This grilled peach and burrata salad is the perfect summer appetizer or side dish. It features juicy peaches, creamy burrata, salty prosciutto and peppery arugula and is topped with a sweet balsamic glaze.
The months of July and August mark peak peach season in the U.S. Celebrate with this deliciously balanced grilled peach and burrata salad. It’s so easy and requires just a handful of ingredients, you’ll be making it for every BBQ gathering this summer.
This salad is definitely one of my new favorites. All the flavors play so well together, it’s impossible to get bored with this salad. And, of course, burrata makes everything better!
The only cooking involved is grilling the peaches. This can be done outside on the grill or inside on a grill pan. The rest of this recipe just involves assembly, so it is fast, easy, and won’t heat up your kitchen on a hot summer day.
Peaches: for this recipe we want peaches that are ripe, but still a bit firm. This will help ensure they are sweet and tender but still hold their shape when grilled.
Burrata: I like using mini burrata balls. They generally come four to a pack, which is the perfect amount for this recipe. However, you can use regular burrata balls, and cut them into quarters.
Prosciutto: prosciutto adds a salty and slightly sweet flavor to the dish. I provide instructions on how to create prosciutto roses like in the photos, but for quick assembly you can skip the roses.
Arugula: arugula adds a delicious peppery flavor and is the base for the grilled peaches and burrata. Use baby arugula for a more delicate flavor.
Fresh basil: fresh basil and burrata are a match made in heaven.
Balsamic glaze: Balsamic glaze is sweet, tangy and pungent, which compliments the other flavors and really rounds out this dish. A little does a long way!
What You’ll Need
Grill or grill pan (this is the one I have and love)
Cutting board and knife
Rinse and cut peaches into segments (see below for the best way to cut peaches).
If you are grilling the peaches outside on a grill, it is best to cut the peaches into quarters, so they don’t fall through the grates. If you are grilling the peaches on a grill pan inside, you can cut the peaches into fifths.
Heat grill or grill pan to medium heat. Brush one side of each peach slice with ghee and place peach segments ghee side down on the grill or pan.
Grill peaches 3 minutes. Brush the other side with ghee, flip peaches and grill an additional 2-3 minutes.
Remove peaches from grill or pan and allow to cool.
On large serving platter, spread arugula out into an even layer. Top arugula with peach slices. Split open the balls of burrata with your hands and place on platter amongst the grilled peaches.
Make prosciutto roses (see instructions below) and place them in any gaps left on the platter between the peaches and burrata.
Lightly drizzle olive oil over each piece of burrata. Grind freshly cracked black pepper and sea salt over the burrata as well.
Garnish the dish with finely chopped fresh basil and a drizzle of balsamic glaze.
How to Make Prosciutto Roses
For this recipe, I love to make roses out of the prosciutto. This adds to the visual appeal of the dish and will be sure to wow your guests.
To make prosciutto roses, first take a slice prosciutto and cut it in half lengthwise.
Next, start with one end of the prosciutto and begin to roll it up. I like to hold the rose in one hand and roll with the other. Don’t roll it on a cutting board or it will be too tight.
Ensure that the first few rolls (what will be the center of the rose) are taller than the next few rolls, and so on until the piece of prosciutto is completely rolled up.
While holding the prosciutto rose in one hand, use your other hand to gently pull on the outer layers of prosciutto to separate the layers of ‘petals’ and make the rose appear fuller.
Don’t stress about it looking perfect! In fact, the faster and ‘messier’ you roll, the more natural the prosciutto roses look!
What to Serve with Grilled Peach and Burrata Salad
There are so many delicious dishes you can pair with this dish to make a complete meal. Here are just a few mains and side dish ideas to serve along side this recipe:
Hot dogs and hamburgers
Grilled kabobs (chicken, shrimp and/or veggie)
Potato salad, pasta salad or macaroni salad
Corn on the cob
A fresh garden salad or wedge salad
Why grill the peaches?
Peaches are already juicy and sweet when ripe and the grill brings out those characteristics even more. The peaches also acquire a slightly smoky flavor from the grill!
What is the easiest way to cut peaches?
The easiest way to slice a peach is to cut it like you do an avocado! Use a sharp knife and insert it into the peach lengthwise until your knife hits the pit.
Rotate your knife around the peach until you’ve cut all the way around the peach.
Twist the two halves away from each other to separate them. Remove the pit with your hands or carefully with the tip of your knife.
Proceed to slice the two peach halves into smaller segments.
Where can I find balsamic glaze and burrata?
Balsamic glaze is usually near the balsamic vinegar and other vinegars and oils. It’s usually in a much smaller bottle than regular balsamic vinegar. You can also make your own balsamic reduction.
Burrata can be found near the fresh mozzarella and mozzarella balls in the cheese section of the grocery store.
Can I make this ahead of time?
You can grill the peaches the day before and store in an air tight container in the fridge. I do not recommend assembling until the day of. Burrata is very wet and the peaches are juicy and can make the dish soggy if it sits overnight.
I recommend adding the balsamic glaze drizzle right before serving or, alternatively, leaving it next to the serving dish and letting people add a drizzle when they take their serving.
How do I store grilled peach and burrata salad?
I’d recommend storing the peaches and burrata/prosciutto in separate air tight containers in the refrigerator for up to 3 days.
Burrata: fresh mozzarella slices or mozzarella balls is a close (but not identical) substitution option for burrata.
Arugula: if you don’t like the peppery bite of arugula, you can use fresh baby spinach instead!
Fresh basil: while no other herb has the same flavor profile as basil, fresh oregano is going to be the closest.
Balsamic glaze: drizzle on 1 tbsp of balsamic vinegar in place of the balsamic glaze.
More Recipes You’ll Love
- Sweet and Spicy Pineapple Shrimp Skewers
- Southwest Pasta Salad
- Crunchy Thai Salad with Peanut Dressing
- Burger Bowls with Special Sauce
If you make this Grilled Peach and Burrata Salad, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Grilled Peach and Burrata Salad
- 5 peaches
- 4 2oz burrata balls
- 3 oz prosciutto
- 2 cups arugula
- 1 tbsp ghee melted
- 1 tsp olive oil
- 1 tbsp finely chopped fresh basil
- 2 tbsp balsamic glaze
- salt and pepper
- Rinse peaches and cut peaches. If you are cooking the on a grill, cut the peaches into quarters, so they don't fall through the grates. If you are cooking the peaches on a grill pan, you can cut the peaches into fifths.
- Heat grill or grill pan to medium heat. Brush one side of each peach slice with ghee and place peaches ghee side down on the grill or pan. Grill peaches 3 minutes. Brush the other side with ghee, flip peaches and grill an additional 2-3 minutes. Remove peaches from grill or pan and allow to cool.
- On large serving platter, spread arugula out into an even layer. Top arugula with peach slices. Split open the balls of burrata with your hands and place on platter amongst the grilled peaches.
- Make prosciutto roses (see instructions below in notes) and place them in any gaps left on the platter between the peaches and burrata. Drizzle olive oil over each piece of burrata. Grind freshly cracked black pepper and sea salt over the burrata as well.
- Garnish the dish with finely chopped fresh basil and a drizzle of balsamic glaze.
- Slice prosciutto and cut it in half lengthwise.
- Start with one end of the prosciutto and begin to roll it up. I like to hold the rose in one hand and roll with the other. Don't roll it on a cutting board or it will be too tight.
- Ensure that the first few rolls (what will be the center of the rose) are taller than the next few rolls, and so on until the piece of prosciutto is completely rolled up.
- While holding the prosciutto rose in one hand, use your other hand to gently pull on the outer edges to separate the layers of 'petals' and make the rose appear fuller.
- Don't stress about it looking perfect! In fact, the faster and 'messier' you roll, the more natural the prosciutto roses look!
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