Description

This grilled peach and burrata salad brings together smoky-sweet peaches, creamy burrata, fresh herbs, and a tangy umami vinaigrette. A show-stopping summer salad or appetizer that’s perfect with grilled bread or as a light meal.

Ingredients

Scale

For the Salad:

2 ½ pounds ripe peaches (about 6–7), quartered, not peeled
3 tablespoons unsalted butter, melted
8 oz burrata cheese, at room temperature
2 oz prosciutto, torn (optional)
½ cup fresh basil leaves, chopped or torn
1 tablespoon finely chopped chives

For the Vinaigrette:

¼ cup extra-virgin olive oil
1 tablespoon rice vinegar or white wine vinegar
1 tablespoon fish sauce
Freshly ground black pepper, to taste

Instructions

Preheat the grill: For a charcoal grill, prepare a two-zone fire. For a gas grill, heat one side to high, leaving the other side off.
Prepare peaches: Brush the cut sides of the quartered peaches with melted butter.
Grill peaches: Place peaches cut side down on the hot side of the grill. Grill for 5–7 minutes until grill marks appear. Flip to the second cut side and move to the cooler side. Grill for another 3–5 minutes until tender.
Make the vinaigrette: In a small bowl, whisk together olive oil, vinegar, fish sauce, and chopped chives.
Assemble salad: Tear burrata and scatter on a platter. Arrange grilled peaches and prosciutto. Top with basil and drizzle with vinaigrette. Finish with black pepper.

Notes

You can omit the prosciutto for a vegetarian version. Serve with grilled crusty bread or a bed of arugula for added greens. Use fish sauce sparingly—it adds depth without tasting fishy.

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Category: Salad, Appetizer
Method: Grilled
Cuisine: Modern American

Nutrition

Serving Size: 1 portion
Calories: 340
Sugar: 11g
Sodium: 410mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 14g
Fiber: 2g
Protein: 10g
Cholesterol: 35mg

Keywords: grilled peach salad, burrata salad, summer salad, peach and prosciutto, basil vinaigrette