Grilled Peach & Burrata Salad

🍑🔥 The Ultimate Summer Salad: Grilled Peach & Burrata Magic

Hey there, foodie friends! Chef Emily here, ready to spill the beans (or should I say peach juice?) on my all-time favorite summer dish: Grilled Peach & Burrata Salad. Picture this: smoky-sweet peaches, creamy burrata bursting like a dairy piñata, salty prosciutto ribbons, and that zesty basil pesto tying it all together. It’s the kind of salad that makes you want to slow-clap for Mother Nature.

I’ll never forget the first time I grilled a peach on a whim during a backyard BBQ. The flames kissed those golden wedges, caramelizing their sugars into something between fruit and dessert. Paired with cool burrata? Game. Changer. This isn’t just a salad—it’s a summer love story on a plate. Whether you’re hosting a fancy brunch or just treating yourself (you deserve it!), this recipe screams “I’ve got my life together” with minimal effort. Let’s fire up that grill!

🌞 That One Time I Grill-Napped a Peach…

Rewind to my early chef days: I was catering a rooftop party where the grill was *supposed* to be for burgers. But then I spotted these gorgeous peaches at the farmer’s market—plump, fragrant, practically begging to be charred. I threw caution (and the menu) to the wind, sliced them in half, and tossed ’em on the flames. The result? Guests abandoned their buns to swarm the peach platter like seagulls on fries. One bite and I knew: this accidental masterpiece was going into permanent rotation. Now, I always keep a spare peach in my apron… just in case inspiration strikes.

🥣 Your Grocery List (Plus Chef Secrets!)

• 2–3 ripe peaches – Go for “slightly squeezable” ones! Can’t find peaches? Try nectarines or even thick pineapple slices.
• 1 tbsp olive oil – Use the good stuff here—it’s the peach’s spa treatment before hitting the grill.
• 8 oz burrata – Mozzarella’s fancy cousin. If unavailable, fresh mozz + dollop of cream = hackable substitute.
• 4–6 prosciutto slices – Vegetarian? Crispy chickpeas add that salty crunch!
• 3 cups arugula – Baby spinach or watercress work too—we’re not salad dictators here.
• 3 tbsp basil pesto – Store-bought is fine, but blend fresh basil, pine nuts, garlic, and oil for bonus points!

👩‍🍳 Let’s Get Cooking (Fire Extinguisher Not Required)

Step 1: Grill Those Peaches Like You Mean It
Heat your grill or grill pan to medium-high. Brush peach halves with olive oil—this prevents sticking and gives those gorgeous grill marks. Place cut-side down and DON’T TOUCH THEM for 2-3 minutes. We want caramelization, not mush! Flip carefully (tongs are your BFF) and grill skin-side down for another 2 minutes. Pro tip: If they stick, they’re not ready—patience, grasshopper!

Step 2: Assemble Your Edible Art
Arrange peppery arugula on a platter (wooden boards = Insta gold). Place grilled peaches like sunbursts, then tear open that burrata over the top—let it ooze dramatically. Drape prosciutto in loose “meat waves” around the plate. Drizzle pesto like Jackson Pollock, then finish with flaky salt and cracked pepper. Standing ovation optional.

🍽️ Serving Drama 101

Let’s be honest—this isn’t your average side salad. Grilled Peach & Burrata Salad is the Beyoncé of summer dishes, and it demands a proper stage. Whether you’re hosting brunch on the patio or pulling off a weeknight “wow” dinner, how you serve this beauty matters almost as much as what’s in it.

Start with a statement platter.
This salad lives for drama, so go big. A wooden board, ceramic serving tray, or even a marble slab turns this dish into a centerpiece. Layer your arugula first like a leafy red carpet, giving everything else room to shine.

Fan the peaches like edible sunrays.
Grilled peach halves or wedges look best slightly overlapped in a radial or zigzag pattern. Their charred edges and golden blush bring instant glam. Don’t overthink it—rustic is chic.

Let the burrata do what burrata does best: ooze.
Gently tear it open over the top so the creamy insides cascade into the arugula. Want extra flair? Add a second ball for that double-drip drama. A little mess = more magic.

Drape the prosciutto like silk.
Loose folds and ruffles—not flat slices. You’re styling, not stacking. If you’re going meatless, scatter smoked almonds or roasted chickpeas for height and crunch.

Finish with a flourish.
Drizzle pesto in a zigzag or delicate spiral. Sprinkle flaky salt, crack some pepper, and garnish with edible flowers, microgreens, or even a honey drizzle if you’re feeling sweet.

Bonus: The bread bowl.
Surround the salad with toasted sourdough points or grilled baguette slices for scooping and swooning.

This dish isn’t just dinner—it’s a standing ovation waiting to happen. Serve it with confidence, and don’t forget that extra napkin for the burrata melt moment. 🎭🍑💥

✨ Remix Your Salad!

• Vegan Vibes: Swap burrata for cashew cream and prosciutto for smoked almonds
• Spice It Up: Add chili flakes to the peaches or swirl harissa into the pesto
• Winter Twist: Grill pears instead, use goat cheese, and add candied pecans

📝 Chef Emily’s Diary

True story: I once served this at a picnic… with frozen peaches. Don’t be me. Always grill fresh! Over the years, I’ve added everything from mint to honey-lavender drizzle. But the core recipe remains—proof that simple ingredients shine brightest. Oh, and if your burrata explodes everywhere? Call it “deconstructed” and wink. Works every time.

❓ Burning Questions (Besides Your Grill)

Q: Can I make this ahead?
A: Grill peaches 2 hours early, but assemble last-minute—no one likes soggy arugula.

Q: Peach skins sticking to the grill?
A: Oil the grates AND the peaches. Still stuck? Your grill wasn’t hot enough—sear at 400°F+.

Q: No burrata in my town!
A: Fresh mozzarella + ricotta mix gets close. Or be rebellious—try whipped feta!

🥗 Nutrition (Because Balance Matters)

Per serving: 340 cal • 14g protein • 12g carbs • 25g fat
Gluten-free adaptable • Vegetarian-friendly (skip prosciutto)

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🍑 Final Thoughts: When Summer Meets a Salad and Sparks Fly

Grilled Peach & Burrata Salad isn’t just a dish—it’s a moment. It’s the kind of recipe that turns ordinary Tuesdays into golden-hour patio dinners and makes you feel like the main character in your own Mediterranean daydream. With caramelized peaches, oozy burrata, salty ribbons of prosciutto, and herbaceous pesto tying it all together, this salad sings in every bite. Sweet, savory, creamy, and smoky? That’s a flavor quartet worth standing ovations.

But here’s the real magic: it looks gourmet, yet it’s shockingly easy. No fussy techniques. No ten-step dressings. Just bold ingredients treated with love and grilled with a little flair. Whether you’re making it for brunch with friends, a summer potluck, or your own private sunset dinner, this salad delivers elegance without the stress.

And the best part? It’s endlessly riffable. Can’t find peaches? Grill some pears. Don’t do dairy? Whip up a creamy cashew spread. Going vegan? Swap prosciutto for crispy chickpeas and watch the bowl disappear anyway.

So next time the sun’s out, your grill is hot, and you’re craving something light but luxe—remember this recipe. Serve it warm, serve it messy, and always with an extra drizzle of pesto and confidence.

Because in the world of salads, this one’s not a side dish—it’s the show. 🌿🍑💫