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Perfect Grilled Peach and Burrata Salad for Labor Day

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This quick and easy salad features smoky grilled peaches paired with cold, creamy burrata, drizzled with balsamic glaze and fresh basil. It’s the perfect summer dish for cookouts and impresses guests with minimal effort.

Ingredients

Scale
  • 4 medium ripe but firm peaches
  • 8 ounces burrata cheese (2 small balls)
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons balsamic glaze
  • 1/4 cup fresh basil leaves, loosely packed
  • Flaky sea salt (like Maldon), to taste
  • Freshly cracked black pepper, to taste
  • 1 tablespoon honey (optional, if peaches aren’t sweet)
  • 4 thin slices prosciutto (optional)
  • 1 cup arugula or microgreens (optional)

Instructions

  1. Preheat your grill to medium-high heat (400-450°F). If using a charcoal grill, wait until coals are covered with white ash. For a gas grill, close the lid and heat for 10 minutes. A grill pan should be heated over medium-high heat for 3-4 minutes.
  2. Wash and dry the peaches. Cut each peach in half along the natural seam, twist to separate, and remove the pit. For large peaches, quarter them into roughly equal thickness. Leave the skin on.
  3. Brush the cut sides of the peaches with olive oil using a pastry brush. Season with a tiny pinch of flaky salt on each cut side.
  4. Place the peaches cut-side down on the hot grill. Do not move them. Cook for 3-4 minutes until deep golden-brown char marks appear and the peaches soften slightly.
  5. Flip the peaches using tongs and cook the skin side for 1-2 minutes. Remove from heat and let cool for 2-3 minutes.
  6. While peaches rest, remove burrata from packaging and pat dry. Place on a serving platter and tear into rough pieces with your hands.
  7. Arrange the warm peach halves or quarters around the burrata on the platter. If using arugula, spread it on the platter first.
  8. Drizzle generously with balsamic glaze, then lightly with olive oil. If using honey, drizzle it now.
  9. Scatter fresh basil leaves over the top. Sprinkle with flaky sea salt and cracked black pepper. If using prosciutto, tear into ribbons and drape over the salad.
  10. Serve immediately while peaches are warm and burrata is cool.

Notes

For best results, let burrata come to room temperature for 15-20 minutes before serving. Don’t overcrowd the grill; leave space between peach halves. Watch grill time closely—peaches can go from charred to burnt quickly. This salad is best served immediately; leftovers don’t store well. For a smoky flavor boost, add soaked wood chips to the grill.

Nutrition

Keywords: grilled peach salad, burrata salad, summer salad, Labor Day recipe, easy salad, peach recipe, burrata recipe, grilled fruit salad

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