Grilled Peach Burrata Salad

When summer peaches are at their peak—juicy, fragrant, and bursting with sweetness—there's no better way to celebrate them than by tossing them on the grill. The heat caramelizes their natural sugars, creating a smoky-sweet contrast that pairs beautifully with creamy burrata and peppery arugula. This Grilled Peach and Burrata Salad is a love letter to warm-weather dining: vibrant, elegant, and effortlessly impressive. Whether you're hosting a backyard gathering or simply treating yourself to a special weeknight meal, this Italian-inspired salad brings together contrasting textures and bold flavors in every bite.

Pin It

The magic of this salad lies in the balance. Grilling the peaches intensifies their sweetness while adding a subtle char that plays off the tangy balsamic glaze. The burrata—rich, milky, and utterly decadent—provides a cooling counterpoint to the peppery arugula and bright cherry tomatoes. A drizzle of honey over the peaches before grilling, a sprinkle of flaky sea salt, and fresh basil to finish: these small touches elevate the dish from simple to sublime. It's the kind of recipe that looks like you spent hours in the kitchen, but comes together in less than half an hour.

Ingredients

• 3 ripe peaches, halved and pitted
• 5 oz (140 g) arugula (rocket)
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• Fresh basil leaves, for garnish
• 2 balls fresh burrata cheese (about 4 oz/115 g each)
• 2 tbsp extra-virgin olive oil, plus more for drizzling
• 2 tbsp balsamic glaze
• 1 tbsp honey
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste

Instructions

Step 1

Preheat a grill or grill pan over medium-high heat.

Step 2

Brush the peach halves lightly with 1 tablespoon olive oil and drizzle with honey.

Step 3

Place peaches cut side down on the grill. Grill for 3–4 minutes per side, or until grill marks appear and the peaches are slightly softened. Remove and let cool slightly, then slice each half into wedges.

Step 4

In a large bowl, toss the arugula, cherry tomatoes, and red onion with the remaining olive oil. Season with sea salt and black pepper.

Step 5

Arrange the salad mixture on a serving platter. Top with grilled peach wedges.

Step 6

Gently tear the burrata into pieces and arrange over the salad.

Step 7

Drizzle with balsamic glaze and a little more olive oil if desired.

Step 8

Garnish with fresh basil leaves. Serve immediately.

Zusatztipps für die Zubereitung

Choose peaches that are ripe but still slightly firm—overly soft peaches may fall apart on the grill. If you don't have a grill or grill pan, you can use a broiler: place the peach halves cut side up on a baking sheet and broil for 3–4 minutes until caramelized. Let the grilled peaches cool for a few minutes before slicing to make handling easier and to prevent the heat from wilting the arugula. For the best flavor, use high-quality extra-virgin olive oil and authentic balsamic glaze rather than syrupy imitations. Tearing the burrata by hand rather than slicing it creates a more rustic, appealing presentation and allows the creamy interior to mingle with the other ingredients.

Varianten und Anpassungen

Substitute nectarines for peaches if preferred—they have a similar texture and sweetness. For a non-vegetarian version, add thin slices of prosciutto draped over the salad for a salty, savory contrast. Toasted pine nuts or candied pecans provide extra crunch and richness. If burrata is unavailable, fresh mozzarella or even creamy goat cheese can work as alternatives, though the texture will be different. You can also swap arugula for baby spinach or mixed greens if you prefer a milder flavor. For a vegan adaptation, omit the cheese and add sliced avocado or a cashew-based cream.

Serviervorschläge

This salad shines as a light main course for lunch or a sophisticated starter for a dinner party. Serve it with crusty artisan bread or grilled crostini to soak up the balsamic glaze and burrata. It pairs beautifully with a crisp, chilled Sauvignon Blanc, a dry rosé, or a sparkling Prosecco. For a heartier meal, serve alongside grilled chicken, fish, or a simple pasta dish. The salad is best enjoyed immediately after assembly while the peaches are still warm and the burrata is at room temperature, allowing all the flavors and textures to come together perfectly.

Pin It

This Grilled Peach and Burrata Salad is proof that the best recipes often come from the simplest ingredients treated with care. The sweet smokiness of grilled fruit, the luxurious creaminess of fresh cheese, and the bright acidity of balsamic glaze create a harmony that's both comforting and refined. It's a dish that captures the essence of summer on a plate—vibrant, fresh, and full of life. Whether you're a seasoned cook or a kitchen novice, this salad is your invitation to celebrate seasonal produce and enjoy the kind of meal that lingers in memory long after the last bite.

Recipe Questions & Answers

→ What is the best way to grill peaches?

Brush peach halves with olive oil and honey, then grill over medium-high heat 3–4 minutes per side until softened and marked.

→ Can I substitute burrata with another cheese?

Mozzarella or fresh mozzarella balls work well as a creamy alternative to burrata.

→ How should I serve this salad for gatherings?

Arrange the salad on a large platter, topping with grilled peach wedges and torn cheese pieces for a visually appealing presentation.

→ What are good additions to enhance texture and flavor?

Toasted pine nuts or crispy prosciutto add crunch and savory notes to the salad.

→ Which wines pair well with these flavors?

Crisp white wines like Sauvignon Blanc or sparkling Prosecco complement the fresh and tangy elements beautifully.