Grilled Peach and Burrata Salad is the ultimate summer showstopper that manages to combine smoky, juicy peaches with creamy burrata, peppery greens, and a drizzle of balsamic for pure elegance on a plate. This colorful salad is not only gorgeous but also effortlessly delicious—a true celebration of seasonal flavors that feels both fresh and indulgent.
Why You’ll Love This Recipe
- Flavor Fireworks: Each bite is a balance of sweet, smoky, creamy, and tangy—sunshine in salad form!
- Effortlessly Impressive: Looks like a restaurant dish, but comes together in just 20 minutes with simple techniques.
- Perfect for Entertaining: The wow-factor of grilled peaches and burrata makes this salad a guaranteed conversation starter at any gathering.
- Versatile & Adaptable: Easily swap in your favorite greens, nuts, or even use a griddle pan if the BBQ isn’t in play.
Ingredients You’ll Need
What makes Grilled Peach and Burrata Salad so special is the way a handful of simple ingredients come together to create something magical. Each item here plays a starring role—peaches add juicy sweetness, burrata brings luxurious creaminess, and every other element adds either crunch, color, or a pop of flavor.
- Peaches (3–4, ripe but firm): The stars of the salad—choose ripe, fragrant peaches that are still a little firm so they hold up on the grill and deliver maximum flavor.
- Burrata (150g/1 large ball): With its creamy center and delicate flavor, burrata creates the dreamiest contrast to the grilled stone fruit.
- Mixed Salad Leaves (100g/3 cups): Go for a vibrant mix—lamb’s lettuce, baby beet leaves, and pea shoots are my favorites for color and tender crunch.
- Cherry Tomatoes (200g/1.5 cups), halved: Juicy tomatoes add a burst of acidity and gorgeous color—use the ripest ones you can find.
- Red Onion (¼ medium), thinly sliced: A little goes a long way for sharpness and savory depth (and a beautiful purple pop).
- Toasted Walnuts (25g/¼ cup), halves: Toasting the nuts brings out incredible aroma and makes every bite satisfyingly crunchy.
- Extra Virgin Olive Oil (1 tbsp): The finishing drizzle adds richness and helps the flavors meld.
- Balsamic Glaze (1 tbsp): That glossy, tangy sweetness over the top is the “wow” finishing touch.
- Fresh Basil Leaves: Basil lifts everything with its herby brightness—tear and scatter liberally.
- Sea Salt & Fresh Black Pepper: Essential for seasoning and tying all the flavors together.
- Olive Oil (for grilling): A quick brush prevents sticking and adds flavor when grilling the peaches—and the ciabatta, if you’re serving bread on the side.
- Ciabatta Bread (optional): Toasted bread is always welcome for mopping up creamy burrata and juices, though you can absolutely enjoy the salad on its own.
Variations
The beauty of Grilled Peach and Burrata Salad is just how flexible it is—think of this as your “base model” to customize. Whether you’re accommodating dietary needs or just using what’s in your fridge, this salad joyfully welcomes tweaks and swaps.
- Swap the Cheese: If burrata is elusive, fresh mozzarella or even creamy goat cheese will still create that magic creamy contrast.
- Change Up the Nuts: Try pecans or pistachios for a different crunch and flavor profile; toasted almonds are fantastic too!
- Add Protein: Top with grilled chicken or prosciutto for a heartier meal-worthy salad.
- Mix Up the Greens: Arugula (rocket) or baby spinach add peppery bite, while watercress brings a peppery zing.
- Switch Fruits: Try ripe nectarines or even plums for a twist that feels just as summery and indulgent.
How to Make Grilled Peach and Burrata Salad
Step 1: Build the Salad Base
Begin by placing your crisp salad leaves in a large serving bowl or spread them out on a beautiful platter. This will be the fresh, colorful bed for all those juicy toppings. Scatter over the halved cherry tomatoes and the slivers of red onion. Give everything a generous sprinkle of sea salt, then gently toss to combine and let the flavors start mingling.
Step 2: Grill the Peaches
While the salad base rests, heat a griddle pan or fire up your BBQ and lightly brush it with olive oil—this helps the peaches caramelize beautifully without sticking. Lay the thick wedges of peaches on the hot grill and cook for about 2–3 minutes per side, just until you see gorgeous grill marks and the fruit softens slightly but still holds its shape. Once done, transfer the warm peaches to a plate and keep them cozy.
Step 3: Toast the Ciabatta (Optional, But So Good!)
If you’re adding bread (highly recommended for sopping up those juices!), drizzle each side of sliced ciabatta lightly with olive oil. Toast on the same pan or grill until golden and crisp on both sides. The bread is ready when it’s crunchy on the outside but still soft inside—a perfect salad sidekick.
Step 4: Assemble and Finish
Crumble the toasted walnut halves across the salad for crunch and richness. Nestle the warm grilled peaches among the greens, then crown the whole arrangement with the burrata ball. Use your hands to gently tear open the burrata, letting the creamy center spill out—then swirl and spoon it over the salad for that dramatic, irresistible finish. Shower the whole platter with fresh basil leaves, drizzle over the olive oil and balsamic glaze, crack over fresh black pepper, and serve immediately while everything is still glowing and fresh!
Pro Tips for Making Grilled Peach and Burrata Salad
- Peach Ripeness Matters: Choose peaches that are ripe but still a little firm—overripe peaches can turn mushy on the grill, while firm ones hold their shape and caramelize perfectly.
- Grill Mark Magic: Don’t move the peaches around too much—let them sit undisturbed for those lovely char lines and extra flavor.
- Tear the Burrata: For maximum visual drama and creamy distribution, gently tear open the burrata over the salad just before serving—let that luscious inside spill out naturally.
- Balsamic Timing: Drizzle the balsamic glaze as the final flourish—this ensures each bite has a glossy, tangy hit that won’t get lost in the greens.
How to Serve Grilled Peach and Burrata Salad
Garnishes
No Grilled Peach and Burrata Salad is complete without a tumble of torn basil leaves. Their sweet, herbal aroma really lifts the whole dish. You can also scatter a few extra toasted walnuts or a pinch of flaky sea salt over the top right before serving for even more texture and flavor.
Side Dishes
This summery salad easily stands alone with some warm, toasty ciabatta on the side for mopping up any creamy, peachy goodness. But if you’re making it a meal, serve with simple grilled meats (like chicken or steak) or pair with chilled gazpacho and a crisp glass of white wine for the ultimate outdoor lunch.
Creative Ways to Present
To really make this salad pop, layer it on a large platter and swirl the creamy burrata across the top for a “share and tear” effect. Or, serve individual portions in shallow bowls, placing a dollop of burrata in each for effortless elegance at dinner parties—don’t forget an extra drizzle of that gorgeous balsamic glaze!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad and toppings in an airtight container in the refrigerator. For the best texture, try to keep the burrata, peaches, and greens stored separately and assemble right before serving. The salad is best enjoyed fresh but can keep for up to 24 hours.
Freezing
This salad is best made fresh and doesn’t freeze well, as grilled peaches and burrata both lose their texture after freezing and thawing. Fresh, juicy fruit and creamy cheese are what make Grilled Peach and Burrata Salad shine, so stick to making what you’ll enjoy right away.
Reheating
No reheating required! If you’d like to refresh leftover peaches, you can pop them back on a hot pan for 30 seconds just to warm and revive some caramelization, but the salad is meant to be served at room temperature or slightly chilled.
FAQs
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Can I prepare Grilled Peach and Burrata Salad ahead of time?
You can prep most components in advance by grilling the peaches and toasting the walnuts a day ahead, but for the freshest flavor and texture, assemble the salad and tear open the burrata just before serving. The greens and cheese are best enjoyed right after being combined with the warm peaches and dressings.
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What can I use if I can’t find burrata?
If burrata isn’t available, use fresh mozzarella—it has a similar creamy quality but is a bit less rich. If you enjoy a tangier note, get adventurous and add soft goat cheese crumbles!
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Do I need a BBQ to make Grilled Peach and Burrata Salad?
No grill, no problem! A stovetop griddle pan or even a heavy non-stick skillet will give you those lovely char marks and smoky flavor, making this salad weeknight-friendly whether you’re indoors or outside.
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What’s the best way to choose peaches for grilling?
Look for peaches that yield just slightly to gentle pressure—if they’re too hard, they’ll lack sweetness; if too soft, they’ll be tricky to grill. Freestone varieties are easiest for slicing and removing the stone, but anything juicy and fragrant works!
Final Thoughts
If you’ve never tried Grilled Peach and Burrata Salad, you owe it to yourself to enjoy this vibrant, irresistible dish while peaches are at their peak. It’s a joyful mix of sweet, creamy, tangy, and crunchy that will leave everyone swooning. Give it a go—you may just find a new summer classic to share, savor, and repeat all season long!
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 is a delightful mix of sweet and savory flavors, perfect for a light and refreshing meal. Juicy grilled peaches, creamy burrata cheese, and fresh salad leaves come together with a balsamic glaze for a burst of summer on your plate.
Ingredients
Ingredients:
- 3–4 peaches, sliced
- 150g burrata
- 100g mixed salad leaves
- 200g cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 25g toasted walnuts
- 1 tbsp olive oil
- 1 tbsp balsamic glaze
- Handful of basil leaves
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- Olive oil for cooking
- Ciabatta for serving (optional)
Instructions
Instructions:
- Prepare Salad: Combine salad leaves, tomatoes, red onion, and salt in a bowl.
- Grill Peaches: Grill peach slices for 2-3 minutes per side.
- Assemble Salad: Arrange peaches, burrata, and walnuts on the salad.
- Finish: Drizzle with olive oil, balsamic glaze, pepper, and serve with ciabatta.
Notes
Notes:
- Choose ripe but firm peaches.
- Substitute burrata with mozzarella if needed.
- Grill indoors with a griddle pan if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 280 kcal
- Sugar: Approx. 10g
- Sodium: Approx. 220mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 7g
- Unsaturated Fat: Approx. 13g
- Trans Fat: 0g
- Carbohydrates: Approx. 20g
- Fiber: Approx. 5g
- Protein: Approx. 10g
- Cholesterol: Approx. 30mg
