Summer Grilled Peach and Burrata Salad Recipe

There’s something undeniably magical about the flavor of ripe summer peaches kissed by a hot grill. Add in the creamy decadence of burrata, a drizzle of tangy balsamic glaze, and a bed of peppery arugula, and you’ve got a salad that tastes like sunshine on a plate.

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I first made this salad during a backyard barbecue when I was trying to impress my in-laws with something light, elegant, and unexpected. The result? Empty plates and a flurry of recipe requests. Whether you’re hosting a gathering or just treating yourself, this dish is always a showstopper.

The sweet and smoky peaches, combined with cool, velvety burrata, make every bite of this salad feel like a special occasion.

Let’s dive into why this Summer Grilled Peach and Burrata Salad deserves a spot on your warm-weather menu.

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

Fresh, vibrant, and effortlessly elegant, this salad hits all the right notes.

First of all, it’s incredibly quick and easy. From prep to plate, you’re looking at just 20 minutes. There’s no complicated cooking, just a bit of slicing, grilling, and assembling.

It’s perfect for entertaining. The visual appeal of charred peaches and creamy white burrata nestled in bright greens is enough to make anyone swoon. It looks fancy, but couldn’t be simpler.

It’s surprisingly budget-friendly. Peaches are at their peak in summer and often on sale, and you only need a handful of ingredients to make this dish shine.

This salad is endlessly versatile. Serve it as a starter, a light lunch, or even add grilled chicken or prosciutto to turn it into a more substantial meal.

Whether you’re making it for a picnic, potluck, or lazy Sunday brunch, this salad brings big flavor with very little effort.

Ingredient Notes

The beauty of this salad lies in its minimal, high-quality ingredients. Each one brings something unique to the table.

Fresh peaches are the star of the show. Look for firm-ripe peaches that still have a little give when gently pressed. You want them sweet and juicy, but sturdy enough to hold their shape on the grill. Clingstone or freestone varieties both work well.

Burrata cheese is the crown jewel of this salad. With its soft mozzarella shell and creamy stracciatella interior, it adds a luxurious richness that perfectly balances the peaches’ sweetness. If you can’t find burrata, fresh mozzarella or even ricotta will still deliver delicious results.

Arugula brings a peppery bite that cuts through the richness of the burrata and the sweetness of the peaches. Its delicate leaves create the perfect fresh base. If arugula isn’t your thing, baby spinach or mixed greens are great substitutes.

Balsamic glaze ties everything together with its thick, tangy-sweet profile. You can make your own by reducing balsamic vinegar on the stovetop, or pick up a bottle at the store for convenience.

All you really need in terms of equipment is a hot grill (or grill pan), a sharp knife, and a serving platter. Simplicity at its best.

How To Make This Summer Grilled Peach and Burrata Salad

This salad comes together quickly and beautifully. Here’s how to make it happen:

Start by preheating your grill or grill pan to medium-high heat. While it heats, halve and pit your peaches. Slice them into thick wedges, about 4-6 per peach, depending on size. Lightly brush the cut sides with olive oil to prevent sticking and enhance caramelization.

Place the peach slices directly onto the grill. Let them cook undisturbed for about 2-3 minutes per side until they develop visible grill marks and begin to soften slightly. Remove and let them cool just enough to handle.

Next, arrange your arugula on a large serving platter. This will act as the bed for your other ingredients. Nestle in your grilled peach wedges while they’re still slightly warm for maximum flavor impact.

Tear the burrata into large, rustic pieces and gently place them among the peaches and greens. Don’t over-handle the burrata—it’s delicate and meant to ooze a bit.

Drizzle everything generously with balsamic glaze, then finish with a pinch of flaky sea salt and a few cracks of fresh black pepper. For added richness, a touch of extra virgin olive oil doesn’t hurt.

From start to finish, the whole process should take under 20 minutes. You’ll be rewarded with a salad that’s fresh, creamy, sweet, and savory—all in one perfect bite.

Storage Options

This salad is best enjoyed fresh, ideally right after assembling. That said, you can prep some of the elements ahead of time.

Grilled peaches can be made a few hours in advance and stored in an airtight container in the refrigerator. Bring them to room temperature before serving for the best texture and flavor.

Arugula and other greens should be washed and thoroughly dried ahead of time, but wait to dress or layer them until just before serving to prevent wilting.

Burrata is delicate and should be added at the last minute. It doesn’t store well once torn, so plan to use the whole ball in one sitting.

If you do have leftovers, store them in an airtight container for up to 24 hours. Keep in mind that the greens may wilt and the burrata will lose its signature texture when reheated, so it’s best enjoyed cold.

Variations and Substitutions

This salad is wonderfully flexible—feel free to play around with ingredients based on what you have on hand.

Try swapping out the peaches for nectarines or plums. Both grill beautifully and offer a similar sweet-tart flavor profile.

Instead of arugula, consider using butter lettuce, kale (massaged), or a mix of spring greens. Each brings a different texture and taste to the dish.

Add a protein boost with grilled chicken, shrimp, or thinly sliced prosciutto. These additions transform the salad into a heartier main course.

If burrata isn’t available, fresh mozzarella, goat cheese, or a scoop of creamy ricotta can step in. Each will give a slightly different texture but still pair beautifully with the peaches.

You can even add toasted nuts like almonds or pistachios for crunch, or a handful of fresh herbs like basil or mint for an herbal lift.

Feel free to make it your own. With a few thoughtful swaps, this salad becomes a canvas for whatever summer flavors you love most.

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