Grilled Peach Salad
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.
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
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
Instructions
- 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.
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.
Nutrition
Serving: 1ServingCalories: 320kcalCarbohydrates: 24gProtein: 14gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 25mgSodium: 380mgPotassium: 450mgFiber: 4gSugar: 18gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 8mg
Tried this recipe?Let us know how it was!