A simple grilled peach burrata salad combines smoky peaches with creamy cheese and fresh greens. Ideal for a light summer meal or elegant appetizer.

I keep grilled peach burrata salad recipe in regular rotation because it delivers big flavor without fuss. On busy weeknights, it comes together fast with pantry staples I always have on hand.

What I love most is the balance—rich, savory notes with a clean finish that never feels heavy. It’s reliable for meal prep and easy to scale when friends drop by.

I usually serve it with a crisp salad or warm flatbread, and leftovers reheat beautifully the next day.

Quick Facts

Recipe Highlights

This recipe has become a favorite for several reasons.

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

What You’ll Need

Gather these fresh ingredients to create a vibrant and tasty salad that highlights the natural sweetness of peaches and the richness of burrata.

• 4 ripe peaches, halved and pitted
• 8 oz burrata cheese
• 4 cups arugula or mixed greens
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Fresh basil leaves, a handful
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup toasted pine nuts or walnuts
• Optional: a pinch of red pepper flakes

How to Make It

Follow these steps to assemble the salad with perfectly grilled peaches and creamy burrata.

1. Preheat a grill or grill pan over medium-high heat.
2. Brush peach halves lightly with olive oil to prevent sticking.
3. Place peaches cut side down on the grill and cook for about 3-4 minutes until grill marks appear and peaches soften slightly.
4. Remove peaches from the grill and let them cool for a minute.
5. In a large bowl, toss the arugula with olive oil, balsamic vinegar, honey, salt, and pepper.
6. Arrange the greens on a serving platter.
7. Cut the grilled peaches into slices and place them on top of the greens.
8. Tear the burrata into chunks and scatter over the salad.
9. Sprinkle with fresh basil leaves and toasted nuts.
10. Add a pinch of red pepper flakes if desired for a subtle kick.
11. Serve immediately and enjoy.

Helpful Tips

Here are some helpful tips to get the best results with this salad.

• Choose peaches that are ripe but still firm to hold up on the grill.
• Don’t overcook the peaches; they should be tender but not mushy.
• Use fresh burrata for the creamiest texture and best flavor.
• Toast the nuts beforehand to enhance their crunch and aroma.
• If you don’t have a grill, a grill pan or broiler works well too.
• Serve the salad right after assembling to keep the greens crisp.

Ingredient Swaps

If you need to swap out some ingredients, here are a few alternatives that work well.

• Replace burrata with fresh mozzarella or ricotta for a milder cheese option.
• Use nectarines instead of peaches for a similar sweet and juicy flavor.
• Swap arugula for baby spinach or mixed spring greens.
• Try toasted almonds or pecans instead of pine nuts or walnuts.
• Use lemon juice instead of balsamic vinegar for a brighter acidity.
• Honey can be substituted with maple syrup or agave nectar.

Storage Tips

To keep leftovers fresh and tasty, follow these storage tips.

• Store salad components separately to prevent sogginess.
• Keep grilled peaches in an airtight container in the fridge for up to 2 days.
• Wrap burrata tightly and consume within 1 day for best quality.
• Dress the greens just before serving to maintain crispness.
• If prepped ahead, assemble the salad shortly before eating.

What to Serve With It

This salad pairs wonderfully with a variety of dishes and drinks.

• Serve alongside grilled chicken or fish for a complete meal.
• Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
• Offer crusty bread or garlic crostini to complement the creamy cheese.
• Add a light soup, such as chilled cucumber or gazpacho, for a refreshing starter.

Nutritional Info