Grilled Peach Burrata Salad

This fresh Grilled Peach and Burrata Salad brings together summer’s best flavors in one simple Italian-inspired dish. Sweet grilled peaches mingle with peppery arugula, cherry tomatoes, toasted nuts, and the dreamiest dollops of burrata. Finished with a tangy balsamic glaze, this salad always steals the show at picnics or lazy weekend lunches.

I fell in love with this salad the first time I grilled peaches on a whim during a backyard dinner. My family now asks for it every time peaches are in season because nothing else feels quite so celebratory.

Ingredients

• Ripe peaches: enrich this salad with natural sweetness and lend a beautiful caramelized flavor when grilled. Look for peaches with a slight give when pressed and a fragrant aroma.
• Fresh arugula: delivers a peppery bite that balances the burrata's richness. Choose vibrant green leaves free from yellowing.
• Cherry tomatoes: add a juicy pop of color and flavor. Go for firm, glossy tomatoes for best taste.
• A small shallot: contributes gentle sweetness and crunch. Select shallots that are firm and dry.
• Fresh burrata cheese: steals the show with its creamy, oozy texture. Burrata should feel soft but not liquid inside when gently squeezed.
• Toasted pistachios or walnuts: bring earthy crunch and healthy fats. For peak flavor, buy raw nuts and toast them at home until fragrant.
• Extra virgin olive oil: adds roundness and depth. Seek out cold-pressed varieties for a fruity, grassy finish.
• Balsamic glaze: offers tang and a hint of sweetness. You can use store-bought or simmer good balsamic vinegar until syrupy.
• Honey: sweetens the dressing ever so slightly. Local raw honey will bring extra floral notes.
• Sea salt and freshly ground black pepper: balance and elevate flavors.
• Fresh basil leaves: make the whole thing taste and look like an Italian summer, if you choose to add them.

Instructions

Prepare the grill or grill pan:

Preheat your grill or grill pan to medium-high so you get those classic grill marks without scorching the peaches. Let it heat for at least 5 minutes.

Grill the peaches:

Lightly brush cut sides of peach halves with olive oil. Place them cut-side down on the grill. Grill for 2 to 3 minutes until fragrant grill marks appear and the peaches soften just a bit without losing their shape. Remove and set aside to cool so they are easier to slice.

Make the dressing:

In a small bowl, whisk together the remaining olive oil, honey, salt, and pepper until the dressing looks glossy and well combined. This will cling beautifully to the arugula and tomatoes.

Prepare the salad base:

Spread the arugula over a large serving platter for a lush, green foundation. Scatter cherry tomato halves and the thin slices of shallot over the greens.

Add peaches and burrata:

Slice the grilled peach halves into generous wedges. Arrange them around and on top of the salad base. Tear the burrata into large creamy pieces and nestle them throughout so every serving gets some.

Drizzle and garnish:

Spoon your homemade dressing over the entire salad. Drizzle generously with balsamic glaze for that glossy finish. Sprinkle toasted nuts across the top and strew over torn basil leaves if desired.

Serve:

Serve immediately while the peaches are still just warm and the burrata at its softest. This timing lifts the whole salad from good to unforgettable.

Save

Peaches are my summer obsession and in this salad they shine. I still remember the first picnic where my sister and I devoured this entire salad under a shady oak tree it was gone before the main course even hit the table.

Storage Tips

This salad sings when eaten fresh but you can store leftovers for a day in the fridge. Keep components separate if prepping ahead and toss just before serving to maintain the best texture. Burrata is best enjoyed the day it is cut so only tear what you plan to eat.

Ingredient Substitutions

No peaches on hand Try ripe nectarines or plums for a different twist. For crunch use slivered almonds or pepitas if you need a nut-free version. If burrata is out of reach fresh mozzarella or ricotta offers a similar creamy touch though nothing quite matches the oozy burrata magic.

Serving Suggestions

Serve this salad as the perfect starter for a summer Italian meal or a light lunch paired with crusty bread. It feels fancy yet relaxed enough for any get-together. For deeper flavor serve with a glass of chilled Pinot Grigio or Italian rosé.

Cultural and Historical Touch

While burrata was born in the Apulia region of southern Italy and grilling fruit is common across the Mediterranean this pairing gives tradition a sun-kissed spin. Bringing the Italian palate of sweet and savory into one bowl this salad nods to alfresco dining and the beauty of eating what is in season.

Save

I learned early not to over-dress this salad (a light hand lets every ingredient shine and keeps the texture crisp). Once you get the hang of grilling fruit you might start adding peaches to every salad all summer long.

Questions & Answers

→ Can nectarines or plums be used in place of peaches?

Yes, nectarines or plums work well and provide a similarly sweet-tart flavor.

→ What's the best way to grill peaches?

Preheat the grill, brush peach halves with oil, and grill cut-side down for 2–3 minutes until soft with marks.

→ Is there a nut-free option?

Simply omit the pistachios or walnuts if avoiding nuts, and check cheese and dressing labels for allergens.

→ Which wine pairs nicely?

Serve alongside crisp white wines like Pinot Grigio or Sauvignon Blanc for a balanced pairing.

→ Can prosciutto be added for non-vegetarians?

Absolutely—prosciutto's savory taste complements the sweet peaches and creamy burrata well.

→ How do I keep the salad fresh if preparing in advance?

Grill and slice peaches ahead, but assemble and dress salad just before serving for optimal freshness.