Summer Grilled Peach and Burrata Salad Recipe

There's something magical about the way ripe summer peaches caramelize on the grill, releasing their natural sweetness and taking on a smoky depth. Paired with creamy burrata, peppery arugula, and a simple balsamic glaze, this Summer Grilled Peach and Burrata Salad is sunshine on a plate.

this Recipe

I first whipped up this salad on a warm July evening when I had a basket of peaches that were just shy of overripe and a dinner party to impress. It came together in less than 20 minutes, but the combination of flavors and textures made it feel like a dish from a fancy restaurant.

It’s the kind of easy summer recipe that feels both elegant and effortless, perfect for everything from backyard BBQs to light lunches on the patio. Let’s dive into why this one deserves a spot in your warm-weather rotation.

Why You’ll Love This Summer Grilled Peach and Burrata Salad

This salad isn’t just pretty to look at—it’s packed with bold, balanced flavors that will have your guests reaching for seconds.

First, it’s the ultimate no-fuss dish. You only need a handful of ingredients, and most of the prep is done in under 15 minutes. The longest part? Waiting for your grill to heat up.

Second, it’s budget-conscious without feeling cheap. Peaches and burrata might sound fancy, but in peak summer, both are affordable and easy to find at your local farmers market or grocery store.

The contrast of warm, grilled fruit with cool, creamy cheese is a texture lover’s dream. Toss in a handful of greens and toasted nuts, and every bite is full of interest.

Finally, it’s incredibly versatile. Serve it as a starter, a light main, or pile it high on toasted sourdough for an open-faced sandwich twist. It even works beautifully as a brunch option.

This salad brings together the best flavors of summer with minimal effort—exactly the kind of dish you’ll crave all season long.

Ingredients Notes

The magic of this Summer Grilled Peach and Burrata Salad lies in its short ingredient list that lets each component shine. You’ll only need a few things, but each one plays a key role in building flavor and texture.

Fresh peaches are the heart of this dish. Look for ones that are slightly firm but fragrant—too soft and they’ll fall apart on the grill. When grilled, their sugars caramelize and the flavor intensifies, bringing out a honeyed sweetness that pairs beautifully with creamy elements.

Burrata cheese is a showstopper. It looks like mozzarella on the outside but has a rich, creamy center that oozes into the salad when you cut it open. The contrast between the cold cheese and warm peaches creates that irresistible balance of hot and cool.

Arugula brings in a peppery freshness that cuts through the richness of the burrata and sweetness of the peaches. You can swap in baby spinach or mixed greens if arugula isn't your thing, but I find its bite essential for balance.

Toasted walnuts or almonds add crunch and a hint of bitterness, grounding the other flavors. You can toast them quickly in a dry skillet for a few minutes until golden and fragrant—don’t skip this step!

Balsamic glaze ties everything together. It adds acidity and just a touch of sweetness, creating a tangy finish that lingers on the palate. You can buy this bottled or make a quick version by reducing balsamic vinegar on the stove.

No special tools required here—just a grill (or grill pan), tongs, and a sharp knife. If you’re making the glaze yourself, a small saucepan will come in handy.

How To Make This Summer Grilled Peach and Burrata Salad

Making this salad is simple, but the end result is anything but ordinary. Let’s walk through the process step by step so you can get it just right.

Start by prepping your peaches. Cut them in half and remove the pits. You can slice them into thick wedges or keep them as halves—just make sure they’re big enough not to slip through the grill grates. Brush the cut sides lightly with olive oil to prevent sticking.

Heat your grill or grill pan over medium-high heat. You want it hot enough to sear but not scorch. Place the peaches cut-side down and grill for about 3–4 minutes, until they develop clear grill marks and begin to soften. Flip and cook the other side for 1–2 minutes if you want them extra tender.

While the peaches are grilling, arrange your salad base. Lay a generous handful of arugula on each plate or on a large serving platter. Tear the burrata into rough chunks and nestle it among the greens.

When the peaches are done, let them cool for just a minute, then gently arrange them over the salad. Their warmth will slightly wilt the greens and coax the creamy burrata to spread even more luxuriously.

Top with toasted nuts, a drizzle of balsamic glaze, and a pinch of flaky sea salt and freshly cracked black pepper. A final drizzle of good-quality olive oil never hurts either.

From start to finish, this salad comes together in under 20 minutes. Serve it while the peaches are still warm for maximum impact—you’ll love the contrast of textures and temperatures.

Storage Options

This salad is best enjoyed fresh, but you can store components separately to prep ahead or enjoy leftovers.

If you’ve grilled extra peaches, store them in an airtight container in the fridge for up to 3 days. They’re delicious cold or gently reheated in a skillet.

Burrata doesn’t keep well once opened, but you can store leftovers in their liquid for up to 2 days—just note the texture may soften. If it’s too runny for salad, try spreading it on toast with leftover grilled fruit.

Greens like arugula are prone to wilting, so only dress what you plan to eat right away. Keep undressed greens in a sealed bag with a paper towel to absorb moisture—they’ll last up to 4 days this way.

To reheat: You don’t need to reheat the whole salad. Instead, rewarm the grilled peaches in a pan for a few minutes and rebuild your plate with fresh greens and cheese.

Variations and Substitutions

The beauty of this salad is how well it adapts to different flavors and dietary needs. Here are a few ways you can mix it up:

Swap the fruit – If peaches aren’t in season, try nectarines, plums, or even fresh figs. Grilling brings out the best in any stone fruit.

Try different greens – Don’t have arugula? Baby kale, spinach, or a blend of field greens work beautifully here. Just avoid anything too delicate like butter lettuce, which wilts quickly.

Add protein – For a more filling main dish, top the salad with sliced grilled chicken, prosciutto, or even seared tofu. The creamy burrata makes an excellent pairing for savory proteins.

Go nut-free – If allergies are a concern, skip the nuts and add sunflower seeds or crispy chickpeas for crunch instead.

Make it vegan – Use a plant-based burrata or cashew cheese alternative and make sure your balsamic glaze is sugar-free or homemade. The flavor combo still shines!

This salad is all about celebrating summer’s bounty. Don’t be afraid to play with what’s in season and what you love—there’s no wrong way to enjoy these bold, fresh flavors.

Print