches.

2. Brush the cut sides of the peaches with 2 tablespoons of the olive oil, season lightly with flaky salt, then place cut-side down on the hot grill. Grill until you get good char marks and the flesh is slightly softened, about 3 to 4 minutes. Remove and set aside to cool a minute.

3. Whisk together the remaining 1 tablespoon olive oil, the honey, a pinch of flaky salt and a few grinds of black pepper to make a quick dressing.

4. Toss the arugula or mixed greens with the dressing in a bowl so they’re lightly coated, then spread them on a serving platter or large bowl.

5. Tear the prosciutto into bite sized pieces and either scatter them raw over the greens, or for a crunchy contrast quickly crisp them in a dry skillet for 30 to 60 seconds per side. Both ways are good.

6. Arrange the grilled peach halves over the dressed greens.

7. Place the burrata whole in the center, then gently tear it open with a spoon so the creamy center flows over the salad.

8. Scatter torn basil leaves and the chopped toasted pistachios or sliced almonds over everything.

9. Drizzle the balsamic glaze over the salad, finish with a little extra virgin olive oil if you like, then season with flaky sea salt and freshly ground black pepper to taste.

10. Serve right away so the burrata is silky and the peaches are warm. If your nuts aren’t already toasted, toast them dry in a skillet for 2 to 3 minutes until fragrant before chopping.

Equipment Needed

1. Grill or heavy grill pan for charring the peaches
2. Tongs or a spatula to flip the fruit
3. Pastry brush or silicone brush to oil the cut peach sides
4. Chef’s knife for halving and pitting peaches
5. Cutting board
6. Medium mixing bowl and a whisk or fork for the dressing
7. Skillet (cast iron or nonstick) to crisp prosciutto and toast nuts
8. Large serving platter or bowl and a spoon to tear open the burrata and serve

FAQ

Q: Can I use canned or frozen peaches instead of fresh? A: Fresh ripe peaches are best for grilling, but if frozen are thawed and drained they work in a pinch. Canned peaches are too soft and syrupy so I don't recommend them.

Q: How do I grill the peaches without them falling apart? A: Pick peaches that are ripe but still a little firm, halve and pit them, brush cut sides with a little olive oil and grill cut side down over medium heat 2 to 3 minutes until charred, then flip just briefly. Use a wide spatula and don't move them around too much.

Q: What can I use instead of burrata or how do I store it? A: Burrata should be served at room temp for best creaminess. If you can't get burrata use fresh mozzarella or a mix of ricotta and a splash of cream. Leftover burrata doesn't keep well so eat it the same day.

Q: Can I make parts of this salad ahead of time? A: Yes grill the peaches earlier and keep them chilled, but bring them back to room temp before serving. Keep greens and burrata separate until assembly so the salad stays fresh and not soggy.

Q: I'm allergic to nuts what can I use instead of pistachios? A: Skip the nuts or swap for toasted sunflower seeds or pepitas for crunch. You can also leave them out and add extra prosciutto or a sprinkle of crispy shallots.

Q: Do I have to use prosciutto any vegetarian options? A: You can omit the prosciutto and add grilled halloumi, slices of avocado, or roasted beets for savory contrast. A drizzle more of the balsamic glaze helps replace that salty bite.

Grilled Peach And Burrata Salad Recipe Substitutions and Variations

Burrata: If you cant find burrata, use fresh buffalo mozzarella plus 1–2 tbsp mascarpone or crème fraîche to mimic the creamy center, or for a lighter cheaper option use chilled ricotta.
Prosciutto: Swap with thinly sliced jamon or Serrano ham, for a non-pork choice use smoked turkey or thinly sliced smoked salmon, or try prosciutto-style seitan for a veg option.
Arugula / mixed greens: Use baby spinach, baby kale, or watercress if you want less peppery bite, spinach is milder and wont overpower the peaches.
Pistachios / sliced almonds: If you dont have them, use toasted walnuts, pecans, or hazelnuts for similar crunch and a slightly sweeter deeper flavor.

Pro Tips

1. Pick peaches that are ripe but still a little firm, not mushy. They’ll char and caramelize better and hold their shape when you grill or sear them.

2. Let the burrata sit at room temp for at least 10 minutes so it becomes silky, then tear it open at the table so the creamy center runs over the warm peaches, it makes everything taste richer.

3. Toast the pistachios or almonds last minute in a dry skillet until fragrant, then chop roughly so you get crunchy contrast. If you toast them too early they go soft.

4. Balance the sweet and salty: if your peaches are super sweet cut back the honey a touch, or add an extra squeeze of balsamic glaze if they are a little bland. Small adjustments here save the whole salad from being one note.

Grilled Peach And Burrata Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

465

kcal

Equipment: 1. Grill or heavy grill pan for charring the peaches
2. Tongs or a spatula to flip the fruit
3. Pastry brush or silicone brush to oil the cut peach sides
4. Chef’s knife for halving and pitting peaches
5. Cutting board
6. Medium mixing bowl and a whisk or fork for the dressing
7. Skillet (cast iron or nonstick) to crisp prosciutto and toast nuts
8. Large serving platter or bowl and a spoon to tear open the burrata and serve

Ingredients

4 ripe peaches (about 1 1/4 lb), halved and pitted
8 oz burrata (one big ball)
4 cups arugula or mixed baby greens, loosely packed
3 oz prosciutto, thinly sliced (about 3 to 4 slices), torn
3 tablespoons extra virgin olive oil, divided
2 tablespoons balsamic glaze
1 tablespoon honey
1/4 cup fresh basil leaves, torn
2 tablespoons toasted pistachios or sliced almonds, chopped
Flaky sea salt, to taste
Freshly ground black pepper, to taste

Directions

Let the burrata sit at room temp about 10 minutes while you preheat a grill or grill pan to medium-high and halve and pit the peaches.
Brush the cut sides of the peaches with 2 tablespoons of the olive oil, season lightly with flaky salt, then place cut-side down on the hot grill. Grill until you get good char marks and the flesh is slightly softened, about 3 to 4 minutes. Remove and set aside to cool a minute.
Whisk together the remaining 1 tablespoon olive oil, the honey, a pinch of flaky salt and a few grinds of black pepper to make a quick dressing.
Toss the arugula or mixed greens with the dressing in a bowl so they're lightly coated, then spread them on a serving platter or large bowl.
Tear the prosciutto into bite sized pieces and either scatter them raw over the greens, or for a crunchy contrast quickly crisp them in a dry skillet for 30 to 60 seconds per side. Both ways are good.
Arrange the grilled peach halves over the dressed greens.
Place the burrata whole in the center, then gently tear it open with a spoon so the creamy center flows over the salad.
Scatter torn basil leaves and the chopped toasted pistachios or sliced almonds over everything.
Drizzle the balsamic glaze over the salad, finish with a little extra virgin olive oil if you like, then season with flaky sea salt and freshly ground black pepper to taste.
Serve right away so the burrata is silky and the peaches are warm. If your nuts aren't already toasted, toast them dry in a skillet for 2 to 3 minutes until fragrant before chopping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.