Sweet, salty, and fresh, this grilled peach salad with burrata and prosciutto has it all. Juicy grilled peaches, creamy burrata, salty prosciutto, fresh arugula, and a drizzle of balsamic glaze create the perfect balance of sweet, savory, and fresh in every bite. It takes about 20 minutes to make and works just as well for an easy weeknight dinner as it does for summer entertaining, brunch, or a backyard dinner with friends.
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This grilled peach burrata salad is one of my favorite recipes to make when peaches are at their peak in the summer. The combination of sweet fruit and creamy cheese is always my favorite kind of salad, similar to my strawberry salad. This one feels especially perfect for warm weather. After testing a few batches with overly ripe peaches, I realized there's a sweet spot. You want peaches that are ripe but still slightly firm, so they hold their shape on the grill and get those beautiful caramelized grill marks without turning mushy. Using burrata for that creamy texture instead of mozzarella turns this from a simple salad into something that feels a little special. Salty slices of prosciutto and a tangy balsamic glaze tie it all together. I usually serve it for cookouts, date nights, or anytime I need an easy dish for entertaining, and if you try it, I'd love to hear how you served it in the comments.
Ingredients
- Peaches. Use ripe but still slightly firm peaches, so they hold their shape on the grill and do not turn mushy. Freestone peaches are usually the easiest to slice and pit.
- Burrata. Fresh burrata is the star here. It adds a rich, creamy texture that fresh mozzarella just cannot match. I recommend using burrata packed in water for the best flavor and texture.
- Prosciutto. Thinly sliced prosciutto adds the perfect salty balance to the sweet peaches and creamy cheese. You can leave it soft and silky or crisp it lightly in a skillet if you prefer more texture.
- Arugula. I love using arugula because its peppery bite balances the sweetness of the peaches and balsamic glaze. Mixed greens or spring mix also work well.
- Balsamic Glaze. Use balsamic glaze, not regular balsamic vinegar. The glaze is thicker, slightly sweeter, and coats the peaches and burrata much better.
See the recipe card below for quantities and remaining ingredients.
How to Make Grilled Peach Salad
- Heat a grill or grill pan over medium-high heat until hot. Toss the peach slices with olive oil so they are lightly coated on all sides.
- Place the peaches cut-side down on the grill and cook until grill marks form, and the fruit softens slightly, but still holds its shape. Flip and grill the other side until lightly charred.
- Transfer the peaches to a plate and let them cool for a few minutes so they do not melt the burrata too quickly. Arrange the arugula on a serving platter and place the grilled peaches on top.
- Tear the burrata open with your hands and nestle pieces throughout the salad so the creamy center spreads naturally. Layer the prosciutto slices over the top.
- Season with salt and pepper, then drizzle with olive oil and balsamic glaze just before serving. Serve right away while the peaches are still slightly warm.
Homemade Balsamic Glaze
- To make homemade glaze add ¼ cup balsamic vinegar and 1 tablespoon of honey to a small saucepan. Bring it to a slight boil over medium-high heat.
- Once boiling, turn down to a simmer until it is reduced by ½. Turn off the heat and allow to cool.
Sarah's Top Tips
- Use peaches that are ripe but still slightly firm. I look for peaches that smell sweet and give just a little when pressed. If they are too soft, they fall apart on the grill and turn mushy instead of holding those beautiful grill marks.
- Pat the burrata dry before plating. I always take a minute to do this because extra moisture can make the salad watery and dilute all the fresh flavors.
- Use balsamic glaze, not regular balsamic vinegar. The glaze is thicker, slightly sweeter, and clings to the peaches and burrata much better instead of running straight to the bottom of the plate.
- Let the peaches cool for a few minutes before assembling the salad. If they are too hot, they melt the burrata too quickly, and you lose that creamy texture that makes the salad feel special.
Ways to Serve Grilled Peach Salad
I usually serve this grilled peach burrata salad when we're grilling outside or having friends over for dinner in the summer. It pairs really well with grilled chicken breasts, juicy steaks, or salmon. I've served this for a friend's brunch before serving a lemon ricotta pasta to keep the fresh flavors alive. Serving it with warm, crusty bread is key to soaking up all the balsamic glaze and a chilled glass of white wine. It's also a great side with turkey burgers for a slower, more relaxed meal.
Storage Tips
Make ahead: If you want to prep ahead, grill the peaches a day in advance and store them in the fridge, then assemble everything just before serving.
Fridge: Store any leftovers in an airtight container in the fridge for up to 1 day, though this salad is definitely best fresh. If possible, keep the burrata separate until serving so the greens stay crisp and the salad does not get watery.
More Summer Salad Recipes
- Strawberry Tomato Salad10 Minutes
- Grilled Chicken and Strawberry Salad23 Minutes
- Easy Pesto Orzo Salad20 Minutes
- Grilled Zucchini Salad14 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Grilled Peach Salad
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Ingredients
- 2 ripe peaches, cut into slices
- ½ tablespoon extra virgin olive oil
- 5 ounces baby arugula
- 4-6 slices prosciutto
- 1-2 balls of burrata cheese, depending on their size
- salt and black pepper, to taste
- 1 tablespoon extra virgin olive oil
- 2 tablespoons balsamic glaze, (see notes below)
Instructions
- Heat a grill or grill pan to medium-high heat. Toss the sliced peaches in a bowl with ½ tablespoon of olive oil.
- Grill the peach slices for 2-3 minutes per side until nicely charred.
- Remove peaches from the grill, allow to cool for 5-10 minutes and place on a platter full of arugula.
- Use your hands to tear open the burrata and spread it around the salad. Top with prosciutto slices.
- Season with salt and pepper. Drizzle everything with the remaining olive oil and the balsamic glaze. Serve and enjoy!
Sarah's Tips
- Balsamic Glaze: If you prefer to make your own balsamic glaze, follow these simple instructions for homemade glaze. You will need ¼ cup balsamic vinegar and 1 tbsp. honey.
- Add a little crunch with toasted pistachios, pecans, or sliced almonds. I love sprinkling them over the top right before serving because they add texture and make the sweet peaches and creamy burrata even better.
- Choose peaches that are ripe with a little firmness left so they grill cleanly and keep their shape.
- Gently dry the burrata before adding it to the salad so excess moisture does not water everything down.
- Give the peaches a few minutes to cool after grilling so the burrata stays creamy instead of melting too fast.
- Burrata creates the richest texture, but fresh mozzarella is a good backup if that is what you have.
- You can leave the prosciutto soft and silky, or crisp it lightly for a little more crunch.
- Build the salad right before serving so the greens stay fresh.
Madison says
SO yum! This is my new favourite summer salad. Thanks so much for this recipe. Will definitely be making again!
Sarah Hill says
You're welcome, Madison! So happy you love it
Karen Burns-Booth says
I LOVE peaches in salad, and especially when they are cooked, or grilled. I often add them to the BBQ for salads, and drizzle a blue cheese dressing over them......love the look of these so much, Karen
Sarah Holt says
Thanks Karen!
Chloe says
I'm totally obsessed with peaches and love them in a savoury salad - this look fab!
Sarah Holt says
Thank you Chloe!
Cat | Curly's Cooking says
This salad is all of my favourite favours on one plate. So delicious!
Sarah Holt says
mine also, thanks Cat!
Carrie Carvalho says
This is the perfect summer salad, I love all the ingredients! Your pictures are beautiful too.
Sarah Holt says
Hi Carrie, thank you so much!
Lesley says
What a beautiful salad and using a great combination of flavours. Grilling peaches really does bring out their flavour I'm going to pin this recipe for later.
Sarah Holt says
Thank you Lesley, it is my favorite summer salad!