Sam There’s nothing quite like the marriage of warm, caramelized peaches and creamy burrata to remind you why summer food is worth celebrating. This grilled peach and burrata salad is a showstopper of a side—or even a light main course—that balances sweet, savory, and tangy in every bite. Imagine the soft char of ripe peaches right off the grill, laid gently on a bed of peppery arugula and fresh basil, crowned with rich burrata and kissed with a drizzle of balsamic glaze. It’s as luxurious as it is simple.
I love serving this dish on those balmy summer evenings when you want something refreshing, a little fancy, and still ridiculously easy. Whether you’re grilling outdoors or using a stovetop grill pan, the aroma of grilled fruit alone is enough to turn heads. Burrata cheese melts into the warm fruit just enough to make every bite feel indulgent, and the herbs add that pop of brightness that keeps it feeling light.
Serve it as a starter for your next backyard gathering, pair it with grilled meats, or enjoy it solo with a crusty baguette and a chilled glass of white wine. However you serve it, this salad belongs in your summer dinner rotation.
Grilled Peach and Burrata Salad – Summer’s Creamiest, Juiciest Bite
Ingredients
- 3 ripe peaches halved and pitted
- 8 oz burrata cheese 2 small balls or 1 large
- 5 oz baby arugula
- ¼ cup fresh basil leaves
- 2 tbsp olive oil
- 2 tbsp balsamic glaze
- Sea salt and freshly ground black pepper
Instructions
- Preheat the grill or grill pan to medium heat. Lightly oil the grates.
- Grill the peaches cut-side down for about 3–4 minutes until charred but not mushy.
- Layer arugula on a platter or shallow bowl. Top with grilled peaches.
- Tear the burrata and nestle pieces around the peaches.
- Add fresh basil, then drizzle everything with olive oil and balsamic glaze.
- Season with salt and pepper, and serve immediately.
Notes
Secret Tips for Grilled Peach and Burrata Salad
- Choose Freestone Peaches: Freestone varieties (as opposed to clingstone) make it easier to halve and pit peaches cleanly for grilling. Look for ones that yield slightly to pressure but aren’t too soft.
- Chill the Burrata Before Serving: Keep the burrata refrigerated until the last moment. This contrast of cold, creamy cheese against warm peaches creates an irresistible texture and flavor experience.
- Brush Peaches with Honey or Olive Oil Before Grilling: Brushing the cut sides lightly with honey or olive oil enhances caramelization and keeps the fruit from sticking to the grill grates.
- Use a Cast Iron Grill Pan for Indoor Grilling: If you don’t have an outdoor grill, a cast iron grill pan offers excellent heat retention and grill marks—just make sure it’s well preheated.
- Add a Pinch of Flaky Salt on Top: Just before serving, sprinkle flaky sea salt (like Maldon) over the burrata and peaches. It enhances both sweetness and creaminess with a pop of texture.
- Serve on a Chilled Platter: A cold plate keeps the greens crisp and burrata cool, especially when serving outdoors on hot summer days.
- Let Peaches Rest After Grilling: Let the peaches rest for 2 minutes after grilling before assembling. This helps them stay juicy but not soggy, and slightly firms them up for easier slicing if needed.
- Drizzle Balsamic in Zigzags, Not Puddles: Instead of drizzling balsamic glaze in pools, zigzag it lightly across the top to distribute flavor evenly and keep the salad fresh, not soggy.
Recipe Overview
- Difficulty Level: Easy
- Course: Salad / Side Dish
- Cuisine: Italian-Inspired / Summer American
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
Nutritional Snapshot (Per Serving)
- Calories: ~310
- Protein: 9g
- Fat: 20g
- Carbohydrates: 24g
- Fiber: 3g
- Sugar: 19g
Burrata is rich in protein and calcium, and peaches are naturally high in vitamin C and antioxidants. This salad is gluten-free and vegetarian, and with quality ingredients, it becomes a healthy indulgence that satisfies without weighing you down. For more about burrata’s nutritional content, check out this breakdown from Nutritionix.
Budget Breakdown
- Fresh peaches (3): ~$2.00
- Burrata cheese (8 oz): ~$5.00
- Arugula (5 oz): ~$2.50
- Fresh basil: ~$1.00
- Balsamic glaze: ~$1.00
- Olive oil & pantry staples: ~$1.00
Total Cost: ~$12.50
Cost Per Serving: ~$3.13
For ways to eat fresh on a budget this summer, Mayo Clinic has some great tips.
Behind the Recipe
This salad was born one humid afternoon after visiting the farmers market. I had just picked up a basket of ripe peaches, the kind that bruise if you even think about squeezing them. The burrata was an impulse buy—creamy, pillowy, and whispering sweet nothings through the cheese case. I had basil at home, arugula in the fridge, and a craving for something that felt restaurant-worthy but didn’t require any stove-side sweating.
The moment those peaches hit the grill, the kitchen filled with that intoxicating aroma of caramelized fruit. I split open the burrata and laid it right in the middle, watching as it started to melt slightly over the warm peaches. A quick drizzle of balsamic glaze later, and I had created something that made me pause, fork mid-air, just to appreciate it.
This is the kind of summer salad that’s about slowing down. The creamy burrata paired with grilled fruit is luxurious but not fussy. It’s perfect for brunches, picnics, and romantic dinners alike. And when you use seasonal produce, you get maximum flavor with minimal effort. Even WebMD recognizes the antioxidant-rich benefits of grilling fruits like peaches—it’s not just delicious, it’s nourishing too.
Over the past few summers, I’ve played with variations—adding prosciutto, toasted nuts, or even watermelon. But this original combo of grilled peaches, burrata, and greens always brings me back. It’s simple, seasonal, and reminds me why I love cooking in the first place.
Why You’ll Love This Grilled Peach and Burrata Salad
- Elegant enough for guests, simple enough for a weeknight
- A summer salad with grilled fruit that balances sweet and savory
- Gluten-free and vegetarian-friendly
- Quick and fresh with zero oven time
- Ideal for summer BBQs, picnics, or light lunches
Perfect For
- Light summer dinners or lunch with crusty bread
- Pairing with grilled meats or white wine
- Impressing guests without turning on the stove
- Seasonal menus and farm-to-table gatherings
Ingredients You’ll Need
- 3 ripe peaches, halved and pitted
- 8 oz burrata cheese (2 small balls or 1 large)
- 5 oz baby arugula
- ¼ cup fresh basil leaves
- 2 tbsp olive oil
- 2 tbsp balsamic glaze
- Sea salt and freshly ground black pepper
Ingredient Highlights
- Peaches: Ripe but firm enough to hold on the grill. High in vitamin C and antioxidants (WebMD).
- Burrata: A creamy, dreamy Italian cheese with mozzarella outside and stracciatella inside. For cheese lovers, this is summer gold.
- Arugula: Peppery and light—perfect for balancing the rich cheese and sweet peaches.
- Fresh Basil: Sweet and fragrant; it elevates everything it touches.
- Balsamic Glaze: Adds tangy sweetness and glossy finish.
How to Make Grilled Peach and Burrata Salad
- Preheat the grill or grill pan to medium heat. Lightly oil the grates.
- Grill the peaches cut-side down for about 3–4 minutes until charred but not mushy.
- Layer arugula on a platter or shallow bowl. Top with grilled peaches.
- Tear the burrata and nestle pieces around the peaches.
- Add fresh basil, then drizzle everything with olive oil and balsamic glaze.
- Season with salt and pepper, and serve immediately.
Pro Tips for Success
- Use firm peaches so they don’t fall apart on the grill.
- Don’t overcook the burrata—let the warm peaches do the softening.
- Add the burrata just before serving to maintain its creamy texture.
- Want it heartier? Add grilled prosciutto or toasted walnuts.
- Chill the plates to keep the salad cool longer on hot days.
Easy Variations
- Add prosciutto for a salty contrast
- Sprinkle toasted pine nuts or walnuts for crunch
- Sub arugula with baby spinach or spring mix
- Try nectarines or plums instead of peaches
- Top with mint instead of basil for a fresh twist
Storage & Reheat Tips
- Fridge: Best enjoyed fresh, but you can store components separately for 1–2 days
- Leftovers: Store grilled peaches and cheese apart from greens
- Reheat: Grill new peaches fresh when possible; avoid microwaving burrata
🍽️ Make It a Meal
Round out your summer table with these ReadyPrepMeals favorites:
- Cheddar and Bacon Turkey Melt
- Garlic Parmesan Chicken and Potatoes
- Bacon, Egg, and Tater Tot Casserole
Tag this under Summer Grilling Recipes, Easy Side Recipes, and Tropical Desserts (if serving with fruit).
Frequently Asked Questions
Fresh peaches are best for grilling because of their texture and natural sugars. Canned peaches are too soft and may fall apart on the grill.
A crisp Sauvignon Blanc, Rosé, or even a light Pinot Grigio makes an excellent pairing.
Burrata is rich in protein and calcium but high in fat. It’s best enjoyed in moderation as part of a balanced diet. See Healthline’s guide to burrata for more.
You can grill the peaches in advance, but don’t assemble the salad until just before serving to keep the greens fresh and the burrata creamy.
Basil is a classic pairing, but mint, thyme, or tarragon also work beautifully.
Simmer balsamic vinegar until reduced by half and syrupy. Optional: add a touch of honey.
Yes, but the texture will be firmer. Burrata offers a creamier, more decadent bite that melts beautifully over the warm peaches.
Yes! Just ensure your balsamic glaze and cheese are certified gluten-free.
Absolutely. A stovetop grill pan works perfectly for caramelizing the peach slices indoors.
Arugula, baby spinach, or a spring mix all work well. Just choose something fresh and tender.
Yes—add grilled chicken, salmon, or even lentils for a more filling version.
Let burrata drain on a paper towel for a few minutes before serving.
Mozzarella is solid throughout, while burrata has a creamy center made of stracciatella and cream, making it much richer in salads.
Final Thoughts
This grilled peach and burrata salad isn’t just a recipe—it’s a celebration of summer in every forkful. From the juicy grilled peaches to the indulgent creaminess of burrata and the peppery bite of arugula, it’s a salad that turns heads and satisfies cravings.
Whether you’re throwing a backyard dinner, hosting brunch, or simply looking for a stunning seasonal dish to add to your rotation, this one delivers. It’s light yet luxurious, easy yet impressive, and endlessly adaptable to your tastes and ingredients on hand.
The best part? You don’t need a professional grill or hours in the kitchen to make it happen. Just a few good ingredients and a hot pan, and summer’s best flavors are yours.
Looking for more seasonal inspiration? Check out our Summer Grilling Recipes, Comfort Food Dinner, and Easy Side Recipes tags for dishes that bring the sunshine to your table.
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Love this Grilled Peach and Burrata Salad? Pin it to your Summer Salads or Easy Entertaining Recipes board and tag us @readyprepmeals!
📌 Pin This Recipe: Grilled Peach and Burrata Salad
Sweet grilled peaches, creamy burrata, fresh basil, and arugula come together in this quick summer salad that’s as elegant as it is easy.
