This salad tastes like summer on a plate. Sweet, juicy peaches get lightly charred and paired with creamy burrata, peppery arugula, and fresh basil. Then a drizzle of balsamic glaze ties it all together. It’s simple, but each bite hits that perfect mix of sweet, salty, creamy, and fresh.
🍽️ What You’ll Need
- 2 ripe peaches, halved and pitted
- 1 ball of burrata
- 2 cups fresh arugula
- Handful of fresh basil leaves
- 1 tsp olive oil (for grilling)
- 1½ tsp balsamic glaze
- Pinch of flaky sea salt and black pepper
- Optional: crushed pistachios or toasted walnuts for crunch
❤️ Why I Love This Recipe
This is one of those recipes that feels fancy but comes together in minutes. I made it for a dinner party once and everyone thought I’d worked way harder than I did. The peaches are sweet and smoky, the burrata is cool and creamy, and the glaze just ties it all together. It’s perfect as a light lunch or a side that steals the show.
- ✅ Quick but feels restaurant-level
- ✅ Perfect mix of sweet and salty
- ✅ No complicated steps or tools
- ✅ Great use for summer peaches
- ✅ Impresses every time
🔬 Why This Recipe Works (Quick Science)
- Grilling peaches brings out their natural sugars and gives caramelized flavor
- Burrata adds creamy richness and mild flavor to balance the sweet fruit
- Arugula brings peppery contrast and freshness
- Basil enhances the sweet-savory balance with herbaceous flavor
- Balsamic glaze adds acidity and depth that ties all ingredients together
👩🍳 Pro Tips
- Use ripe but firm peaches so they don’t fall apart on the grill.
- Pat burrata dry with a paper towel so it doesn’t make the salad watery.
- Grill peaches cut-side down to get the best char marks.
- Layer arugula first, then peaches and burrata so it looks pretty.
- Add nuts last so they stay crunchy.
🔪 Tools You’ll Need
- Sharp knife
- Grill pan or outdoor grill
- Tongs or spatula
- Serving plate
- Small bowl (for olive oil)
🔁 Substitutions & Variations
- Use mozzarella or goat cheese if you don’t have burrata
- Sub spinach or baby kale for arugula
- Add grilled chicken or prosciutto to make it a full meal
- Use nectarines or plums instead of peaches
- Add a squeeze of lemon juice for extra brightness
⏱️ Make Ahead Tips
- Grill peaches ahead and chill until ready to assemble
- Wash and dry greens in advance
- Tear burrata just before serving for best texture
- Keep ingredients stored separately to prevent sogginess
🍴 Servings & Time
Serves: 2 as a side, 1 as a main
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
🔢 Macros (Approx. per serving)
- Calories: 310
- Protein: 12g
- Fat: 20g
- Carbs: 20g
- Sugar: 14g
- Fiber: 2g
⚠️ Common Mistakes
- Using overripe peaches—they turn mushy on the grill
- Skipping the olive oil—helps get that golden char
- Not drying the burrata—it can water down the salad
- Overdressing—too much glaze can overpower everything
🥗 What to Serve With
- Grilled chicken or shrimp
- A slice of crusty sourdough
- Sparkling water with lemon or a chilled rosé
- Roasted vegetables or a simple pasta
❓ FAQ
Can I grill the peaches on a stovetop grill pan?
Absolutely! Just heat it well and lightly oil the pan first.
What’s the best way to store leftovers?
It’s best eaten fresh, but you can store the components separately in the fridge.
Do I need to peel the peaches?
Nope—leave the skin on! It holds them together and adds texture.
Can I make it vegan?
Swap burrata with a plant-based cheese or skip it and add avocado slices.
🧑🍳 Instructions
Step 1: Slice and Oil the Peaches
Cut 2 ripe peaches in half and remove the pits. Lightly brush the cut sides with olive oil.
Step 2: Grill the Peaches
Heat a grill pan or outdoor grill to medium-high. Place peaches cut-side down and grill for about 2–3 minutes until grill marks appear and the fruit softens slightly.
Step 3: Prepare the Salad Base
Place 2 cups of arugula and a handful of fresh basil leaves onto your serving plate.
Step 4: Add Grilled Peaches and Burrata
Place the grilled peach halves on top of the greens. Tear the burrata into chunks and place it around the salad.
Step 5: Drizzle and Finish
Drizzle with 1½ tsp balsamic glaze, sprinkle with flaky sea salt and pepper, and top with nuts if using.
🧊 Leftovers & Storage
- Best eaten fresh
- Store grilled peaches, burrata, and greens separately
- Do not pre-dress—greens will wilt
- Eat within 1–2 days for best flavor and texture
🧡 Wrap Up
This grilled peach burrata salad is one of those easy wins that feels like a special occasion dish. It’s perfect for warm days when you want something light but packed with flavor. Try it once, and I promise you’ll be making it all summer long! 🍑✨
