Few things capture the essence of summer like juicy, charred peaches and creamy burrata. This Grilled Peach and Burrata Salad is equal parts elegant and effortless, bringing together sweet fruit, velvety cheese, and peppery greens in every bite.

The first time I made this salad was on a warm evening with friends gathered around the grill. It was a happy accident born from extra peaches and a last-minute trip to the farmer’s market—and now it’s the star of my summer table.

With a beautiful blend of flavors and textures, this salad is the perfect way to elevate a weeknight dinner or impress guests at your next cookout.

Why You'll Love This Grilled Peach and Burrata Salad

This salad isn’t just delicious—it’s downright stunning and surprisingly simple to prepare.

First, it’s a celebration of seasonal produce. Fresh peaches are at their peak in summer, and grilling them brings out their natural sweetness and creates irresistible caramelized edges.

It’s also quick and low-effort. The peaches only take a few minutes on the grill, and the rest of the salad comes together in no time. Ideal for busy evenings or when you don’t want to spend all day in the kitchen.

The pairing of creamy burrata with warm fruit feels luxurious but takes almost no work. Each bite is rich, refreshing, and completely satisfying.

Lastly, it’s versatile and customizable. Serve it as a light main course, a stunning starter, or a side dish alongside grilled chicken or steak. No matter how you enjoy it, it’s sure to turn heads.

Ingredients Notes

This dish is all about quality ingredients used simply. Here’s what you’ll need to create it at home.

Peaches are the star here—look for ripe, but firm ones so they hold up on the grill. Slice them in halves or wedges and remove the pits before grilling. Slightly underripe peaches work best to avoid mushiness.

Burrata cheese is what makes this salad truly special. With its delicate outer mozzarella shell and creamy interior, it adds a luxurious texture that pairs perfectly with the warm fruit.

Arugula brings a peppery contrast that balances the sweetness of the peaches. You can also use mixed greens or baby spinach if arugula isn’t your favorite.

Olive oil, balsamic glaze, and a pinch of salt and pepper are all you need for seasoning. A drizzle of honey is optional but adds another lovely layer of sweetness.

For extra flair, toss in toasted nuts like almonds or pistachios, or sprinkle with fresh basil leaves for added freshness.

All you need is a grill or grill pan, a cutting board, tongs, and a large platter for serving.

How To Make This Grilled Peach and Burrata Salad

This recipe is as simple as it is beautiful—just a few easy steps from start to finish.

Start by preheating your grill or grill pan over medium heat. While it heats up, halve and pit the peaches. Brush the cut sides lightly with olive oil to prevent sticking and enhance caramelization.

Place the peaches cut-side down on the hot grill. Let them cook for 2–3 minutes without moving them until grill marks form. Flip and cook for another minute, then remove and let cool slightly.

Arrange a bed of arugula on a large serving platter. Place the grilled peach halves or wedges on top, spacing them evenly. Tear the burrata gently and nestle the pieces among the fruit.

Drizzle everything with a bit more olive oil, a spoonful of balsamic glaze, and a pinch of salt and pepper. If you’re using honey or fresh herbs, add them at this point for extra depth.

Serve immediately while the peaches are still warm and the burrata just begins to melt into the greens. It’s a dish that’s best enjoyed fresh.

From grill to table, you’re looking at just 15–20 minutes from start to finish.

Storage Options

This salad is best served fresh, but you can prep a few elements in advance to save time.

Grill the peaches up to a day ahead and store them in an airtight container in the fridge. Bring them to room temperature before assembling the salad for best flavor.

Keep your burrata chilled until ready to use. Once torn, it’s best to use immediately to maintain its creamy texture.

Arugula can be washed and dried ahead of time. Store it in a salad spinner or wrapped in paper towels inside a zip-top bag.

If you have leftovers, store them in an airtight container in the fridge for up to 24 hours. The greens may wilt slightly, but the flavor will still be delicious.

Variations and Substitutions

This salad is endlessly adaptable, so feel free to put your own spin on it.

Swap the peaches for nectarines, plums, or even grilled figs for a different fruity twist.

Try a different green like baby kale, frisée, or butter lettuce for a new texture and flavor base.

Add prosciutto or crisp pancetta for a salty, savory element that pairs beautifully with the sweetness of the fruit.

If you can’t find burrata, use fresh mozzarella or goat cheese for a similar creamy effect.

Finish it off with a handful of toasted seeds, like sunflower or pumpkin, for crunch and extra nutrition.

However you make it, this Grilled Peach and Burrata Salad is a summer masterpiece you’ll come back to again and again.