Grilled peach salad is the kind of dish that turns a plain summer dinner into something worth talking about.
Sweet, charred peaches meet creamy burrata, salty prosciutto, and a honey balsamic drizzle in one bowl.
This grilled peach salad recipe comes together in under thirty minutes and needs almost no cooking skill beyond flipping fruit on a grill.
It is the salad I make whenever peaches are at their ripest and I want something that feels a little special without much effort.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Total Time | 25 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
This salad works as well for a backyard cookout as it does for a quick weeknight dinner alongside peach caprese salad for a full peach forward spread.
Why You’ll Love This Grilled Peach Salad Recipe
Grilling the peaches concentrates their natural sugars and gives them a smoky caramelized edge that raw peaches just cannot match.
Paired with creamy burrata and crisp prosciutto, every bite has a mix of textures and temperatures.
It also happens to be one of those recipes that looks far more impressive than the work it actually takes.
You will have this on the table in under half an hour, using one grill pan and one bowl.
- Ready in 25 minutes from start to finish
- Only 6 minutes of actual grilling time for the peaches
- A stunning centerpiece for summer entertaining
- Naturally gluten free and easy to make dairy free
- Endlessly adaptable with whatever cheese or greens you have on hand
If you like fruit forward salads, this pairs nicely with a bowl of strawberry feta pasta salad for a two salad summer table.
Ingredients
Every ingredient here plays a role, from the sweetness of the peaches to the salty bite of the prosciutto. Here is everything you will need.
- 4 ripe but firm peaches, halved and pitted
- 2 tablespoons olive oil, for brushing the peaches
- 5 ounces baby arugula (about 6 cups)
- 8 ounces burrata cheese, torn into pieces
- 4 ounces prosciutto, thinly sliced (optional)
- 1/2 cup pecan halves, toasted
- 1/4 cup fresh basil leaves, torn
- 1/4 cup balsamic glaze
- 2 tablespoons honey
- 1 lemon, juiced
- Salt and freshly ground black pepper, to taste
Read Also: Greek Cucumber Salad
Kitchen Equipment Needed
You do not need anything fancy for this recipe, but a couple of tools make the grilling step much easier.
- Cast iron grill pan or outdoor grill
- Tongs, for turning the peaches
- Pastry brush, for oiling the peaches
- Small skillet, for toasting the pecans
- Large serving platter or shallow bowl
I use my grill pan for this salad often, and it is the same one I reach for when making grilled lemon herb chicken skewers during the week.
Recommended Products for This Recipe
These are a few products I personally use and recommend when making this grilled peach salad.
They are not required, but each one solves a specific problem you might run into in the kitchen.
1. Lodge Cast Iron Grill Pan
This is the pan I reach for every time I want grill marks without firing up an outdoor grill.
It holds heat evenly, so the peaches caramelize instead of steaming, and it works just as well indoors on a stovetop.
2. Fresh Burrata Cheese
Regular mozzarella works in a pinch, but burrata’s creamy center is what makes this salad feel indulgent.
Look for a fresh, high quality burrata since the texture makes a noticeable difference here.
3. Aged Balsamic Glaze
A good balsamic glaze is thick, glossy, and just sweet enough to balance the peaches without overpowering them.
I keep a bottle in my pantry year round for salads like this one.
4. Imported Prosciutto
Thinly sliced imported prosciutto crisps up beautifully and adds a salty contrast to the sweet peaches.
A little goes a long way, so a small package is usually enough for this recipe.
You might also enjoy: Honey Balsamic Grilled Chicken
Step-by-Step Instructions: How to Make Grilled Peach Salad
1. Prepare the Peaches
- Rinse the peaches under cool water and pat them dry with a clean towel.
- Slice each peach in half through the natural seam and twist gently to separate the two halves.
- Remove the pit with your fingers or the tip of a spoon, working carefully so you do not tear the flesh.
- Brush the cut side of each peach half with olive oil using a pastry brush, coating it evenly so it does not stick to the grill.
2. Grill the Peaches
- Heat a cast iron grill pan or outdoor grill over medium high heat for about 3 minutes, until it is hot enough that a drop of water sizzles on contact.
- Place the peach halves cut side down on the hot grill in a single layer, without crowding the pan.
- Grill for 3 to 4 minutes, until deep golden grill marks form and the peaches soften slightly at the edges.
- Flip the peaches with tongs and grill the skin side for 2 more minutes, then transfer them to a plate to cool slightly.
3. Toast the Pecans
- Place the pecan halves in a small dry skillet over medium heat.
- Toast for 2 to 3 minutes, shaking the pan occasionally, until the nuts turn fragrant and slightly darker in color.
- Remove the pecans from the heat immediately and set them aside, since they can burn quickly once they start to color.
4. Build the Salad Base
- Spread the baby arugula across a large serving platter or shallow bowl in an even layer.
- Season the arugula lightly with a pinch of salt and a squeeze of the lemon juice, tossing gently with your hands.
5. Assemble the Peach Salad
- Slice each grilled peach half into 3 or 4 wedges and arrange them over the bed of arugula.
- Tear the burrata cheese into rough pieces and tuck them between the peach wedges.
- Drape the prosciutto slices loosely over the top, tearing them into smaller pieces if they are very long.
- Scatter the toasted pecans and torn basil leaves evenly across the salad.
6. Dress and Finish
- Drizzle the honey and the remaining lemon juice over the entire salad.
- Finish with a generous drizzle of balsamic glaze in thin lines across the top.
- Season with freshly ground black pepper and a final light pinch of salt.
- Serve immediately while the peaches are still warm and the burrata is soft.
For another warm weather main to serve alongside this, try my garlic rosemary grilled lamb chops.
Tips for The Best Grilled Peach Salad
A few small details make a big difference in how this salad turns out. Keep these in mind as you prep.
- Choose peaches that are ripe but still firm, since overly soft peaches will fall apart on the grill.
- Make sure your grill pan is fully preheated before adding the peaches, so you get clean grill marks instead of steamed fruit.
- Do not move the peaches around once they hit the grill, since staying still is what creates the caramelized crust.
- Assemble the salad just before serving, since arugula wilts quickly once dressed.
- Save the torn basil for last so it stays bright and does not bruise under the other toppings.
Read Also: Spring Fruit Salad
Serving Suggestions
This salad is substantial enough to serve as a light lunch on its own, especially with a piece of crusty bread on the side.
It also works beautifully as a starter or side dish for a larger meal.
I like to serve it alongside something grilled and savory to balance the sweetness of the peaches.
- Pair it with Grilled Ribeye Steak for a steakhouse style dinner
- Serve it as a starter before a plate of grilled shrimp or scallops
- Add a side of warm crusty bread to soak up the balsamic drizzle
- Pack leftovers into lunch containers with grilled chicken on top
- Serve with a chilled glass of rose or sparkling water with fresh mint
Variations of Grilled Peach Salad
This recipe is easy to adjust depending on what you have in your kitchen or what your guests prefer.
- Swap burrata for fresh mozzarella, goat cheese, or feta
- Leave out the prosciutto for a vegetarian version
- Use candied walnuts or almonds in place of toasted pecans
- Add sliced red onion or shaved fennel for extra crunch
- Try spinach or mixed spring greens instead of arugula
- Swap the balsamic glaze for a drizzle of hot honey for a spicy sweet finish
You might also enjoy: Citrus Chicken Quinoa Salad
Storage and Reheating
This salad is best enjoyed fresh, but you can store the components separately if you want to prep ahead of time.
- Store grilled peaches in an airtight container in the refrigerator for up to 2 days
- Keep the burrata, prosciutto, and toasted pecans in separate containers until ready to serve
- Do not dress the arugula until just before serving to prevent wilting
- Reheat grilled peaches briefly in a dry skillet over low heat if you prefer them warm, or serve cold straight from the fridge
- Avoid freezing, since the texture of both the peaches and burrata will suffer
This holds up well the next day if you want to pair it with something like my arugula salad for meal prep variety.
Nutritional Facts
Approximate values per serving, based on 4 servings total.
- Calories: 320
- Protein: 14g
- Carbohydrates: 24g
- Fat: 20g
- Fiber: 4g
- Sugar: 18g
- Sodium: 380mg
Read Also: Kale Citrus Salad
Health Benefits of Key Ingredients
Beyond tasting great, this salad brings a solid mix of vitamins, healthy fats, and protein to the table.
Here is a quick look at what a few key ingredients offer.
- Peaches are rich in vitamin C and antioxidants that support immune health
- Arugula provides vitamin K and calcium for bone health
- Pecans offer heart healthy monounsaturated fats and fiber
- Burrata cheese delivers calcium and protein in every bite
- Basil contains antioxidants and has been used traditionally to support digestion
For another produce forward option, my strawberry chicken spinach salad follows a similar nutrient dense approach.
FAQs About Grilled Peach Salad
1. Can I make this salad without a grill?
Yes, a cast iron grill pan or even a regular nonstick skillet works well.
You just want the pan very hot before adding the peaches so they develop color instead of steaming.
2. What is the best type of peach to use?
Freestone peaches are easiest to work with since the pit separates cleanly from the flesh.
Choose peaches that give slightly when pressed but are not mushy.
3. Can I make this salad ahead of time?
You can grill the peaches and toast the pecans a day in advance.
Hold off on assembling the full salad until right before you plan to serve it, since the greens wilt quickly once dressed.
4. What can I use instead of burrata?
Fresh mozzarella, goat cheese, or feta are all great substitutes.
Each brings a slightly different flavor, so pick whichever you have on hand or prefer.
5. Is this recipe gluten free?
Yes, every ingredient in this recipe is naturally gluten free.
Just double check your balsamic glaze label if you are cooking for someone with a gluten sensitivity, since some brands add thickeners.
Another favorite: Spinach Gorgonzola Salad
Grilled Peach Salad
Ingredients
- 4 ripe but firm peaches halved and pitted
- 2 tablespoons olive oil for brushing the peaches
- 5 ounces baby arugula about 6 cups
- 8 ounces burrata cheese torn into pieces
- 4 ounces prosciutto thinly sliced, optional
- 0.5 cup pecan halves toasted
- 0.25 cup fresh basil leaves torn
- 0.25 cup balsamic glaze
- 2 tablespoons honey
- 1 lemon juiced
- Salt to taste
- Freshly ground black pepper to taste
Equipment
- Cast iron grill pan or outdoor grill
- Tongs for turning the peaches
- Pastry brush for oiling the peaches
- Small skillet for toasting the pecans
- Large serving platter or shallow bowl
Method
- Rinse peaches, pat dry, halve through the seam, remove pits, and brush cut sides with olive oil.
- Heat grill pan over medium-high heat. Grill peaches cut-side down for 3-4 minutes until charred, then flip and grill skin side for 2 more minutes. Transfer to a plate.
- Toast pecan halves in a dry skillet over medium heat for 2-3 minutes until fragrant, shaking often. Remove immediately to prevent burning.
- Spread arugula on a large platter, season with salt and a squeeze of lemon juice, and toss gently.
- Slice grilled peach halves into wedges and arrange over arugula. Tear burrata and tuck between peaches. Drape prosciutto over top, then scatter pecans and basil.
- Drizzle with honey, remaining lemon juice, and balsamic glaze. Season with pepper and salt. Serve immediately while peaches are warm.
Nutrition
Notes
- Choose peaches that are ripe but still firm to prevent them from falling apart on the grill.
- Make sure your grill pan is fully preheated before adding the peaches to get clean grill marks instead of steamed fruit.
- Do not move the peaches around once they hit the grill; staying still creates the caramelized crust.
- Assemble the salad just before serving since arugula wilts quickly once dressed.
- Swap burrata for fresh mozzarella, goat cheese, or feta depending on what you have.
- Leave out the prosciutto for a vegetarian version or use candied walnuts instead of pecans.
- Store grilled peaches in an airtight container in the refrigerator for up to 2 days.
- Keep the burrata, prosciutto, and toasted pecans in separate containers until ready to serve.
- Reheat grilled peaches briefly in a dry skillet over low heat if you prefer them warm.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Grilled peach salad is proof that a handful of good ingredients, treated simply, can turn into something memorable.
It takes barely any effort but looks like you spent all afternoon on it.
I hope this becomes one of your go to summer recipes whenever peaches are at their best.
Give it a try and let me know in the comments how yours turned out, or share a photo if you make it your own way.
Recommended:
- Pear and Blue Cheese Salad
- Cranberry Pecan Salad
- Strawberry Pecan Salad
- Grilled Fish Tacos with Slaw
- Grilled Whole Chicken
