I just whipped up this grilled peach and burrata salad, and it blew me away!
It features grilled caramelized peaches, creamy burrata, and salty prosciutto nestled on a bed of peppery arugula. The combo is to die for!
A drizzle of balsamic glaze adds a tangy sweetness. It’s light yet satisfying and screams summer in every bite.
It’s perfect for parties, brunches, or weeknight dinners.
Trust me, once you try this salad, you’ll be hooked!
Why You’ll Love This Grilled Peach and Burrata Salad
Taste Sensation: Grilled peaches, creamy burrata, and savory prosciutto create a delightful contrast of sweet, creamy, and salty. Peppery basil, rich olive oil, and nutty arugula only add to the deliciousness.
Simple: Despite its sophisticated appearance, this salad is easy to prepare with minimal effort.
Versatile: This salad can be a refreshing appetizer, a light main course, or a flavorful side dish. It is ideal for various occasions, from casual barbecues to elegant dinner parties.
Visual Appeal: The vibrant colors of the ingredients create a visually stunning dish.
Ingredients
- Peaches: Juicy, ripe peaches are the star of this summer salad. Grilling them enhances their natural sweetness and adds a smoky flavor.
- Burrata Cheese: Creamy, rich, and indulgent, it adds a delicious texture to the salad. Its mild flavor complements the grilled peaches perfectly.
- Olive Oil: A drizzle of high-quality olive oil adds a smooth, robust taste that marries all the flavors together.
- Prosciutto: Thin slices contrast the sweet peaches and creamy burrata beautifully.
- Baby Arugula: It’s the perfect bed for grilled peaches and burrata. Its delicate leaves add a fresh, slightly bitter note to the salad.
- Fresh Basil Leaves: They add color and burst flavor to the dish.
- Balsamic Glaze: It adds sweetness and much-needed acidity to balance the richness of the burrata.
- Salt and Black Pepper: A sprinkle of salt and freshly ground black pepper heightens all the flavors in the salad.
How to Make a Grilled Peach and Burrata Salad
This salad only takes a few minutes to make!
1. Prep. Preheat your grill to medium-high heat. Brush the cut sides of the peach halves with 1 tablespoon of olive oil.
2. Grill. Place the peaches cut-side down on the hot grill grates. Grill for 3-4 minutes until lightly charred. Flip and grill for 2-3 minutes more until the peaches are tender but not mushy. Remove from the grill and let cool slightly.
3. Slice. Slice the grilled peaches into wedges and set aside.
4. Arrange. Arrange the arugula on a large serving platter. Tear the burrata into bite-sized pieces and scatter over the greens.
5. Add the prosciutto. Tear the prosciutto into bite-sized pieces and nestle them amongst the burrata and arugula.
6. Top the salad. Top the salad with the grilled peach wedges and torn basil leaves.
7. Dress. Drizzle the remaining 1 tablespoon of olive oil and the balsamic glaze over the salad. Season with salt and freshly ground black pepper to taste.
8. Serve. Serve the grilled peach and burrata salad immediately, and enjoy!
Tips for the Best Grilled Peach and Burrata Salad
These tips will ensure your salad is sensational.
- Pick the perfect peach. Choose ripe but firm peaches for optimal grilling. Overly soft peaches may fall apart on the grill.
- Prep in advance. Grill the peaches ahead of time (by at least 10 minutes). This allows them time to cool before assembling the salad.
- Leave space on the grill. Avoid overcrowding the grill and work in batches if needed.
- Control the char. While grill marks add a nice smoky flavor, be careful not to overdo it and burn the peaches.
- Fire up the stove. If you don’t have an outdoor grill, use a grill pan on the stovetop at medium-high heat. This will yield similar results.
Variations and Serving Ideas
Switch things up with these easy swaps.
- Swap the cheese. If burrata is unavailable, substitute it with fresh mozzarella. Buffalo mozzarella is the best.
- Make it vegetarian. For a vegetarian version, omit the prosciutto. You can substitute arugula with greens like spring mix or baby spinach. Try some toasted pecans or candied walnuts for extra crunch.
- Serve it in style. Serve this salad as a refreshing appetizer or light main course on hot summer days. It pairs well with grilled meats for a complete meal.
How to Store
If you have leftover salad, follow these steps to enjoy it again.
To Store: Keep the salad components separately in air-tight containers in the refrigerator. Keep the grilled peaches, burrata, prosciutto, and arugula in separate containers to maintain their textures.
Assemble the salad right before serving, as the ingredients are best enjoyed fresh.
Grilled Peach and Burrata Salad
4
servings10
minutes7
306
kcalThis grilled peach and burrata salad is light, refreshing, and so delicious! The caramelized peaches and creamy burrata create the most amazing texture.
Ingredients
4 ripe but firm peaches, halved and pitted
2 tablespoons olive oil, divided
8 oz burrata cheese
4 oz thinly sliced prosciutto
5 cups baby arugula
1/4 cup fresh basil leaves
2 tablespoons balsamic glaze
Salt and freshly ground black pepper to taste
Instructions
- Preheat your grill to medium-high heat. Brush the cut sides of the peach halves with 1 tablespoon of olive oil.
- Place the peaches cut-side down on the hot grill grates. Grill for 3-4 minutes until lightly charred. Flip and grill for 2-3 minutes more until the peaches are tender but not mushy. Remove from the grill and let cool slightly.
- Slice the grilled peaches into wedges and set aside.
- Arrange the arugula on a large serving platter. Tear the burrata into bite-sized pieces and scatter over the greens.
- Tear the prosciutto into bite-sized pieces and nestle them amongst the burrata and arugula.
- Top the salad with the grilled peach wedges and torn basil leaves.
- Drizzle the remaining 1 tablespoon of olive oil and the balsamic glaze over the salad. Season with salt and freshly ground black pepper to taste.
- Serve the grilled peach and burrata salad immediately, and enjoy!
Notes
- Use ripe but firm peaches for the best grilling results. Your peaches may fall apart on the grill if they are too soft.
- If you don’t have an outdoor grill, use a grill pan on the stovetop at medium-high heat to achieve similar results.
- For a vegetarian version, omit the prosciutto.
