Grilled Peach & Burrata Salad

Grilled Peach and Burrata Salad is my favorite way to celebrate summer’s brightest flavors. The sweetness of ripe peaches meets creamy burrata and lively arugula, all brought together with tangy balsamic glaze. This salad is a dinner party showstopper and still simple enough for a weeknight treat.

The first time I pulled this together, my friends were certain it came straight from a fancy restaurant. Now every time I grill peaches, I crave that sweet and smoky contrast with rich burrata. My family often requests it for summer gatherings.

Ingredients

• Ripe peaches: These are the star and shine when perfectly sweet and firm yet yielding. Go for freestone peaches for easier pitting
• Arugula: Adds a peppery kick and keeps the salad bright. Look for vibrant green leaves without wilting
• Cherry tomatoes: Their sweetness balances the tart glaze and complements the peaches. Choose firm and glossy tomatoes for best flavor
• Shallot: Offers subtle flavor and a gentle bite. Pick firm bulbs with taut skin
• Fresh burrata cheese: Delivers unmatched creaminess. Opt for high quality burrata with a delicate shell and soft center
• Toasted pistachios or walnuts: For crunch and toasty depth. Toast your own nuts for fuller flavor and aroma
• Extra virgin olive oil: Gives body to the dressing and perfectly coats veggies. Use a grassy and fresh-tasting oil for best results
• Balsamic glaze: Sweet tang rounds out the salad. If homemade, simmer balsamic vinegar until syrupy for richer taste
• Honey: Adds a gentle sweetness enhancing the peaches. Look for raw or local honey
• Sea salt: Highlights flavors. Try flaky sea salt for texture
• Freshly ground black pepper: Brings gentle heat. Grind just before serving for bold character
• Fresh basil leaves: Brings herby fragrance and pretty color if you want added flair

Instructions

Preheat the Grill:

Start by heating your grill or grill pan to medium-high. Allow at least five minutes for the grates to get hot so the peaches caramelize rather than stick.

Prepare the Peaches:

Halve and pit ripe peaches carefully so they keep their shape. Brush each cut side lightly with olive oil to prevent sticking and support healthy grill marks.

Grill the Peaches:

Place peaches cut side down on the hot grill. Leave undisturbed for two to three minutes. You are seeking visible grill marks and softening, but not mushy peaches. Remove and let them cool slightly before slicing into neat wedges.

Make the Dressing Base:

Combine the remaining olive oil, honey, sea salt, and black pepper in a bowl. Whisk until smooth and integrated. Taste and adjust salt or honey for your preferred balance.

Build the Salad Base:

Lay the arugula out across your serving platter in a natural layer. Scatter sliced cherry tomatoes and shallot rings evenly over the greens for color and zest.

Add Burrata and Grilled Peaches:

Tear burrata by hand into chunky pieces and arrange over the greens. Next, nestle grilled peach wedges throughout so every spoonful captures all elements.

Finish and Serve:

Drizzle the salad with your dressing and an artful amount of balsamic glaze. Sprinkle with toasted nuts and torn basil if you have fresh leaves on hand. Serve immediately while peaches hold some warmth and the burrata is at its peak.

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Burrata is hands down my favorite cheese for warm weather salads. Its buttery center always steals the show. Every time I make this salad, I remember my cousin’s backyard barbecue when someone sneaked extra burrata onto their plate and convinced everyone it was the best thing they tasted all summer.

Storage Tips

This salad is best fresh, but leftovers can be kept in the fridge for one day in an airtight container. Keep burrata and dressing separate if storing more than two hours to prevent sogginess.

Ingredient Substitutions

Nectarines or plums work beautifully in place of peaches. You can swap out walnuts for pistachios or skip nuts altogether for allergies. Use mozzarella if burrata is unavailable but expect less richness.

Serving Suggestions

Serve this salad as a starter or light main. It pairs perfectly with grilled chicken for extra protein or a crisp white wine. For heartier meals, pile onto toasted sourdough.

Cultural and Historical Context

This salad borrows inspirations from Italian summer classics where fresh fruit meets creamy cheese. While burrata hails from Puglia, combining peaches with balsamic glaze nods to modern American entertaining and farm-to-table traditions.

Seasonal Adaptations

Try figs instead of peaches for autumn. Swap arugula with baby spinach in spring. Add fresh mint with basil for the hottest days.

Success Stories

Last July I served this salad at a neighborhood potluck and watched people go from skeptical to asking for seconds. A friend told me grilling the peaches made them taste like candy. Now it is my go-to for impressing guests.

Freezer Meal Conversion

Peaches or tomatoes lose texture when frozen raw. If you want to prep in advance, grill and freeze the peaches up to one month. Thaw gently before assembling. Always add burrata fresh.

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Enjoy this Grilled Peach and Burrata Salad for effortless summer entertaining or any weeknight boost. Every bite is a celebration of the season.

Common Questions

→ Can I use other fruits instead of peaches?

Yes, nectarines or plums make excellent substitutes for peaches in this dish.

→ What type of cheese works best?

Fresh burrata offers a creamy texture, but mozzarella or stracciatella are great alternatives.

→ How do I toast the nuts properly?

Toast pistachios or walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant, stirring often.

→ Can I prepare the salad ahead of time?

Prepare ingredients ahead, but combine and drizzle with dressing just before serving for best texture.

→ What wine pairs well with this dish?

A crisp white wine such as Pinot Grigio or Sauvignon Blanc complements the dish's fresh and tangy flavors.

→ Is it possible to serve without nuts?

Yes, simply omit the nuts to accommodate allergies or personal preferences.