Grilled Peach Burrata Salad

When summer peaches are at their peak and the grill is calling, this Grilled Peach and Burrata Salad answers with a symphony of contrasts. The natural sugars in ripe peaches caramelize over open flames, their smoky sweetness playing beautifully against the cool, creamy burrata. Peppery arugula adds a fresh bite, while a drizzle of balsamic glaze ties everything together with tangy elegance. This Italian-inspired salad is more than a side dish—it's a celebration of the season, ready in just 23 minutes and perfect for warm-weather gatherings where flavor and simplicity reign supreme.

Save

The magic of this salad lies in the transformation that happens on the grill. What begins as firm, ripe peaches emerges tender and caramelized, their edges kissed with char marks that add depth to their natural sweetness. Paired with burrata—that luxurious Italian cheese with a creamy heart—every bite offers textural contrast and rich flavor. The peppery arugula and tangy balsamic glaze cut through the richness, creating a dish that feels both indulgent and refreshing.

Ingredients

• 3 ripe peaches, halved and pitted
• 5 oz (140 g) arugula (rocket)
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• Fresh basil leaves, for garnish
• 2 balls fresh burrata cheese (about 4 oz/115 g each)
• 2 tbsp extra-virgin olive oil, plus more for drizzling
• 2 tbsp balsamic glaze
• 1 tbsp honey
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste

Instructions

Step 1: Preheat the Grill

Preheat a grill or grill pan over medium-high heat until hot and ready for grilling.

Step 2: Prepare the Peaches

Brush the peach halves lightly with 1 tablespoon olive oil and drizzle with honey to enhance caramelization.

Step 3: Grill the Peaches

Place peaches cut side down on the grill. Grill for 3–4 minutes per side, or until grill marks appear and the peaches are slightly softened. Remove and let cool slightly, then slice each half into wedges.

Step 4: Toss the Salad Base

In a large bowl, toss the arugula, cherry tomatoes, and red onion with the remaining olive oil. Season with sea salt and black pepper.

Step 5: Assemble the Salad

Arrange the salad mixture on a serving platter. Top with grilled peach wedges.

Step 6: Add the Burrata

Gently tear the burrata into pieces and arrange over the salad.

Step 7: Finish with Glaze

Drizzle with balsamic glaze and a little more olive oil if desired.

Step 8: Garnish and Serve

Garnish with fresh basil leaves. Serve immediately to enjoy the contrast of warm peaches and cool cheese.

Zusatztipps für die Zubereitung

Choose peaches that are ripe but still firm enough to hold their shape on the grill—overly soft fruit can become mushy. If your peaches are very juicy, pat them dry before brushing with oil to prevent flare-ups. For deeper caramelization, let the honey sit on the peach halves for a minute before grilling. When tearing the burrata, work gently to preserve its creamy interior, and add it to the salad just before serving to keep it cool and fresh. If you're preparing this dish for a crowd, you can grill the peaches up to an hour ahead and assemble the salad at serving time.

Varianten und Anpassungen

Substitute nectarines for peaches if preferred—they grill beautifully and offer a slightly firmer texture. For added richness, scatter toasted pine nuts over the salad, or drape thin slices of prosciutto alongside the burrata for a sweet-salty contrast. If burrata is unavailable, fresh mozzarella or goat cheese makes an excellent substitute. You can also add a handful of microgreens or baby spinach to the arugula for additional color and flavor. For a vegan version, replace the burrata with cashew cream or a plant-based cheese alternative, and swap honey with maple syrup.

Serviervorschläge

Serve this salad as a stunning starter for summer dinner parties or as a light main course alongside crusty bread or grilled flatbread. It pairs beautifully with a crisp Sauvignon Blanc, Prosecco, or a dry rosé that complements the sweet and tangy flavors. For a heartier meal, serve it alongside grilled chicken, fish, or steak. This dish is best enjoyed immediately while the peaches are still warm and the burrata is cool, creating that delightful temperature contrast that makes each bite memorable.

Save

This Grilled Peach and Burrata Salad captures everything we love about summer eating: vibrant colors, bold flavors, and effortless elegance. Whether you're hosting a backyard gathering or simply treating yourself to a special weeknight meal, this dish delivers restaurant-quality results with minimal fuss. The combination of smoky grilled fruit, creamy cheese, and tangy balsamic creates a flavor profile that's both sophisticated and approachable. Make it once, and it will become your go-to recipe whenever summer peaches appear at the market.

Recipe FAQs

→ Can I substitute nectarines for peaches in this dish?

Yes, nectarines offer a similar sweetness and texture, making them a great alternative to peaches when grilling.

→ What is the best way to grill peaches for this salad?

Brush peach halves with olive oil and honey, then grill cut side down for 3-4 minutes until marks appear and peaches soften slightly.

→ How should the burrata be prepared before adding to the salad?

Gently tear the burrata into pieces to preserve its creamy texture before arranging it over the salad.

→ Can I add any extra toppings for more flavor?

Toasted pine nuts or prosciutto can be added for extra texture and a savory kick.

→ What drinks pair well with this salad?

A crisp Sauvignon Blanc or Prosecco complements the fresh and tangy flavors perfectly.

→ Is this dish suitable for gluten-free diets?

Yes, the salad is naturally gluten-free, but check balsamic glaze ingredients to ensure no gluten additives.