Sweet, smoky, and creamy—this grilled peaches and burrata salad is sunshine on a plate. It’s one of those recipes that looks restaurant-fancy but comes together so effortlessly, you’ll wonder why it’s not on your weekly menu already. I first made this on a summer evening with friends over, and let me tell you—it disappeared fast! It’s everything I love about summer cooking: fresh, vibrant, and meant to be shared.
Why You’ll Love This Recipe
This salad hit our summer table once and never left! Whether it’s an easy weeknight dinner or part of a patio dinner party spread, this one always shines.
- Only a handful of ingredients, but packed with gorgeous flavor.
- Takes less than 20 minutes from prep to plate—perfect for busy days.
- Great for entertaining—looks stunning and feels gourmet.
- Versatile—easy to customize with seasonal add-ins.
- No fancy equipment needed: just a grill (or grill pan) and your summer appetite.
Ingredients Breakdown
Essentials
- 3 ripe peaches, halved and pitted
- 8 oz burrata cheese (2 small balls or 1 large)
- 5 oz arugula or mixed greens
- 2 tbsp olive oil (plus extra for brushing)
- 1 tbsp balsamic glaze
- Fresh basil leaves, about a handful
- Salt & pepper to taste
Pro Tips
- Choose peaches that are ripe but still slightly firm so they hold their shape on the grill.
- Good quality burrata makes all the difference—go for fresh if possible.
- No balsamic glaze? Simmer regular balsamic vinegar until slightly thickened—it works beautifully.
Step-by-Step Instructions
- Preheat your grill or grill pan over medium-high heat. Lightly brush the peach halves with olive oil.
- Place the peaches cut side down on the grill. Grill for 3–4 minutes, until they have nice char marks and are slightly softened. Set aside to cool slightly.
- In a large salad bowl or serving platter, spread your greens as the base.
- Tear the burrata into chunks and nestle them into the greens.
- Slice or quarter the grilled peaches and tuck them in among the burrata.
- Sprinkle with fresh basil leaves, then drizzle with olive oil, balsamic glaze, and a pinch of salt and pepper.
- Serve immediately while the peaches are warm and the burrata is creamy and dreamy.
Chef’s Tips and Tricks
- Don’t over-grill the peaches—you want them tender, not mushy.
- If your burrata is super fresh, let it sit at room temp for 10–15 minutes before serving for maximum creaminess.
- Want extra crunch? Add toasted almonds or candied pecans for a sweet-savory twist.
- This salad doesn’t keep well, so assemble just before serving!
Recipe Variations and Serving Suggestions
- Add thinly sliced prosciutto for a savory, salty layer.
- Sub peaches for nectarines, plums, or even grilled apricots if that’s what’s ripe.
- Top with grilled chicken or shrimp to turn it into a full meal.
- Serve on a big wooden board for a rustic, shareable vibe—it’s perfect for summer gatherings!
FAQs
Can I make this salad ahead of time?
You can prep the peaches and basil ahead, but don’t assemble the salad until just before serving to keep everything fresh and vibrant.
What can I use instead of burrata?
Fresh mozzarella or a creamy goat cheese can work, though you’ll miss that signature creamy center burrata brings.
Is this salad good cold?
It’s best slightly warm or room temperature to get the full flavor from the grilled peaches and creamy burrata, but leftovers (if you have any!) are still tasty chilled.
Recipe Card
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients:
- 3 ripe peaches, halved and pitted
- 8 oz burrata cheese
- 5 oz arugula or mixed greens
- 2 tbsp olive oil (plus extra for brushing)
- 1 tbsp balsamic glaze
- Fresh basil leaves
- Salt & pepper
Instructions:
- Brush peach halves with olive oil and grill for 3–4 minutes, until lightly charred.
- Layer greens on a platter, top with torn burrata, and arrange grilled peaches on top.
- Drizzle with olive oil and balsamic glaze, sprinkle with basil, salt, and pepper. Serve immediately.
Nutrition: ~275 calories per serving
If you make this sunny little salad, I’d love to hear what you think! Leave a comment below, snap a pic and tag me on Instagram @thekitchensaid—seeing your creations truly makes my day!
