There’s a moment, just before the peach hits the grill, where the entire summer hangs in the balance. You smell the faint, sweet perfume of the fruit, see the dusting of fuzz on its skin, and feel the weight of the decision: play it safe and slice it raw, or introduce it to the fire. I’m a fire-starter by nature, and when you combine the smoky char with the creamy, milky bliss of burrata, you get a salad that doesn’t just sit on your plate—it performs on it. This isn’t just lunch; it’s an edible sunbeam, a juicy, crunchy, creamy love letter to warm weather. Forget sad desk salads; we’re building a masterpiece here.
The Edible Sunbeam: Why This Salad is Your Summer Hero
Let’s be real. Sometimes a salad is just a pile of leaves you eat because you feel guilty. This is not that. This is the Easy Grilled Peach Salad with Burrata, a dish that feels like you tried incredibly hard, even though you basically just held a peach over a fire and called it art. The magic is in the collision of textures and temperatures. You have the smoky, warm sweetness of the grilled peach, which gives way to a jammy interior. Then, there’s the cool, creamy burrata that literally explodes when you poke it, coating everything in rich milkiness.
Then, just when you think it can’t get any better, you get the peppery bite of fresh arugula cutting through the richness, the crunch of toasted nuts, and a tangy balsamic dressing that ties it all together. It’s the ultimate al fresco dish because it requires zero fork-and-knife gymnastics and looks stunning without any fussy plating. It’s the culinary equivalent of that perfect golden hour lighting for your Instagram photo. If you need visual inspiration for presentation, I highly recommend checking out the stunning ideas on Pinterest.
What You Need to Raid the Pantry & Fridge For
The ingredient list is short, which means each one has to pull its weight. No weak links allowed in this chain of deliciousness. This is all about sourcing the good stuff.
The Stars of the Show
First, you need ripe but firm peaches. You want them to yield slightly to pressure but not turn to mush on the grill. The burrata is your non-negotiable luxury item. Don’t even think about subbing this with regular mozzarella; we need that creamy center. It’s the soul of the dish. Find the freshest ball you can, usually sold in a bit of whey.
The Supporting Cast
You’ll need a handful of peppery arugula—its slight bitterness is the perfect foil to the sweet fruit. For the crunch factor, I’m using toasted pistachios for their vibrant color and flavor, but pine nuts or even candied pecans would be lovely. A good quality balsamic glaze is essential for that sweet-and-sour tang, and a simple dressing of extra virgin olive oil, lemon juice, salt, and pepper will make everything sing.
The Secret Life of Peaches (And Why Heat Makes Them Better)
So, what happens when you introduce a peach to a hot grill? It’s a beautiful, delicious chemical reaction. First, the heat causes the natural sugars on the surface of the fruit to begin breaking down and caramelizing. This is the Maillard reaction at work—the same process that gives a seared steak its beautiful brown crust. It creates hundreds of new flavor compounds that are nutty, toasty, and deeply savory, a stark contrast to the raw fruit’s simple sweetness.
Simultaneously, the heat softens the peach’s cell walls, releasing pectin and making the flesh incredibly tender. This process concentrates the flavor, making each bite more intensely “peachy” than you could imagine. The slight bitterness from the charred grill marks provides a crucial counterpoint, preventing the dish from becoming a one-note sugar bomb. It’s science, but the delicious kind that you get to eat with your hands.
How Not to Mess This Up: A Guide to Grilling Greatness
Even simple recipes have their pitfalls, and I’m here to save you from a bowl of regret. Let’s avoid a salad tragedy, shall we?
The Soggy Bottom Saga
The number one mistake is slicing your peaches too thin. Paper-thin slices will overcook in seconds, turning into a mushy, jam-like substance that falls through the grill grates. You want thick-cut, “steak-like” wedges—about a half-inch thick is perfect. This gives the grill marks time to form and the fruit time to soften without disintegrating. A sturdy spatula is your best friend for flipping.
The “It Stuck to the Grill” Horror
Before your peach wedges see any action, make sure your grill grates are pristine and screaming hot. A clean, hot grill is a non-stick surface. Then, brush the cut side of the peaches lightly with a neutral oil or even some of that good olive oil. This creates a barrier and helps with caramelization. Don’t move them once you’ve placed them down; let the fire do its work and release them naturally when the time is right.
The Vibe: Setting the Scene for Your Al Fresco Feast
This salad is not for a gloomy, rainy Tuesday eaten over the kitchen sink. This dish demands ambiance. It wants to be the centerpiece of a sun-drenched lunch on a patio, surrounded by friends and the sound of clinking glasses (filled with sparkling water, of course). It’s the dish you bring to a potluck that makes everyone gasp a little, then scramble for the recipe. It’s effortlessly elegant, which means you can spend less time cooking and more time soaking up the good times.
Imagine this: you’ve just finished grilling some chicken or fish, the air is cooling down, and you’re ready for something fresh. You toss this salad together in under five minutes. The creamy burrata, the jewel-toned fruit, the vibrant greens—it’s a feast for the eyes before it even hits your palate. It’s the kind of food that encourages you to slow down, to savor each bite, and to appreciate the simple, profound joy of a perfectly ripe piece of fruit. You can find the full recipe for this Easy Grilled Peach Salad with Burrata right here on our blog to get you started.
Let’s Get Cooking: The Step-by-Step
Ready to make magic happen? It’s so simple, you’ll wonder why you haven’t been doing this forever. The whole process from start to finish is under 15 minutes.
First, fire up your grill or a grill pan to medium-high heat. While it’s getting hot, slice your peaches in half, remove the pits, and then cut each half into three thick wedges. Brush them lightly with olive oil. In a small bowl, whisk together your dressing: extra virgin olive oil, a splash of lemon juice, salt, and pepper. Set it aside.
Once the grill is ready, place your peach wedges cut-side down. Let them grill for 3-4 minutes without moving them. You’re looking for deep, beautiful grill marks. Flip them carefully and grill for another 2-3 minutes on the skin side, just until they are tender. Remove them from the grill and let them cool for a minute.
Now, assembly. On a large platter, scatter your arugula. Tear your burrata over the top (don’t be shy!). Arrange the warm grilled peaches around the cheese. Drizzle everything generously with your dressing and the balsamic glaze. Finally, sprinkle with your toasted nuts and maybe a few cracks of fresh black pepper. Serve immediately.
Leftovers? Here’s the Plan
In a perfect world, there are no leftovers. But if you find yourself with extra components, here’s the deal. The dressed salad won’t keep—wilted arugula is a sad sight. However, you can store the individual components separately. Keep the grilled peaches in an airtight container in the fridge for up to 3 days. The dressing will keep for a week. The burrata is best enjoyed fresh, but if you must, store it in its whey or a container with a bit of salted water.
The best way to use leftovers? Chop up the grilled peaches and toss them into your morning yogurt or oatmeal. Or, be bold and use them in a turkey sandwich with some of that burrata. Waste not, want not!
Your Grilled Peach Salad Questions, Answered
How to freeze Easy Grilled Peach Salad with Burrata?
Short answer: you don’t freeze the assembled salad. The arugula will turn to a watery, icy mush upon thawing, and the texture of the burrata will be ruined. However, you can freeze the grilled peaches! Once they’ve cooled completely, lay them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. They’re fantastic thawed and added to smoothies or yogurt.
What are the calories in Easy Grilled Peach Salad with Burrata?
This will vary based on your exact ingredients and portion size, but a serving of this salad is generally rich and satisfying. The main calorie contributors are the burrata cheese and the olive oil in the dressing. Think of it as a luxurious, nutrient-dense meal rather than a light, low-calorie snack. It’s a small price to pay for such incredible flavor!
Can I make this ahead of time?
You can do the prep work ahead. Grill the peaches and make the dressing a day in advance and store them separately in the fridge. The peaches will taste great cold or you can gently warm them up. But, for the love of all that is holy, wait to assemble the salad until just before you serve to prevent a wilted tragedy.
What can I use instead of burrata?
If you absolutely cannot find burrata, the next best thing is a fresh, high-quality cow’s milk mozzarella. A buffalo mozzarella would also work beautifully. It won’t have that same creamy explosion, but it will still provide that wonderful fresh cheese element. You could also try dollops of fresh ricotta or even a creamy goat cheese for a tangier profile.
Easy Grilled Peach Salad with Burrata
Ingredients
Ingredients
- 2 large ripe peaches halved and pitted
- 1 tbsp olive oil plus extra for drizzling
- 8 oz burrata cheese room temperature
- 4 cups arugula lightly packed
- 1/4 cup fresh basil leaves torn
- 2 tbsp balsamic glaze or reduced balsamic vinegar
- 1/4 cup pistachios lightly toasted and roughly chopped
- 1/4 tsp kosher salt to taste
- 1/4 tsp black pepper freshly cracked
