There’s something special about the way warm, caramelized peaches meet cool, creamy burrata. The sweet fruit, rich cheese, crisp greens, and a drizzle of balsamic that ties it all together. This salad is summer in a bowl, and it looks as impressive as it tastes.
You can serve it as a light lunch, a side for grilled meats, or even as a stunning appetizer. It’s simple enough for a weekday but elegant enough for entertaining.
What Is Burrata?
If you’ve never had burrata before, imagine mozzarella’s richer, creamier cousin. Burrata is a fresh Italian cheese made from mozzarella and cream. It looks like a ball of mozzarella, but when you cut into it, the soft, velvety center spills out.
It’s mild, buttery, and pairs beautifully with juicy peaches and tangy dressings. You’ll usually find it in the cheese section near fresh mozzarella.
If burrata isn’t available, fresh mozzarella or even whipped ricotta makes a great substitute.
Choosing the Best Greens
The greens form the base of your salad, so choose ones that balance the richness of the burrata. Peppery arugula is a classic choice—it cuts through the sweetness of the peaches perfectly. Baby spinach or mixed spring greens also work well for a gentler flavor.
You can even mix textures: combine arugula for spice, romaine for crunch, and spinach for tenderness. That balance of flavors and textures gives your salad that “restaurant” feel.
Tips for Grilling Peaches and Prepping the Salad
I’ve learned that ripe but firm peaches are the key — they hold their shape on the grill without turning mushy. Slice them in half, remove the pit, and brush lightly with olive oil before grilling.
Heat matters. Medium heat is perfect — hot enough to caramelize the sugars, but not so high that they burn.
About 2–3 minutes per side does the trick. You’ll know they’re ready when grill marks appear and the flesh softens slightly.
To build the salad, layer your greens first, then the peaches and torn burrata. Drizzle with balsamic glaze just before serving. I always add a sprinkle of flaky salt and a twist of black pepper to bring everything into focus.
Making It Restaurant-Style
The difference between a good salad and a restaurant-quality one often comes down to texture and balance. You want a mix of sweet, salty, creamy, and crunchy. Here’s how to achieve that:
Texture
Pair creamy burrata with crisp greens, juicy peaches, and a handful of toasted nuts or seeds for crunch. Personally, I like my peach and burrata salad with pomegranate for an extra layer of texture and fruitiness.
Flavor
The balsamic glaze provides acidity that balances the sweet peaches and rich cheese. A touch of lemon juice or honey in your dressing adds depth.
Dressing
A simple mix of olive oil, balsamic reduction, and honey is all you need. Whisk until emulsified or shake it in a jar for an instant upgrade.
Recipe Variations and Substitutions
This salad is endlessly adaptable. Swap peaches for nectarines, plums, or even grilled figs when they’re in season.
If you’re dairy-free, replace burrata with creamy avocado or a cashew-based vegan cheese. For extra protein, top with grilled chicken, shrimp, or prosciutto.
Want to make it heartier? Add quinoa or farro. They soak up the dressing and turn it into a full meal.
Can You Make It in Advance?
Yes, you can easily make this dressing ahead. It stores beautifully in the fridge for up to a week.
You can grill the peaches up to a day ahead and keep them chilled until ready to assemble. The greens and burrata should be added just before serving to keep everything fresh and crisp.
If you’re meal-prepping, store the components separately: greens in one container, grilled peaches in another, and dressing in a jar. Combine everything right before eating for the best flavor and texture.
What to Serve It With
This salad pairs beautifully with grilled chicken, seared salmon, or even a simple flatbread. For a summer spread, serve it alongside a chilled rosé or sparkling water with lemon.
If you’re hosting, it’s a perfect starter—light, elegant, and easy to prepare ahead.
Frequently Asked Questions
Can I use canned peaches?
Fresh peaches are best for grilling, but you can use canned ones if you pat them dry first. They’ll be softer and sweeter, so skip the grilling and serve them chilled.
Can I make this salad vegan?
Yes, just swap the burrata for a dairy-free cheese alternative or slices of avocado. The textures and flavors still work beautifully together.
Do I need to peel the peaches?
No. The skin helps the peaches hold together on the grill and adds color and texture.
What kind of dressing works best?
A balsamic glaze or honey-balsamic vinaigrette complements the sweetness of the peaches and the richness of the burrata perfectly.
Grilled Peach and Burrata Salad with Balsamic Glaze
Image credit: @thetraddiebbq
Ingredients
For the Salad
- 4 ripe but firm peaches, halved and pitted
- 1 tablespoon olive oil (for brushing)
- 4 cups mixed greens (arugula, spinach, or spring mix)
- 2 balls of burrata cheese, torn into pieces
- 1/4 cup toasted nuts (almonds, pecans, or pistachios)
- Salt and freshly cracked black pepper, to taste
For the Dressing
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic glaze or reduction
- 1 teaspoon honey
- 1 teaspoon fresh lemon juice
Instructions
- Grill the peaches. Preheat your grill or grill pan to medium heat. Brush peach halves lightly with olive oil and grill for 2–3 minutes per side until lightly charred and caramelized.
- Make the dressing. In a small bowl, whisk together olive oil, balsamic glaze, honey, and lemon juice until smooth.
- Assemble the salad. Arrange greens on a platter, then top with grilled peaches and torn burrata.
- Finish and serve. Drizzle with dressing, season with salt and pepper, and garnish with nuts or herbs. Serve immediately.
Featured image credit: @bakingamoment
