Grilled Peach and Burrata Salad

April 29, 2025

By Millie Pham

You guys — this salad is pure summer on a plate! It’s sweet, creamy, fresh, and honestly so simple you’ll wonder why you didn’t make it sooner.

I’ve made this for family picnics and even quick weeknight dinners when it’s too hot to turn on the oven. Everyone — even picky kids!—loves the juicy peaches and that melty burrata. You’ll love how fancy it feels without any of the stress.

Why I Love This Recipe

It feels fancy but takes like 15 minutes.
Perfect for summer cookouts or easy lunches.
Kids love the sweet peaches!
No stove inside — keep your kitchen cool!
Burrata makes everything better.

I first made this when I had a few too many peaches from the farmers’ market — now it’s my go-to when I want something impressive but chill. 🍑

What You’ll Need

3 ripe peaches
2 balls of burrata cheese
4 cups arugula
2 tablespoons olive oil
2 tablespoons balsamic glaze
6-8 fresh basil leaves
Salt and pepper to taste

Pro Tips

Use ripe but firm peaches — too soft and they’ll fall apart.
Don’t over-grill! Just a few grill marks = perfect.
Tear the burrata gently with your hands, not a knife.
Drizzle the balsamic glaze after everything’s plated for the prettiest look.
Add some grilled chicken if you want a heartier meal.

Tools You’ll Need

Grill pan or outdoor grill
Sharp knife
Tongs
Serving plate
Small bowl

Substitutions and Variations

Swap arugula for spinach or mixed greens.
Use nectarines instead of peaches.
Add prosciutto for a salty kick.
Try a honey drizzle instead of balsamic glaze if you like it sweeter!

Make-Ahead Tips

You can slice the peaches and wash the greens ahead of time. Grill the peaches fresh right before serving though — that’s when they taste best!

How to Make Grilled Peach and Burrata Salad

Servings: 4
Prep Time: 10 minutes
Cook Time: 5 minutes

Step 1: Slice the Peaches

Slice the peaches into thick wedges — about 6 slices per peach.

Step 2: Grill the Peaches

Heat your grill pan or grill. Brush the peach slices lightly with olive oil. Grill them for about 1–2 minutes per side until you get pretty grill marks.

Step 3: Prep the Greens

While peaches grill, lay out a bed of arugula on your serving plate.

Step 4: Tear the Burrata

Gently tear open the burrata balls and scatter pieces over the arugula.

torn creamy burrata pieces being placed over fresh arugula on a white plate

Step 5: Add Peaches and Finish

Top the salad with your warm grilled peaches. Drizzle everything with balsamic glaze. Sprinkle torn basil leaves, and add a pinch of salt and pepper.

grilled peach and burrata salad showing the layering: a bed of fresh arugula spread out at the bottom, torn pieces of creamy burrata placed on top, grilled peach wedges layered over the burrata, finished with a drizzle of balsamic glaze

Leftovers and Storage

This salad is best fresh.
If you need to save it, keep everything separate and assemble right before eating.
Store grilled peaches in an airtight container in the fridge for up to 2 days.

What to Serve With

Crusty bread or a baguette
Grilled chicken or shrimp
A cold glass of white wine or lemonade

FAQ

Q: Can I use canned peaches?
A: Fresh really is better for grilling, but if you must, use drained canned peaches and skip grilling.

Q: What’s a good swap for burrata?
A: Fresh mozzarella works! It’s not as creamy, but still super good.

Q: Can I grill the peaches ahead of time?
A: You can, but they’re best when warm and juicy right off the grill!

Conclusion

This Grilled Peach and Burrata Salad is seriously a summer dream — sweet, creamy, and crazy easy. I hope you give it a try! I’d love to hear how it turns out for you — leave a comment and tell me if you made any fun twists!

🌟 Happy Cooking! 🌟