Grilled Peach Salad
Vibrant and fresh, this grilled peach salad is topped with creamy burrata, spiced pecans, and balsamic glaze—it’s summer on a plate!
There’s really not a lot I can say about this salad; it’s quick, it’s easy, and it brings the best flavors of summer onto your plate!
The elements of this salad are simple; we’ve got a base of arugula or mixed greens, then a balsamic vinaigrette, the peaches (of course), then all the add-ins (pecans, burrata, tomatoes, croutons, prosciutto). Feel free to make any adjustments or add anything extra to your salad—in any case, be sure to use up the last of the summer peaches before they’re gone!
Grilled Peach Salad
Vibrant and fresh, this grilled peach salad is topped with creamy burrata, spiced pecans, and balsamic glaze—it's summer on a plate!
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Servings: 8 servings
Ingredients
For the salad:
- 3-4 peaches pitted and cut into wedges
- Olive oil
- 4 ounces arugula
- 1-2 tomatoes diced
- 2 balls burrata cheese
- Caramelized spiced pecans to serve
- Croutons optional
- Prosciutto optional
For the balsamic dressing:
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons mayonnaise
- 1 tablespoon chopped fresh dill
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- Preheat a griddle to medium-high heat, or use a cast iron skillet (though you won't get distinct charring on the peaches). Brush the peach slices with olive oil, then grill them for 3-4 minutes, until slightly soft and charred. Set aside.
- Mix all the ingredients for the vinaigrette in a glass jar and set aside.
- To assemble the salad, toss the arugula, tomatoes, pecans, and croutons together until evenly distributed. Top the salad with the grilled peach slices, vinaigrette dressing, torn burrata, and prosciutto (if using). Serve with balsamic glaze, if desired.
