This grilled peach and burrata salad is summer on a plate. Juicy grilled peaches, creamy burrata, fresh basil, and toasted pine nuts finished with a drizzle of balsamic vinaigrette. It's fresh, light, and seriously delicious.
Update: Originally published in 2021, I've updated this recipe with additional cooking tips, more context, and step-by-step pictures just for you!
This salad is a summer favorite, especially during peach season when the fruit is extra sweet and juicy. The salad, a combination of sweet grilled peaches and creamy burrata, is out of this world! It was inspired by my love for fresh, simple recipes like my grilled corn and avocado salad. The combo of grilled fruit and creamy burrata is always a hit at BBQs and casual dinners. Pair it with grilled chicken or enjoy it on its own!
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Why You'll Love This Recipe
- Quick and easy summer salad recipe made in under 30 minutes
- Juicy grilled peaches and creamy burrata are the perfect flavor combo
- Fresh arugula, basil, and homemade balsamic vinaigrette add a burst of flavor
- Light, refreshing, and ideal for summer BBQs, cookouts, or dinner parties
- Healthy, seasonal, and beautiful enough to impress any guest
The Ingredients
- Peaches: I recommend using ripe but firm peaches so they grill nicely without falling apart.
- Olive or Avocado Oil: Avocado oil has a higher smoke point, but extra-virgin olive oil adds great flavor.
- Balsamic Vinegar: Use good-quality balsamic for a rich, tangy kick in both the salad and dressing.
- Arugula or Mixed Greens: Peppery arugula adds a nice bite, but mixed greens work well if you want something milder.
- Fresh Basil: Fresh basil brings a bright, herbal note that complements the peaches perfectly.
- Pine Nuts (Optional): Toast pine nuts for extra crunch and a delicious nutty flavor.
- Burrata Cheese: Burrata is creamy and indulgent - tear it over the salad just before serving for the best texture.
- Homemade Balsamic Dressing: Whisk together good-quality balsamic vinegar, extra-virgin olive oil, honey, Dijon mustard, and a pinch of sea salt for a perfectly balanced, tangy dressing that brightens the whole salad.
See recipe card for quantities.
Substitutions & Variations
- Make it gluten-free: This recipe is naturally gluten-free.
- Make it dairy-free: Swap burrata for ripe avocado or dairy-free cheese alternatives.
- Make it nut-free: Skip pine nuts or replace with toasted pumpkin seeds.
- Spicy variation: Add red pepper flakes to the vinaigrette or fresh jalapeño slices.
- Add prosciutto: Layer thin slices of prosciutto for a salty, savory boost that pairs perfectly with the sweet peaches.
- Swap basil for mint: Try fresh mint instead of basil for a different herby twist.
- Add protein: Top with grilled chicken, juicy shrimp, or quinoa to turn this salad into a filling main dish.
- Cheese swaps: Use fresh mozzarella, goat cheese, or feta instead of burrata.
How to Make Grilled Peach and Burrata Salad
- Step 1: Slice peaches and toss with oil and balsamic while you heat the grill.
- Step 2: Grill peach slices for 2-3 minutes per side, until lightly charred, then let them cool.
- Step 3: Toast pine nuts in a dry pan for a few minutes until golden.
- Step 4: Arrange arugula and basil, top with grilled peaches, burrata, and pine nuts. Drizzle with dressing and serve.
Hint: Let peaches cool slightly so burrata stays creamy.
Recipe Tips
- Marinate the peaches: Let the peach slices sit in oil and balsamic for at least 15 minutes before grilling. This adds flavor and helps them stay juicy and caramelized on the grill.
- Don't overcook the peaches: Grill them just 2-3 minutes per side, until you see light grill marks. If they cook too long, they'll get too soft and hard to handle.
- Toast the pine nuts carefully: Add them to a dry skillet over medium-low heat and stir often. They only need 2-3 minutes to turn golden and smell nutty-keep a close eye so they don't burn!
- No grill? If you don't have a grill, a grill pan or even a hot cast-iron skillet works great.
Frequently Asked Questions
Fresh peaches work best for grilling because they hold their shape and flavor.
Look for light grill marks and softened flesh, usually after 2-3 minutes per side.
Fresh mozzarella, goat cheese, or feta are good alternatives.
Yes! Prep peaches and dressing ahead, but assemble salad just before serving to keep greens fresh.
Storage
Store leftover grilled peaches and dressing in airtight containers in the fridge for up to 3 days. Keep greens and burrata separate and add just before serving to avoid sogginess. Avoid storing the assembled salad to keep it fresh.
More Salad Recipes You'll Love
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📖 Recipe
Grilled Peach and Burrata Salad
Ingredients
The Salad:
- 3 large ripe but firm peaches
- 1 tablespoon avocado oil or extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 5 - 8 ounces baby arugula or mixed greens
- ¼ cup thinly sliced or torn basil leaves
- ¼ cup pine nuts, optional: toast them and it tastes amazing
- 8 ounces burrata cheese, torn over sliced peaches
The Balsamic Vinaigrette:
- 3 tablespoon extra-virgin olive oil
- 3 tablespoon balsamic vinegar
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- Pinch of sea salt
Instructions
- Make the Vinaigrette: In a bowl or mason jar, whisk (or shake) together all the vinaigrette ingredients. Set aside.
- Prepare the Peaches: Wash and dry the peaches, then slice each peach into 6 segments. Toss the slices in a bowl with avocado or olive oil and balsamic vinegar. Let them marinate while you heat your grill.
- Grill the Peaches: Preheat your grill (or grill pan) to medium-high (375 - 400°F) and lightly oil the grates or pan. Grill the peach slices for 2 - 3 minutes on each side until they have light grill marks. Remove and let cool to room temperature for 5 - 8 minutes.
- (OPTIONAL) Toast the Pine Nuts: Toasting them in a dry skillet for 2-3 minutes until golden adds a nutty depth.
- Assemble the Salad: Arrange the arugula and torn basil on a large serving plate and top with grilled peaches, burrata chunks, and pine nuts. Drizzle the vinaigrette over the salad, add a crack of black pepper, and enjoy!
Notes
- Use ripe but firm peaches for the best grilling results-they hold their shape and stay juicy.
- If you don't have a grill, a grill pan or even a hot cast-iron skillet works great.
- Toast pine nuts carefully-they can burn quickly and turn bitter.
- Burrata is best added just before serving to keep its creamy texture.
- This salad is best enjoyed fresh but leftovers can be stored separately for up to 3 days.
Brynn Murray says
Eating this on repeat! My new summer salad go to! Made this using a George Forman grill and it turned out delicious.