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Best Grilled Peach and Burrata Salad for Labor Day

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A smoky, sweet, and creamy salad featuring grilled peaches, burrata, prosciutto, and toasted pecans, all tied together with a honey-lime glaze and balsamic drizzle. Perfect for summer gatherings and Labor Day cookouts.

Ingredients

Scale
  • 4 ripe but firm peaches, halved and pitted
  • 8 oz burrata cheese
  • 4 oz prosciutto, thinly sliced
  • 1/4 cup toasted pecans, roughly chopped
  • 4 cups arugula
  • Fresh basil leaves, for garnish
  • 2 tablespoons honey
  • Juice of 1 lime (about 2 tablespoons)
  • 1 tablespoon olive oil
  • Pinch of salt
  • 1/2 cup balsamic vinegar
  • 1 tablespoon brown sugar (optional)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Make the Balsamic Glaze: In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tablespoon brown sugar (if using). Bring to a simmer over medium heat, then reduce heat to low. Let it bubble gently for 4-5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Remove from heat and set aside.
  2. Prepare the Peaches: Wash peaches and cut them in half. Remove the pits. In a small bowl, whisk together 2 tablespoons honey, juice of 1 lime, 1 tablespoon olive oil, and a pinch of salt. Brush this mixture all over the cut sides of the peaches. Let them sit for 5 minutes to soak up the flavor.
  3. Preheat the Grill: Heat your grill or grill pan to medium-high heat (about 400°F/200°C). Brush the grates with a little oil to prevent sticking.
  4. Grill the Peaches: Place the peaches cut-side down on the hot grill. Cook undisturbed for 2-3 minutes until grill marks appear and peaches soften slightly. Flip and cook for another 1-2 minutes on the skin side.
  5. Make the Dressing: While the peaches grill, whisk together 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, and a pinch of salt and pepper in a small bowl. Set aside.
  6. Assemble the Salad: On a large serving platter, spread out 4 cups of arugula. Drizzle about half the dressing over the greens and toss gently. Arrange the grilled peach halves on top, cut-side up. Tear the prosciutto into ribbons and scatter around the peaches. Break the burrata into pieces (or leave whole) and place among the peaches. Sprinkle toasted pecans over everything.
  7. Finish and Serve: Drizzle the remaining dressing over the salad. Add a generous drizzle of the balsamic glaze. Garnish with fresh basil leaves and a final sprinkle of flaky sea salt. Serve immediately while the peaches are still warm.

Notes

For best results, bring burrata to room temperature before serving. Toast pecans in a dry pan for 2-3 minutes until fragrant. The balsamic glaze can be made up to 3 days ahead. This salad is best served immediately.

Nutrition

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

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