This Grilled Peach and Burrata Salad combines sweet and tender grilled peaches, salty prosciutto, creamy burrata, fresh arugula, crunchy walnuts, and the perfect balsamic glaze to pull it all together. This salad packs the ultimate end-of-summer flavors and is ready in under 30 minutes!
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Grilled peaches taste like sunshine and summer to me. They work wonderfully in this salad, which combines sweet and salty, creamy and crunchy, delicate and bold all in one bowl.
This salad is the perfect thing to serve alongside any grilled entrée. Such an upgrade from the usual backyard BBQ options and it is SO good. It is nutrient dense and otherworldly delicious. It is sure to be a hit.
What I Love about this Grilled Peach and Burrata Salad
I love my salads, and this is one of my favorite end-of-summer salads to make. Here is why I love it:
- Balanced Textures & Flavors - This salad has it all. Fresh elements like basil and arugula, crunchy walnuts, soft & creamy burrata, sweetness from the glaze and the lightly caramelized peaches, and salty prosciutto for a *chef's kiss* delicious combo.
- Burrata + Prosciutto + Balsamic Glaze - Need I say more? few things pair as magically as creamy burrata with prosciutto and a drizzle of sweet and tangy balsamic glaze. It is heavenly.
- Nutrient Dense - This salad is high in protein and rich in a range of vitamins and minerals, making it perfect for a light summer meal or a simple healthy side.
How to Select the Perfect Peaches
Finding the perfect peach can be tricky. Here are some tips for success:
Look for Local
If peaches can be grown where you live, local is always best! Local peaches don't have to be transported far which means they can be picked when ripe and have less risk of being damaged.
Examine Color & Aroma
Flavorful peaches should have a bright color and a deliciously sweet smell. Green hues may indicate that a peach was picked too early.
Gently Squeeze It
Gently press in to the peach near the stem. There should be a small amount of give but it should not dent significantly. A firmer peach will work better for grilling, but a peach that is too firm means that it is unripe. Unripe peaches will be less sweet and not as tender.
Store Carefully
We all know peaches bruise easily. When a peach bruises it causes the fruit to oxidize, meaning it will go bad quicker. Store peaches stem side down, in a single layer to avoid bruising. To prevent peaches from getting overripe, store them in the fridge away from other ethylene producing fruits.
Ingredient Notes & Possible Substitutions
Peaches
Yellow or white peaches will work in this recipe. Scroll up for tips on how to select a perfect peach.
Arugula
Arugula works well in this recipe, but if you are not a fan of bitter greens you can substitute something like spring mix or baby romaine.
Burrata
Burrata is an Italian cheese made from mozzarella and cream. The shell is essentially just soft, fresh mozzarella and the inside is cream and soft cheese curds. You can substitute mini mozzarella balls, or creamy chèvre if needed.
Prosciutto
Prosciutto is essentially just unsmoked, uncooked, dry-cured ham. The ingredients are super simple, usually just pork and salt. You can cook the prosciutto in a pan for a few minutes to make it nice and crispy if you prefer, but it is safe to eat uncooked (unless you're pregnant). Cooked bacon be used as a substitute, but prosciutto works a little better with the flavors.
Walnuts
Candied walnuts or raw or toasted pecans can also be used.
Shallot
Shallots have a slight sweetness to them and an almost garlicky flavor. These Balsamic Pickled Onions make the perfect alternative. If you don't mind a little kick, you could also substitute raw sliced garlic in this recipe in lieu of a shallot.
Balsamic Vinegar
The balsamic vinegar is used to make a super simple (one ingredient!) balsamic reduction tor glaze. You can use a store-bought glaze, but I love the simplicity of making one at home. Plus there are no additives or preservatives.
EVOO
I don't recommend substituting another type of oil for the extra virgin olive oil to drizzle over the salad. You can use another neutral cooking oil to baste over the peaches before grilling, but definitely use EVOO for dressing the salad.
How to Grill Peaches
Grilled peaches make the perfect addition to a summer salad and they are SO easy to make! Here's how you perfectly grill ripe peaches:
- Clean grill grates and preheat the grill to a medium heat. You can also use a cast iron grill plate and use it on the stovetop.
- Slice the peaches in half along the seam. Pull the halves apart by twisting each half in the opposite direction, and remove the pit. Slice each half into 3 even slices.
- Brush the grill and the peaches generously with olive oil or another neutral-flavored cooking oil.
- Grill peaches for 5-6 minutes per side or until the peaches have softened slightly and you have grill marks forming. Brush again with oil if needed. Flip carefully using metal tongs and repeat for the other side. You don't want to overcook the peaches to the point where they are mushy. They should still have some shape/form.
How to Make a Balsamic Reduction
Making a balsamic reduction is a great skill to have. It is tasty, healthy and can be used in so many recipes. The process is simple, here's how to do it:
- Add the balsamic vinegar to a sauce pan and heat over medium heat. Bring to a low boil and then reduce to simmer. Simmer uncovered for 5-8 minutes, or until the volume has reduced by half and it has become more viscous (almost syrupy), stirring throughout.Remove from heat and set aside to cool.
Tips:
- Keep the heat low enough to avoid burning. It should only be only be at a boil for a few seconds and then lowered to a gentle simmer.
- Stir frequently.
- Turn on your hood van if the steam from the vinegar is bothering you.
How to Make a Grilled Peach and Burrata Salad
This salad is so simple to make. It can be tossed, or layered on a platter (this is my preference). Here is how I do it:
- Toss the finely chopped basil with the arugula and spread on to a large serving platter. Note: In salads that contain heavy ingredients, I like to plate it instead of tossing it in a bowl because it allows you to distribute everything evenly and prevents ingredients from sinking to the bottom.
- Distribute the grilled peaches evenly across the salad. Tear the prosciutto and burrata into bite-sized pieces and distribute.
- Sprinkle the thinly sliced shallot and chopped walnuts over the top.
- Drizzle with olive oil and the balsamic reduction. Add salt and fresh cracked pepper to taste.
Storage
This salad will store well in an airtight container in the fridge for 1-2 days max. Burrata usually needs to be consumed within 2 days of opening, and the warm peaches may cause the arugula to wilt when stored.
Dietitian Notes
- This salad has 9 grams of protein per serving (⅙th of the recipe).
- This grilled peach and burrata salad is a good source of vitamin B1, B3, B6, folate, vitamin C, vitamin E, calcium, magnesium, phosphorus and potassium, and an excellent source of manganese, copper, and vitamin K.
Recipe Tips
- Avoid over cooking the peaches. They should be tender but not mushy, with grill marks and some slight caramelization. Using peaches that are ripe but firm is key for grilling.
- When making the balsamic reduction, keep the heat low enough to maintain a very gentle simmer and stir every minutes or so. It will start to reduce and you will notice it becomes more viscous (almost syrupy). Once it has reduced by half, you can remove it from the heat and allow it to cool (it will also thicken a little while it cools).
- For salads with heavy/dense ingredients, I like to serve on a platter instead of in a salad bowl. This allows you to distribute the ingredients evenly and prevents them from sinking to the bottom when tossed.
Related Recipes
- Strawberry Goat Cheese Salad with Walnuts and Avocado
- Charcuterie Salad
- Blackberry Avocado Salad (Vegan, Paleo)
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📖 Recipe
Grilled Peach and Burrata Salad
Equipment
- Grill or cast iron grill plate
- Basting brush
- Tongs
- Cutting board
- Knife
- Sauce Pan
- Salad bowl or serving platter
Ingredients
Grilled Peaches
- 2 Peaches
- 2 tablespoon Extra virgin olive oil
Balsamic Reduction
- ½ cup Balsamic vinegar
Salad
- 6 cups Baby arugula 1 5-oz package
- ½ cup Fresh basil chopped
- 1 Small shallot peeled and thinly sliced
- 4 ounces Burrata I used 2 2-ounce balls
- 8 slices Prosciutto about 4 ounces
- ½ cup Raw walnuts chopped
- ¼ cup Balsamic reduction
- ¼ cup Extra virgin olive oil
- Salt and fresh cracked pepper to taste
Instructions
Grilled Peaches
- Clean grill grates and preheat to medium heat. You can also use a cast iron grill plat on the stove top.
- Slice the peaches in half along the seam. Pull the halves apart by twisting each half in opposite directions. Remove the pit. Slice each half into 3 even slices.
- Brush the grill and both sides of the peaches with a basting brush coated in olive oil.
- Grill peaches for 5-6 minutes per side or until the peaches have softened, developed grill marks and loose their shape just slightly (you don't want them to be mushy). Brush again with olive oil if needed to prevent them from sticking. Flip the peaches with tongs, and repeat for the other side.
- Remove peaches from the grill and set aside to be assembled with the salad.
Balsamic Reduction
- While the peaches are cooking you can add the balsamic vinegar to a sauce pan and heat over medium heat. Bring to a low boil and then reduce to simmer. Simmer uncovered for 5-8 minutes, or until the volume has reduced by half and it has become more viscous (almost syrupy), stirring throughout. Keep the heat low enough and stir frequently to avoid burning. Remove from heat and set aside to cool.
Salad
- Toss the finely chopped basil wit the arugula and spread on to a large serving platter. Note: In salads that contain heavy ingredients, I like to plate it instead of tossing it in a bowl. This allows everything to be evenly distributed and prevents ingredients from sinking to the bottom.
- Distribute the grilled peaches evenly across the salad. Tear the prosciutto and burrata into bite-sized pieces and distribute.
- Sprinkle the thinly sliced shallot and chopped walnuts over the top.
- Drizzle with olive oil and the balsamic reduction. Add salt and fresh cracked pepper to taste and enjoy.
Pam Doolittle says
Hello summer flavors to close out a busy and hot afternoon. Complimented this dinner with a bubbly and chilled prosecco. I did need extra dressing!
foodbornewellness.com says
The prosecco sounds ah-mazing and thanks for the note about the dressing!!