Grilled Peach and Burrata Salad
This Grilled Peach and Burrata Salad is the perfect summer appetizer or light meal. Sweet caramelized peaches paired with creamy burrata cheese create an irresistible flavor combination that’s both elegant and easy to make.
Whether you’re hosting a backyard barbecue or looking for a quick weeknight dinner, this salad comes together in under 20 minutes. The smoky grilled peaches contrast beautifully with peppery arugula and rich burrata, while a simple balsamic drizzle ties everything together.
Why You’ll Love This Recipe
This salad showcases peak summer produce at its finest. Grilling the peaches intensifies their natural sweetness and adds a gorgeous caramelized char that elevates this dish from simple to spectacular.
The creamy burrata melts slightly when it hits the warm peaches, creating a luscious texture that’s absolutely dreamy. Plus, this recipe requires minimal ingredients and no complicated techniques—just fresh, quality components that shine.
It’s naturally gluten-free and vegetarian, making it perfect for feeding a crowd with different dietary needs. The combination of textures and flavors makes every bite interesting and satisfying.
More Fresh, Healthy Salad Recipes
Ingredients You’ll Need
For the Salad:
For the Dressing:
Choose peaches that are ripe but still slightly firm so they hold their shape on the grill. If burrata isn’t available, fresh mozzarella works as a substitute, though you’ll miss that signature creamy center.
How to Grill Peaches Perfectly
Preheat your grill to medium-high heat, around 400°F. Brush the cut side of each peach half with olive oil to prevent sticking and enhance caramelization.
Place peaches cut-side down on the grill grates. Grill for 3-4 minutes without moving them—this creates those beautiful grill marks. Flip and grill for another 2 minutes on the skin side.
The peaches are ready when they have distinct char marks and are slightly softened but still hold their shape. Remove from heat and let them cool for a few minutes before assembling the salad.
Step-by-Step Instructions
Prep the Ingredients:
- Preheat grill to medium-high heat (400°F)
- Halve and pit the peaches
- Brush peach halves with olive oil
- Prepare the arugula and herbs
Grill the Peaches: 5. Place peaches cut-side down on grill grates 6. Grill for 3-4 minutes without moving 7. Flip and grill skin side for 2 minutes 8. Remove and let cool slightly
Assemble the Salad: 9. Arrange arugula on a large serving platter 10. Place grilled peaches on top of the greens 11. Tear burrata into chunks and distribute over the salad 12. Scatter fresh basil leaves throughout
Finish and Serve: 13. Whisk together balsamic glaze, honey, and olive oil 14. Drizzle dressing over the entire salad 15. Season with flaky sea salt and cracked black pepper 16. Serve immediately while peaches are still warm
Grilled Peach and Burrata Salad
Course: SaladsDifficulty: Italian-American4
servings10
minutes8
minutes300
kcalIngredients
- Salad
4 ripe but firm peaches, halved and pitted
8 oz fresh burrata cheese
4 cups baby arugula
2 tablespoons olive oil
1/4 cup fresh basil leaves
Sea salt to taste
Black pepper to taste
- Dressing
3 tablespoons balsamic glaze
1 tablespoon honey
2 tablespoons extra virgin olive oil
Directions
- Preheat grill to medium-high heat (400°F)
- Brush peach halves with olive oil on the cut side
- Place peaches cut-side down on grill grates
- Grill for 3-4 minutes until char marks appear
- Flip and grill skin side for 2 minutes more
- Remove peaches from grill and let cool slightly
- Arrange arugula on a large serving platter
- Place grilled peach halves on top of the greens
- Tear burrata into chunks and distribute over salad
- Scatter fresh basil leaves throughout
- Whisk together balsamic glaze, honey, and olive oil
- Drizzle dressing over the entire salad
- Season with flaky sea salt and cracked black pepper
- Serve immediately while peaches are warm
Notes
- Peach Selection: Choose peaches that are ripe but still firm. Overly soft peaches will fall apart on the grill.
Cheese Swaps: If burrata is unavailable, use fresh mozzarella or creamy goat cheese as alternatives.
Indoor Option: No grill? Use a grill pan over high heat or broil peaches cut-side up for 4-5 minutes.
Add Protein: Top with grilled chicken, prosciutto, or candied pecans for a more substantial meal.
Dressing Variations: Substitute balsamic glaze with white balsamic or add a teaspoon of Dijon mustard for tang.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Total Fat | 19g |
| Sugars | 18g |
| Protein | 10g |
Serving Suggestions
Serve this salad as an elegant appetizer for dinner parties or weekend brunches. The warm peaches and cool burrata create a temperature contrast that’s incredibly appealing and best enjoyed immediately.
Pair it with crusty bread or crostini to soak up the creamy burrata and tangy balsamic. For a heartier meal, add grilled chicken or prosciutto alongside the peaches.
This salad also works beautifully as a side dish for grilled meats or fish. The sweet and savory flavors complement everything from steak to salmon.
Storage and Make-Ahead Tips
This salad is best enjoyed fresh, but you can prep components ahead. Grill the peaches up to 2 hours in advance and store at room temperature—don’t refrigerate or they’ll lose their texture.
Wash and dry the arugula up to 24 hours ahead, storing it wrapped in paper towels in the fridge. Keep the burrata refrigerated until just before serving for optimal creaminess.
Leftover assembled salad doesn’t store well as the arugula wilts and burrata becomes watery. If you must save leftovers, store components separately in airtight containers for up to 1 day.
Frequently Asked Questions
Can I use nectarines instead of peaches?
Yes! Nectarines work beautifully in this recipe. They grill the same way as peaches and offer a similar sweet flavor with a slightly firmer texture. Just make sure they’re ripe but still firm enough to hold up on the grill.
How do I keep the burrata from getting too runny?
Remove the burrata from the refrigerator about 15 minutes before serving to take the chill off, but not so long that it becomes overly soft. Tear it just before serving and place it on the salad immediately so it stays creamy without becoming watery.
What if I don’t have a grill?
Use a grill pan on your stovetop over high heat, or broil the peaches in your oven. For broiling, place peach halves cut-side up on a baking sheet and broil 4-5 inches from the heat for 4-5 minutes until caramelized.
