Oh my gosh, have you ever had that magic moment when summer flavors just sing on your tongue? That’s exactly what happened when I first tried this grilled peach burrata salad at a tiny farmers’ market stand. The sweet, caramelized peaches against the cool, creamy burrata? Absolute perfection. I practically ran home to recreate it—and after a few (okay, maybe a dozen) test batches, I nailed down this simple, stunning recipe.
This salad is summer on a plate. The peaches get this gorgeous smoky sweetness from the grill, while the burrata brings that rich, milky freshness. Toss in peppery arugula, a drizzle of balsamic, and a handful of basil, and voilà—you’ve got a dish that’s as beautiful as it is delicious. Whether you’re hosting a backyard BBQ or just treating yourself, this grilled peach burrata salad is about to become your go-to. Trust me, it’s love at first bite.
Why You’ll Love This Grilled Peach Burrata Salad
Let me tell you why this salad has stolen my heart (and probably will steal yours too):
- It comes together in just 15 minutes – perfect for those “I need something impressive NOW” moments
- The flavors are pure summer magic – sweet peaches, creamy burrata, peppery arugula
- That magical sweet-savory balance makes it work as both starter or light main dish
- It’s endlessly adaptable – toss in some prosciutto for protein or walnuts for crunch
Seriously, this salad checks all the boxes. Simple ingredients? Check. Stunning presentation? Double check. Flavor explosion? Oh honey, you better believe it!
Ingredients for Grilled Peach Burrata Salad
Here’s what you’ll need to make this summer stunner:
- 2 ripe but firm peaches – halved and pitted (they should give just slightly when pressed)
- 4 oz fresh burrata cheese – look for the kind that’s still swimming in its milky liquid
- 2 cups packed arugula – the peppery bite is perfect here
- 1 tbsp good olive oil – for both grilling and dressing
- 1 tsp balsamic glaze – that thick, syrupy kind
- 1/4 cup fresh basil leaves – torn by hand for maximum flavor
- Salt and pepper – freshly cracked, please!
Ingredient Notes & Substitutions
Now, let’s talk about making this salad your own:
First, those peaches – they must be ripe but still firm. Mushy ones will turn to jam on the grill (and nobody wants that). If peaches aren’t in season, nectarines work beautifully too.
Burrata’s creamy center makes this salad special, but fresh mozzarella will do in a pinch. Just tear it into chunks for that rustic look. Not into cheese? Skip it – the grilled peaches are still amazing on greens.
Arugula too bitter for you? Try baby spinach or mixed greens instead. And if you’re feeling fancy, toss in some toasted walnuts for crunch or prosciutto for saltiness. Last summer, I even drizzled mine with honey – absolutely divine!
Equipment Needed
You won’t need much to make this grilled peach burrata salad – just a few basics:
- Grill or grill pan – outdoor charcoal gives the best flavor, but a stovetop grill pan works great too
- Tongs – for flipping those peaches without losing their precious juices
- Sharp knife and cutting board – for prepping the peaches
- Pretty serving platter – because food this gorgeous deserves a proper stage
That’s it! Now let’s get cooking.
How to Make Grilled Peach Burrata Salad
Okay, let’s turn these simple ingredients into something magical! The key is in the details – those perfect grill marks, the creamy burrata tear, the pretty plating. Follow these steps, and you’ll have a salad that’ll wow everyone at the table.
Step 1: Preparing the Peaches
First things first – fire up your grill to medium-high heat (about 400°F). While that’s heating, halve your peaches – cut around the pit with a sharp knife and twist gently to separate the halves. Brush each side lightly with olive oil – don’t drown them, just a thin coat to prevent sticking. When the grill’s hot, place the peaches cut-side down and let them cook for 2-3 minutes until you see those gorgeous char marks. Flip carefully (I use tongs) and grill skin-side down for another minute. You want them softened but still holding their shape!
Step 2: Assembling the Salad
Now for the fun part! Spread your arugula on a pretty platter – make it look abundant and lush. Arrange the grilled peach halves cut-side up, spacing them evenly. Then comes the star: gently tear open the burrata (oh, that creamy center!) and place it right in the middle. Let some pieces spill out naturally – perfection is in the imperfection here. The contrast between the warm peaches and cool cheese? Absolute magic.
Step 3: Adding Final Touches
Grab that balsamic glaze and drizzle it artfully over everything – I like to make a zigzag pattern. Tear the basil leaves with your fingers (never chop – it bruises the delicate leaves) and scatter them over the top. Finish with a pinch of flaky salt and a few cracks of black pepper. And voilà – summer on a plate!
Tips for Perfect Grilled Peach Burrata Salad
Want to take your grilled peach burrata salad from good to “Oh my gosh, can I have the recipe?” levels? Here are my hard-earned secrets:
First, chill your plates for about 15 minutes before serving – that contrast between the cold plate and warm peaches is heavenly. When grilling, don’t move the peaches too soon – let them develop those deep caramelized marks (that’s where the flavor lives!). For seasoning, taste as you go – sometimes those sweet peaches need an extra pinch of salt to really sing. And here’s my favorite trick: tear the burrata at the last second so that creamy center stays luscious. Trust me, these little touches make all the difference!
Serving Suggestions
This grilled peach burrata salad practically begs to be enjoyed outside with good company! For wine pairings, I’m obsessed with a crisp rosé – its bright acidity cuts through the creamy burrata beautifully. If you prefer white, a buttery Chardonnay works wonders too.
Want to make it a meal? Serve with crusty baguette slices to scoop up all those delicious juices. It also pairs perfectly with grilled chicken or shrimp skewers for protein. My favorite way? Pack it up for a picnic – just assemble right before eating so the arugula stays fresh. Summer dining doesn’t get better than this!
Storage & Reheating
Okay, truth time – this grilled peach burrata salad is absolutely best enjoyed fresh. But if you must store it, here’s how: keep the components separate in airtight containers for no more than a day. The peaches will lose their lovely texture if refrigerated too long, and that beautiful burrata? It’s meant to be eaten immediately. Trust me – this is one dish worth making fresh every time!
Nutritional Information
While I’m no nutritionist (just a passionate home cook!), here’s the approximate breakdown per serving of this grilled peach burrata salad. Keep in mind these numbers may vary slightly depending on your specific ingredients:
- Calories: 320
- Fat: 22g (10g saturated)
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 15g (mostly from the peaches)
- Protein: 12g
The beauty of this salad? All those healthy fats from the olive oil and burrata help your body absorb the vitamins from the peaches and arugula. Now that’s what I call delicious nutrition!
FAQs About Grilled Peach Burrata Salad
What’s the best peach variety for this salad?
You’ll want freestone peaches – they separate from the pit easily when halved. My favorites are Yellow Freestone or Red Haven varieties. Just make sure they’re ripe but firm (they should give slightly when pressed). Too soft, and they’ll turn to mush on the grill!
Can I make this salad vegan?
Absolutely! Swap the burrata for creamy vegan mozzarella (the kind made with cashews works great) or even sliced avocado. For that signature drizzle, use a thick balsamic reduction instead of glaze – just check that it’s vegan-friendly.
Any make-ahead tips?
You can prep components separately: grill peaches up to 2 hours ahead (store at room temp), wash greens, and have burrata chilled. But assemble right before serving – nobody likes soggy arugula or warm cheese!
Should this be served warm or cold?
The magic is in the temperature contrast! Warm peaches + cool burrata = perfection. I like serving it within 10 minutes of grilling – that’s when the flavors really pop.
Is this salad gluten-free?
Yes indeed! Every ingredient in this grilled peach burrata salad is naturally gluten-free. Just double-check your balsamic glaze if you’re highly sensitive – some brands may contain additives.
Irresistible Grilled Peach Burrata Salad in 15 Minutes
A fresh and flavorful salad with grilled peaches, creamy burrata, and a light dressing.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 ripe peaches, halved and pitted
- 4 oz burrata cheese
- 2 cups arugula
- 1 tbsp olive oil
- 1 tsp balsamic glaze
- 1/4 cup fresh basil leaves
- Salt and pepper to taste
Instructions
- Preheat grill to medium-high heat.
- Brush peach halves with olive oil and grill for 2-3 minutes per side.
- Arrange arugula on a plate.
- Place grilled peaches and burrata on top.
- Drizzle with balsamic glaze.
- Garnish with fresh basil, salt, and pepper.
- Serve immediately.
Notes
- Use ripe but firm peaches.
- Substitute arugula with mixed greens if preferred.
- Add toasted nuts for extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
