Step Aside Steak, This Grilled Peach and Burrata Salad Is Dominating My Summer Cookouts

Once the warmer weather sets in where I live in Northern Massachusetts, I start grilling everything I can outside, and I mean everything including classics like pulled pork shoulder, unexpected appetizers like smoked loaded nachos, and desserts like ancho charred brownies. I even grill my fruit. 

Fruit may not be the first thing that comes to mind when firing up the grill, but it’s one of the simplest—and most rewarding—ways to turn a basic summer salad into something unexpected. Peaches, with their high sugar content and firm-but-juicy flesh, are perfect candidates for the grill. Here, I’ve paired them with creamy burrata, salty prosciutto, and a punchy vinaigrette—anchored by fish sauce for a hit of umami—for an easy, elegant salad that works just as well as a dinner party starter as it does on a Tuesday night in your backyard with grilled bread and a glass of chilled Reisling.

Making the salad is simple: The grill’s high, dry heat is used to coax out the natural sweetness of the ripe peaches while introducing some light char and smokiness. The flesh softens just enough to contrast beautifully with the creamy, rich burrata, fresh herbs, and a vinaigrette that’s more savory than sweet. And though it presents like something you’d find at a wine bar, it’s surprisingly simple to pull off.

How to Grill Peaches Like a Pro

Fresh peaches are delicious on their own, but grilling transforms them. The direct heat caramelizes the sugars on the surface, especially when aided by a brush of melted butter. Grilling also softens the fruit just slightly, enough that they yield easily when you bite into them while still holding their shape. 

Grilling doesn’t just make the fruit prettier and improve its texture—it deepens its flavor and anchors it in a more substantial, composed dish. That hint of smoke and char creates a savory note that plays well with the salty cured meat, fresh herbs, and tangy dressing it’s paired with.

Grilling peaches isn’t tricky, but there are a few tips to ensure the best results. First, start with ripe but firm fruit. Perfectly ripe or overripe peaches may be ideal for eating out of hand, but will fall apart on the grill, while underripe ones will lack flavor and won’t soften enough to contrast with the burrata. You’re looking for peaches that give just slightly when pressed but aren’t mushy. You can check out our senior editor Genevieve’s foolproof guide to ripening peaches for tips on selecting the best ones and ensuring they are properly ripened.

Next, quarter the peaches rather than halving them. Quartered peaches expose more surface area to the grill (two exposed flat faces rather than one), giving more opportunity for caramelization and char. They also tend to flip and handle more easily on the grate than slippery halves.

Brushing the cut surfaces with melted butter is more than just a flavor choice—it encourages browning and helps prevent sticking. You’ll also want a clean, well-oiled grill grate and a thin metal spatula to maneuver the fruit without tearing.

The best method of grilling the peaches is to start them on the hotter side to sear and mark one cut surface, then move them to the cooler side to finish cooking through. To set the grill up for this, you’ll want what’s called a two-zone fire: If using a charcoal grill (which I recommend for the best flavor), you’ll start with a chimney filled three-quarters of the way with charcoal briquettes—about four quarts of charcoal. Once the coals are adequately lit and the top coals have a thin layer of gray ash around their edges, pour all the coals over half of the grill in an even layer, using grilling tongs to help spread them evenly. The other half of the grill remains bare, thus creating a two-zone fire, with one side very hot for searing the fruit directly over, while the other is cooler to finish “cooking” the peaches until they’re tender and warmed through. Just remember that it takes about 20 to 30 minutes to ignite a chimney of charcoal briquettes properly, so plan accordingly.

If you’re using a gas grill, you will still set up two distinct heat levels by preheating the covered grill with all the burners on high until the grill is hot (about 500°F). This will take about 15 minutes. Once the grill is properly preheated, you’ll create a similar indirect cooking zone as a charcoal grill by keeping the heat level on the primary burner on high while turning the other burner(s) off. (The primary burner on a gas grill is the burner that is connected closest to the gas source; it is the burner that is lit first on the grill and that regulates the gas flow to the other burners; without the primary burner on, the other burners will go out, as the connection to the gas source has been severed.) You’ve now created a piping hot side for direct grilling and a slightly cooler side for finishing the peaches. Covered grilling with a gas grill helps retain heat that’s lost more easily on a gas grill than a charcoal grill.

The whole grilling process takes about 10 minutes. You’ll know the peaches are ready when they have deep grill marks, some translucence around the edges, and a tender—but not falling-apart—texture.

The Salad Itself

Assembling the salad is mostly a matter of thoughtful layering. Room-temperature burrata is essential; cold burrata won’t spread properly and can mute its natural richness. Tear or cut it into large pieces and space them across a platter rather than keeping it whole—this allows the stracciatella-filled center of burrata to ooze across the plate and mingle with everything.

The prosciutto adds salt and texture, while basil brings brightness and herbal lift. If you want to make it more peppery, a handful of arugula or watercress wouldn’t be out of place.

The vinaigrette leans savory, with fish sauce replacing the more expected honey or maple syrup often found in fruit-forward salads. It’s a subtle twist, but one that enhances the umami from the prosciutto and balances the sweetness of the peaches. A small amount of rice or white wine vinegar adds acidity without overwhelming the dish. Chives offer a mild, oniony bite that works with fruit and savory meat without dominating.

Serving Tips and Variations

This salad is at its best right after it’s assembled when the burrata is soft, the peaches are just warm or at room temperature, and the vinaigrette hasn’t yet wilted the herbs. You can grill the fruit ahead of time—the peaches will hold for several hours at room temperature without issue—but save the vinaigrette for the very end so everything stays fresh and vibrant.

No fresh peaches? No problem. Just about any firm, juicy stone fruit will work here—plums, nectarines, apricots, even pluots. If it can stand up to the heat and has some natural sweetness, it’s fair game.

To keep things vegetarian, ditch the prosciutto and sub in something salty and punchy, like shaved Pecorino Romano or crumbled ricotta salata. Want to bulk it up into a full meal? A few slices of grilled sourdough or some roast chicken on the side, and you’re good to go.

This dish is all about contrasts: warm vs. cool, smoky vs. fresh, sweet vs. salty, creamy vs. juicy. When each component is treated thoughtfully, the result is more than just a sum of its parts—it’s a salad that holds its own on the grill-heavy summer table and is likely to become a repeat favorite.

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