This Grilled Peach Salad is perfect for your summer parties. Sweet peaches, salty prosciutto and creamy burrata are served over arugula or your favorite greens for a delicious summer salad.
If you're looking for the perfect salad this summer, this is it! Grilled peaches are a delight and totally underrated in my book. Add prosciutto and burrata and this is definitely my favorite way to enjoy a salad. Perfect to make for your family on a busy night or to serve your guests at your next dinner party.
For more fresh salad recipes check out my best summer salads!
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Reasons to Love this Salad
- Simple ingredients. All ingredients can easily be found at your local grocery store as with all of my recipes.
- Minimal work. There is hardly any prep time required for this peach salad recipe and the peaches are the only ingredient that require cooking.
- Fresh and bright. Fresh peaches, burrata cheese, prosciutto and fresh arugula provide an array of colors and fresh flavor!
Ingredients
- Burrata cheese. Burrata is essentially an extra creamy mozzarella. Any brand of burrata that you can find at your grocery store will work in this salad.
- Ripe peaches. When picking peaches, make sure they are slightly ripe and are freeform peaches, meaning the pit can easily be removed.
- Prosciutto. Prosciutto adds a salty and savory flavor to the fresh salad.
- Balsamic glaze. Homemade glaze with balsamic vinegar and honey. If you already have one on hand or if you prefer, you can use a premade balsamic glaze.
- Baby arugula. I recommend using this as the peppery and spicy arugula goes great with the other flavors.
See the recipe card below for quantities and remaining ingredients.
How to Make Grilled Peach Salad
- Heat a grill or grill pan to medium-high heat and toss the sliced peaches in a bowl with the olive oil.
- Grill the peaches for a few minutes per side.
- Remove peaches from the grill and place on a platter over arugula. Top with a ball of burrata and prosciutto slices.
- Season with salt, pepper, olive oil and the balsamic glaze. Serve and enjoy!
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.
Recipe FAQs
Look for peaches that are firm yet yield slightly to gentle pressure. They should have a fragrant aroma, particularly near the stem end. Avoid peaches that are overly soft or have bruises. For more tips, check out this guide to grilling peaches.
Use a pairing knife and cut along the seam, starting at the stem, all the way around the peach. Twist each side in either hand to separate the two halves. Pull the pit out with your fingers or use the end of the knife to help loosen the pit.
While burrata adds a unique creaminess to the salad, you can substitute it with fresh mozzarella or goat cheese if you prefer. The flavor profile will be slightly different, but it will still complement the other ingredients.
You can customize the salad with additional ingredients such as toasted nuts (like walnuts or almonds), fresh herbs (such as basil or mint), or a drizzle of honey for extra sweetness.
Sarah's Top Tips
- Preheat the grill. This helps to caramelize the sugars in the peaches quickly, creating beautiful grill marks and intensifying their flavor.
- Oil the grill grates and peaches. Prevent sticking by brushing the grill grates and the peaches with oil before adding the grill.
- Avoid overcooking the peaches, as they can become too mushy and lose their natural sweetness.
- Let the peaches cool for a few minutes before adding them to the salad.
- Instead of slicing the burrata, tear it into bite-sized pieces with your hands and scatter it over the salad.
Ways to Serve Grilled Peach Salad
Peach and arugula salad is best enjoyed fresh, so assemble and serve it immediately after grilling the peaches.
This salad is great served on its own but pairs well with grilled St. Louis ribs, Mediterranean grilled chicken and lemon pepper chicken. Don't forget a crisp glass of white wine or rosé!
This serves as a perfect appetizer for angel hair shrimp scampi.
Storage Tips
Store leftovers in an airtight container in the refrigerator. Consume it within a day or two for the best quality, as all the ingredients will lose their freshness over time.
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!
Recipe
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Grilled Peach Salad
See the full post for extra tips and photos
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!
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Sarah's Tips
- Preheat the grill. This helps to caramelize the sugars in the peaches quickly, creating beautiful grill marks and intensifying their flavor.
- Oil the grill grates and peaches. Prevent sticking by brushing the grill grates and the peaches with oil before adding the grill.
- Avoid overcooking the peaches, as they can become too mushy and lose their natural sweetness.
- Let the peaches cool for a few minutes before adding them to the salad.
- Instead of slicing the burrata, tear it into bite-sized pieces with your hands and scatter it over the salad.
- Peach and arugula salad is best enjoyed fresh, so assemble and serve it immediately after grilling the peaches.
- Store leftovers in an airtight container in the refrigerator. Consume it within a day or two for the best quality, as all the ingredients will lose their freshness over time.
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!