Best Easy Grilled Peach and Burrata Salad Recipe

I did not trust burrata in a salad. There, I said it.

For years, I thought it was just a more expensive, messier version of fresh mozzarella—all cream and no backbone, destined to turn a beautiful plate of summer produce into a puddle of dairy. Every time I saw it on a menu, I ordered around it. At the grocery store, I walked right past the little tubs, convinced they were a trend I could happily skip. Then my neighbor showed up at a backyard cookout with a platter of grilled peaches, a torn ball of this very cheese, and a bottle of balsamic glaze that looked suspiciously like the kind you buy at the grocery store. I took a bite to be polite. That bite changed my mind. The heat from the grill had done something to the peaches—caramelized their sugars, softened their flesh—and the burrata wasn’t just sitting there; it was melting into the fruit, the creamy center spilling out like a secret. The balsamic glaze cut through the richness with a sharp, sweet tang.

It was the kind of food that makes you stop talking mid-conversation. I asked for the recipe before I even swallowed. Now, this grilled peach and burrata salad with balsamic glaze is my go-to for summer entertaining, and honestly, I make it for myself on Tuesday nights when the farmer’s market has good peaches. It’s that simple, and it’s that good. Trust me on this one—I was the last person to come around.

Why You’ll Love This Recipe

This isn’t just another salad. It’s a conversation starter, a flavor bomb, and a weeknight miracle all rolled into one. Here’s why it works:

• Quick & Easy: From start to finish, this comes together in about 15 minutes. The grill does most of the work, and there’s very little chopping involved. Perfect for those hot summer evenings when you don’t want to spend hours in the kitchen.
• Simple Ingredients: You only need a handful of things—peaches, burrata, arugula, prosciutto, and balsamic glaze. No fancy grocery store trips required. You probably have the olive oil and salt in your pantry right now.
• Perfect for Entertaining: This salad looks like something from a fancy restaurant, but it’s secretly one of the easiest things you can make. It’s great for backyard barbecues, summer dinner parties, or even a light lunch when you want to impress someone.
• Crowd-Pleaser: I’ve served this to kids, picky eaters, and full-on food snobs. Everyone loves it. The sweetness of the peaches, the creaminess of the cheese, the saltiness of the prosciutto—it hits every note.
• Unbelievably Delicious: The combination of warm, smoky grilled fruit with cold, creamy burrata is next-level. It’s the kind of dish that makes you close your eyes after the first bite and just… savor it.

What makes this recipe different from the rest? It’s the technique. Grilling the peaches isn’t just for show—it concentrates their sweetness and adds a subtle smokiness that plays perfectly with the rich burrata. And the balsamic glaze? It’s not a garnish; it’s the glue that holds everything together. This isn’t just another version of a summer salad—it’s the best version I’ve ever made.

What Ingredients You Will Need

This recipe uses simple, high-quality ingredients that work together to create something truly special. Most of these are pantry staples or easy to find at any grocery store, especially during peach season.

• Ripe but firm peaches (4 medium): You want peaches that are fragrant and give slightly when pressed, but still hold their shape. Overly soft peaches will fall apart on the grill. Freestone peaches are easiest to work with, but any variety works.
• Burrata cheese (8 ounces, 1-2 balls): This is the star of the show. Look for burrata that feels heavy for its size—that means it’s full of creamy stracciatella inside. I prefer the ones from BelGioioso or Trader Joe’s for consistent quality.
• Prosciutto (4-6 slices, about 3 ounces): The saltiness balances the sweetness of the peaches. You can use thinly sliced prosciutto or even speck for a smokier flavor. If you’re vegetarian, just skip it—the salad is still amazing.
• Arugula (4 cups, loosely packed): Peppery arugula is the perfect base. It stands up to the creamy cheese and sweet fruit without wilting. Baby arugula is milder; wild arugula has more bite. Both work.
• Balsamic glaze (2-3 tablespoons): You can buy this pre-made (I like the one from Colavita) or make your own by simmering 1 cup of balsamic vinegar with 2 tablespoons of brown sugar until it thickens. Store-bought is totally fine and saves time.
• Extra virgin olive oil (2 tablespoons): Use a good quality one for drizzling. It adds richness and helps the flavors meld.
• Flaky sea salt (like Maldon): Don’t skip this. The crunchy salt crystals add texture and enhance every flavor.
• Freshly cracked black pepper: A must for balance.
• Fresh basil leaves (a handful): For garnish and a pop of freshness. Mint also works beautifully here.

Substitution Notes: If peaches aren’t in season, you can use nectarines or even plums. For a dairy-free version, try a good quality vegan mozzarella or cashew cream, though the texture won’t be quite the same. And if you don’t have a grill, a grill pan on the stovetop works perfectly—just make sure it’s ripping hot.

Equipment Needed

You don’t need much for this recipe, which is part of its charm. Here’s what you’ll need:

• Outdoor grill or grill pan: A charcoal grill adds the best smoky flavor, but a gas grill or a cast-iron grill pan works just as well. If you’re using a grill pan, make sure it’s well-seasoned to prevent sticking.
• Tongs: For flipping the peaches. Go for a pair with silicone tips so you don’t scratch your grill grates or pan.
• Cutting board and sharp knife: For halving the peaches and slicing the burrata. A serrated knife works best for peaches to avoid crushing them.
• Large serving platter or shallow bowl: Something wide enough to arrange the salad in a single layer. A white platter makes the colors pop beautifully.
• Pastry brush (optional): For brushing the peaches with oil before grilling. You can also just drizzle it on.
• Small bowl: For drizzling the balsamic glaze and olive oil.

Budget-Friendly Tip: If you don’t own a grill pan, a regular non-stick skillet will work in a pinch. Just sear the peaches cut-side down over high heat for 2-3 minutes. You won’t get the grill marks, but you’ll still get the caramelization.

Preparation Method

Let’s get cooking. This salad comes together fast, so I recommend having all your ingredients prepped and ready before you fire up the grill. Trust me on this—once those peaches hit the heat, you won’t have time to hunt for the olive oil.

1. Preheat your grill or grill pan to medium-high heat. You want it hot—around 400-450°F (200-230°C). If using a charcoal grill, let the coals burn until they’re covered with white ash. A hot grill ensures those beautiful char marks and prevents the peaches from sticking.
2. While the grill heats, prepare the peaches. Wash them gently, then cut each one in half around the pit. Twist the halves to separate, then remove the pit. If your peaches are clingstone (the pit sticks to the flesh), use a small knife to carefully cut it out. Brush the cut sides lightly with olive oil. Don’t skip this step—it prevents sticking and helps with caramelization.
3. Grill the peaches cut-side down for 3-4 minutes, without moving them. You’ll know they’re ready when you see distinct grill marks and the flesh has softened slightly. Flip them over and grill for another 2 minutes on the skin side. The peaches should be warm throughout but still hold their shape. Transfer them to a plate and let them cool for a minute or two.
4. While the peaches rest, arrange the arugula on a large serving platter. Spread it out in an even layer—it will wilt slightly from the warmth of the peaches, so don’t pile it too high. Drizzle with about 1 tablespoon of olive oil and a pinch of flaky salt. Toss gently with your hands to coat.
5. Tear the prosciutto slices into bite-sized pieces and scatter them over the arugula. Don’t worry about being neat—rustic is the goal here. The prosciutto adds little pockets of saltiness throughout the salad.
6. Place the grilled peach halves on top of the arugula and prosciutto, cut-side up. Arrange them evenly so every bite gets some fruit. If your peaches are small, you can slice them into wedges instead of leaving them halved.
7. Now for the burrata. Gently tear or slice the burrata into pieces and nestle them among the peaches. I like to tear it by hand for a more organic look, but a clean knife works too. The goal is to expose the creamy center so it can mingle with the other ingredients. Don’t be shy—let some of that cream spill out.
8. Drizzle everything with balsamic glaze. Start with about 2 tablespoons and add more if you like. The glaze should coat the peaches and cheese without drowning them. You can use a spoon or a squeeze bottle for more control.
9. Finish with a final drizzle of olive oil (about 1 tablespoon), a generous pinch of flaky sea salt, and a crack of black pepper. Scatter fresh basil leaves over the top. Serve immediately, while the peaches are still warm and the burrata is cold and creamy.

Sensory Cues: When grilling, listen for a gentle sizzle—that’s the sound of sugar caramelizing. The peaches should smell sweet and slightly smoky. When you bite into the finished salad, you should get a burst of warm, juicy fruit, followed by the cool, rich creaminess of the burrata, with the sharp balsamic and salty prosciutto cutting through. It’s a symphony of textures and temperatures.

Cooking Tips & Techniques

I’ve made this salad more times than I can count, and I’ve learned a few things along the way. Here are my best tips for success:

• Don’t skip the oil on the peaches. I made this mistake once, and the peaches stuck to the grill like glue. A light brush of oil ensures they release easily and get those beautiful char marks.
• Let the peaches come to room temperature before grilling. Cold peaches won’t caramelize as well and can lower the grill temperature too much. Take them out of the fridge 15-20 minutes before you start.
• Use a grill basket if your peaches are very ripe. Soft peaches can fall apart on the grill. A grill basket or even a piece of foil with holes poked in it will keep them intact while still allowing smoke and heat to reach them.
• Don’t overdress the arugula. A light drizzle of oil and a pinch of salt is all you need. The balsamic glaze and the creamy burrata will provide plenty of flavor. Overdressed arugula gets soggy and sad.
• Serve immediately. This salad is best enjoyed right after assembly. The contrast between warm peaches and cold burrata is the whole point. If you let it sit, the cheese will warm up and the arugula will wilt. Not the end of the world, but not as magical.
• Toast some nuts for crunch. While not in the original recipe, I sometimes add toasted pine nuts or walnuts for texture. Just toss them in a dry pan over medium heat for 2-3 minutes until fragrant. It adds a lovely crunch.

A Personal Failure: The first time I made this, I used a gas grill that wasn’t hot enough. The peaches just steamed instead of charring, and they turned out mushy and bland. I learned the hard way that a hot grill is non-negotiable. Now I always preheat for at least 10-15 minutes and do the hand test—hold your hand about 6 inches above the grates; if you can’t keep it there for more than 2-3 seconds, it’s ready.

Variations & Adaptations

This recipe is incredibly versatile. Here are a few ways to switch it up:

• Add some crunch: Toasted almonds, pecans, or pistachios add texture. I love using candied pecans for a sweet-savory twist. Just toss them in a pan with a little butter and brown sugar until they’re glossy and fragrant.
• Swap the fruit: Nectarines, plums, apricots, or even figs work beautifully. In late summer, try grilled figs with a drizzle of honey instead of balsamic glaze. Each fruit brings its own personality to the salad.
• Go vegetarian: Skip the prosciutto and add some grilled halloumi or a sprinkle of crispy chickpeas for protein. The salad is still satisfying without the meat.
• Make it a meal: Add grilled chicken or shrimp to turn this into a main course. I’ve also served it alongside a smoky pulled pork slider for a summer cookout that was absolutely unforgettable. The sweet and smoky flavors play off each other perfectly.
• Try a different green: If arugula isn’t your thing, use mixed greens, spinach, or even watercress. Each green brings a different flavor profile. Watercress, in particular, has a peppery kick that stands up well to the sweet peaches.
• Add a grain: A scoop of cooked farro, quinoa, or couscous at the bottom of the platter makes this salad more substantial. It’s a great way to stretch the recipe for a crowd.

A Personal Variation: I once made this for a fall gathering and used grilled pears instead of peaches, with a drizzle of pomegranate molasses instead of balsamic glaze. It was a hit. Don’t be afraid to experiment with what’s in season.

Serving & Storage Suggestions

This salad is best served immediately, but here are some tips for making it work for your schedule:

• Serving temperature: Serve the peaches warm and the burrata cold for the best contrast. If you’re making this for a party, grill the peaches just before serving and keep the burrata in the fridge until the last minute.
• Presentation: Arrange everything on a large white platter for maximum visual impact. The orange peaches, white cheese, green arugula, and dark balsamic glaze create a beautiful color palette. Garnish with fresh basil or mint leaves and a sprinkle of flaky salt.
• What to serve with it: This salad pairs beautifully with grilled meats or seafood. Try it alongside honey garlic salmon for a light but satisfying dinner. It also works as a starter for a summer pasta dish or a simple grilled chicken breast. For drinks, a crisp Sauvignon Blanc or a light Pinot Grigio complements the flavors perfectly.
• Storage: This salad does not store well once assembled. The arugula will wilt, and the burrata will lose its creamy texture. If you have leftovers, store the components separately in airtight containers in the refrigerator. The grilled peaches will keep for up to 2 days, and the burrata will stay fresh for 3-4 days.
• Reheating: To reheat the peaches, place them cut-side up on a baking sheet and warm them in a 350°F (175°C) oven for 5-7 minutes. Or just microwave them for 30 seconds. They won’t be as smoky, but they’ll still be delicious.
• Flavor development: The grilled peaches actually develop more flavor after sitting for an hour or two. The caramelization deepens, and the sweetness concentrates. If you’re planning ahead, you can grill the peaches a few hours in advance and assemble the salad just before serving.

Nutritional Information & Benefits

This salad is as good for you as it is delicious. Here’s a rough breakdown per serving (based on 4 servings):

• Calories: Approximately 350-400
• Protein: 15-18 grams (from burrata and prosciutto)
• Fat: 25-30 grams (mostly from healthy fats in olive oil and cheese)
• Carbohydrates: 20-25 grams (from peaches and balsamic glaze)
• Fiber: 3-4 grams
• Sugar: 15-18 grams (natural sugars from peaches)

Health Benefits: Peaches are packed with vitamins A and C, which support immune health and skin vitality. They also contain antioxidants that help fight inflammation. Burrata is a good source of calcium and protein, while arugula provides iron, folate, and vitamin K. The olive oil adds heart-healthy monounsaturated fats. This salad is naturally gluten-free and can be made vegetarian by omitting the prosciutto.

Dietary Considerations: This recipe is naturally gluten-free. For a lower-calorie option, use less burrata or swap it for part-skim mozzarella. If you’re watching your sodium, use less prosciutto and skip the added salt. The balsamic glaze does contain some sugar, so use it sparingly if that’s a concern.

Conclusion

This grilled peach and burrata salad with balsamic glaze is the kind of recipe that makes you look like a culinary genius with almost no effort. It’s the perfect blend of sweet, salty, creamy, and tangy—a summer classic that never gets old. Whether you’re serving it at a backyard barbecue, a fancy dinner party, or just treating yourself on a Tuesday night, it never disappoints.

I love this recipe because it reminds me that the best food doesn’t have to be complicated. Sometimes, the simplest combinations—a perfectly ripe peach, a ball of creamy cheese, a drizzle of tangy glaze—are the ones that leave the deepest impression. It’s a dish that celebrates summer in all its glory, and I hope it becomes a favorite in your kitchen too.

Have you tried this recipe? I’d love to hear about your variations and adaptations! Leave a comment below and let me know how it turned out. And if you’re looking for more summer inspiration, check out our creamy burrata and grilled peach salad for another take on this classic combination. Happy cooking!

Frequently Asked Questions

Can I make this salad ahead of time?

It’s best to assemble this salad just before serving. However, you can grill the peaches up to 2 hours in advance and keep them at room temperature. Store the arugula, burrata, and prosciutto separately in the fridge, then assemble everything right before you’re ready to eat.

What if I can’t find burrata?

Fresh mozzarella is a good substitute, though it won’t be as creamy. You can also use buffalo mozzarella for a richer flavor. If you want to get close to the burrata experience, try tearing the mozzarella into pieces and drizzling it with a little heavy cream before serving.

Can I use frozen peaches?

I don’t recommend it. Frozen peaches release too much water when they thaw, which makes them mushy on the grill. Stick with fresh, ripe peaches for the best results. If peaches aren’t in season, try grilled nectarines, plums, or even pineapple instead.

Is this salad gluten-free?

Yes! All the ingredients in this recipe are naturally gluten-free. Just make sure your balsamic glaze doesn’t contain any added gluten (most don’t, but it’s always good to check the label).

How do I make my own balsamic glaze?

It’s easy! Combine 1 cup of balsamic vinegar with 2 tablespoons of brown sugar (or honey) in a small saucepan. Bring to a simmer over medium heat, then reduce the heat to low and let it cook for 15-20 minutes, stirring occasionally, until it thickens and coats the back of a spoon. Let it cool before using—it will continue to thicken as it cools.

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