Best Grilled Peach & Burrata Salad

I wasn’t expecting salad advice from a guy selling vintage tools, but there I was, elbow-deep in a bin of rusty wrenches at a flea market, listening to him describe exactly how to make grilled peach and burrata salad. His name was Frank, and he looked like he hadn’t touched a vegetable since the Carter administration. But he got this faraway look in his eyes and said, “You gotta get the peaches just right, see? Not too soft, not too hard. And that cheese—it’s gotta be the good stuff, the kind that breaks your heart a little when you cut into it.” I almost laughed, honestly, but something about the way he described it—the char marks, the creamy center, the little bit of balsamic—made me buy the peaches from the stand next door and try it that very night.

Let me tell you, that first bite was a revelation. The sweetness of the grilled peaches, the richness of the burrata, the little pop of basil—it was like summer on a plate. Maybe you’ve been there, where a recipe comes from the most unexpected place and just sticks with you. That’s this salad for me. It’s the kind of dish that feels fancy but comes together in twenty minutes flat. I’ve made it for dinner parties, lazy Sunday lunches, and even just for myself on a Tuesday when I needed a little pick-me-up. It never gets old.

This perfect grilled peach and burrata salad is now my go-to for showing off summer produce without breaking a sweat. The contrast between the warm, caramelized fruit and the cool, creamy cheese is just magic. I keep coming back to it because it’s simple, it’s stunning, and it tastes like the best kind of accident.

Why You’ll Love This Recipe

Let’s be real—there are a million salads out there. But this one? It’s different. I’ve tested this recipe a dozen times, tweaking the grill time, the cheese-to-peach ratio, and the perfect drizzle of balsamic. It’s been family-approved, friend-approved, and honestly, it’s the one salad I get asked for the recipe every single time I bring it somewhere.

• Quick & Easy: This comes together in under 20 minutes. Perfect for those nights when you want something impressive but don’t have the energy for a complicated meal.
• Simple Ingredients: You only need a handful of things—peaches, burrata, arugula, basil, and a little balsamic. No fancy grocery store trips required.
• Perfect for Summer: This is the ultimate warm-weather dish. Great for barbecues, picnics, or a light dinner on the patio.
• Crowd-Pleaser: I’ve served this to people who swear they don’t like fruit in their salads, and they always go back for seconds. It’s that good.
• Unbelievably Delicious: The smoky char on the peaches, the creamy burst of burrata, the peppery arugula—every bite is a perfect little moment.

What makes this recipe different from the rest is the technique. I don’t just slice the peaches and throw them on the grill. I let them get a good, deep char, which brings out their natural sweetness and adds that smoky complexity. Then, I let them cool just slightly so the burrata doesn’t melt into a puddle. It’s a small thing, but it makes all the difference.

This isn’t just another salad—it’s the kind that makes you close your eyes after the first bite. It’s comfort food reimagined for summer: lighter, fresher, but with the same soul-soothing satisfaction. Perfect for impressing guests without stress, or turning a simple meal into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find at any grocery store during summer.

• Peaches: 4 medium ripe but firm peaches, halved and pitted. Look for peaches that give slightly when you squeeze them—too soft and they’ll fall apart on the grill. I prefer freestone peaches for easier prep.
• Burrata Cheese: 8 ounces (about 2 small balls). This creamy cheese is the star of the show. I recommend the brand BelGioioso for consistent quality, but any good-quality burrata will work. Let it come to room temperature for the best texture.
• Arugula: 5 ounces (about 5 cups). The peppery bite of arugula is the perfect counterpoint to the sweet peaches and rich cheese. Baby arugula works great.
• Fresh Basil: 1/4 cup, loosely packed, plus more for garnish. Use the small, tender leaves if you can find them.
• Balsamic Glaze: 2 tablespoons. You can buy this pre-made, or make your own by simmering 1/2 cup of balsamic vinegar with 1 tablespoon of honey until it thickens. Store-bought is perfectly fine here.
• Extra-Virgin Olive Oil: 3 tablespoons. Use a good-quality one for drizzling—it makes a difference.
• Honey: 1 tablespoon. This goes into the dressing to enhance the natural sweetness of the peaches.
• Salt: 1/2 teaspoon flaky sea salt, plus more to taste. Maldon salt is my go-to for finishing.
• Black Pepper: 1/4 teaspoon freshly ground, plus more to taste.
• Optional Toppings: 1/4 cup toasted pine nuts or chopped pecans for crunch, or a sprinkle of red pepper flakes for heat.

For the dressing, you can use a simple store-bought balsamic vinaigrette if you’re in a pinch, but the honey-olive oil combo really lets the peaches shine. If you’re dairy-free, you can substitute the burrata with a good-quality vegan mozzarella, but honestly, the real thing is worth it here.

Equipment Needed

You don’t need a lot of fancy gear for this one, which is part of why I love it.

• Grill or Grill Pan: A gas or charcoal grill works best for that smoky flavor, but a cast-iron grill pan on the stovetop is a great alternative. I’ve used both, and honestly, the grill pan gives you more control over the char.
• Tongs: For flipping the peaches without squishing them. A good pair of spring-loaded tongs is worth the investment.
• Cutting Board: A large wooden or plastic board for prepping the peaches and assembling the salad.
• Chef’s Knife: A sharp knife makes cutting the peaches cleanly much easier. A dull knife will just bruise them.
• Large Serving Platter: A flat, wide platter shows off the salad beautifully. I use a white ceramic one that makes the colors pop.
• Small Bowl: For whisking the dressing together.
• Pastry Brush: For brushing the peaches with oil before grilling. A silicone one is easiest to clean.

If you don’t have a grill or grill pan, you can actually char the peaches under the broiler! Just place them cut-side up on a baking sheet and broil for 3-4 minutes until they start to caramelize. It’s not quite the same, but it works in a pinch.

Preparation Method

Let’s get cooking. This whole thing comes together in about 20 minutes, so have everything ready to go before you start.

1. Preheat your grill: Heat your grill or grill pan to medium-high heat. You want it hot enough to get good char marks but not so hot that the peaches burn before they soften. If using a grill, clean the grates well and oil them lightly with a paper towel dipped in vegetable oil.
2. Prepare the peaches: While the grill heats, wash and dry your peaches. Cut them in half along the natural seam, and twist to separate. Remove the pit. If your peaches are very large, you can cut each half into two wedges, but I prefer keeping them as halves for a more dramatic presentation. Brush the cut sides lightly with olive oil—this helps prevent sticking and promotes even charring.
3. Make the dressing: In a small bowl, whisk together the balsamic glaze (or balsamic vinegar), 2 tablespoons of the olive oil, the honey, a pinch of salt, and a few grinds of black pepper. Taste it and adjust—you want it sweet and tangy, not too sharp. Set it aside.
4. Grill the peaches: Place the peaches cut-side down on the hot grill. Let them cook undisturbed for 3-4 minutes. You’ll see the grill marks form and the edges start to caramelize. Don’t move them too early or they’ll stick. Flip them over and cook for another 2 minutes on the skin side. They should be slightly softened but still hold their shape. Remove them from the grill and let them cool on a plate for just a minute or two. Warm peaches are the goal here, not hot ones.
5. Assemble the base: While the peaches cool slightly, arrange the arugula on your serving platter. Drizzle with about half of the dressing and toss gently with your hands to coat the leaves.
6. Add the peaches and burrata: Nestle the grilled peach halves into the arugula, cut-side up. Tear the burrata into large pieces—I like to pull it apart with my hands for a more rustic look—and place them around the peaches. Don’t be shy; let the creamy cheese spill out a little.
7. Finish and serve: Drizzle the remaining dressing over the top. Sprinkle with the fresh basil leaves, a good pinch of flaky sea salt, and some freshly cracked black pepper. If you’re using nuts or red pepper flakes, add them now. Serve immediately, while the peaches are still warm and the burrata is cool and creamy.

A quick note: if you’re making this for a crowd, you can grill the peaches up to an hour ahead and let them sit at room temperature. Just don’t assemble the salad until you’re ready to serve, or the arugula will get soggy.

Cooking Tips & Techniques

I’ve made this salad more times than I can count, and I’ve definitely had my share of failures. Here’s what I’ve learned so you don’t have to make the same mistakes.

Choosing the right peaches: This is the most important step. Peaches that are too ripe will turn to mush on the grill. Peaches that are too hard won’t soften enough and will taste sour. Look for ones that yield slightly to gentle pressure, like a ripe avocado. The smell test works too—a fragrant peach is a flavorful peach.

Don’t skip the oil: I once tried to grill peaches without oiling them first. Big mistake. They stuck to the grates like glue and I ended up with a mess of peach pulp. A light brush of oil on the cut side is non-negotiable.

Let the grill do the work: When you place the peaches on the grill, resist the urge to poke or move them. Let them sit for the full 3-4 minutes. You’ll see the edges start to brown and caramelize—that’s the good stuff. If you try to flip them too early, they’ll stick and tear.

Temperature matters: The contrast between the warm peaches and the cool burrata is what makes this salad sing. If the peaches are too hot, they’ll melt the cheese into a puddle. If they’re too cold, you lose that magic. Let them rest for just a minute or two after grilling—they should be warm to the touch, not hot.

Timing and multitasking: This salad comes together so fast that I like to have everything prepped before I turn on the grill. Wash the arugula, tear the basil, make the dressing, and have the burrata ready to go. That way, once the peaches come off the grill, you can assemble everything in under two minutes.

Variations & Adaptations

One of the best things about this salad is how easy it is to change up. Here are a few ways I’ve adapted it over the years.

Seasonal Fruit Swap: When peaches aren’t in season, try grilling nectarines, plums, or even apricots. They all work beautifully with the same technique. In late summer, I’ve also used grilled figs—just cut them in half and grill for 1-2 minutes per side.

Add Protein: This salad makes a great light lunch or dinner if you add some protein. Grilled chicken, shrimp, or even thinly sliced steak work wonderfully. I’ve also added prosciutto for a salty, savory crunch—just drape a few slices over the top before serving.

Make it Vegan: Swap the burrata for a creamy cashew cheese or a good-quality vegan mozzarella. The grilled peaches are so flavorful that you won’t miss the dairy too much. Just make sure to use a vegan honey substitute like agave or maple syrup in the dressing.

Spice It Up: For a little heat, add a pinch of red pepper flakes or a drizzle of hot honey instead of regular honey. The sweet-spicy combo is addictive.

Different Greens: If you’re not a fan of arugula, try baby spinach, mixed greens, or even watercress. Each brings a slightly different flavor profile. Spinach is milder, while watercress has a similar peppery kick to arugula.

Nutty Crunch: Toasted pine nuts are my go-to, but chopped pecans, walnuts, or even slivered almonds add a nice crunch. Toast them in a dry pan over medium heat for 2-3 minutes until fragrant—watch them closely, they burn fast.

Serving & Storage Suggestions

This salad is best served immediately, while the peaches are still warm and the burrata is cool and creamy. The temperature contrast is a big part of what makes it so good.

Serving Temperature: I like to serve it at room temperature. If you’ve grilled the peaches ahead of time, let them come back to room temp before assembling. The arugula should be chilled from the fridge, which helps maintain that cool-warm contrast.

Presentation: Use a large, flat platter rather than a deep bowl. This lets you arrange the peaches and burrata artfully, and it makes for a stunning presentation. I like to scatter the basil leaves on top like confetti.

Complementary Dishes: This salad pairs beautifully with grilled chicken, fish, or steak. It’s also great alongside a crusty baguette and a glass of crisp white wine like Sauvignon Blanc or a light Pinot Grigio. For a summer party, serve it with grilled corn on the cob and some crusty bread.

Storage: This salad does not store well once assembled. The arugula will wilt, and the peaches will release their juices, making everything soggy. If you have leftovers, store the components separately. Grilled peaches will keep in an airtight container in the fridge for up to 2 days. The dressing will keep for up to a week. Reheat the peaches gently in a skillet or microwave before serving.

Flavor Development: The dressing actually gets better after sitting for a day or two—the flavors meld together. So feel free to make it ahead of time. The grilled peaches, however, are best eaten the same day.

Nutritional Information & Benefits

This salad is as good for you as it is delicious. Here’s a rough breakdown per serving (based on 4 servings):

• Calories: Approximately 320
• Fat: 22g (mostly from the healthy olive oil and burrata)
• Carbohydrates: 24g
• Fiber: 3g
• Sugar: 18g (natural sugars from the peaches and honey)
• Protein: 10g
• Vitamin C: 15% of the Daily Value
• Calcium: 20% of the Daily Value

Health Benefits: Peaches are packed with vitamins A and C, which are great for your skin and immune system. They also contain antioxidants that help fight inflammation. Arugula is a leafy green rich in vitamin K, calcium, and magnesium, all of which support bone health. Burrata, while indulgent, provides protein and calcium. The olive oil is full of heart-healthy monounsaturated fats.

Dietary Considerations: This recipe is naturally vegetarian and gluten-free. To make it vegan, swap the burrata for a plant-based cheese and use agave instead of honey. It’s also relatively low in carbs, making it a good option for those watching their carb intake.

Potential Allergens: This recipe contains dairy (burrata). If you have a dairy allergy, use a dairy-free cheese alternative. The nuts are optional, so leave them out if needed.

Conclusion

This perfect grilled peach and burrata salad is the kind of recipe that makes you look like a culinary genius with almost no effort. It’s stunning, it’s delicious, and it captures everything I love about summer cooking—fresh produce, simple techniques, and big, bold flavors.

I love this recipe because it reminds me that the best dishes often come from the most unexpected places. Frank the tool guy had no business knowing how to make a salad this good, but I’m so glad he did. Every time I make it, I think of that flea market and the little bit of magic that happens when you just listen to people.

I encourage you to make this your own. Swap in different fruits, add your favorite protein, or pile on the nuts and herbs. The beauty of this salad is that it’s endlessly adaptable. And when you make it, I’d love to hear about it. Leave a comment below and tell me how it turned out—did you add something unexpected? Did your family love it? Share your version, and let’s keep this recipe going.

Now go find yourself some good peaches. You won’t regret it.

Frequently Asked Questions

Can I use canned or frozen peaches for this recipe?

Fresh peaches are really the way to go here. Canned peaches are too soft and will fall apart on the grill, and frozen peaches release too much water and won’t caramelize properly. If you can’t find good fresh peaches, try grilling nectarines or plums instead.

What if I don’t have a grill?

No problem! You can use a cast-iron grill pan on the stovetop, or even a regular non-stick skillet. The char marks won’t be as defined, but you’ll still get that caramelized flavor. Alternatively, you can broil the peaches in the oven for 3-4 minutes.

How do I know when the peaches are done grilling?

Look for deep grill marks and slightly softened edges. The peaches should be warm throughout but still hold their shape. If they’re mushy, they’ve been on too long. If they’re still hard, give them another minute or two.

Can I make this salad ahead of time?

You can grill the peaches up to an hour ahead and let them sit at room temperature. The dressing can be made up to 3 days in advance. But don’t assemble the salad until you’re ready to serve, or the arugula will get soggy.

What can I substitute for burrata?

Fresh mozzarella is the closest substitute, though it won’t be as creamy. You can also use ricotta, goat cheese, or even feta for a different flavor profile. For a dairy-free option, try a cashew-based cheese.

Print