This grilled peach salad is sweet, smoky, and comes together in under 20 minutes. Caramelized peaches over arugula with prosciutto, burrata, candied pecans, and a balsamic honey dressing.
There's a short window every summer where peaches are so ripe and sweet that putting them on a hot grill feels almost unnecessary. And then you taste a grilled peach and realize it was absolutely the right call.
The heat caramelizes the natural sugars in the fruit and creates these slightly charred, soft, jammy slices that taste completely different from a raw peach. Laid over peppery arugula with creamy burrata, salty prosciutto, candied pecans, and a simple balsamic honey dressing, the whole salad becomes one of those things that looks much more impressive than it is to put together.
This is the kind of salad I make when I want to feel like I actually tried at dinner without spending an hour in the kitchen. Twenty minutes start to finish. The grill pan does the heavy lifting.
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Ripe but firm peaches. This is important. Peaches that are too soft will fall apart on the grill and turn to mush. You want peaches that give slightly when pressed near the stem but still have some structure. Ripe enough to be sweet, firm enough to hold up to heat. Cut them in half and remove the pit before grilling.
Arugula forms the base. Its peppery bite works really well against the sweetness of the grilled peaches. Baby arugula is slightly milder and more tender. Regular arugula has more bite. Both work well here.
Burrata is the creamy element that makes this salad feel special. Fresh burrata torn into pieces over the warm peaches gets slightly soft from the heat and the cream inside runs into the dressing. If you can't find burrata, fresh mozzarella works but the experience is different. Burrata is worth seeking out.
Prosciutto adds a salty, savory contrast to the sweet peaches and rich burrata. You only need a few thin slices torn into pieces and scattered over the salad. It wilts slightly from the warmth of the grilled peaches which makes it easier to eat.
Candied pecans add crunch and a sweetness that ties back to the peaches. Store-bought candied pecans are perfectly fine here. If you want to make your own, toss pecan halves in a little butter, brown sugar, and a pinch of cayenne and toast in a dry pan for 5 minutes.
Balsamic honey dressing. Just three ingredients. Two tablespoons of good balsamic vinegar, one tablespoon of honey, and two tablespoons of olive oil whisked together. The balsamic adds acidity and a slight sweetness, the honey rounds it out, and the olive oil carries everything. Taste it and adjust before it goes on the salad.
Fresh basil or mint. A few torn leaves scattered over the finished salad. Basil has an affinity with peaches that's hard to beat. Mint adds a cooler, brighter note. Either one adds a fresh element the salad benefits from.
Olive oil for grilling. Just enough to brush the cut sides of the peaches before they go on the grill pan. Without it they stick and the flesh tears when you try to lift them.
Heat a grill pan or cast iron skillet over medium-high heat until it's very hot. You want visible heat coming off the surface before the peaches go on.
Brush the cut sides of the peach halves lightly with olive oil. Place them cut side down on the hot grill pan. Don't move them for 3 to 4 minutes. You're looking for visible grill marks and caramelization on the cut surface. The peaches should release from the grill easily when they're ready. If they're sticking, they need more time.
Flip and cook on the skin side for another 1 to 2 minutes. The peaches should be slightly softened but still hold their shape. Transfer to a plate and let them cool for a few minutes before slicing into wedges or leaving as halves depending on your preference.
Whisk together 2 tablespoons balsamic vinegar, 1 tablespoon honey, and 2 tablespoons extra virgin olive oil in a small bowl. Season with a pinch of salt and a crack of black pepper. Taste it. It should be tangy and slightly sweet with a good olive oil backbone. If it tastes too sharp, add a touch more honey. If it tastes too sweet, add another small splash of balsamic.
Spread the arugula across a large plate or shallow bowl. Lay the grilled peach halves or wedges over the arugula. Tear the burrata into large pieces and place them between the peaches. Drape the prosciutto loosely around the plate. Scatter the candied pecans over everything.
Drizzle the balsamic honey dressing over the entire salad. Tear a few basil or mint leaves over the top.
Serve immediately while the peaches are still slightly warm.
This salad works really well as a starter before something heartier like the creamy smothered chicken and rice or the salmon teriyaki. The lightness of the salad is a good lead-in to a richer main.
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Get the grill pan very hot before the peaches go on. A hot surface is what creates caramelization. A lukewarm pan gives you sad pale peaches that stick to the surface and steam instead of getting those charred marks.
Don't move the peaches once they're down. Leave them completely alone for the full 3 to 4 minutes. The sugars need time to caramelize and the flesh needs time to release from the surface. Moving them too early tears the fruit and ruins the presentation.
Use ripe but firm peaches. If the peaches are too soft they'll fall apart when you try to flip them. If they're underripe they won't have enough sugar to caramelize properly. The sweet spot is a peach that gives very slightly to gentle pressure.
Tear the burrata, don't slice it. Torn pieces of burrata release more of the cream inside and the irregular shapes look more natural on the plate. Sliced burrata sits flat and the whole effect is different.
Dress the salad right before serving. Arugula wilts quickly once dressed and the burrata gets lost if it sits in vinegar for too long. Assemble and dress at the last moment.
Add honey goat cheese instead of burrata. Crumbled goat cheese mixed with a little honey and fresh thyme is a great alternative that's easier to find and less expensive. The tang of the goat cheese works really nicely with the sweet grilled peaches.
Make it with grilled nectarines. Nectarines work exactly the same way on the grill. The skin is thinner and the flavor is slightly different but the method is identical and the result is just as good.
Skip the prosciutto for a vegetarian version. The salad is still very good without it. Add a handful of toasted walnuts for extra texture and a pinch of flaky salt over the burrata to make up for the lost saltiness. For more vegetarian summer salad ideas, the blueberry peach feta salad uses similar summer fruit in a completely different direction.
Add grilled chicken. Slice a grilled chicken breast over the top and the salad becomes a complete protein-forward main rather than a starter. Season the chicken with just olive oil, salt, pepper, and a little thyme to keep it simple.
Use a different green. Baby spinach is milder and works well if arugula is too peppery. A mix of arugula and watercress has an interesting bite that goes well with the sweet fruit. Butter lettuce is the mildest option and lets the peaches and burrata be the main event.
Burrata can be replaced with fresh mozzarella torn into pieces, ricotta dolloped over the salad, or soft goat cheese crumbled over the top. Each one changes the character of the salad but all work.
Prosciutto can be replaced with thinly sliced serrano ham or speck. For a vegetarian version, skip it entirely or replace with a handful of olives for saltiness.
Balsamic vinegar can be replaced with white balsamic for a lighter, less sweet version. A good aged balsamic also works but is thicker and a little goes a long way.
Candied pecans can be replaced with toasted walnuts, toasted almonds, or honey-roasted cashews.
Fresh basil can be replaced with fresh mint, fresh tarragon, or simply left out if you don't have any fresh herbs on hand.
This salad is not a make-ahead dish. Once assembled and dressed it should be eaten immediately. The arugula wilts within an hour of dressing and the burrata loses its texture quickly.
The individual components can be prepped ahead though. Grill the peaches up to a few hours before serving and store at room temperature. Make the dressing and keep it in a small jar. Prep the arugula and store it dry in the fridge. Assemble everything right before the meal.
Leftover grilled peaches can be stored in the fridge for up to 2 days. They're excellent sliced and served with Greek yogurt and granola the next morning, or stirred into oatmeal.
Can I grill the peaches on an outdoor grill?
Yes and it's even better. Preheat the grill to medium-high, clean and oil the grates well, and grill the peaches cut side down for 3 to 4 minutes then flip for another 1 to 2 minutes. The outdoor grill adds real smoke that a grill pan can't fully replicate.
Do I need to peel the peaches before grilling?
No. The skin holds the peach together during grilling and is completely edible. It softens slightly from the heat and doesn't interfere with eating. Leave it on.
What if my peaches aren't ripe enough?
Underripe peaches won't caramelize as well because there's not enough natural sugar in the fruit. Leave them on the counter for a day or two at room temperature until they give slightly to gentle pressure near the stem. Don't refrigerate them to ripen.
Can I make this salad without a grill pan?
A regular cast iron skillet works well. A stainless steel pan also works. You won't get the same grill marks but the caramelization effect is similar as long as the pan is hot enough. Avoid non-stick pans for this since they don't get hot enough for proper caramelization.
Is burrata the same as fresh mozzarella?
They're related but different. Fresh mozzarella is a solid cheese throughout. Burrata has a fresh mozzarella shell with a creamy, lightly curdled filling inside called stracciatella.
This grilled peach salad is sweet, smoky, and comes together in under 20 minutes. Caramelized peaches over arugula with prosciutto, burrata, candied pecans, and a balsamic honey dressing.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Get the grill pan properly hot before the peaches go on. A hot surface creates caramelization. A warm surface just cooks the peaches without the color and flavor that makes this salad worth making.
Don't move the peaches once they're cut side down. Leave them alone for the full 3 to 4 minutes so the sugars caramelize and the fruit releases cleanly. Moving them too early tears the flesh.
