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Best Grilled Peach & Burrata Salad for Labor Day

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This grilled peach and burrata salad combines smoky, caramelized peaches with creamy burrata, crispy prosciutto, and peppery arugula, all drizzled with balsamic glaze. It’s a quick, elegant dish perfect for Labor Day or any summer gathering.

Ingredients

Scale
  • 4 ripe but firm peaches, halved and pitted
  • 8 ounces burrata cheese (about 2 small balls)
  • 4–6 thin slices prosciutto
  • 5 ounces arugula (about 5 cups)
  • 3–4 tablespoons balsamic glaze
  • 2 tablespoons extra virgin olive oil
  • Flaky sea salt (e.g., Maldon), to taste
  • Freshly cracked black pepper, to taste
  • 10–12 fresh basil leaves, torn
  • 1 tablespoon honey (optional, for sweetness)

Instructions

  1. Preheat your grill to medium-high heat (400-450°F). Wash peaches, cut in half, and remove pits. Brush cut sides with olive oil and season with a tiny pinch of flaky salt.
  2. Grill peaches cut-side down for 3-4 minutes until distinct grill marks form. Flip and grill skin-side for 1-2 minutes. Transfer to a plate and let cool slightly.
  3. While peaches grill, lay prosciutto slices directly on grill grates for 30-60 seconds per side until crispy. Remove to a paper towel-lined plate, then break into shards.
  4. On a large serving platter, spread arugula in an even layer. Drizzle with 1 tablespoon olive oil and a pinch of flaky salt; toss gently.
  5. Arrange grilled peaches over arugula, cut-side up. Tear burrata into large chunks and nestle among peaches.
  6. Scatter crispy prosciutto shards and torn basil leaves over the top. Drizzle generously with balsamic glaze (3-4 tablespoons). Finish with cracked black pepper and another sprinkle of flaky salt.
  7. Serve immediately while peaches are warm and burrata is cool and creamy.

Notes

Choose peaches that are firm but fragrant. Don’t overcrowd the grill; give peaches space for char marks. Watch prosciutto closely as it burns quickly. Let burrata come to room temperature before serving. Dress arugula lightly to avoid sogginess. Season as you go for best flavor. This salad is best served immediately; if making ahead, grill peaches and prosciutto up to an hour before and assemble just before serving.

Nutrition

Keywords: grilled peach salad, burrata salad, summer salad, Labor Day recipe, peach salad, prosciutto salad, balsamic glaze

Find it online: https://zorbmeal.com/best-grilled-peach-and-burrata-salad-for-labor-day/