Sweet, smoky, and impossibly creamy, this grilled peach burrata salad is quite simply sunshine on a plate. It is one of those effortless recipes that looks like it belongs on a restaurant menu yet comes together in minutes, and once you make it you will wonder why it is not already a weekly fixture in your kitchen.
I first made this on a warm summer evening with friends gathered around the table, and let me tell you, it disappeared almost as fast as I could plate it. It captures everything I love about summer cooking: fresh, vibrant ingredients, minimal fuss, and a dish that is truly meant to be shared. Grab a few ripe peaches and a ball of good burrata, and let me walk you through it.
Why You’ll Love This Recipe
This salad earns its place on the table with just a handful of ingredients that punch far above their weight. The contrast of warm, caramelized grilled peaches against cool, milky burrata and peppery greens is the kind of simple magic that tastes far more sophisticated than the effort suggests.
It is also remarkably quick, coming together in under twenty minutes from prep to plate, which makes it just as suited to a busy weeknight as to a relaxed patio dinner party. It looks positively gourmet spread across a platter, so it is a reliable showstopper whenever you want to impress without spending hours in the kitchen.
Best of all, it is endlessly versatile and needs no special equipment beyond a grill or a grill pan. You can dress it up with prosciutto, swap in whatever stone fruit is ripest, or pile on grilled chicken to turn it into a full meal, making it a flexible friend all summer long.
Ingredients
The heart of this salad is three ripe peaches, halved and pitted, which turn jammy and caramelized on the grill. You will also want eight ounces of burrata cheese, whether that is two small balls or one large, for that signature creamy, milky center that spills luxuriously over the greens.
Building the base is five ounces of arugula or mixed greens, which bring a peppery bite that balances the sweetness of the fruit. To finish, you will need two tablespoons of olive oil plus a little extra for brushing the peaches, one tablespoon of balsamic glaze for a tangy-sweet drizzle, a generous handful of fresh basil leaves, and salt and pepper to taste.
Choose peaches that are ripe but still slightly firm so they hold their shape over the flames, and splurge on good-quality fresh burrata because it genuinely makes all the difference. If you do not have balsamic glaze on hand, simply simmer regular balsamic vinegar until it thickens slightly and it will work beautifully.
Step-by-Step Instructions
Begin by preheating your grill or grill pan over medium-high heat, then lightly brush the peach halves all over with olive oil. The oil helps them release cleanly from the grates and encourages those beautiful caramelized char marks that define the dish.
Place the peaches cut side down on the hot grill and let them cook for three to four minutes, until they carry attractive char marks and have softened just slightly. Resist the urge to move them around, as leaving them undisturbed is what gives you those clean grill lines. Set them aside to cool slightly while you build the base.
In a large salad bowl or on a serving platter, spread the arugula or mixed greens out as your foundation. Tear the burrata into generous chunks and nestle the pieces into the greens, letting their creamy centers begin to spill out and mingle with the leaves.
Slice or quarter the grilled peaches and tuck them in among the burrata, then scatter the fresh basil leaves over the top. Finish with a drizzle of olive oil and balsamic glaze and a pinch of salt and pepper, and serve immediately while the peaches are still warm and the burrata is at its creamiest.
Tips for the Best Grilled Peach Burrata Salad
The golden rule here is not to over-grill the peaches, because you want them tender and warm rather than collapsing into mush. A few minutes on each cut side is plenty. If your burrata is very fresh from the fridge, let it sit at room temperature for ten to fifteen minutes before serving so it reaches maximum creaminess.
Because this salad relies on contrasts of temperature and texture, it does not keep well, so always assemble it just before serving. For a little extra crunch, toasted almonds or candied pecans add a lovely sweet-savory dimension. If you enjoy this fresh, seasonal style of cooking, you will also love our grilled chicken with mango salsa, and it pairs wonderfully as a starter before our flank steak chimichurri.
To make it a heartier meal, drape thin slices of prosciutto over the top for a salty layer or add grilled chicken or shrimp. Serving it on a big wooden board gives it a rustic, shareable feel that is perfect for summer gatherings.
Kitchen Gear for This Recipe
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Frequently Asked Questions
Can I make this salad ahead of time?
You can grill the peaches and prep the basil ahead, but do not assemble the salad until just before serving so everything stays fresh and vibrant.
What can I use instead of burrata?
Fresh mozzarella or a creamy goat cheese both work well, though you will miss the signature molten center that burrata brings to the plate.
Is this salad good cold?
It is at its best slightly warm or at room temperature so you get the full flavor of the grilled peaches and creamy cheese, but any leftovers are still tasty chilled.
Can I use a different fruit?
Absolutely. Nectarines, plums, or grilled apricots all make excellent substitutes, so use whichever stone fruit is ripest and in season.
How do I keep the peaches from sticking to the grill?
Make sure the grill is fully preheated and brush the cut sides with olive oil, then let them cook undisturbed until they naturally release before flipping.
Craving more bright, wholesome ways to eat through the season? Our sister site is brimming with fresh healthy eating ideas worth exploring. And whenever you make this sunny little salad, please tag @thekitchensaid on Instagram, because seeing your creations truly makes my day.
Grilled Peach Burrata Salad
American · Salad
Sweet, smoky grilled peaches with creamy burrata, peppery arugula, fresh basil, and balsamic glaze, an easy and elegant summer salad ready in under 20 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 and pepper to taste
Instructions
- Preheat grill or grill pan to medium-high and brush peach halves with olive oil.
- Grill peaches cut side down for 3-4 minutes until charred and slightly softened; set aside.
- Spread arugula or mixed greens on a platter as the base.
- Tear burrata into chunks and nestle into the greens, then arrange sliced grilled peaches on top.
- Scatter basil, drizzle with olive oil and balsamic glaze, season with salt and pepper, and serve immediately.
Nutrition: 275 calories
