Grilled Peach Savory Salad with Arugula, Prosciutto, and Burrata

Jump to Recipe

Peaches belong on the grill. The heat caramelizes their sugars fast, turning soft fruit into something with char marks, a slightly smoky edge, and concentrated sweetness that holds its own against bold savory ingredients.

This salad pairs those grilled peaches with peppery arugula, torn burrata, and thin-sliced prosciutto. A honey-balsamic vinaigrette ties it together without overpowering any one element.

It comes together in about 25 minutes and works as a starter or a light main. Stone fruit season is short, so this is worth making often while peaches are at their peak.

Why You’ll Love This Recipe

• Grilled peaches add smoky, caramelized depth to every bite
• Burrata and prosciutto make it feel substantial, not just leafy
• Honey-balsamic dressing balances sweet fruit and bitter greens
• On the table in 25 minutes, no oven needed

Ingredient Notes

• Peaches: Use firm-ripe peaches so they hold their shape on the grill. If peaches are too soft, they’ll fall through the grates or turn mushy. Nectarines work as a direct swap.
• Burrata: Fresh burrata at room temperature tears more cleanly and releases its creamy interior better. Fresh mozzarella is the closest substitute if burrata isn’t available.
• Prosciutto: Thin-sliced prosciutto di Parma adds salt and texture contrast. For a vegetarian version, replace it with toasted walnuts or crumbled ricotta salata.
• Arugula: Baby arugula is mild and tender. Mature arugula has more bitterness, which actually works well against the sweet peaches. Watercress is a good substitute.
• Pistachios: Toasted pistachios add crunch and a grassy, slightly sweet flavor that complements peaches well. Marcona almonds or pine nuts work if you don’t have pistachios.
• Balsamic vinegar: Use a decent-quality balsamic, not a cheap acidic one. Aged balsamic or a balsamic glaze gives better depth. Red wine vinegar with a touch of honey is a workable substitute.

Grilled Peach Savory Salad with Arugula, Prosciutto, and Burrata

A savory grilled peach salad layered with arugula, burrata, prosciutto, and toasted pistachios, dressed with a honey-balsamic vinaigrette. Ready in 25 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 340

Ingredients Method Notes

Ingredients

  

Salad

• 3 large firm-ripe peaches, halved and pitted nectarines work too
• 1 tbsp olive oil for brushing peaches
• 100 g baby arugula
• 250 g fresh burrata 2 balls, room temperature
• 85 g prosciutto di Parma 6 thin slices
• 40 g shelled pistachios, toasted roughly chopped
• 10 g fresh basil leaves torn
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Honey-Balsamic Vinaigrette

• 2 tbsp balsamic vinegar aged if possible
• 3 tbsp extra-virgin olive oil
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1 small clove garlic finely grated
• 1/4 tsp kosher salt

Method

 

Make the Vinaigrette

1. Whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, grated garlic, and kosher salt in a small bowl until emulsified. Set aside.

Grill the Peaches

1. Heat a grill or grill pan over high heat (230 C / 450 F). Brush the cut sides of the peach halves with olive oil.
2. Place peaches cut-side down on the grill. Cook without moving for 2 to 3 minutes until clear grill marks form and the edges begin to caramelize.
3. Flip and grill the skin side for 1 to 2 minutes until the peach softens slightly but still holds its shape. Transfer to a cutting board and cool for 5 minutes, then slice each half into 3 wedges.

Assemble the Salad

1. Spread the arugula across a large serving platter or divide among 4 plates.
2. Drizzle half the vinaigrette over the arugula and toss gently to coat the leaves.
3. Arrange the grilled peach wedges and prosciutto slices over the arugula, folding the prosciutto loosely.
4. Tear each burrata ball and nestle the pieces among the peaches. The creamy interior should spill out slightly.
5. Scatter the toasted pistachios and torn basil over the top. Drizzle the remaining vinaigrette over everything.
6. Finish with flaky sea salt and cracked black pepper. Serve immediately.

Notes

Grill the peaches up to 2 days ahead and refrigerate, but always assemble the salad fresh. The char flavor deepens slightly overnight, which is not a bad thing.

Tips for Success

• Pat peach halves dry before grilling so excess juice doesn’t steam them instead of char them.
• Brush grill grates with oil right before adding peaches to prevent sticking and tearing.
• Grill peaches cut-side down first for 2 to 3 minutes without moving them to get clean char marks.
• Let grilled peaches cool for 5 minutes before slicing so they hold their shape on the plate.
• Dress arugula lightly, just enough to coat leaves, so the greens don’t wilt before serving.

Variations

• Swap prosciutto for grilled halloumi slices to keep the salad fully vegetarian and add chew.
• Use blue cheese instead of burrata for a sharper, saltier contrast against the sweet peaches.
• Add cooked farro or quinoa to the base to turn this into a grain bowl that eats like a full meal.

Storage and Reheating

Store components separately if making ahead. Grilled peach slices keep in an airtight container in the fridge for up to 2 days. Arugula and dressing should also be stored separately to prevent wilting.

Don’t store assembled salad. Once dressed, arugula softens within 30 minutes and the burrata weeps into the greens. Assemble just before serving.

The honey-balsamic vinaigrette keeps in a sealed jar in the fridge for up to 1 week. Shake or whisk before using as the oil and vinegar will separate.

Serving Suggestions

This salad works as a starter before grilled chicken or a seared fish fillet, much like a warm lentil mushroom salad opens a heartier meal. The bitterness of the arugula and the acidity of the dressing cut through richer main courses cleanly.

For a light lunch, serve it alongside a grilled zucchini wrap with lemon ricotta or simply with grilled sourdough rubbed with a cut garlic clove. The bread soaks up the burrata cream and dressing from the plate.

A chilled glass of dry rosé or a Vermentino pairs well here. The wine’s stone fruit notes echo the peaches without competing with the prosciutto’s salt.

FAQ

Why are my grilled peaches falling apart instead of holding their shape?

Overripe peaches break down on the grill because they’re already too soft. Use firm-ripe fruit and grill on high heat for 2 to 3 minutes per side so they char quickly before breaking down.

Can I use canned peaches instead of fresh for this grilled peach salad?

Canned peaches are too wet and soft to grill properly. They won’t caramelize and they’ll stick to the grates. Stick with fresh or frozen peach halves that have been fully thawed and patted dry.

Can I grill the peaches ahead of time and refrigerate them for this salad?

Yes, grilled peach slices keep in the fridge for up to 2 days. Bring them back to room temperature before plating so they don’t chill the burrata and flatten the flavors.

What protein pairs well with this savory grilled peach salad to make it more filling?

Grilled chicken thighs or seared salmon work well alongside the salad’s flavors without overwhelming the peaches. If you want to keep it meatless, grilled halloumi adds enough protein and texture.

Is this grilled peach salad gluten free?

Yes, every ingredient in this recipe is naturally gluten free. Just double-check your balsamic vinegar label, as some cheaper brands add thickeners that may contain gluten.

How is this salad different from a Caprese salad?

A Caprese centers on tomato, fresh mozzarella, and basil with olive oil, while a citrus-marinated olive farro salad shows how far the format can stretch toward grain and brine. This salad uses grilled peaches as the fruit base, adds prosciutto and pistachios for texture, and uses a balsamic vinaigrette rather than plain oil.