Grilled Peach Burrata Salad with Prosciutto and Arugula

This grilled peach burrata salad is what I make every time the grill is already on. The peaches go on while whatever protein I’m cooking rests, and by the time I’m ready to plate dinner, the salad is done. Grilled peach slices, torn burrata, salty prosciutto, and peppery arugula, finished with a drizzle of balsamic glaze and good olive oil.

It takes about 20 minutes start to finish and works as a starter or a side. Peach season is short, and this is one of the best ways to use them.

Why You’ll Love this Recipe

• Naturally gluten-free. Every component is gluten-free as written. Just check your balsamic glaze label if using store-bought.
• No dressing to make. Good olive oil and balsamic glaze are all you need. The peach juices and burrata do most of the work once everything is on the platter.
• Scales easily for a crowd. Double the peaches and burrata and it still comes together in the same amount of time. It also looks better on a bigger platter.

Ingredient Notes

• Peaches – Ripe but still firm. If they’re too soft they’ll fall apart on the grill. You can also use nectarines, plums, or apricots.
• Burrata – Pat it dry before tearing. Excess brine on the plate makes everything watery. Baby burrata works too.
• Prosciutto – Tear it into pieces rather than layering it flat. It looks better and distributes more evenly across the salad.
• Arugula – Adds a peppery bite that balances the sweet peaches and rich burrata. Baby spinach or spring mix works if you want something milder.
• Avocado Oil – Use this for grilling since it has a high smoke point. Don’t substitute olive oil here or it will burn.
• Extra Virgin Olive Oil – For finishing. Use a good one since it’s one of the main flavors in the dressing.
• Balsamic Glaze – Thicker and sweeter than balsamic vinegar. Look for it near the vinegars at the grocery store. If using store-bought, check the label for gluten-free.
• Flaky Sea Salt – Finish the salad with this right before serving. Maldon is my go-to.

How to Grill Peaches Without Making Them Mushy

Start with a hot grill and peaches that are ripe but still firm. Toss the slices in avocado oil, place them directly on the grates, and leave them alone for 2 to 3 minutes per side. You’re looking for grill marks and slight caramelization, not cooked-through fruit.

If the peaches are too soft going in, they’ll stick and fall apart. If you move them too soon, same result. Wait until they release cleanly before flipping.

Recipe FAQs

Yes. A grill pan or cast iron skillet on medium-high heat works just as well. Get it hot before the peaches go in and you’ll get the same caramelization.

Yes. Fresh mozzarella is a good substitute. The texture is firmer and less creamy but the flavor works well with the peaches and prosciutto. You can also use stracciatella instead, which is the creamy inside of burrata and sold separately at some grocery stores.

Expert Tips

• Get the grill hot before the peaches go on. A hot grill gives you clean sear marks and quick caramelization. A lukewarm grill just steams the fruit.
• Lay the peach slices across the grates, not parallel to them. They’re less likely to fall through and you get better grill marks.
• Tear, don’t slice, the burrata and prosciutto. It gives the salad a more natural look and distributes both more evenly across the platter than folded slices would.

Storage Instructions

This salad doesn’t store well once assembled. The arugula wilts, the burrata weeps, and the balsamic glaze soaks into everything. Assemble it right before serving.

Make Ahead: Grill the peaches up to a few hours in advance and store at room temperature. Keep all the other components separate and assemble when ready to serve.

Serving Suggestions

I usually put this together while whatever protein I’m grilling rests. It goes on a big platter in the center of the table and people serve themselves alongside the main.

If I want something to soak up the olive oil and balsamic at the bottom of the platter, my gluten-free focaccia is worth making ahead since it can sit at room temperature for hours before guests arrive. If I’m keeping the peach theme going for dessert, my gluten-free peach crisp can go in the oven before guests arrive and be ready by the time dinner is done.