On a warm summer evening, there’s nothing quite like gathering friends around a simple yet show-stopping salad that brings together juicy, caramelized peaches and pillowy burrata cheese. Every bite offers a delightful contrast—from the sweet smoky notes of grilled fruit to the cool, creamy center of burrata melting onto peppery arugula. It’s the kind of dish that instantly transports you to lazy afternoons in the backyard, the laughter of loved ones spilling over as you drizzle balsamic glaze in graceful zigzags. I can’t count how many times a plate of this vibrant salad has stolen the show at potlucks, picnics, or impromptu dinners when I needed something easy but utterly impressive.
I remember the first time I assembled this salad for a summer brunch—my cousin gasped at the colors, calling it “art on a plate.” And she was right. The bold greens, the blush-red peaches with charred lines, and the creamy white burrata look like a painter’s palette. Toss in fresh basil leaves, crunchy pine nuts, and optional prosciutto slices for a savory twist, and you have an appetizer or light lunch that feels gourmet without the fuss. Trust me, once you master the simple steps of this beginner-friendly recipe, you’ll find yourself craving it again and again as temperatures rise.
KEY INGREDIENTS IN GRILLED PEACH AND BURRATA SALAD
To make this summer superstar come alive, we rely on fresh, vibrant ingredients that each play a unique role in building layers of flavor and texture.
- Peaches
Ripe peaches bring natural sweetness and juiciness. Grilling them caramelizes their sugars and adds a hint of smokiness that pairs beautifully with creamy cheese.
- Olive oil
A light brush of olive oil prevents sticking and encourages those gorgeous grill marks. It also adds a fruity richness that enhances each bite.
- Salt and freshly ground black pepper
Simple seasonings that awaken the flavors of both fruit and greens. A pinch of salt brings out the peaches’ sweetness while pepper adds a gentle kick.
- Fresh burrata cheese
The star of the show on the cheese front. Its creamy, mozzarella-like exterior gives way to a luxuriously soft center that melts into the salad.
- Arugula or mixed greens
Provides a peppery, slightly bitter base that contrasts the sweet peaches and rich burrata. Any tender green mix works in a pinch.
- Fresh basil leaves
Tucked throughout the salad for bursts of herbaceous aroma and bright flavor. Torn leaves spread fragrance and color evenly.
- Balsamic glaze
That glossy, tangy drizzle ties everything together. It adds a syrupy sweetness with a tangy finish that balances the rich cheese.
- Toasted pine nuts or slivered almonds
Offer a satisfying crunch and a toasty, nutty note. Toasting intensifies their flavor and prevents them from going soft.
- Prosciutto slices (optional)
For those craving savory, salty complexity. Thin ribbons of prosciutto weave through the salad and pair surprisingly well with sweet fruit.
HOW TO MAKE GRILLED PEACH AND BURRATA SALAD
Let’s walk through the steps that turn humble ingredients into a dazzling summer salad. You’ll find it’s a breeze, even if you’re new to grilling or entertaining.
1. Preheat your grill or grill pan to medium-high heat, ensuring it’s hot enough to create those signature grill lines and caramelize the peaches without burning them.
2. Brush the cut sides of the peach halves with olive oil and season lightly with salt and freshly ground black pepper to enhance their natural sweetness.
3. Place the peaches on the grill, cut side down, and let them cook for about 3–4 minutes or until grill marks appear and they begin to caramelize. Flip each half and grill for an additional 2 minutes.
4. Remove the peaches from the heat and set them aside to cool slightly, allowing their juices to settle.
5. On a large serving platter, arrange the arugula or mixed greens as a vibrant base.
6. Tear the burrata cheese into smaller pieces and distribute them over the greens, letting its creamy center ooze into the leaves.
7. Arrange the grilled peach halves on top of the burrata and greens for a pop of color and texture.
8. Sprinkle the torn basil leaves evenly to infuse fresh herbal notes throughout the salad.
9. Drizzle the dish generously with balsamic glaze, ensuring each bite gets a sweet-and-tangy kick.
10. Top with toasted pine nuts or slivered almonds to introduce a satisfying crunch.
11. If you’re including prosciutto, tuck the slices around the edge or weave them between peaches for extra savory depth.
12. Serve immediately and savor the delightful interplay of creamy burrata, juicy peaches, and peppery greens.
SERVING SUGGESTIONS FOR GRILLED PEACH AND BURRATA SALAD
This salad truly shines when you present it with a bit of flair. Whether you’re hosting a leisurely brunch or an elegant dinner party, these suggestions will help you elevate every aspect of serving.
- Chilled Platter
Before arranging the salad, place your serving dish in the fridge for 10–15 minutes. A cool surface keeps the burrata firm and refreshing, especially on hot days.
- Wine Pairing
Complement the sweet and savory flavors with a crisp white wine like Sauvignon Blanc or a delicate rosé. Their bright acidity cuts through the cheese and echoes the fruitiness.
- Family-Style Presentation
Lay out all components—grilled peaches, greens, burrata, nuts, and prosciutto—on a large board so guests can assemble their own plates. This encourages conversation and interactive dining.
- Garnish with Microgreens
Sprinkle a handful of microgreens or extra basil on top right before serving. They add a pop of color and an additional layer of fresh flavor that makes the salad feel even more vibrant.
HOW TO STORE GRILLED PEACH AND BURRATA SALAD
Keeping this salad fresh for later enjoyment requires a bit of thoughtful prep. Here are some tried-and-true methods to maintain crisp greens, creamy cheese, and perfectly caramelized peaches.
- Separate Components
Store grilled peaches, burrata, and greens in individual airtight containers. This prevents moisture from the fruit and cheese from wilting the arugula.
- Use Airtight Containers
When assembling leftovers in one container, press a piece of plastic wrap directly onto the salad’s surface before sealing. This reduces air exposure and moisture buildup.
- Refrigerate Promptly
Place your containers in the coldest part of the fridge (usually the back) within two hours of serving. Keeping a steady temperature preserves flavor and texture.
- Consume Within 24 Hours
For best results, enjoy any leftovers within one day. After that, the burrata can become grainy, and the peaches may lose their vibrant texture.
CONCLUSION
In this article, we’ve walked through every delicious detail of our Grilled Peach and Burrata Salad—from sourcing the freshest peaches to mastering the perfect grill marks, and from artful presentation to savvy storage tips. You’ve seen how simple ingredients unite in a harmony of sweet, savory, creamy, and crunchy sensations that make this dish ideal for both casual lunches and elegant appetizers. Whether you’re a seasoned home cook or just learning the ropes, the beginner-friendly steps and easily sourced pantry items ensure success on your first try. With just 15 minutes of prep, 10 minutes of cooking, and a brief rest, you’ll be biting into something that looks and tastes like it came from a gourmet kitchen. Don’t forget you can print this article and save it for your next summer gathering, and check out the FAQ below for quick troubleshooting and extra tips.
We’d love to hear how it goes when you grill your first batch of peaches and assemble this showstopper salad. Did you sub the arugula for mixed greens? How did your guests react to that balsamic glaze drizzle? Drop your comments, questions, or feedback—especially if you invent a new twist with prosciutto or experiment with different nuts. Happy cooking, and here’s to many more sun-drenched afternoons filled with juicy peaches, creamy burrata, and the joyful chatter of good company!
Grilled Peach And Burrata Salad
Description
This vibrant salad marries smoky-sweet grilled peaches with rich, melting burrata, peppery greens, fresh basil, crunchy nuts, and glossy balsamic glaze. It’s a breeze to prep and perfect for summer gatherings or a light lunch.
Ingredients
Instructions
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Preheat your grill or grill pan to medium-high heat.
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Brush the cut sides of the peach halves with olive oil and season with a pinch of salt and pepper.
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Place the peaches on the grill, cut side down. Grill for about 3-4 minutes, or until grill marks appear and the peaches start to caramelize. Flip and grill for an additional 2 minutes on the other side.
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Remove the peaches from the grill and set aside to cool slightly.
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On a serving platter, arrange the arugula or mixed greens as the base.
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Tear the burrata cheese into smaller pieces and scatter it over the greens.
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Arrange the grilled peaches on top of the burrata and greens.
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Sprinkle the torn basil leaves over the salad.
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Drizzle the dish with balsamic glaze, ensuring even coverage for a sweet and tangy flavor.
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Top with toasted pine nuts or slivered almonds for added crunch.
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If using, tuck in slices of prosciutto around the salad for a savory touch.
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Serve immediately and enjoy the combination of creamy burrata with juicy peaches.
Note
- Choose ripe peaches for optimal sweetness and flavor.
- Burrata adds creaminess; substitute fresh mozzarella if unavailable.
- Grilling caramelizes the natural sugars in peaches, enhancing their flavor.
- Toasted nuts offer a nutty contrast to the soft salad textures.
- This salad pairs well with a crisp white wine or rosé.
