Grilled Peach and Burrata Salad Recipe

This grilled peach and burrata salad recipe brings together warm, caramelized fruit and cool, creamy cheese in one plate. It works as a light lunch, a starter for a summer dinner party, or a side for anything off the grill.

The char on the peaches brings out a deep sweetness that pairs perfectly with the mild, milky burrata. A drizzle of balsamic and a scatter of toasted nuts round it out with just enough crunch and tang.

This kind of salad has become a staple at summer farmers markets and backyard gatherings for a good reason. It takes just a handful of quality ingredients and turns them into something that feels far more special than the short ingredient list would suggest.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	8 minutes
Total Time	23 minutes
Servings	4 servings
Difficulty Level	Easy

This salad shares the same bright, fresh spirit as my Watermelon Feta Salad With Mint, another favorite for warm weather starters.

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

This salad hits that sweet spot between fancy and effortless. It looks like something from a restaurant menu, but it comes together with basic grilling and a few good ingredients.

• Ready in under 25 minutes. There’s no long marinating or complicated prep involved.
• Big contrast of textures. Juicy grilled peaches, creamy burrata, crisp greens, and crunchy nuts all in one bite.
• Naturally gluten free. No modifications needed for anyone avoiding gluten.
• Perfect for entertaining. It plates beautifully and always gets people asking for the recipe.
• Minimal cleanup. One grill pan or grill grate and a cutting board is really all you need.
• Flexible for the season. Works with nectarines or plums if peaches aren’t at their best.
• Mostly make-ahead friendly. Grill the peaches and toast the nuts early, then assemble everything else right before your guests arrive.

I got hooked on this combination a few summers ago after having something similar at a friend’s backyard cookout. She used a cheap grill pan and store-bought burrata, and it still tasted incredible.

For a lighter starter option, try: Caprese Stuffed Avocados

Ingredients

Here’s everything you’ll need to pull this salad together. Most of it is fresh produce and dairy, so try to shop the day you plan to serve it.

• 4 ripe but firm peaches, halved and pitted
• 2 balls (8 oz / 227 g each) fresh burrata cheese
• 5 cups (about 100 g) baby arugula
• 1/2 cup (12 g) fresh basil leaves, torn
• 4 slices prosciutto (optional)
• 3 tablespoons (45 ml) extra virgin olive oil, divided
• 2 tablespoons (30 ml) aged balsamic glaze
• 1 tablespoon (20 g) honey
• 1/3 cup (40 g) shelled pistachios, toasted and roughly chopped
• 1/2 lemon, juiced
• Flaky sea salt, to taste
• Freshly cracked black pepper, to taste

I use firm peaches on purpose here. Overripe ones tend to fall apart on the grill and turn mushy instead of caramelizing properly.

The burrata is really the star of the show, so don’t skimp on quality there if you can help it. Everything else in this list plays a supporting role to those two main ingredients.

Read Also: Steak And Corn Salad

Kitchen Equipment Needed

You really don’t need much specialized gear for this one. A working grill or grill pan is the main requirement.

• Outdoor grill or cast iron grill pan
• Tongs
• Sharp paring knife
• Cutting board
• Small mixing bowl
• Pastry brush
• Handheld citrus juicer (optional, for the lemon)
• Large ceramic serving platter

A grill pan with raised ridges makes a real difference here. It gives you those defined char marks even if you don’t have access to an outdoor grill.

I first started experimenting with grilled fruit while making my Mediterranean Quinoa Salad With Grilled Chicken, and the same grill pan gets a workout for both.

Recommended Products for This Recipe

These are a few products I personally reach for every time I make this salad. They’re not required, but each one solves a specific problem I ran into while testing this recipe.

1. Lodge Cast Iron Grill Pan

I didn’t own an outdoor grill for years, and this pan is what made grilled fruit salads possible in my tiny apartment kitchen. It holds heat evenly across the surface, so every peach half gets consistent char marks instead of one burnt side and one raw side. It’s also heavy enough that it won’t warp after repeated high heat use.

Get it on Amazon

2. Fresh Burrata Cheese (Shipped)

Not every grocery store carries good burrata, and the quality really does make or break this salad. I started ordering it online after one too many disappointing, rubbery balls from the regular dairy aisle. The difference in creaminess once you cut into a properly fresh one is honestly night and day.

Get it on Amazon

3. Aged Balsamic Glaze

A cheap balsamic vinegar tends to taste sharp and thin when drizzled raw over a salad like this. This glaze is already thickened and slightly sweet, so it clings to the peaches and burrata instead of pooling at the bottom of the plate. I keep a bottle in my pantry specifically for salads like this one.

Get it on Amazon

4. Maldon Flaky Sea Salt

Regular table salt disappears into a dish like this. Flaky salt sits on top of the burrata and gives you little bursts of seasoning in every bite, which matters a lot in a recipe with this few ingredients.

Get it on Amazon

5. Toasted Pistachios

I tried this salad with walnuts and almonds before landing on pistachios as my favorite. Their slightly sweet, buttery flavor and bright green color work really well against the orange peaches and white burrata, both visually and on the palate.

Get it on Amazon

You might also enjoy: Grilled Chicken And Veggie Skewers

Step-by-Step Instructions: How to Make Grilled Peach and Burrata Salad

Follow these simple steps and you’ll have a delicious grilled peach and burrata salad ready in no time.

1. Prep the peaches

• Wash the peaches and pat them dry with a clean towel.
• Slice each peach in half lengthwise and twist gently to separate the two halves from the pit.
• Remove the pit with the tip of a paring knife if it doesn’t come away cleanly.
• Brush the cut side of each peach half with 1 tablespoon of the olive oil.

2. Heat the grill or grill pan

• Preheat your grill or grill pan over medium high heat for about 5 minutes.
• The pan is ready when a drop of water sizzles immediately on contact.
• Lightly oil the grates or pan surface with a paper towel dipped in oil to prevent sticking.

3. Grill the peaches

• Place the peach halves cut side down on the hot grill.
• Let them cook undisturbed for 3 to 4 minutes, until deep grill marks form and the edges start to soften.
• Flip carefully with tongs and grill the skin side for another 1 to 2 minutes.
• Remove the peaches to a plate and let them cool slightly while you build the rest of the salad.

4. Crisp the prosciutto (optional)

• If using prosciutto, lay the slices in the same hot pan for about 1 minute per side.
• Cook just until the edges curl and turn slightly crisp.
• Transfer to a paper towel lined plate and set aside.

5. Build the base

• Spread the arugula across a large serving platter in an even layer.
• Scatter the torn basil leaves over the arugula.
• Drizzle 1 tablespoon of olive oil and the fresh lemon juice over the greens.
• Season lightly with a pinch of flaky salt.

6. Slice and arrange the peaches

• Cut each grilled peach half into 3 or 4 wedges.
• Arrange the peach wedges evenly across the bed of greens.
• Tuck the crisped prosciutto pieces between the peach wedges if using.

7. Add the burrata

• Tear each burrata ball in half using your hands over the platter, letting the creamy center spill naturally onto the salad.
• Nestle the torn burrata pieces among the peaches and greens.
• Avoid cutting burrata with a knife, since tearing it by hand keeps that soft, oozy texture intact.

8. Finish and serve

• Drizzle the balsamic glaze and honey over the entire platter.
• Sprinkle the chopped toasted pistachios on top.
• Finish with a final pinch of flaky sea salt and a few cracks of black pepper.
• Serve immediately while the peaches are still warm.

This same grilling technique works beautifully in my Grilled Portobello Mushrooms too.

Tips for The Best Grilled Peach and Burrata Salad

A few small details make a noticeable difference in how this salad turns out. Keep these in mind as you’re prepping and assembling.

• Choose peaches that give slightly when pressed but aren’t soft or bruised.
• Bring the burrata to room temperature for about 20 minutes before serving for the creamiest texture.
• Don’t overcrowd the grill pan, since peaches release moisture and need room for the heat to sear rather than steam them.
• Tear the burrata instead of slicing it to keep that signature oozy center.
• Toast the pistachios in a dry skillet for 2 to 3 minutes to deepen their flavor before chopping.
• Assemble the salad right before serving, since the greens wilt quickly once dressed.
• If your balsamic glaze is too thick straight from the bottle, warm it slightly for easier drizzling.
• Use a mix of yellow and white peaches if you can find both for a prettier presentation.
• Let the burrata sit out at room temperature rather than serving it straight from the fridge, since cold burrata is noticeably firmer and less creamy.
• Pat the peach halves dry before oiling them so the surface sears instead of steams on contact with the hot pan.

I ruined my first attempt at this by grilling the peaches too far ahead of time. By the time I plated everything, they’d turned soft and watery, so timing really does matter here.

You might also enjoy: Grilled Vegetable Skewers

What to Serve with Grilled Peach and Burrata Salad

This salad works well as a starter, a side, or even a light main course on a hot day. Here are some ideas for rounding out the meal.

• Grilled chicken breast or thighs for a heartier plate
• Crusty grilled bread or a simple baguette for scooping up the burrata
• A chilled glass of rosé or sparkling white wine
• Grilled shrimp skewers for an easy seafood pairing
• A simple lemon vinaigrette pasta salad on the side
• Iced herbal tea or sparkling lemonade for a non-alcoholic option
• Roasted or grilled corn on the cob

This pairs beautifully with my Blackened Fish With Pineapple Salsa for a complete seafood-forward dinner spread.

Variations of Grilled Peach and Burrata Salad

Once you’ve made the classic version a few times, there’s plenty of room to switch things up based on what’s in season or what you’re craving.

• Add prosciutto: Layer crisped prosciutto throughout for a salty contrast to the sweet peaches.
• Swap the fruit: Try grilled nectarines, plums, or even fresh figs when peaches aren’t in season.
• Use mozzarella instead: Fresh mozzarella pearls work if burrata isn’t available, though the texture will be firmer.
• Add heat: A pinch of chili flakes or a drizzle of hot honey brings a spicy edge to the sweetness.
• Go nutty: Swap pistachios for candied pecans or toasted hazelnuts.
• Make it a grain bowl: Add cooked farro or quinoa underneath the greens to turn this into a more filling main dish.
• Herb swap: Fresh mint or tarragon can stand in for basil for a different aromatic note.
• Add citrus: A few segments of grilled orange or grapefruit bring an extra layer of acidity alongside the peaches.
• Spinach base: Swap arugula for baby spinach if you prefer a milder, less peppery green underneath everything.

I tried the fig version last September when peaches were out of season, and it turned out just as good, maybe even better with a little extra honey.

Read Also: BLT Pasta Salad

Storage and Reheating

This salad is really at its best fresh, but here’s how to handle any extra components if you have leftovers.

• Store leftover grilled peaches in an airtight container in the fridge for up to 2 days.
• Keep burrata separate from the dressed greens if you’re not serving everything right away.
• Store arugula and basil undressed in a container lined with a paper towel to absorb excess moisture.
• Avoid freezing any component of this salad, since both the peaches and burrata lose their texture badly.
• Reheat grilled peaches briefly in a dry skillet over low heat if you want them warm again, though they’re also good served cold.
• Do not reheat the burrata, as it should always be served at room temperature or slightly chilled.
• Assemble only the portion you plan to eat that day for the best texture and flavor.
• Keep the balsamic glaze and toasted pistachios in separate small containers so they stay ready to use on the next batch.

For a heartier main course, try: Chimichurri Steak Tacos

Nutritional Facts

Nutrition Per Serving (approximate)
Calories	320 kcal
Protein	14 g
Carbohydrates	19 g
Fat	22 g
Fiber	3 g
Sugar	14 g
Sodium	310 mg

I love serving this alongside my Lemon Garlic Shrimp Over Couscous for a bigger spread.

Health Benefits of Key Ingredients

Beyond how good this salad tastes, there’s a solid nutritional case for most of what’s in it. Here’s a quick rundown of what each main ingredient brings to the table.

None of these ingredients require any special sourcing to get the benefits below. A regular trip to the grocery store or farmers market covers everything on this list.

• Peaches: A good source of vitamin C and fiber, and grilling brings out natural sugars without needing added sweeteners.
• Burrata: Provides protein and calcium, along with healthy fats that help you feel satisfied.
• Arugula: Rich in vitamin K and antioxidants, with a peppery bite that adds flavor without extra calories.
• Basil: Contains antioxidants and has been used traditionally to support digestion.
• Olive oil: A source of heart-healthy monounsaturated fats when used in moderation.
• Pistachios: Offer plant-based protein, fiber, and healthy fats, along with a satisfying crunch.
• Honey: A natural sweetener that also has mild antibacterial properties compared to refined sugar.

You might also enjoy: Tomato Basil Mozzarella Flatbread Pizza

FAQs About Grilled Peach and Burrata Salad

1. Can I make this salad without a grill?

Yes, a stovetop grill pan works just as well as an outdoor grill for this recipe. You can also use a regular skillet, though you won’t get the same char marks.

A broiler can work in a pinch too. Just watch the peaches closely, since they can go from caramelized to burnt in a matter of seconds under high heat.

2. What’s the best substitute for burrata if I can’t find it?

Fresh mozzarella is the closest substitute, especially the softer, creamier varieties sold packed in water. The texture will be a bit firmer, but the flavor still works nicely with the grilled peaches.

3. Can I prepare this salad ahead of time for a party?

You can grill the peaches and toast the pistachios a few hours ahead and store them separately. Wait to assemble the full salad with the greens and burrata until right before serving so everything stays fresh.

This makes the recipe much less stressful for entertaining. Most of the active work happens well before your guests show up.

4. Are unripe peaches okay to use for grilling?

Peaches that are still a bit firm actually grill better, since they hold their shape on the heat. Very ripe or soft peaches tend to break down and turn mushy once they hit the grill.

5. Is this recipe suitable for a vegetarian diet?

Yes, as long as you skip the optional prosciutto, this salad is fully vegetarian. All the remaining ingredients are plant based or dairy based with no meat involved.

This salad pairs just as well with my Baja Fish Tacos if you want a full taco night spread.

Final Thoughts

This grilled peach and burrata salad recipe is one of those dishes that feels a lot more impressive than the effort it actually takes. Give it a try next time peaches are in season and you want something a little different on the table.

I’d love to hear how it turns out for you. Drop a comment below or share a photo if you give this one a try.

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• Broccoli Salad
• Potato Salad
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• Pasta House Salad
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