If you’re searching for a summer salad that feels like sunshine on a plate, the Grilled Peach and Burrata Salad is your answer. Sweet, smoky peaches paired with creamy burrata, peppery arugula, and tangy balsamic—every bite is a celebration of vibrant flavors and gorgeous colors!
Why You’ll Love This Recipe
- Unbeatable Contrasts: Juicy, caramelized peaches nestle beside cool, creamy burrata for a duo you can’t resist.
- Showstopper Presentation: Rosy peaches, emerald arugula, and snowy burrata will earn you tons of oohs and aahs at any gathering.
- Lightning Fast & Simple: With less than 20 minutes from start to finish, you get maximum elegance with minimal effort.
- Perfect Balance of Sweet & Savory: Coconut sugar, balsamic drizzle, and toasty pine nuts create a complex flavor profile that will keep everyone coming back for more.
Ingredients You’ll Need
This Grilled Peach and Burrata Salad only calls for a handful of ingredients, but each one brings a unique character to the dish. Here’s what you’ll need and why they’re all essential for layering texture, taste, and color on your plate.
- Burrata Cheese (8 oz): The star of the salad—its creamy center flows dreamily over the warm peaches for the ultimate indulgence.
- Peaches (3): Choose ripe but still-firm peaches; grilling them magnifies their sweetness and adds irresistible smoky notes.
- Butter or Ghee (1 tbsp): Brushing the peaches helps them caramelize beautifully and prevents sticking.
- Coconut Sugar (1 tbsp): Adds a subtle caramel flavor and encourages those gorgeous grill marks.
- Balsamic Vinegar (1/2 cup): Reducing balsamic turns it thick and sweet, making it the perfect tangy drizzle for the finished dish.
- Arugula (4 cups): Peppery and fresh, arugula balances all that creamy and sweet richness.
- Pine Nuts (1/4 cup): Give a delicious toastiness and a gentle crunch in every bite.
- Olive Oil (1/4 cup): Use the best you have! A drizzle brings everything together with lush flavor.
- Black Pepper: Freshly cracked adds gentle heat and a little extra pop.
Variations
One of my favorite things about this salad is how endlessly customizable it is. Whether you’re working with what’s in your fridge or catering to dietary needs, Grilled Peach and Burrata Salad welcomes creativity—so feel free to make it your own!
- Add Prosciutto: For a salty-savory twist, drape thin ribbons of prosciutto over the finished salad—so classic with peaches!
- Swap in Nectarines: Not a peach fan? Nectarines grill up just as beautifully and bring a slightly firmer texture.
- Make it Nut-Free: Leave out the pine nuts or substitute with pumpkin seeds for a crunch without the allergens.
- Leafy Green Alternatives: Baby spinach or mixed greens work in place of arugula if you want something milder or don’t have arugula on hand.
- Vegan Option: Use your favorite plant-based cheese in place of burrata and brush peaches with vegan butter.
How to Make Grilled Peach and Burrata Salad
Step 1: Prep and Grill the Peaches
Start by heating your grill (outdoor or grill pan) to medium. Halve peaches if using an outdoor grill—this keeps them from tumbling into the fire! For a grill pan, quartering is perfect. Brush the cut sides with butter or ghee, sprinkle with coconut sugar, and place them cut-side down. Grill for about 2-3 minutes per side, letting the heat work its magic until you see dark grill marks and the surface caramelizes.
Step 2: Reduce the Balsamic
While the peaches grill, pour the balsamic vinegar into a small saucepan and set over medium heat. Let it simmer for about 5 minutes, swirling occasionally. You’ll notice it thickening into a glossy reduction—it will get even more syrupy as it cools, so don’t overdo it.
Step 3: Assemble the Salad
On each plate, spread a generous handful of arugula. Arrange those luscious grilled peach slices over top, then tear chunks of creamy burrata and nestle them among the greens. Sprinkle with pine nuts for crunch, then finish with a lavish drizzle of good olive oil and your cooled balsamic reduction. A sprinkle of freshly cracked black pepper brings everything into harmony.
Pro Tips for Making Grilled Peach and Burrata Salad
- Choose Ripe-But-Firm Peaches: Softer peaches can fall apart on the grill—look for fruit that gives just slightly for best results.
- Prep the Grill Properly: Always preheat and oil the grill or pan, so your peach slices lift off cleanly with those perfect char marks.
- Cool Before Assembling: Let the peaches cool for a minute or two before adding the burrata to preserve its luscious creaminess and shape.
- Don’t Over-Reduce Balsamic: Remember, it thickens as it cools—stop simmering when it’s still a bit pourable for the silkiest drizzle.
How to Serve Grilled Peach and Burrata Salad
Garnishes
This salad shines with a final sprinkle of flaky sea salt or a few fresh basil leaves just before serving. A little extra drizzle of olive oil or a few grinds of black pepper can also add layers of flavor—don’t skimp on those finishing touches!
Side Dishes
Pair your Grilled Peach and Burrata Salad with a crusty baguette or grilled sourdough to scoop up every bit of cheese and peach. For a heartier meal, serve alongside grilled chicken, roasted salmon, or a summery grain salad.
Creative Ways to Present
This salad is a showstopper layered on a large platter family-style, each ingredient artfully scattered for a “grazing board” effect. For individual servings, try small shallow bowls, or serve in clear glasses for a fresh, modern twist!
Make Ahead and Storage
Storing Leftovers
If you have leftover Grilled Peach and Burrata Salad, store components separately when possible to keep everything fresh. Keep peaches and burrata in airtight containers in the refrigerator for up to 2 days. Assembled salad is best eaten the day it’s made, as the arugula can wilt.
Freezing
This is a salad best enjoyed fresh—freezing will change the texture of both peaches and burrata, so I don’t recommend it. Instead, prep components ahead and assemble just before serving for the best flavor and texture.
Reheating
If your grilled peaches have been refrigerated, let them come to room temperature or gently rewarm them in a skillet over low heat before assembling the salad. The burrata is best added cold or at room temp for maximum creaminess!
FAQs
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Can I make Grilled Peach and Burrata Salad ahead of time?
You can grill and chill the peaches and reduce the balsamic in advance. Wait to assemble with arugula and burrata until you’re ready to serve so everything stays fresh and vibrant.
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What can I use instead of burrata cheese?
If you can’t find burrata, fresh mozzarella or even creamy ricotta are stellar swaps. The salad will still be ultra-creamy and delicious!
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Can I grill the peaches without added sugar?
Absolutely! The coconut sugar helps with caramelization, but ripe peaches are sweet enough to go sans sugar if you prefer, especially if you want to keep it lighter.
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Is Grilled Peach and Burrata Salad gluten free?
Yes, this salad is naturally gluten-free as long as you use gluten-free accompaniments (like bread). Just double-check the labels of any store-bought ingredients to be safe.
Final Thoughts
I hope you fall head over heels for this Grilled Peach and Burrata Salad the way I have. It’s one of those dishes that feels like a treat, yet is incredibly easy to pull together. Don’t wait for your next dinner party—let this salad be the star of your next meal, and enjoy every last glorious summer bite!
Print
Grilled Peach and Burrata Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Modern
- Diet: Vegetarian
Description
This Grilled Peach and Burrata Salad combines the sweetness of grilled peaches with creamy burrata cheese, peppery arugula, and a tangy balsamic reduction for a refreshing and flavorful summer dish.
Ingredients
Burrata Cheese:
- 8 oz burrata cheese
Grilled Peaches:
- 3 peaches
- 1 tbsp butter or ghee
- 1 tbsp coconut sugar
Balsamic Reduction:
- 1/2 cup balsamic vinegar
Salad:
- 4 cups arugula
- 1/4 cup pine nuts
- 1/4 cup olive oil
- Black pepper to taste
Instructions
- Heat the Grill: Preheat the grill to medium heat. If using an outdoor grill, halve the peaches. If using an indoor grill pan, quarter the peaches.
- Grill Peaches: Brush peach halves with butter and sprinkle with coconut sugar. Grill for 2-3 minutes per side until caramelized.
- Make Balsamic Reduction: Simmer balsamic vinegar in a pot until slightly reduced, about 5 minutes.
- Assemble Salad: Plate arugula, grilled peaches, burrata, pine nuts. Drizzle with olive oil and balsamic reduction. Season with black pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg
