Grilled Peach Burrata Salad

Grilled Peach Burrata Salad brings together caramelized peaches, creamy burrata, peppery arugula, ripe tomatoes, and silky prosciutto. A honey-basil white balsamic vinaigrette keeps everything bright. Meanwhile, a lemony pistachio finish adds crunch and a fresh, fragrant lift. Each bite is sweet, savory, creamy, tangy, and gently peppery.

Despite its elegant appearance, this salad is wonderfully easy to prepare. The peaches need only a few minutes on a hot grill or grill pan. Then, the remaining ingredients are simply layered on a platter. Let the peaches cool briefly before assembling so the arugula stays fresh and the burrata remains beautifully creamy.

Serve it as a light lunch, a summer starter, or alongside grilled chicken or fish. It is colorful and relaxed enough for a weeknight. However, it still feels polished enough for effortless entertaining.

Recipe Yield: 4 servings

INGREDIENTS

3 ripe but firm yellow peaches, pitted and quartered
4 oz thinly sliced prosciutto, loosely torn
2 (4-oz) balls burrata, drained and brought to room temperature
1/3 cup roasted unsalted pistachios, roughly chopped
5 oz baby arugula
1/4 cup fresh basil leaves, loosely torn
1 cup cherry tomatoes, halved
1 tbsp extra-virgin olive oil, divided, for grilling
4 tbsp extra-virgin olive oil, for the vinaigrette
1 tbsp white balsamic vinegar
2 tsp fresh lemon juice
2 tsp honey
1 tsp Dijon mustard
1 tbsp finely chopped fresh basil
2 tbsp finely minced shallot
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
1/8 tsp crushed red pepper flakes
1 tsp finely grated lemon zest
1 tbsp balsamic glaze
1 pinch flaky sea salt

INSTRUCTIONS

1. Make the vinaigrette:
Whisk the white balsamic vinegar, lemon juice, honey, Dijon, chopped basil, shallot, kosher salt, black pepper, and red pepper flakes. Let stand for 5 minutes, then whisk in 4 tbsp olive oil.

2. Prepare the pistachio finish:
Combine the pistachios and lemon zest in a small bowl. Set aside until serving.

3. Heat the grill:
Preheat an outdoor grill, grill pan, or cast-iron skillet over medium-high heat. Lightly grease the cooking surface with some of the grilling oil.

4. Grill the peaches:
Brush the peach quarters with the remaining grilling oil. Cook one cut side down, undisturbed, for 2–3 minutes. Turn and cook the second cut side for 1–2 minutes, until caramelized but still firm. Cool for 5 minutes.

5. Dress the greens:
Gently toss the arugula and tomatoes with 2–3 tbsp vinaigrette. Arrange them across a large serving platter.

6. Assemble the salad:
Layer the grilled peaches and torn prosciutto over the greens. Gently tear open the burrata and distribute it across the platter.

7. Finish and serve:
Spoon additional vinaigrette over the salad to taste. Sprinkle with the lemon pistachios and torn basil. Finish with balsamic glaze and flaky sea salt, then serve immediately.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Use firm-ripe peaches: Choose fragrant peaches that yield only slightly when pressed. Very soft peaches can stick, collapse, or become mushy on the grill.
• Let the grill fully heat: A properly heated surface caramelizes the peaches quickly. This creates attractive grill marks without cooking the fruit until soft.
• Cool the peaches briefly: Five minutes is enough to release excess heat while keeping them pleasantly warm. This protects the greens and creamy burrata.
• Dress lightly at first: Arugula wilts quickly, so begin with 2–3 tbsp vinaigrette. Add more only after the salad is assembled.
• Prepare components ahead: The vinaigrette can be refrigerated for up to 3 days. Bring it to room temperature and whisk well before serving.