There’s something magical about sinking your fork into a salad that feels more like a celebration of summer than just a side dish. Each bite of sweet, caramelized peaches, kissed by the grill, bursts with sugary juices that contrast beautifully with the silky richness of burrata cheese. As you mingle tender greens under a drizzling of tangy balsamic glaze, every ingredient sings its own note yet comes together in harmonious crunch, creaminess, and vibrant flavor. This Grilled Peach and Burrata Salad is a masterpiece of simplicity—no fancy sauces or elaborate steps—just fresh produce elevated by a quick sizzle on the barbecue.
I still remember the first time I whisked this salad together on a sun-soaked afternoon, the sizzle of peaches on the grates drawing curious neighbors in for a closer look. The sweet smoke from the grill mingled with the gentle scent of fresh basil, and my kitchen felt like a farmhouse terrace in Tuscany. Gathering around with friends, we scooped up sumptuous bites, swapped summer stories, and clinked glasses of crisp white wine. It was the perfect backdrop for laughter and light conversation—nothing heavy or stuffy, just real food that brings people together. Whether you’re hosting a casual backyard brunch or searching for your new go-to starter, this salad hits all the right notes.
KEY INGREDIENTS IN GRILLED PEACH AND BURRATA SALAD
Before you dive in, let’s take a closer look at the star players in this recipe. Each ingredient contributes a unique texture and flavor, ensuring every mouthful is a delightful surprise.
- Ripe Peaches
Juicy and fragrant, grilled peaches add natural sweetness and caramelized char that elevate this salad from ordinary to extraordinary.
- Olive Oil
A light coating of olive oil helps achieve those beautiful grill marks while keeping the peaches tender and moist.
- Salt and Pepper
Simple seasoning that enhances the fruit’s sweetness and balances the creaminess of the burrata with a hint of savory depth.
- Burrata Cheese
Creamy on the inside and delicate on the outside, burrata brings silky richness that contrasts perfectly with the warm grilled fruit.
- Arugula or Mixed Greens
Peppery arugula or a mix of tender greens serves as a crisp, fresh base that provides a brightness to every bite.
- Fresh Basil Leaves
Bright and aromatic, basil adds an herbaceous pop that ties together sweet, savory, and tangy elements.
- Toasted Pecans or Walnuts
A crunchy counterpoint to the soft cheese and fruit, these nuts add earthy warmth and texture.
- Balsamic Glaze
Intensely flavored and slightly sweet, balsamic glaze drizzles over the salad, amplifying both fruit and cheese.
- Prosciutto (Optional)
Thin slices of salty prosciutto make a wonderful addition for those who crave a hint of savory cured meat alongside sweet and creamy flavors.
HOW TO MAKE GRILLED PEACH AND BURRATA SALAD
Once you have all the ingredients lined up, the process is wonderfully straightforward. From heating the grill to tearing the burrata, each step is designed to maximize flavor with minimal fuss.
1. Preheat your grill to medium-high heat. This ensures the peaches cook quickly and develop gorgeous char lines without turning mushy.
2. Brush the cut sides of the peach halves with olive oil and season generously with salt and pepper. This light coating prevents sticking and highlights the fruity sweetness.
3. Place the peaches cut-side down on the grill and cook for about 2–4 minutes, or until distinct grill marks appear. Flip and grill the other side for an additional 1–2 minutes. Remove and set aside to cool slightly.
4. In a large serving platter or salad bowl, arrange the arugula or mixed greens as a vibrant base that will cradle the other components.
5. Tear the burrata into pieces and distribute it evenly over the greens, allowing its creamy center to mingle with the salad.
6. Scatter the grilled peach halves, fresh basil leaves, and toasted nuts on top, creating a colorful and textured mosaic.
7. Drizzle the entire salad with balsamic glaze, letting its sweet-tangy notes weave through each ingredient.
8. If you like, add thin slices of prosciutto to introduce a savory, salty counterpoint to the peaches’ sweetness.
9. Finish with a final sprinkle of salt and pepper to taste, balancing all elements.
10. Serve immediately while the peaches are still warm for the most delightful contrast against the cool greens and cheese.
SERVING SUGGESTIONS FOR GRILLED PEACH AND BURRATA SALAD
When it comes to serving this salad, the presentation and pairings can elevate an already stunning dish into a showstopper. Whether you’re hosting a relaxed weekend lunch or an elegant garden party, these tips will help you showcase every vibrant color and flavor note. Aim to serve the salad on a large, shallow platter so that each grilled peach and dollop of burrata is easily visible and accessible. A sprinkle of extra basil leaves or microgreens just before serving adds a fresh, decorative touch. If you’d like to bring even more summer colors to the table, scatter a handful of cherry tomato halves or thinly sliced heirloom tomatoes around the edges. Pairing the salad with a crisp Sauvignon Blanc or a dry rosé accentuates the fruity sweetness, while offering slices of crusty artisan bread invites guests to sop up any lingering glaze and cheese.
- Wine Pairing
Serve with a chilled Sauvignon Blanc or dry rosé to complement the sweetness of grilled peaches and the creaminess of burrata.
- Heirloom Tomato Addition
Scatter heirloom tomato wedges around the salad for extra color, acidity, and a burst of garden-fresh flavor.
- Artisan Bread
Offer slices of crusty baguette or ciabatta alongside, so guests can enjoy the salad as an open-faced bite.
- Herb Garnish
Finish with more fresh basil or a sprinkle of microgreens to enhance fragrance and visual appeal.
HOW TO STORE GRILLED PEACH AND BURRATA SALAD
While this salad is best enjoyed fresh, you can still preserve its key components for later enjoyment. Proper storage prevents greens from wilting and keeps burrata from becoming too watery. It’s helpful to store each element separately whenever possible. If you’ve made extra peaches, pop them in an airtight container and refrigerate for up to two days. Keep the burrata in its original liquid, tightly sealed, and store it in the coldest part of your fridge—ideally consumed within a day of opening. Greens should be washed, thoroughly dried, and stored in a lined container with a paper towel to absorb excess moisture. The balsamic glaze can be kept at room temperature in a sealed bottle, ready to drizzle on leftovers. When you’re ready to serve again, reassemble the salad just as you would fresh: layer the greens, tear in the burrata, add warm peach slices, and finish with nuts and basil.
- Store grilled peaches separately in an airtight container for up to 48 hours; reheat briefly to regain warmth before serving.
- Keep burrata in its liquid in a sealed container and use within 24 hours to maintain its creamy texture.
- Place washed greens in a lined container with a paper towel to absorb moisture; they’ll stay crisp for 2–3 days.
- Store balsamic glaze at room temperature in a tightly closed bottle, so it’s ready to drizzle whenever you reassemble the salad.
CONCLUSION
From the moment you lay down your knife to slice through the perfectly grilled flesh of the peaches, to the satisfying swirl of burrata across a bed of peppery arugula, this Grilled Peach and Burrata Salad brings together summer’s best elements in one dazzling plate. Its ease of preparation—just a handful of high-quality ingredients and simple grill skills—belies the sophistication of the final result. Whether you choose to serve it as a light lunch under a shaded patio or as an appetizer at your next dinner gathering, each bite offers a symphony of flavors: sweet, tangy, creamy, and nutty. Because the recipe is so approachable, you can easily adapt it to your taste—add cherry tomatoes for extra color, swap walnuts for pecans, or layer on a few thin prosciutto ribbons for an added savory note.
Feel free to print this article or save it in your favorite recipe binder, so the next time summer rolls around, you’ve got a foolproof showstopper at your fingertips. You’ll also find an FAQ section below where you can dive into tips on ingredient substitutions, troubleshooting, and more. If you give this salad a try, I’d love to hear how it turned out—drop a comment, ask any questions, or share your own tweaks and feedback. Happy grilling and salad-making!
Grilled Peach And Burrata Salad
Description
A vibrant mix of warm, caramelized peaches, silky burrata, peppery greens, fresh basil, and toasted nuts, all tied together with a luscious balsamic glaze for the ultimate sweet-savory crunch
Ingredients
Instructions
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Preheat your grill to medium-high heat.
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Brush the cut sides of the peach halves with olive oil and season with salt and pepper.
-
Place the peaches cut-side down on the grill and cook for about 2-4 minutes or until grill marks appear, then flip and grill the other side for 1-2 minutes more. Remove from grill and set aside to cool slightly.
-
In a large serving platter or salad bowl, arrange the arugula or mixed greens as a base.
-
Tear the burrata into pieces and distribute evenly over the greens.
-
Scatter the grilled peach halves, basil leaves, and toasted pecans on top of the salad.
-
Drizzle the salad with balsamic glaze for added flavor.
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If desired, add slices of prosciutto to complement the sweetness of the peaches.
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Finish with a final sprinkle of salt and pepper to taste.
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Serve immediately while the peaches are warm for the best flavor contrast.
Note
- Grilled peaches add a natural sweetness that pairs beautifully with creamy burrata.
- Toasted nuts provide a delightful crunch to the salad.
- Balsamic glaze enhances the overall flavor with its tangy sweetness.
- This salad is versatile and can be served as a starter, a light lunch, or side dish.
- Consider adding heirloom tomatoes for a colorful and flavorful variation.
- Perfect for a summer gathering or a special dinner party.
