Grilled Peach and Burrata Salad with Balsamic Drizzle

Last summer, I was standing in my kitchen with a basket of perfectly ripe peaches from the farmers market, wondering what magic I could create.

The Grilled Peach and Burrata Salad with Balsamic Drizzle that emerged from that moment has become one of my most requested dishes. You know those recipes that make your guests pause mid-conversation? This is one of them.

The sweet smokiness of grilled peaches paired with creamy burrata creates a harmony that feels both elegant and effortlessly homemade.

Why I keep making this Grilled Peach and Burrata Salad week after week

This dish captures everything I love about summer cooking – it’s quick enough for a weeknight but impressive enough for company.

The grilled peach and burrata combination never fails to surprise people with how sophisticated something so simple can taste. I’ve served this at backyard barbecues and intimate dinner parties, and it always disappears first.

What makes me reach for this recipe again and again is how the flavors deepen and caramelize on the grill, transforming ordinary peaches into something extraordinary.

If you’re looking for more ways to celebrate stone fruit season, you’ll love my Tomato Peach Salad with Creamy Basil Sauce, it’s another summer favorite that showcases peaches beautifully.

And for a fun twist with a bit of heat, my Easy Fresh Peach Salsa Recipe brings together sweet and spicy in the most delicious way.

Everything you need for the perfect Grilled Peach and Burrata Salad

For the salad:

• 4 large ripe but firm peaches (about 2 pounds) – Look for peaches that give slightly when pressed but aren’t mushy
• 8 oz fresh burrata cheese – I prefer smaller balls, but one large ball works too
• 4 oz thinly sliced prosciutto di Parma – The good stuff makes a difference here
• 4 cups fresh baby arugula – The peppery bite balances the sweetness perfectly
• 2 tablespoons extra virgin olive oil, divided
• 2 tablespoons fresh basil leaves, thinly sliced
• 3 tablespoons high-quality balsamic glaze
• Flaky sea salt and freshly cracked black pepper to taste

The key to this Grilled Peach and Burrata Salad is using peaches that are ripe but still hold their shape when heated.

I always test them gently, they should have a lovely fragrance and give just slightly when pressed near the stem end.

How I Make This Grilled Peach and Burrata Salad

Step 1: Preheat your grill or grill pan to medium-high heat. While it’s heating, wash and dry your peaches thoroughly.

Step 2: Cut each peach into 6 wedges, discarding the pit. I like to cut around the natural seam of the peach first, then twist the halves apart before slicing into wedges.

Step 3: Brush the peach wedges lightly with 1 tablespoon of olive oil. This prevents sticking and helps create those beautiful grill marks.

Step 4: Grill the peach wedges for 2-3 minutes per side, until you see nice char lines and they smell incredibly fragrant. Don’t move them too early – let those sugars caramelize! Remove and let cool for 5 minutes.

Step 5: Arrange the arugula on a large serving platter. Tear the burrata into generous chunks with your hands – this rustic approach looks more appealing than perfect cuts.

Step 6: Nestle the grilled peach wedges among the arugula and burrata. Roll the prosciutto slices loosely and tuck them throughout the salad.

Step 7: Drizzle with the remaining olive oil, then add the balsamic glaze in an artistic drizzle pattern. Scatter the fresh basil over everything and finish with flaky salt and pepper.

My go-to methods for Grilled Peach and Burrata Salad success

After making this Grilled Peach and Burrata Salad countless times, I’ve learned a few tricks that make all the difference.

First, don’t skip the oil when grilling – it’s the secret to getting those gorgeous caramelized edges without the fruit sticking.

I always make sure my grill or pan is properly preheated; you should hear a satisfying sizzle when the peaches hit the surface.

Room temperature burrata spreads more beautifully than cold, so I take it out about 30 minutes before serving.

Finally, assemble this salad just before serving to keep the arugula crisp and prevent the burrata from making everything soggy.

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Can I make the grilled peaches ahead of time?

I often grill the peaches in the morning and store them covered in the refrigerator.

They’re actually delicious at room temperature, so you can let them come back to room temp before assembling, or serve them slightly chilled – both ways are wonderful.

What if I can’t find burrata cheese?

Fresh mozzarella is your best substitute, though it won’t have that creamy center that makes burrata so special.

Look for the softest, freshest mozzarella you can find, and consider drizzling it with a bit more olive oil to add richness.

How do I store leftovers of this Grilled Peach and Burrata Salad?

Honestly, leftovers are rare with this dish! But if you have some, store the components separately. The grilled peaches keep well for 2 days in the fridge, and you can reassemble with fresh arugula and burrata.

Love discovering new seasonal recipes? Follow me on Pinterest for more fresh, seasonal inspiration.

Can I use a regular pan instead of a grill?

Of course! A cast-iron skillet works beautifully for this.

Heat it over medium-high heat and follow the same timing. You won’t get the grill marks, but the caramelization will be just as delicious.

The best way I serve Grilled Peach and Burrata Salad

I love bringing this Grilled Peach and Burrata Salad to summer potlucks and serving it as the first course at dinner parties.

There’s something about the combination of sweet, salty, and creamy that immediately sets a festive mood.

I’ve found it pairs beautifully with grilled chicken or fish, and it’s substantial enough to serve as a light lunch with crusty bread.

My favorite tradition is making this when friends visit during peach season – it’s become my signature “welcome to summer” dish that never fails to impress.