Irresistible Grilled Peach and Burrata Salad – Only 5 Ingredients!

Published: May 15, 2025

Updated: June 29, 2025

Oh, this grilled peach and burrata salad – it’s my absolute summer obsession! There’s something magical about how the sweet, smoky peaches melt into that creamy burrata. I first made this for a lazy Sunday lunch with friends, and let me tell you, the bowl was practically licked clean. It’s become my go-to when I want something that feels fancy but takes barely any effort.

The contrast of flavors here is everything – juicy peaches with a kiss of char, cool, buttery cheese, and that peppery arugula bite. When the balsamic glaze hits the warm peaches? Wow. It’s one of those recipes where every ingredient shines, and you’ll keep making it all season long. Perfect for when you want to impress without stress!

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Ingredients for Grilled Peach and Burrata Salad

Let’s gather our simple but mighty ingredients! You’ll need just a handful of fresh items to make this beauty sing:

2 ripe peaches, halved and pitted (trust me, slightly firm ones grill better)
200g burrata cheese (that’s usually one large ball)
2 cups arugula (the peppery bite is perfect here)
1 tbsp olive oil (for brushing and richness)
1 tbsp balsamic glaze (the thick, syrupy kind)
1/4 tsp salt (flaky sea salt if you’ve got it)
1/4 tsp black pepper (freshly cracked!)
2 tbsp fresh basil, chopped (don’t skip – it brightens everything)

See? Nothing fussy – just ingredients that work magic together.

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How to Make Grilled Peach and Burrata Salad

Here’s where the magic happens – turning those simple ingredients into something spectacular! Don’t let the fancy look fool you; this salad comes together in just minutes once you’ve got everything prepped. I’ll walk you through each step so it turns out perfect.

Grilling the Peaches

First, fire up your grill to medium-high – you want those pretty grill marks! While it heats, lightly brush your peach halves with olive oil (this prevents sticking and helps them caramelize). Place them cut-side down and don’t touch them for 2-3 minutes – that patience gives you those gorgeous char lines. Flip carefully with tongs and grill the skin side for another 2 minutes until just tender but still holding their shape.

Assembling the Salad

Now for the fun part! Spread your arugula on a pretty serving platter (I use my hands to gently mound it). Nestle in the warm peach halves, then tear that beautiful burrata right over top – don’t be neat, those creamy ripples are what we want! Drizzle everything with balsamic glaze (make pretty zigzags if you’re feeling fancy), then finish with salt, pepper, and a shower of fresh basil. The contrast of warm peaches and cool cheese? Absolute perfection.

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Tips for the Best Grilled Peach and Burrata Salad

A few little tricks I’ve learned to make this salad truly shine:

Peach perfection: Choose peaches that yield slightly when pressed but are still firm – overripe ones turn mushy on the grill. And don’t peel them! The skin helps them hold their shape.
Burrata love: Take the cheese out 15 minutes before serving – room temp burrata is creamier. Tear, don’t slice it for those gorgeous, uneven creamy pockets.
Flavor boosters: Try draping prosciutto over top for a salty crunch, or sprinkle with toasted pine nuts. A drizzle of honey with the balsamic is heavenly too!
Last-minute assembly: Wait to dress until right before serving so the arugula stays perky and the cheese doesn’t weep.

Serving Suggestions for Grilled Peach and Burrata Salad

This salad deserves a little fanfare! I love serving it on a big wooden board with crusty bread for scooping up every last bit of creamy burrata and peach juice. For drinks? A chilled glass of crisp Sauvignon Blanc or even a fizzy Prosecco makes it feel like a special occasion. If you’re doing a casual spread, add some grilled ciabatta rubbed with garlic – perfect for mopping up the juicy, balsamic-kissed plate. And don’t be shy with the presentation – I always arrange everything artfully, letting those gorgeous peach halves peek through the greens!

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Nutritional Information

Just a quick note – these nutritional estimates can vary based on your exact ingredients and brands used. Like my grandma always said, “Good food nourishes the soul first!” Enjoy every delicious bite without overthinking the numbers.

Frequently Asked Questions

Can I use nectarines instead of peaches?
Absolutely! Nectarines work beautifully in this salad – just pick ones that are firm enough to hold up on the grill. Their slightly tangier flavor pairs wonderfully with the creamy burrata. I sometimes use a mix of both when I can’t decide!

What’s the best way to store leftovers?
Honestly, this salad is best enjoyed immediately (the peaches release juice and the arugula wilts). But if you must save it, keep components separate – store grilled peaches in an airtight container for 1-2 days and reassemble with fresh arugula and new burrata.

Can I make this without a grill?
Yes! A grill pan or even just broiling the peaches works in a pinch. You won’t get those pretty char marks, but you’ll still get delicious caramelized flavor. Just watch them closely – broilers can go from golden to burnt quickly!

Is there a substitute for burrata?
Fresh mozzarella would be the closest, though you’ll miss that luscious creamy center. For a dairy-free option, try cashew cheese or avocado slices – not the same, but still tasty with the grilled peaches.

Let Me Know How It Turns Out!

Did you make this beauty? Tag me in your photos or leave a rating – I’d love to see your grilled peach masterpieces! You can also find more inspiration on my Pinterest.