Grilled Peach Salad with Burrata

This Grilled Peach Salad is a fantastic summer recipe for a leisurely lunch or light dinner. Set on a bed of rocket, dressed with a simple drizzle of olive oil and aged balsamic vinegar, it combines the slightly bitter greens with the sweet and juicy grilled peaches.

Add some cherry tomatoes, prosciutto, and buratta, and you’ll have one fantastic summer salad!

Have extra peaches on-hand? Try my Roasted Peach Cobbler or my Peach Tarte Tatin, two more delicious peach recipes! 

Ingredients:

• Rocket: This is also known as arugula, is a delicious green to pair with a grilled peach salad. The peppery arugula offsets the sweetness of the grilled peaches. It’s also a green that contributes a lot of flavor and works well as a bed for the salad.
• Extra Virgin Olive Oil: Since the arugula is so flavorful I don’t add much dressing to this salad, the pesto sauce also functions as a type of dressing too, so just add a good drizzle of olive oil to the greens once they are on the platter.
• Aged Balsamic Vinegar: I love the combination of balsamic vinegar with grilled peaches. The flavors pair so well together! For balsamic vinegar to be labeled “aged,” it must age for a minimum of 12 years; this is what creates its lovely syrupy texture.
• Yellow Peaches: Select ripe, fragrant peaches just starting to ripen. They will be easier to grill if they aren’t overly ripe.
• Coconut oil: I’ve found the best way to grill a peach is on a grill pan, but grease it with coconut oil first to prevent the peaches from sticking to the pan. Coconut oil has a high smoke point that allows for grilling on a very hot pan, which will create nice grill marks.
• Cherry Tomatoes: I like combining red and yellow cherry tomatoes for the best color and flavor.
• Burrata Cheese: The grilled peaches pair so well with creamy burrata cheese, which also makes the salad more filling.
• Pesto Sauce: Just a drizzle on the burrata makes for another delicious dressing for the salad.
• Pine Nuts: For a little crunch on top of the pesto,
• Prosciutto: We often think of pairing melon with prosciutto, but the sweetness of the grilled peaches with the salty prosciutto is even better!
• Fresh Basil and Mint: Some torn basil and mint sprinkled on top of the grilled peaches as a garnish looks beautiful and adds two more fresh summery flavors that are just delicious!

Variations:

• Grilled peaches pair well with so many different flavor combinations! For more variations try these combinations as well.
• Swap the burrata for feta cheese, fresh mozzarella, or crumbled goat cheese; these would also be delicious.
• For the greens: You could also use baby spinach or mixed greens.
• Instead of grilling peaches, you could also grill apricots or nectarines. Try adding additional fruit to the salad, too, like blueberries, strawberries, or blackberries.
• For more vegetables, add red onion, avocado, or fresh corn.

Watch My Video Demo of this Recipe

How to Grill the Peaches

• The best way to grill peaches is on a grill pan. It’s easier to control the grill marks, and you won’t have to worry about the peaches falling through the grill.
• If you prefer to grill the peaches on a traditional BBQ, I would cut them in half, not quarters, as they will be larger and not prone to slipping through the cracks.
• I like to slice the peaches into quarters because it provides more surface area for grilling, since you’ll have two sides to grill, and the smaller slices make them easier to serve to your guests.
• To create the best charring, grease the grill pan with coconut oil and heat on medium-high heat until very hot.
• Coconut oil has a higher smoke point than olive oil, so it can withstand temperatures and won’t smoke up your kitchen. I also find that the coconut oil helps create more pronounced grill marks.
• The peaches don’t need any sugar or honey added before grilling; their natural sweetness becomes even more pronounced once grilled.
• Grill the peaches for two-three minutes on each side. Just long enough to acheive the grill marks and become tender.

Step#1: The Dressing

• Since there are so many flavor combinations in this salad, I choose to keep the dressing simple.
• Place the rocket on a large oblong platter. Drizzle the greens with extra virgin olive oil and an equal drizzle of aged balsamic vinegar.
• Season lightly with sea salt and freshly cracked pepper, and that’s it!

Step#2: Add the Burrata Cheese

• For four people, use two large burrata cheese balls.
• Position them on top of the greens, leaving space in between for your display of peaches.
• Then, spoon some store-bought pesto into a bowl and whisk in a little bit of olive oil to thin it out, just until it’s enough to drizzle onto the cheese.
• Add the pinenuts and some freshly cracked pepper if desired.

Step#3: Add the Peaches, Tomatoes, and Prosciutto

• Create a bit of an “S’ pattern with the peaches, laying them on top of the rocket.
• Then add the cherry tomatoes on top. Garnish both with fresh mint and fresh basil. The basil pairs well with the tomatoes, and the mint with the peaches.
• Then tuck in the prosciutto at the ends of the platter around the burrata.

Creating a Composed Salad

• Another nice way to serve this salad is as individual portions as a “composed salad”.
• It’s a bit “dressier” to serve it this way, but it works well as a starter to a main course. Lemony Chicken Brochettes would be a great main course with this salad.
• Portion a small bed of greens per plate, add a few peaches and tomatoes, half a ball of burrata, one to two slices of prosciutto, and garnish with fresh herbs.