There is something so special about the mix of warm grilled peaches, creamy burrata, and fresh greens. This salad feels elegant enough for guests, yet simple enough to pull together on a quiet summer evening.
Grilled Peach Burrata Salad
Ingredients
- 2 peaches ripe but still firm, halved and pitted
- 8 oz burrata or fresh mozzarella
- 5 oz mixed greens arugula, baby spinach, or spring mix
- 1 cup cherry tomatoes optional
- 1 4 red onion thinly sliced
- 2 tbsp fresh basil torn, divided
- 2 tbsp olive oil plus more for dressing
- 2 tbsp balsamic glaze store-bought or homemade
- 0.5 tsp salt to taste
- 0.25 tsp black pepper to taste
- 0.25 cup toasted nuts such as pistachios or almonds
Instructions
- Wash the peaches, slice them in half, and remove the pits. Brush the cut sides lightly with olive oil so they grill nicely and develop a little caramelized color.
- Place the peaches cut side down on a hot grill or grill pan. Cook for a few minutes until grill marks appear and the fruit softens slightly, then remove and let them cool just enough to handle.
- Spread the greens over a serving platter or shallow bowl. Add the cherry tomatoes, red onion, and most of the basil.
- Arrange the grilled peach halves over the greens, then place the burrata in the center or break it into generous pieces over the top.
- Drizzle everything with olive oil and balsamic glaze, then season with salt and pepper. Scatter the toasted nuts and remaining basil over the salad just before serving.
Notes
Why You’ll Love This Grilled Peach Burrata Salad
This salad brings together sweet, smoky, creamy, and tangy flavors in every bite. It looks beautiful on the table, comes together quickly, and makes the most of ripe summer peaches.
Grilled Peach Burrata Salad Ingredients & Substitutions
- Peaches, ripe but still firm, so they hold their shape on the grill
- Burrata, or fresh mozzarella if you want a milder, less creamy swap
- Mixed greens, arugula, baby spinach, or spring mix all work well
- Cherry tomatoes, optional, for extra color and freshness
- Red onion, thinly sliced for a little sharpness
- Fresh basil, torn just before serving
- Olive oil, for grilling the peaches and dressing the greens
- Balsamic glaze, store-bought or homemade with balsamic vinegar and a touch of honey
- Salt and black pepper, to finish the salad
- Toasted nuts, such as pistachios or almonds, for crunch
Step-by-Step Instructions to Make Grilled Peach Burrata Salad
1. Prep the peaches
Wash the peaches, slice them in half, and remove the pits. Brush the cut sides lightly with olive oil so they grill nicely and develop a little caramelized color.
2. Grill until lightly charred
Place the peaches cut side down on a hot grill or grill pan. Cook for a few minutes until grill marks appear and the fruit softens slightly, then remove and let them cool just enough to handle.
3. Build the salad base
Spread the greens over a serving platter or shallow bowl. Add the cherry tomatoes, red onion, and most of the basil.
4. Add the peaches and burrata
Arrange the grilled peach halves over the greens, then place the burrata in the center or break it into generous pieces over the top.
5. Finish and serve
Drizzle everything with olive oil and balsamic glaze, then season with salt and pepper. Scatter the toasted nuts and remaining basil over the salad just before serving.
Tips for Success
Choose peaches that are ripe but not too soft, since overripe fruit can fall apart on the grill. If your burrata is very cold, let it sit out for a few minutes so the center turns extra creamy.
For the best texture, add the dressing right before serving. That keeps the greens crisp and helps the balsamic glaze stay beautifully glossy on top.
Variations of Grilled Peach Burrata Salad
You can add prosciutto-style turkey slices, swap peaches for nectarines, or use grilled plums when they are in season. For a heartier version, serve the salad over farro or alongside warm crusty bread.
Serving Suggestions: What to Pair with Grilled Peach Burrata Salad
This salad pairs nicely with grilled chicken, simple fish, or a bowl of chilled summer soup. It also works as a starter for a bigger dinner, especially when served with bread for soaking up the creamy burrata and glaze.
Storage & Reheating Instructions
This salad is best enjoyed fresh. If you have leftovers, store the peaches, greens, and burrata separately in airtight containers in the refrigerator for up to 1 day.
Do not reheat the assembled salad. If needed, you can briefly warm the peaches on low heat before rebuilding the salad, but serve them warm rather than hot.
Memories Made Around the Table
This is the kind of dish that invites people to linger a little longer. I love serving it when the evening is still warm and the table is full of easy conversation, because it always feels like summer in one dish.
FAQs
Can I make this salad ahead of time?
You can grill the peaches and prep the greens ahead of time, but assemble the salad just before serving so everything stays fresh and the burrata keeps its creamy texture.
What can I use instead of burrata?
Fresh mozzarella is the closest swap. It will be a little firmer and less rich, but it still tastes lovely with the peaches and balsamic glaze.
Do I need an outdoor grill?
No, a grill pan or even a heavy skillet will work well. You just want enough heat to caramelize the peaches and give them a little char.
Can I make the balsamic glaze myself?
Yes. Simmer balsamic vinegar with a little honey until it reduces and lightly thickens, then let it cool before drizzling over the salad.
Final Thoughts
Grilled Peach and Burrata Salad with Balsamic Glaze is one of those recipes that feels special without asking for much effort. When peaches are at their best, this simple salad is a beautiful way to let them shine.