Grilled Peach and Burrata Salad

The sun-drenched aroma of grilled peaches, mingling with the creamy richness of burrata, fills the air as you prepare a stunning Grilled Peach and Burrata Salad. This vibrant dish, which takes about 30 minutes to make, combines sweet and savory flavors that work harmoniously together, creating an unforgettable culinary experience.

This recipe is perfect for summer gatherings or a light weeknight dinner. Serve it as a refreshing starter for a barbecue or as a main dish with crusty bread. You can prepare the vinaigrette ahead of time, making this salad even easier to assemble.

Why You’ll Love This Recipe

• The sweetness of grilled peaches pairs perfectly with creamy burrata.
• A blend of textures offers a delightful contrast in every bite.
• Simple ingredients come together for a quick, elegant presentation.
• Fresh herbs elevate the dish’s flavor, making it truly memorable.

What You’ll Need

Gather the following fresh ingredients to create this beautiful salad.

For the Salad

• 3 large ripe but firm peaches
• 5 – 8 ounces baby arugula or mixed greens
• ¼ cup thinly sliced or torn basil leaves
• ¼ cup pine nuts (optional: toast them for added flavor)
• 8 ounces burrata cheese (torn over sliced peaches)

For the Dressing

• 1 tbsp avocado oil or extra-virgin olive oil
• 3 tbsp extra-virgin olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp balsamic vinegar
• 1 tsp honey
• ½ tsp Dijon mustard
• Pinch of sea salt

For Serving

• Additional black pepper to taste

Note: Use pecans or walnuts instead of pine nuts if desired.

Substitutions & Swaps

• Use regular olive oil if avocado oil is unavailable.
• Swap mixed greens for spinach or kale.
• Try mozzarella if burrata isn’t accessible.
• Replace honey with agave syrup for a vegan option.

How to Make It

Follow these steps to create a stunning salad.

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

Toast pine nuts in a dry skillet for 2 – 3 minutes until golden for a nutty depth of flavor.

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!

How to Store It

Fridge: store in an airtight container for 2-3 days.
Freezer: No, the salad will not freeze well.
Reheat: Serve chilled; do not reheat.

Tips for Best Results

• Ensure peaches are firm to retain structure when grilling.
• Use high-quality extra-virgin olive oil for the dressing.
• Allow grilled peaches to cool slightly for optimal texture.
• Drizzle dressing right before serving to keep greens crisp.

Serving Suggestions

• Pair this salad with grilled chicken or seafood.
• Serve alongside a chilled white wine on a warm evening.
• Enjoy it as a light lunch with a slice of crusty bread.