Grilled Peach Burrata Salad

The first time I made this salad, I had just bought peaches at the farmer's market that were almost too perfect—those ones where the smell alone makes you close your eyes. I wasn't sure what to do with them beyond eating them plain, but then I thought about what happens when you apply heat to something naturally sweet. Throwing them on a hot grill changed everything. That charred, caramelized exterior against the juicy flesh, paired with cool creamy burrata that falls apart on your tongue—it clicked instantly that this wasn't just a summer salad, it was something I'd make again and again.

I made this for a dinner party last July when my neighbor brought over wine and sat on my porch while I prepped. She watched the peaches hit the grill and immediately asked for the recipe—before she'd even tasted it. The sizzle and smell must have won her over. By the time we sat down to eat, the whole table went quiet for a moment, which never happens at my gatherings. That quiet meant something.

Ingredients

• Ripe peaches (3, halved and pitted): Look for ones that yield slightly to pressure and smell fragrant—grilling brings out their natural sugars and caramelizes the edges beautifully.
• Fresh burrata cheese (2 balls, about 4 oz each): This is the creamy heart of the dish; buy it as close to serving time as possible since it's delicate and best enjoyed fresh.
• Arugula (5 oz): The peppery bite cuts through the sweetness and richness—it's what keeps this salad balanced instead of cloying.
• Cherry tomatoes (1 cup, halved): Their acidity and brightness matter as much as their color; don't skip them or substitute with regular tomatoes.
• Red onion (1/4, thinly sliced): A thin slice adds a sharp note that your palate needs; thicker cuts would overpower.
• Extra-virgin olive oil (2 tbsp, plus more for drizzling): Quality matters here since you taste it directly—a peppery or fruity oil complements everything.
• Balsamic glaze (2 tbsp): The thick, syrupy version works better than regular balsamic vinegar; it clings to the salad and adds a glossy finish.
• Honey (1 tbsp): This helps the peaches caramelize and adds a subtle floral sweetness to the grilled exterior.
• Flaky sea salt and freshly ground black pepper: These seasonings should hit all at once, not mixed in—sprinkle them as you layer so every element gets noticed.
• Fresh basil leaves for garnish: Tear them by hand just before serving to release their oils and keep the brightness alive.

Instructions

Get your grill ready:

Heat a grill or grill pan over medium-high heat until it's hot enough that you feel the warmth from several inches away. This matters because you want grill marks and caramelization, not steam.

Prepare the peaches:

Brush each halved peach lightly with olive oil—don't oversaturate—and drizzle with honey. The oil helps prevent sticking while the honey encourages that golden char.

Grill with intention:

Place peaches cut-side down first and let them sit for 3 to 4 minutes without moving them; you'll see the grill marks appear and smell the caramelization happening. Flip and repeat on the other side, then remove to cool slightly before slicing into wedges.

Toss the greens:

In a large bowl, combine arugula, halved cherry tomatoes, and thinly sliced red onion with the remaining olive oil, then season gently with salt and pepper. You want the vegetables dressed but not drowning.

Build your platter:

Spread the salad mixture across a serving platter—this looks more inviting than piling it in a bowl. Scatter the warm grilled peach wedges across the top while they still have a little warmth.

Add the burrata:

Tear the burrata gently into uneven pieces and nestle them among the salad; let some of the creamy interior show. It should look abundant and generous, not perfectly arranged.

Finish and serve:

Drizzle with balsamic glaze in a casual pattern, add a final thread of olive oil if you like, and scatter torn basil leaves across everything. Serve right away while the peaches are still warm and the burrata hasn't lost its softness.

Save

There's a moment when you tear that burrata open and the creamy center spills out across the warm peaches and the cool greens. Someone will always gasp a little at that sight, and that's when you know you've made something special. Food doesn't have to be complicated to move people.

When to Serve This Salad

This is a salad for peak summer when peaches are at their best and you want something that feels light but not empty. It's perfect for lunch on a hot day, as a side at a dinner party, or even as a light dinner paired with crusty bread and a cold glass of wine. I've made it in June and again in September when late-season peaches show up at the market with that almost fragrant sweetness that reminds you summer isn't quite over.

Variations and Swaps You Can Make

Nectarines work beautifully if you can't find good peaches—they're slightly firmer and grill without falling apart. If you want more protein or richness, add torn prosciutto or crispy pancetta scattered over top, or toss in some toasted pine nuts for crunch. For a different flavor direction, try a sherry vinegar drizzle instead of balsamic, or add fresh mint alongside the basil if it grows in your garden.

Pairing and Serving Tips

Serve this salad on a platter rather than individual plates—it looks more abundant and inviting that way, and people can help themselves. The warmth of the grilled peaches against the cool creamy burrata is part of the magic, so don't let it sit around getting cold. A crisp white wine like Sauvignon Blanc or Prosecco is the obvious pairing, but it's equally good with iced tea or sparkling lemonade on a scorching afternoon.

• Make sure your peaches are cut into wedges, not too thin, so they hold their shape on the grill and don't fall apart.
• Taste the balsamic glaze before using it—some are sweeter than others, and you might need to adjust how much you use.
• If your burrata seems a bit firm, let it sit at room temperature for a few minutes before tearing it open.

Save

This salad taught me that sometimes the best meals are the ones where a few good ingredients do the talking. Come back to it when summer peaches are calling your name.

Recipe Help

→ Can I use nectarines instead of peaches?

Yes, nectarines make a great substitute and offer a similar sweetness and texture when grilled.

→ What is the best way to grill the peaches?

Brush peach halves lightly with olive oil and honey, then grill cut side down until grill marks appear and fruit softens, about 3–4 minutes per side.

→ How should I serve this salad?

Serve immediately after assembling to enjoy the fresh textures, ideally on a large platter to showcase the colorful ingredients.

→ Can I add nuts or proteins to this dish?

Toasted pine nuts or prosciutto can add crunch and savory depth if desired, complementing the creamy burrata and sweet peaches.

→ What wine pairs well with this salad?

A crisp Sauvignon Blanc or a light Prosecco enhances the fresh, fruity, and creamy elements nicely.