Grilled Peach Burrata Salad

This gorgeous grilled peach burrata salad is my favorite way to celebrate summer produce and impress guests with barely any effort. Juicy peaches caramelize on the grill, pairing perfectly with creamy burrata and peppery arugula, all brought together by a sweet-tart balsamic dressing. It is the kind of dish that makes a weeknight dinner feel like a special occasion and always disappears first at potlucks.

The first time I served this salad for friends, everyone stopped talking as soon as they tasted it. Now it is my go-to for summer gatherings and I love switching up the greens depending on what is freshest.

Ingredients

• Peaches: ripe and fragrant peaches grill beautifully and add juicy sweetness to each bite. Look for fruit that yields softly to gentle pressure near the stem
• Arugula: this green has just the right bite to balance sweet peaches. Make sure leaves are perky and deep green with no yellow spots
• Cherry tomatoes: they bring freshness and bright color. Choose firm glossy tomatoes for juiciness
• Shallot: thinly sliced to add gentle sharpness without overpowering the salad
• Burrata balls: this is the showstopper cheese with its creamy center. Feel for a soft shape and check that liquid is slightly cloudy which means it is fresh
• Toasted pistachios: these give crunch and a salty hint. Always toast nuts yourself for maximum flavor and check for no bitterness
• Extra-virgin olive oil: high quality makes all the difference so look for a greenish hue and a peppery finish
• Balsamic glaze: thick and sweetly tangy this brings everyone together in the bowl. Pick one without added sugar for best flavor
• Honey: a touch rounds out the sharp notes in the dressing. Choose local honey for more complexity
• Dijon mustard: shines in a dressing and keeps it from separating
• Salt and freshly ground black pepper: the best salad is carefully seasoned to taste

Instructions

Preheat the Grill:

Begin by preheating your grill or a grill pan to medium high. You want it fully hot so the peaches get nice marks without overcooking which concentrates their flavor without turning them mushy

Grill the Peaches:

Brush the cut side of each peach lightly with olive oil using a pastry brush or even your fingers to get even coverage. Place them cut side down on the hot grill surface without crowding. Grill for two to three minutes only moving them when they are ready to release and have clear grill marks. They should smell caramelized and be just softened. Remove from grill and slice into even wedges for easy eating

Make the Dressing:

In a small bowl, whisk together the extra virgin olive oil, balsamic glaze, honey, Dijon, salt and pepper. Whisk vigorously until the mixture looks shiny and slightly thickened which means it is well emulsified and will coat your greens evenly

Build the Salad Base:

Lay the arugula in an even bed on your serving platter spreading it out so every bite will get some green. Scatter the grilled peach slices artfully over the greens along with halved cherry tomatoes and paper thin shallot slices for a pop of flavor

Add the Burrata:

Tear each burrata ball gently with your hands into generous pieces and nestle them across the salad. This helps the creamy center ooze out and mingle with the other flavors

Dress and Top:

Drizzle the prepared dressing slowly over the whole salad using a spoon so it hits both greens and fruit. Sprinkle with toasted chopped pistachios for crunch and color. For an extra punch, add a little more balsamic glaze in a zigzag right before serving

Serve Immediately:

This salad is best enjoyed as soon as the dressing goes on when everything is bright and the cheese is luxuriously creamy. Bring it straight to the table while the peaches are still barely warm

Save

Hands down my favorite element is the sweet smoky flavor you get from grilled peaches. One summer my kids set up a mini assembly line outside and now prepping and plating this salad has become a shared summer tradition in our family.

Storage Tips

This salad is at its peak right after assembly but if you have leftovers transfer to an airtight container and refrigerate for up to one day. The burrata will lose some texture over time so keep it whole until ready to eat. For meal prep, grill peaches and prep ingredients ahead but combine just before serving to keep everything crisp.

Ingredient Substitutions

You can swap arugula for any fresh green like baby spinach or even peppery watercress. Swap toasted almonds or walnuts for pistachios if allergies are a concern. If you can't find burrata use a good fresh mozzarella and add a drizzle of cream on top for richness. Out of peaches try nectarines or grilled plums for a different burst of summer flavor.

Serving Suggestions

This salad is made to be shared as a main with crusty bread or served alongside grilled fish or lemony chicken. For a brunch twist add a handful of microgreens and pair with a sparkling lemonade. It is also beautiful as a first course for a summer dinner party.

Save

One thing I never skip is a generous seasoning of black pepper at the end it lifts all the sweet and creamy notes so every forkful tastes extra special.

Common Questions

→ How do I choose ripe peaches?

Select peaches that feel slightly soft when gently squeezed and have a fresh, fruity aroma for optimal sweetness and juiciness.

→ Can I use another cheese instead of burrata?

Yes, try fresh mozzarella or ricotta if burrata is unavailable. Both offer a creamy texture that complements the dish.

→ What makes the dressing tangy?

The tang comes from balsamic glaze mixed with Dijon mustard and a touch of honey, balancing sweet and savory notes.

→ Is there a substitute for arugula?

Baby spinach or mixed greens can be used for a milder flavor if arugula's peppery taste is too strong.

→ Can I prepare the peaches ahead of time?

For best flavor and texture, grill the peaches just before serving, but you can slice and chill them a few hours in advance.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or chilled Rosé complements the fresh, summery flavors beautifully.