Grilled Peach and Burrata Salad

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Grilled Peach and Burrata Salad is my go to move when it is hot out, I am hungry, and I do not want to stand over the stove for long. You know those days when you want something that feels a little fancy but still takes almost no effort? This is exactly that. The peaches get warm and juicy, the burrata turns creamy and lush, and suddenly your regular salad situation feels like a summer treat. I started making this when I had a few peaches that were ripe right now and I refused to let them go sad on the counter. If you have a grill pan or an outdoor grill, you are already halfway there.

Why You’ll Love This Peach Salad

First of all, it is the kind of salad that makes people pause mid bite and go, wait, what is in this? It hits that sweet, salty, creamy, and tangy thing all at once, without needing a ton of ingredients. It also works as a starter, a light lunch, or that side dish you bring to a cookout when you want to bring something that is not the usual potato salad.

I also love how flexible it is. You can make it more filling with prosciutto or chicken, more crunchy with nuts, or more peppery with extra arugula. And if you are the type who likes a recipe you can actually remember without checking your phone twelve times, this is a good one.

If you want a slightly different take or you are comparing versions, I have a similar summer vibe recipe here: easy grilled peach salad summer burrata recipe. Sometimes I switch up the greens or the dressing depending on what is in my fridge, and it always works out.

I made this for a small patio dinner and everyone asked for the recipe. The grilled peaches with the burrata felt restaurant level, but it was honestly so easy.

Key Ingredients

This is one of those recipes where the ingredients really matter because there are not many of them. Use the best you can find, especially the peaches and the burrata. Here is what I typically grab.

What you will need

• Fresh peaches: ripe but still a bit firm so they hold up on the grill
• Burrata: one or two balls depending on how generous you feel
• Greens: arugula is my favorite, but mixed greens work too
• Olive oil: for brushing the peaches and for the dressing
• Balsamic glaze or balsamic vinegar: glaze is thicker and pretty, vinegar works too
• Salt and black pepper
• Optional extras: toasted nuts, prosciutto, fresh basil or mint, flaky salt

Quick peach tip from my own trial and error: if the peach is super soft and you can almost dent it just by looking at it, it is going to be hard to grill. Save that one for smoothies or yogurt.

And if you are on a salad kick in general, you might also like this colorful one for a different mood: beet salad with spinach mandarin oranges feta. It is bright, sweet, and super easy to pull together.

How To Grill Peaches

Grilling peaches sounds like a big cooking thing, but it is honestly simple. You are basically just giving them a quick sear so they get warm, a little smoky, and extra juicy. Here is how I do it so they do not stick or fall apart.

My simple method

1) Preheat your grill or grill pan to medium heat. You want it hot enough to leave marks, but not so hot that the fruit burns before it softens.

2) Slice the peaches in half and remove the pit. If they are stubborn, cut around the pit and twist gently.

3) Brush the cut sides lightly with olive oil. Do not drench them, just a thin coat.

4) Place peaches cut side down and leave them alone for about 2 to 4 minutes. No poking, no flipping early. Let the grill do its thing.

5) Flip and grill the skin side for another 1 to 2 minutes if you want them extra warm. Usually I just do the cut side, depending on how soft the peaches are.

6) Pull them off and let them cool for a minute. They are hot and slippery right off the grill.

If you are not using an outdoor grill, a grill pan works great. And if you do not have either, you can use a hot skillet and just sear the cut side. It will not be smoky, but it will still taste amazing.

While the peaches grill, I usually throw together the rest of lunch. Sometimes that is a sandwich, sometimes it is just chips and this salad and I call it a win. If you want a cozy, melty option for the side, this is a fun one: easy chicken avocado melt grilled cheese sandwich.

Serving Suggestions

This is the part where you can really make it your own. I have served Grilled Peach and Burrata Salad as a light dinner on a random Tuesday, and I have also put it out at a backyard hang with a big loaf of bread and watched it disappear.

• As a starter: serve smaller portions, one peach half per person, with extra greens
• As a main: add prosciutto, grilled chicken, or chickpeas for more staying power
• With bread: crusty bread, focaccia, or even toasted sourdough for scooping up creamy burrata
• For a party: assemble on a large platter and drizzle dressing right before serving
• Extra crunch: toasted pistachios, pecans, or sliced almonds

Dressing wise, I keep it simple: olive oil, a little balsamic, salt, pepper. If you like it sweeter, balsamic glaze is your best friend. If you like it sharper, add a tiny squeeze of lemon.

And if you are in a peach mood and want another salad that leans fruity and tangy, this one is a great little side adventure: blueberry peach feta salad. It is different from Grilled Peach and Burrata Salad, but it scratches the same summer itch.

Ingredient Spotlight – What is Burrata?

Burrata is basically mozzarella’s richer, creamier cousin. On the outside it looks like a smooth ball of fresh mozzarella, but when you cut it open, the inside is soft and creamy. That creamy center is what makes this salad feel special with almost no effort.

How to buy and use it without stress

Look for burrata in the refrigerated cheese section, usually near fresh mozzarella. Check the date if you can, because it is best fresh. When you are ready to use it, take it out of the fridge about 15 minutes before serving so it is not ice cold. Then either tear it with your hands or slice it gently and let that creamy middle spill into the greens. That is the whole magic.

If burrata is not available, fresh mozzarella works, but you will miss that creamy center. You can cheat a little by adding a few spoonfuls of ricotta on the side, or drizzle extra olive oil to make it feel richer.

By the way, if you are planning a whole grilled lunch situation, I have paired this salad with a sandwich like this and it made everyone happy: bacon guacamole grilled cheese sandwich. It is bold, messy in a good way, and the fresh salad balances it out.

Common Questions

Can I make Grilled Peach and Burrata Salad ahead of time?
You can prep parts ahead. Grill the peaches and store them in the fridge, wash the greens, and mix the dressing. But assemble right before eating so the greens stay crisp and the burrata stays creamy.

What greens work best?
Arugula is my favorite because it is peppery and stands up to the sweet peaches. Mixed spring greens are softer and milder. Baby spinach works too.

How do I keep peaches from sticking to the grill?
Preheat the grill, brush the peach cut side with a little oil, and do not flip too early. Once it sears, it releases more easily.

Do I have to use balsamic glaze?
Nope. Balsamic vinegar is fine, just use a little less because it is thinner and more sharp. You can also do olive oil plus a squeeze of lemon for a brighter dressing.

What protein can I add to make it a full meal?
Prosciutto, grilled chicken, or even leftover rotisserie chicken. I have also added chickpeas when I wanted a meatless dinner that still felt filling.

A simple summer salad you will keep coming back to

If you try Grilled Peach and Burrata Salad once, it tends to become one of those recipes you repeat all summer because it is easy and it feels special. Keep your peaches ripe but firm, let the burrata warm up slightly before serving, and do not overthink the dressing. If you want more inspiration, I enjoyed comparing notes with recipes like Grilled Peach and Burrata Salad – – The Last Food Blog and Grilled Peach and Burrata Salad – Sandra Valvassori. Now promise me you will make it at least once while peaches are in season, preferably with someone you like and a cold drink nearby.