Grilled Peach & Burrata Salad
Grilling peaches caramelizes their natural sugars and adds a whisper of smoke that makes the fruit taste more like itself — sweeter, deeper, more complex. Tearing open a ball of burrata at the table is half the drama. The hot honey drizzle ties everything together, hitting the sweet-savory balance that makes this salad feel like a restaurant dish with almost no effort. Serve it with Pan-Seared Salmon or crusty bread for a full summer dinner.
Salad · Quick, Summer • 20 min
Ingredients
- 3 ripe but firm peaches, halved and pitted
- 1 tablespoon olive oil, plus more for drizzling
- 5 ounces baby arugula (about 5 cups)
- 8 ounces fresh burrata cheese (2 balls)
- 3 ounces thinly sliced prosciutto (about 6 slices)
- ¼ cup fresh basil leaves, torn
- 2 tablespoons toasted pine nuts or sliced almonds
- For the hot honey dressing:
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons balsamic vinegar
- 1 tablespoon honey
- ¼ teaspoon red pepper flakes (or more to taste)
- Flaky sea salt and freshly ground black pepper
Get Our Free 5-Ingredient Summer Dinners PDF
10 effortless recipes with 5 ingredients or fewer — delivered to your inbox, plus one thoughtful recipe every week.
Steps
- Preheat a grill or grill pan to medium-high heat (about 400°F). Brush the cut sides of the peach halves with the tablespoon of olive oil.
- Grill the peaches cut-side down until charred with distinct grill marks, about 3–4 minutes. Flip and grill the skin side for another 2 minutes. The peaches should be softened but still hold their shape. Transfer to a cutting board and let cool for 2 minutes, then slice each half into 3–4 wedges.
- Make the hot honey dressing: In a small saucepan over low heat (or in a microwave-safe bowl for 20 seconds), warm the olive oil, balsamic vinegar, honey, and red pepper flakes together just until the honey loosens — about 1 minute. Whisk to combine. Set aside to cool slightly.
- Spread the arugula across a large serving platter or shallow bowl. Drizzle with about half of the dressing and toss gently to coat.
- Tear the burrata balls in half and nestle them into the arugula. Arrange the grilled peach wedges around the platter. Tear the prosciutto slices into ribbons and scatter them over the top.
- Drizzle the remaining dressing over the peaches and burrata. Scatter the torn basil and toasted nuts over everything. Finish with a generous pinch of flaky sea salt and a few grinds of black pepper. Serve immediately while the burrata is still cool and creamy.
- To serve, spoon portions onto plates, making sure each gets a piece of burrata with the creamy center spilling out.
Tips & Variations
Make Ahead
The peaches can be grilled up to 4 hours ahead and kept at room temperature. Make the dressing up to 3 days ahead and refrigerate — warm it slightly to loosen the honey before using. Assemble the salad just before serving.
Storage
This salad doesn't keep well once dressed — the arugula wilts and the burrata loses its texture. If you have leftovers, eat them within a few hours. Store components separately if planning ahead.
Substitutions
Nectarines or plums work beautifully in place of peaches — follow the same grilling time. Replace burrata with fresh mozzarella for a milder, less decadent version. Skip the prosciutto for a vegetarian salad (the burrata and hot honey carry enough flavor on their own). Baby spinach or mixed greens can replace arugula. Crumbled goat cheese makes a tangy alternative to burrata.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
