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• What Is Grilled Peach and Burrata Salad?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing and Make-Ahead Tips
• FAQs
• Grilled Peach and Burrata Salad Recipe

There’s something magical about the combination of smoky-sweet grilled peaches and rich, creamy burrata cheese. This salad is the kind of dish that looks like it took hours to make but comes together in under 30 minutes, making it perfect for both casual dinners and impressive summer entertaining.

What Is Grilled Peach and Burrata Salad?

Grilled peach and burrata salad is a warm-weather dish that combines juicy, caramelized grilled peaches with fresh peppery greens, a ball of creamy burrata cheese, toasted almonds for crunch, and a sweet-tangy honey balsamic drizzle to tie it all together. It’s a modern take on classic fruit-and-cheese salads, elevated by the smoky char you get from grilling the peaches.

This salad has become a summer staple on restaurant menus and food blogs alike because it hits every note you want in a warm-weather dish: sweet, savory, creamy, crunchy, and just a little smoky. It’s technically simple but tastes incredibly sophisticated, which is exactly why it’s such a popular choice for dinner parties, bridal showers, and lazy Sunday lunches.

Tips for Cooking and Prepping

#1: Choose peaches that are ripe but still firm

Overripe peaches will turn to mush on the grill, while firm-ripe peaches hold their shape and develop those beautiful char marks without falling apart.

#2: Oil the peaches, not just the grill

Lightly brushing the cut sides of the peaches with a neutral oil or melted butter before grilling helps them caramelize evenly and prevents sticking.

#3: Toast the almonds separately from the peaches

Toast sliced almonds in a dry skillet over medium heat for 3-4 minutes, watching closely, since they burn quickly and need their own dedicated attention away from the grill.

#4: Let burrata come to room temperature before serving

Cold burrata straight from the fridge is firm and less flavorful; letting it sit out for 20-30 minutes allows the creamy center to soften and really shine.

#5: Assemble the salad just before serving

Because burrata and grilled peaches release moisture, this salad is best built right before you eat it so the greens stay crisp and the presentation stays picture-perfect.

#6: Warm the honey slightly for easier drizzling

Gently warming the honey balsamic mixture in the microwave for 10-15 seconds makes it thinner and easier to drizzle in an even, professional-looking stream.

Recipe Variations and Substitutes

No burrata on hand? Fresh mozzarella or goat cheese both work beautifully as substitutes, though burrata’s creamy center is truly unmatched. You can swap the almonds for toasted pecans, walnuts, or pistachios, and if peaches aren’t in season, try grilled nectarines, plums, or even fresh figs for a similar sweet-smoky effect. For extra flavor, add a handful of fresh basil or mint, a few slices of prosciutto, or a sprinkle of flaky sea salt right before serving.

Serving Suggestions

This salad shines as a light lunch on its own with crusty bread, or serve it as a starter before grilled chicken, steak, or fish for a complete summer dinner. It also makes a gorgeous addition to a brunch spread or backyard barbecue, especially alongside other grilled dishes since the grill is already fired up. Pair it with a chilled glass of rosé or a crisp white wine like Sauvignon Blanc to really round out the meal.

Storing and Make-Ahead Tips

This salad is best enjoyed fresh, but you can prep components ahead of time to make assembly a breeze. Toast the almonds and make the honey balsamic drizzle up to 3 days in advance, storing both at room temperature or in the fridge, and grill the peaches up to a few hours ahead, keeping them covered at room temperature until ready to serve. Avoid assembling the full salad more than an hour before serving, since the greens will wilt and the burrata will release liquid onto the plate.

FAQs

Can I make this salad without a grill?

Yes, a grill pan or even a regular cast iron skillet works great for getting those caramelized marks on the peaches if you don’t have an outdoor grill. Just cook the cut sides over medium-high heat for 2-3 minutes until nicely golden and charred.

What’s the best way to cut burrata for salad?

Simply tear the burrata ball open with your hands or slice it with a sharp knife right before serving so the creamy interior spills out beautifully over the salad rather than getting lost inside.

Can I use canned or frozen peaches instead of fresh?

Fresh peaches are strongly recommended since they hold up on the grill and have the best texture, but if fresh isn’t available, thawed frozen peach halves can work in a pinch, though they’ll be softer and won’t char as nicely.

How do I keep the peaches from sticking to the grill?

Make sure your grill grates are clean and well-oiled, and also lightly brush the cut sides of the peaches with oil before placing them cut-side down on the grill.

Is this salad served warm or cold?

It’s traditionally served slightly warm to room temperature, since the contrast between the warm grilled peaches and cool creamy burrata is part of what makes this salad so delicious.

Grilled Peach and Burrata Salad Recipe

Prep time: 15 min | Cook time: 10 min | Total time: 25 min | Servings: 4

Ingredients

For the Salad

• 4 ripe but firm peaches, halved and pitted
• 1 tablespoon olive oil, plus more for greens
• 5 ounces arugula or mixed spring greens
• 8 ounces burrata cheese (about 2 balls)
• 1/3 cup sliced almonds, toasted
• Flaky sea salt and freshly cracked black pepper, to taste
• Fresh basil or mint leaves, for garnish (optional)

For the Honey Balsamic Drizzle

• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon olive oil
• Pinch of salt

Instructions

1. Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
2. Brush the cut sides of the peach halves with olive oil, then place them cut-side down on the grill. Cook for 3-4 minutes, until nice grill marks form and the peaches soften slightly, then remove and let cool enough to handle.
3. While the peaches grill, toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring often, until golden and fragrant. Remove from heat immediately to prevent burning.
4. In a small bowl or jar, whisk together the balsamic vinegar, honey, olive oil, and a pinch of salt until well combined. Warm slightly in the microwave for 10-15 seconds if a thinner drizzle is desired.
5. Arrange the arugula or mixed greens on a large serving platter as the base.
6. Slice the grilled peaches into wedges and arrange them over the greens.
7. Tear the burrata into pieces and nestle it among the peaches and greens.
8. Sprinkle the toasted almonds over the top, followed by a generous drizzle of the honey balsamic mixture.
9. Finish with flaky sea salt, cracked black pepper, and fresh basil or mint if using. Serve immediately.

For a heartier version, add thin slices of prosciutto or a handful of cherry tomatoes. This salad is best served immediately after assembling for the freshest texture and presentation.