Grilled Peach Salad

Juicy grilled peaches, creamy burrata, salty prosciutto, and fresh arugula come together in this stunning 15-minute summer salad. Perfect for cookouts, date nights, or when you want to impress without effort!

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 4

Course: Salad, Side Dish

Cuisine: American, Italian

Calories: 270

Ingredients Equipment Method Notes

Ingredients

4 ripe but firm peaches USA-grown when possible
Olive oil or avocado oil for brushing
3 cups fresh arugula
8 oz burrata cheese 1 ball
8 slices prosciutto di Parma
Balsamic glaze homemade or store-bought
Flaky sea salt Maldon and cracked black pepper
Fresh basil and/or mint leaves for garnish
Crusty bread optional for serving

Equipment

Grill or grill pan
Cutting board and sharp knife
Pastry brush
Large serving platter
Small saucepan (for glaze)
Measuring cups and spoons

Method

Preheat grill to medium-high heat. Lightly oil the grates.
Slice peaches in half and remove pits. Brush cut sides with oil.
Grill peaches cut-side down for 3-4 minutes until grill marks appear and peaches are slightly softened.
Arrange arugula on a large serving platter.
Add grilled peaches and spoonfuls of burrata (tear or spoon into chunks).
Tear prosciutto into pieces and scatter over salad.
Drizzle with olive oil and balsamic glaze.
Sprinkle with flaky salt, pepper, and fresh herbs.
Serve immediately with crusty bread.

Notes

Lena's Real Talk: Let burrata sit at room temperature 20-30 minutes before serving for the best creaminess
Grill peaches up to 2 days ahead and store in the fridge
No grill? Use a grill pan or broil 2-3 minutes per side
Double the balsamic glaze - you'll use it on everything!
Sophie's job is arranging the peaches. Noah's is quality control (aka eating them)

Nutrition (per serving):

Nutrition information estimated using the USDA FoodData Central database. Values may vary based on specific ingredients and portion sizes.