You’re sure to fall in love with this fresh grilled peach and burrata salad made up of warm caramelized peaches, cool and creamy burrata cheese, and peppery greens tied together with fresh basil.
I feel a little guilty that it’s taken so long to share this salad recipe with you all. For many years I’ve been combining grilled summer peaches with rich burrata and fresh greens for the ultimate elegant summer meal. But when I recently got a question asking how to easily recreate those fancy restaurant-style fruit and cheese salads at home, I realized I need to make this winning combination more official.
And so here we are! This grilled peach and burrata salad is one of my favorite things to make in the summer, especially for a patio dinner or potluck, though honestly it’s wonderful for a quick lunch too. It’s both light and indulgent at the same time, and the combination of sweet, juicy peaches and creamy cheese is so fresh and vibrantly delicious.
Ingredients in Grilled Peach and Burrata Salad
This ingredient setup keeps things fresh while building a balanced and flavorful dish.
How to Make Grilled Peach and Burrata Salad
This recipe comes together step by step with simple grilling and assembly.
1. Prepare the grill
Start by preheating your grill to medium-high heat or heating a grill pan over medium-high heat. Clean and oil the grates well to prevent sticking. This ensures clean grill marks and easy flipping.
2. Prepare the peaches
Cut ripe peaches in half and remove the pits. Brush the cut sides lightly with olive oil to prevent sticking and promote even charring. Keep the skins on to help the halves hold their shape on the grill.
3. Grill the peaches
Place peaches cut-side down on the hot grill. Cook for 3 to 4 minutes until grill marks form and the edges caramelize. Flip and grill for another 2 minutes on the skin side. Remove and let them cool slightly before slicing.
4. Prepare the greens
Wash and dry the arugula thoroughly. Place it on a large serving platter or individual plates. The peppery greens will serve as the fresh base for the warm peaches and creamy cheese.
5. Slice the peaches
Cut each grilled peach half into wedges or thick slices. Arrange them over the arugula in an attractive pattern. The warm fruit will slightly wilt the greens, creating a nice contrast in temperatures.
6. Add the burrata
Tear the burrata into pieces or place whole balls on the salad. Let the creamy interior spill out naturally over the peaches and greens. This creates beautiful pools of richness throughout the dish.
7. Make the finishing touches
Drizzle the salad with balsamic glaze and a touch of honey. Scatter fresh basil leaves over the top and add toasted pine nuts if using. Finish with a light drizzle of olive oil and a pinch of flaky salt.
8. Season and serve
Add freshly cracked black pepper over the entire salad. Serve immediately while the peaches are still slightly warm and the burrata is cool and creamy. The temperature contrast is part of what makes this dish special.
How to Serve Grilled Peach and Burrata Salad
This salad works best when served immediately after assembly. I like placing it on a wide platter so all the ingredients stay visible and easy to serve. It feels like a complete light meal without needing anything else on the side.
For a simple addition, serve it with crusty bread to soak up the juices and creamy cheese. That adds a bit more substance without taking away from the fresh flavors.
It also works well for summer gatherings since it looks colorful and inviting on the table. Serving it fresh keeps the temperatures contrasting and the flavors bright.
Recipe Tips
- Choose peaches that are ripe but still firm so they hold up on the grill.
- Bring burrata to room temperature before serving for the best texture and flavor.
- Clean and oil grill grates well to prevent peaches from sticking.
- Do not overcook peaches or they will become mushy and fall apart.
- Tear burrata gently to let the creamy center flow naturally.
- Use a good quality balsamic glaze for the best flavor and presentation.
- Toast pine nuts in a dry pan for 2-3 minutes for enhanced flavor.
- Assemble the salad just before serving to maintain temperature contrasts.
Grilled Peach and Burrata Salad
Course: LunchCuisine: Italian-AmericanDifficulty: Easy4
servings10
10
minutesIngredients
4 ripe peaches halved and pitted
8 ounces burrata cheese
4 cups arugula
2 tablespoons olive oil divided
2 tablespoons balsamic glaze
1 tablespoon honey
¼ cup fresh basil leaves torn
¼ cup pine nuts toasted optional
Flaky salt and black pepper to taste
Directions
- Prepare the grill:
Start by preheating your grill to medium-high heat or heating a grill pan over medium-high heat. Clean and oil the grates well to prevent sticking. This ensures clean grill marks and easy flipping. - Prepare the peaches:
Cut ripe peaches in half and remove the pits. Brush the cut sides lightly with olive oil to prevent sticking and promote even charring. Keep the skins on to help the halves hold their shape on the grill. - Grill the peaches:
Place peaches cut-side down on the hot grill. Cook for 3 to 4 minutes until grill marks form and the edges caramelize. Flip and grill for another 2 minutes on the skin side. Remove and let them cool slightly before slicing. - Prepare the greens:
Wash and dry the arugula thoroughly. Place it on a large serving platter or individual plates. The peppery greens will serve as the fresh base for the warm peaches and creamy cheese. - Slice the peaches:
Cut each grilled peach half into wedges or thick slices. Arrange them over the arugula in an attractive pattern. The warm fruit will slightly wilt the greens, creating a nice contrast in temperatures. - Add the burrata:
Tear the burrata into pieces or place whole balls on the salad. Let the creamy interior spill out naturally over the peaches and greens. This creates beautiful pools of richness throughout the dish. - Make the finishing touches:
Drizzle the salad with balsamic glaze and a touch of honey. Scatter fresh basil leaves over the top and add toasted pine nuts if using. Finish with a light drizzle of olive oil and a pinch of flaky salt. - Season and serve:
Add freshly cracked black pepper over the entire salad. Serve immediately while the peaches are still slightly warm and the burrata is cool and creamy. The temperature contrast is part of what makes this dish special.
