Best Grilled Peach & Burrata Salad for Labor Day

My sister took one bite of this grilled peach and burrata salad at our Labor Day cookout last year and just stopped talking. Like, mid-sentence, fork frozen in the air, eyes closed. I thought she was having some kind of moment. She finally opened her eyes and said, “I’m not sharing this. You’re going to have to make another one.” And honestly? That was the best review I could have asked for. I’d spent the whole afternoon worrying the grill would turn the peaches to mush or that the burrata would just slide off into a sad puddle. But watching her reaction—that quiet, involuntary pause—I knew we had something special.

This isn’t just another summer salad. It’s the kind of dish that feels fancy but comes together in about 15 minutes flat. You get that smoky, caramelized sweetness from the grilled peaches, the cool, creamy burst of burrata, and a tangy balsamic glaze that ties it all together. It’s the perfect thing to bring to a Labor Day barbecue when you want to impress without spending the whole day in the kitchen. I’ve made it for potlucks, casual dinners, and even a few times just for myself on a Tuesday night. It never gets old.

So if you’re looking for a last-minute dish that’ll make people stop and ask for the recipe, this is it. Trust me on this one.

Why You’ll Love This Recipe

Look, I’ve tested a lot of summer salads over the years. Some are fine. A few are forgettable. But this grilled peach and burrata salad? It’s the one I keep coming back to. Here’s why it works so well:

• Quick & Easy: You’re looking at about 15 minutes from start to finish. Seriously. The grill does most of the work while you arrange everything on a plate.
• Simple Ingredients: You only need a handful of things—peaches, burrata, arugula, prosciutto, balsamic glaze, and a few pantry staples. No hunting down obscure items at three different stores.
• Perfect for Labor Day: This salad screams “end-of-summer celebration.” It’s light enough for a hot afternoon but satisfying enough to stand next to burgers and ribs on the buffet table.
• Crowd-Pleaser: I’ve served this to picky eaters, food snobs, and kids who “don’t like salad.” Every single person went back for seconds. The combination of sweet, salty, creamy, and tangy just works.
• Unbelievably Delicious: The texture alone is worth the price of admission. You get the soft, smoky peaches, the velvety burrata, the crispy prosciutto, and the peppery arugula all in one bite. It’s next-level comfort food that somehow feels elegant.

What makes this version different from all the other grilled peach salads out there? It’s the balance. I spent a good chunk of last summer tweaking the proportions—more balsamic glaze here, a pinch of flaky salt there—until every element sang together. The burrata isn’t just a garnish; it’s the creamy anchor that makes the whole thing feel indulgent without being heavy. And the prosciutto? I crisp it up on the grill alongside the peaches, which adds this incredible salty crunch that contrasts with everything else.

This is the kind of salad that makes you close your eyes after the first bite. It’s comfort food reimagined for summer—faster, fresher, but with the same soul-soothing satisfaction. Perfect for impressing guests without stress, or turning a simple weekday dinner into something memorable.

What Ingredients You Will Need

This recipe uses simple, high-quality ingredients to create something truly special. Most of these are summer staples you probably already have on hand, which makes this salad incredibly easy to throw together at the last minute.

• Ripe but firm peaches (4 medium-sized) – You want peaches that are sweet and fragrant but still hold their shape on the grill. If they’re too soft, they’ll turn to mush. Look for ones that give slightly when you squeeze them but aren’t squishy. I prefer Freestone peaches because the pit comes out cleanly, but any variety works.
• Burrata cheese (8 ounces, about 2 small balls) – This is the star of the show. Burrata is essentially fresh mozzarella with a creamy, buttery center. It’s rich and indulgent, and it pairs perfectly with the smoky sweetness of the grilled peaches. Look for it in the specialty cheese section of your grocery store. If you can’t find it, fresh mozzarella works in a pinch, but the texture won’t be quite the same.
• Prosciutto (4-6 thin slices) – The salty, crispy prosciutto adds a crucial textural contrast. I like to grill it alongside the peaches until it’s just starting to crisp up. It gets this amazing smoky flavor that you just can’t get from regular pan-fried prosciutto.
• Arugula (5 ounces, about 5 cups) – Peppery arugula is the perfect base for this salad. Its slight bitterness cuts through the richness of the burrata and the sweetness of the peaches. If arugula is too strong for you, baby spinach or a spring mix works well too.
• Balsamic glaze (3-4 tablespoons) – You can buy this pre-made at most grocery stores, or you can make your own by simmering balsamic vinegar with a little honey until it thickens. I’m partial to store-bought for convenience, but homemade has a deeper flavor. Look for a glaze that’s thick enough to drizzle but not syrupy.
• Extra virgin olive oil (2 tablespoons) – Use a good quality one here since you’re not cooking it. The flavor really comes through. I like a fruity, slightly grassy olive oil for this recipe.
• Flaky sea salt (like Maldon) – Don’t skip this. The flaky salt adds little bursts of salinity that make all the flavors pop. Regular table salt is too fine and can make the salad taste overly salty.
• Freshly cracked black pepper – A generous amount adds a nice warmth that balances the sweetness.
• Fresh basil leaves (about 10-12 leaves, torn) – Basil adds a fresh, aromatic note that ties everything together. I tear the leaves by hand rather than chopping them, because bruised basil loses its bright flavor.
• Optional: Honey (1 tablespoon) – If your peaches aren’t as sweet as you’d like, a light drizzle of honey over the top before serving can help. I usually don’t need it, but it’s nice to have on hand.

Equipment Needed

You don’t need a fully stocked professional kitchen for this one. Here’s what you’ll need:

• Grill (gas or charcoal) – A grill is ideal for getting those perfect char marks and smoky flavor. If you don’t have one, a grill pan on the stovetop works beautifully. I’ve even used a cast iron skillet in a pinch—just make sure it’s screaming hot before you add the peaches.
• Tongs – For flipping the peaches and prosciutto on the grill. A good pair of long-handled tongs keeps your hands safe from the heat.
• Large serving platter or cutting board – You want something wide and flat to arrange the salad on. A wooden board looks especially nice for serving.
• Sharp knife – For cutting the peaches and tearing the burrata. A serrated knife works best for peaches because it won’t crush the flesh.
• Small bowl – For drizzling the olive oil and balsamic glaze.
• Pastry brush (optional) – For brushing the peaches with oil before grilling. You can also just drizzle the oil over them and toss gently.

I’ve made this salad with everything from a fancy Weber gas grill to a cheap stovetop grill pan I bought at a discount store. The results were surprisingly similar. Don’t overthink the equipment—just use what you have.

Preparation Method

1. Preheat your grill to medium-high heat. You want it hot—around 400-450°F. If you’re using a charcoal grill, the coals should be glowing with a light ash coating. While the grill heats up, prepare your peaches. Wash them, cut them in half, and remove the pits. If your peaches are large, you can quarter them instead. The key is to keep the pieces big enough so they don’t fall through the grates.
2. Brush the cut sides of the peaches with olive oil. This prevents sticking and helps them develop those beautiful char marks. Don’t soak them—just a light coating. Season the cut sides with a tiny pinch of flaky salt. This is a trick I learned from a chef friend: salting the peaches before grilling draws out a bit of moisture and concentrates their sweetness.
3. Grill the peaches cut-side down for 3-4 minutes. Don’t move them around once they hit the grates. Let them sit undisturbed until you see distinct grill marks forming. The peaches should be softened but still hold their shape. If they start to fall apart, they’re overdone. Flip them over and grill for another 1-2 minutes on the skin side. Transfer to a plate and let them cool slightly.
4. While the peaches are grilling, crisp up the prosciutto. Lay the slices directly on the grill grates for about 30-60 seconds per side. They’ll shrink and curl up as the fat renders. Watch them closely—prosciutto goes from crispy to burnt very quickly. Remove them to a paper towel-lined plate to drain. When they’re cool enough to handle, break them into shards.
5. Assemble the base of the salad. On your serving platter, spread the arugula in an even layer. Drizzle with about 1 tablespoon of olive oil and a pinch of flaky salt. Toss gently with your hands to coat the leaves. This step is important—you want the arugula to be lightly dressed so it doesn’t wilt when you add the warm peaches.
6. Arrange the grilled peaches over the arugula. Place them cut-side up so they look pretty. Nestle the burrata balls among the peaches. I like to tear the burrata into large chunks with my hands right before serving. This exposes the creamy center and makes it easier to eat. Don’t slice it with a knife—you lose all that lovely texture.
7. Scatter the crispy prosciutto shards and torn basil leaves over the top. The basil should be torn, not chopped, to keep its flavor bright. Drizzle generously with balsamic glaze. I use about 3-4 tablespoons, but adjust to your taste. Finish with a generous crack of black pepper and another sprinkle of flaky salt.
8. Serve immediately. This salad is best eaten right away while the peaches are still warm and the burrata is cool and creamy. I like to bring it to the table whole and let everyone dig in family-style. The contrast of temperatures and textures is part of the magic.

Pro tip: If you’re making this for a crowd, grill the peaches and prosciutto up to an hour ahead of time. Let them come to room temperature, then assemble the salad just before serving. The flavors actually meld together nicely over that short time.

Cooking Tips & Techniques

I’ve made this salad more times than I can count, and I’ve definitely learned a few things the hard way. Here are my best tips for getting it right every time:

Choose the right peaches. This is the single most important factor. Peaches that are too ripe will turn to mush on the grill. Peaches that are underripe won’t have enough sweetness. You want that Goldilocks peach—firm but fragrant, with a slight give when you squeeze it gently. If your peaches are a little underripe, let them sit on the counter for a day or two before grilling.

Don’t overcrowd the grill. Give the peach halves plenty of space so they can develop those beautiful char marks. If they’re crammed together, they’ll steam instead of sear. I usually grill 4-6 peach halves at a time on a standard grill.

Keep an eye on the prosciutto. It cooks in seconds, not minutes. I’ve burned more batches than I care to admit because I got distracted. Set a timer for 30 seconds and check it. It should be lightly browned and crispy, not blackened and brittle.

Let the burrata come to room temperature. Take it out of the fridge about 20 minutes before you assemble the salad. Cold burrata is firm and less creamy. Room temperature burrata is luscious and spreads beautifully across the plate.

Dress the arugula lightly. Too much olive oil will make the salad soggy. Use a light hand—you can always add more. The balsamic glaze will also add moisture, so factor that in.

Season as you go. This is a professional technique that makes a huge difference. Salt the peaches before grilling. Salt the arugula before adding the toppings. Finish with another sprinkle of flaky salt at the end. Each layer of seasoning builds flavor.

Variations & Adaptations

This salad is incredibly versatile. Here are a few ways to change it up based on what you have on hand or what you’re craving:

Dietary Adaptations: For a vegetarian version, simply omit the prosciutto. The salad is still fantastic without it—the burrata and peaches do all the heavy lifting. For a dairy-free option, substitute the burrata with a good quality vegan mozzarella or even a creamy cashew cheese. It won’t be exactly the same, but it’s still delicious. For a gluten-free version, this salad is naturally gluten-free as written.

Seasonal Swaps: In late summer, swap the peaches for nectarines or plums. They grill beautifully and have a slightly different flavor profile. In early fall, try grilled figs or persimmons. Both are sweet and tender when grilled. In winter, you can use grilled pineapple or even firm mangoes—they bring a tropical twist that’s surprisingly good.

Flavor Variations: Add a handful of toasted walnuts or pecans for crunch. The nuttiness pairs beautifully with the balsamic glaze. Swap the arugula for a mix of spinach and watercress for a milder base. Add a drizzle of honey if your peaches aren’t as sweet as you’d like. For a spicy kick, sprinkle red pepper flakes over the top before serving.

Personal Variation: My favorite twist is to add a dollop of creamy whipped feta dip with hot honey on the side. The salty, tangy feta and the spicy honey add another layer of flavor that’s absolutely incredible with the grilled peaches. I serve it in a small bowl alongside the salad so people can add as much as they want.

Serving & Storage Suggestions

Serving Temperature: This salad is best served immediately after assembling, when the peaches are still warm and the burrata is cool and creamy. If you’re serving it at a party, I recommend grilling the peaches and prosciutto ahead of time and assembling the salad right before your guests arrive. The contrast of temperatures is part of what makes this dish so special.

Presentation: I like to serve this salad on a large wooden board or a wide ceramic platter. Arrange the arugula in a single layer, then nestle the peaches and burrata among the greens. Drizzle the balsamic glaze in a zigzag pattern over the top—it looks beautiful and ensures every bite gets some. Garnish with fresh basil leaves and a final sprinkle of flaky salt.

Complementary Dishes: This salad pairs beautifully with grilled meats like steak, chicken, or pork chops. It’s also fantastic alongside BBQ pulled pork sliders with creamy coleslaw for a full summer spread. For a lighter meal, serve it with crusty bread and a glass of chilled rosé. I’ve also served it as a starter before grilled street corn salad with cotija cheese for a complete summer feast.

Storage: This salad does not store well once assembled. The arugula will wilt, and the peaches will release their juices, making everything soggy. If you have leftovers, store the components separately in airtight containers in the refrigerator. The grilled peaches will keep for up to 2 days, the prosciutto for 3-4 days, and the burrata for its original shelf life. Reassemble fresh when you’re ready to eat again.

Reheating: I don’t recommend reheating the assembled salad. Instead, gently warm the grilled peaches in a skillet over medium heat for 1-2 minutes per side, then assemble fresh with new arugula and burrata. The prosciutto can be re-crisped in a dry skillet for a few seconds on each side.

Flavor Development: While this salad is best fresh, I’ve noticed that the flavors actually meld together nicely if you let the grilled peaches and prosciutto sit at room temperature for 30 minutes to an hour before assembling. The peaches soften slightly and absorb more of the smoky flavor from the grill.

Nutritional Information & Benefits

This salad is as nutritious as it is delicious. Here’s a rough breakdown per serving (based on 4 servings):

Nutrient	Amount Per Serving
Calories	~320
Protein	14g
Fat	22g
Carbohydrates	18g
Fiber	3g
Sugar	14g
Sodium	620mg

Health Benefits: Peaches are packed with vitamins A and C, which support healthy skin and immune function. They also contain antioxidants like chlorogenic acid, which may help reduce inflammation. Burrata is a good source of calcium and protein, though it’s higher in fat than some other cheeses. Arugula is a nutrient-dense leafy green rich in vitamin K, folate, and nitrates that support heart health. Prosciutto adds protein and iron, but it’s also high in sodium—so enjoy it in moderation.

Dietary Considerations: This salad is naturally gluten-free and low-carb (about 18g net carbs per serving). It’s suitable for a Mediterranean diet and can be made vegetarian by omitting the prosciutto. For a lower-fat version, use fresh mozzarella instead of burrata. The main allergens are dairy (burrata) and potential sulfites in the balsamic glaze.

I love that this salad feels indulgent—thanks to the creamy burrata and crispy prosciutto—but it’s actually pretty balanced. You get protein, healthy fats, and plenty of vegetables in one beautiful dish. It’s the kind of food that makes you feel good without feeling heavy.

Conclusion

This grilled peach and burrata salad is the dish I turn to when I want to impress without stress. It’s quick enough for a weeknight dinner but elegant enough for a Labor Day celebration. The combination of smoky, sweet, creamy, salty, and tangy flavors is honestly unforgettable.

I love how customizable this salad is. You can swap the peaches for nectarines, add nuts for crunch, or serve it alongside your favorite grilled protein. It’s forgiving, flexible, and always delicious. Every time I make it, I’m reminded why I fell in love with summer cooking—fresh ingredients, minimal effort, maximum flavor.

If you try this recipe, I’d love to hear how it turns out! Leave a comment below and let me know what variations you tried. Did you add nuts? Swap the arugula for spinach? Serve it with something unexpected? Share your photos and tag me—I can’t wait to see your creations. Happy Labor Day, and happy cooking!

Frequently Asked Questions

Can I make this salad ahead of time?

I don’t recommend assembling the salad more than 15-20 minutes before serving. The arugula will wilt, and the peaches will release their juices. However, you can grill the peaches and prosciutto up to an hour ahead and let them come to room temperature. Assemble everything right before you’re ready to eat.

What if I don’t have a grill?

No problem! You can use a stovetop grill pan or even a cast iron skillet. Heat it over medium-high heat until it’s smoking hot, then grill the peaches and prosciutto as directed. The results are very similar—you might miss a bit of that smoky flavor, but it’s still delicious.

Can I use regular mozzarella instead of burrata?

Yes, but the texture will be different. Burrata has a creamy, buttery center that adds richness to the salad. Fresh mozzarella is firmer and less indulgent. If you can’t find burrata, look for “mozzarella di bufala” which is creamier than regular mozzarella but not as soft as burrata.

How do I know when the peaches are done grilling?

You’re looking for distinct grill marks and slight softening. The peaches should be warmed through and slightly caramelized on the cut side, but they should still hold their shape. If they start to fall apart when you flip them, they’re overdone. A good rule of thumb is 3-4 minutes on the cut side and 1-2 minutes on the skin side.

What can I serve with this salad for a complete meal?

This salad pairs beautifully with grilled chicken, steak, or fish. It’s also fantastic alongside honey bourbon baked beans or creamy loaded baked potato salad for a full summer spread. For a lighter meal, serve it with crusty bread and a glass of chilled white wine.

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