Fresh Grilled Peach and Burrata Salad

A warm summer evening, the sweet scent of grilled peaches wafting through the air, creates a moment that lingers long after the plate is empty. This Fresh Grilled Peach and Burrata Salad is a delightful medley of flavors and textures, taking just 20 minutes to prepare. The melting burrata pairs beautifully with the juicy peaches and crisp greens, making this dish a season’s favorite.

Ideal for gatherings or a light weeknight dinner, this recipe brings a touch of gourmet cooking to your table. You can prep the salad greens and grill the peaches in advance, allowing for easy assembly just before serving.

Why You’ll Love This Recipe

• The grilling process caramelizes the peaches, enhancing their natural sweetness.
• Creamy burrata adds a luxurious texture that complements fresh greens.
• This dish is incredibly quick to prepare, perfect for busy evenings.
• A drizzle of balsamic glaze brings a tangy balance to the salad.

What You’ll Need

Gather the following ingredients to create this delightful salad.

For the Salad

• 3 ripe peaches, halved and pitted
• 8 ounces fresh burrata cheese
• 4 cups mixed salad greens (arugula, baby spinach, radicchio)
• A handful of fresh basil leaves, torn
• Sea salt to taste
• Freshly ground black pepper to taste
• Optional: 1/4 cup toasted pine nuts or chopped walnuts

For the Dressing

• 3 tablespoons balsamic glaze
• 2 tablespoons extra virgin olive oil

Note: Opt for balsamic vinegar if glaze isn’t available.

Substitutions & Swaps

• Use mozzarella instead of burrata.
• Arugula can be replaced with mixed baby greens.
• Walnuts can substitute for pine nuts.
• Add a splash of lemon juice for extra brightness.

How to Make It

Let’s get cooking!

Preheat the grill

Preheat your grill or grill pan to medium-high heat (around 375°F).

Prepare the peaches

Rinse and dry the peaches, then slice each in half and remove the pits carefully. Brush the cut sides lightly with olive oil.

Grill the peaches

Place peaches cut side down on the grill or pan. Grill for 3-4 minutes without moving to get char marks. Flip and grill the skin side for another 2 minutes or until softened but not mushy.

Toss the greens

While peaches are grilling, toss the salad greens and torn basil leaves in a large bowl with a drizzle of olive oil and a pinch of sea salt.

Arrange the salad

Arrange the greens on a serving platter or individual plates. Place grilled peach halves on top, cut side up.

Add the burrata

Tear the burrata gently into pieces and scatter over the peaches and greens.

Finish the salad

Drizzle the balsamic glaze over the salad. Add a final sprinkle of flaky sea salt and freshly ground black pepper.

Optional topping

Optionally, sprinkle toasted pine nuts or chopped walnuts on top for added crunch.

How to Store It

Fridge: store in an airtight container for up to 2 days.
Freezer: no, salad doesn’t freeze well.
Reheat: not recommended; serve cold.

Tips for Best Results

• Choose peaches that yield slightly to pressure for perfect ripeness.
• Grill the peaches just until they’re soft to maintain their shape.
• Drizzle dressing just before serving to keep the greens crisp.
• Garnish with fresh herbs to enhance presentation and flavor.

Serving Suggestions

• Serve as a starter at a summer barbecue.
• Pair with grilled chicken for a complete meal.
• Enjoy as a light lunch alongside a glass of white wine.