Grilled Peach Salad with Burrata Easy Fresh Summer Recipe for 2024

Name: Grilled Peach Salad with Burrata
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: 4 medium fresh peaches, halved and pitted; 8 ounces (225g) burrata cheese; 4 cups (120g) arugula; 3 tablespoons (45ml) extra virgin olive oil; 2 tablespoons (30ml) balsamic vinegar; 1 teaspoon (5ml) honey; Salt, to taste; Freshly ground black pepper, to taste; ¼ cup (30g) toasted nuts (pecans, walnuts, or almonds) – optional; 2 tablespoons chopped fresh herbs (basil or mint) – optional

Posted on June 5, 2026

Aleena Dean

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Last summer, I found myself at a neighborhood cookout where someone brought a simple salad that completely stole the show. It was nothing fancy—just peaches, cheese, and greens—but the flavors were so fresh and unexpected that I couldn’t stop thinking about it. Inspired, I went home and started experimenting, tweaking it until I landed on my version of a grilled peach salad with burrata. After about a dozen tries (yes, I’m serious), I finally nailed the balance between smoky sweetness, creamy cheese, and bright, tangy dressing.

This grilled peach salad with burrata has since become my ultimate fresh summer meal. It’s perfect for those evenings when you want something light but still satisfying, and it’s ridiculously easy to make. Plus, it feels fancy enough to serve at a dinner party without all the fuss. I’ve made this salad countless times for friends and family, and everyone always asks for the recipe.

Here’s the thing: grilling peaches brings out their natural sugars in a way that’s magic on your taste buds, and pairing them with soft, luxurious burrata takes it to the next level. Add in peppery arugula and a bright balsamic drizzle, and you’ve got a salad that’s bursting with summer vibes. I’m excited to share all my tips and tricks so you can make this your new go-to easy fresh summer recipe for 2024.

Why You’ll Love This Grilled Peach Salad with Burrata

This grilled peach salad with burrata isn’t just another salad—it’s a celebration of summer in every bite.

Effortlessly Elegant — You’ll impress guests without breaking a sweat. I’ve brought this to potlucks and dinner parties, and it always disappears fast.
Flavor Explosion — The juicy sweetness of grilled peaches combined with creamy burrata and peppery arugula is a combo that blows me away every time.
Fast and Fresh — From start to finish, this takes about 20 minutes, with most of that time just waiting for the grill to heat up. Perfect for last-minute plans or weeknight dinners.
Minimal Ingredients, Maximum Impact — You probably already have most of what you need. The peaches and burrata do all the heavy lifting flavor-wise.
Versatile and Customizable — I’ll show you how to add nuts, swap greens, or tweak the dressing to make it your own.

This salad quickly became my go-to when I want something light but still satisfying after a hot day outside. It’s fresh, summery, and just downright delicious. Honestly, it’s one of those recipes that makes me look forward to peach season every year.

Ingredients You’ll Need

Here’s the best part: this ingredient list looks longer than it really is, but most of it is pantry staples or optional add-ins. I’m picky about a few key things—like the quality of the burrata and the ripeness of the peaches—and I’ll explain why.

Fresh Peaches (4 medium, halved and pitted) — Use ripe but firm peaches. They need to hold up on the grill without turning to mush. I always pick peaches that have a little give but aren’t overly soft.
Burrata Cheese (8 ounces / 225g) — This is the star. Burrata’s creamy center contrasts beautifully with the peaches. If you can’t find burrata, fresh mozzarella is a decent substitute but not quite as decadent.
Arugula (4 cups / 120g) — Peppery arugula adds a nice bite and freshness. Baby spinach or mixed greens work too if you prefer milder greens.
Extra Virgin Olive Oil (3 tablespoons / 45ml) — A good olive oil ties everything together. I always use a fruity, peppery one for this salad.
Balsamic Vinegar (2 tablespoons / 30ml) — The acidity and sweetness balance the peaches and cheese perfectly. I prefer a good quality aged balsamic if you have it.
Honey (1 teaspoon / 5ml) — Adds a gentle sweetness to the dressing. You can skip this if your peaches are super sweet.
Salt & Freshly Ground Black Pepper — To taste. Don’t forget the salt—it brings out the flavors amazingly.
Toasted Nuts (optional, ¼ cup / 30g) — Toasted pecans, walnuts, or almonds add crunch and a nutty flavor. I usually toss these in if I have them on hand.
Fresh Herbs (optional, 2 tablespoons chopped basil or mint) — Adds a fresh brightness that makes the salad pop. I love basil here, but mint is a great switch-up.

Equipment Needed

You don’t need fancy tools to make this grilled peach salad with burrata. Here’s what I use every time:

Grill or Grill Pan — I prefer an outdoor grill for that authentic smoky flavor, but a grill pan works just as well. If you don’t have either, a hot cast iron skillet can do the job (just watch the peaches closely).
Sharp Knife — For slicing peaches and herbs. A dull knife just makes things frustrating.
Mixing Bowl — To toss the arugula with the dressing and nuts.
Small Bowl or Jar — For whisking together the dressing.
Tongs or Spatula — To flip the peaches on the grill safely.

How to Make It: Step-by-Step

Alright, let’s get grilling! I’m sharing exactly how I make this salad, including the little tricks that make it sing.

Step 1: Prep the Peaches (5 minutes)

Start by washing and halving your peaches. Remove the pits and brush the cut sides lightly with olive oil—this helps prevent sticking and gives those beautiful grill marks. Set them aside while your grill heats up.

Step 2: Heat the Grill (5 minutes)

Get your grill or grill pan hot—medium-high heat is perfect. You want it hot enough to sear the peaches quickly without burning.

Step 3: Grill the Peaches (6-8 minutes)

Place the peaches cut side down on the grill. Let them cook without moving for about 3-4 minutes until you see those gorgeous grill marks and the peaches start to caramelize. Flip and grill the skin side for another 3-4 minutes. The peaches should be soft but still hold their shape.

Step 4: Make the Dressing (2 minutes)

While the peaches grill, whisk together the balsamic vinegar, honey, olive oil, a pinch of salt, and freshly ground black pepper in a small bowl or jar until emulsified.

Step 5: Assemble the Salad (5 minutes)

In a large bowl, toss the arugula with about half the dressing and the toasted nuts, if using. Arrange the grilled peaches on top, tear the burrata into chunks (or serve whole if you prefer), and drizzle with the remaining dressing. Sprinkle fresh herbs over everything for a pop of color and flavor.

Step 6: Serve Immediately

This salad is best eaten right away while the peaches are still warm and the burrata is creamy and fresh. Serve it as a light main or a stunning side dish.

Expert Tips & Tricks

Pick the Right Peaches — You want peaches that are ripe but firm. Overripe peaches get too mushy on the grill.
Don’t Overcrowd the Grill — Give each peach half some breathing room so they char evenly.
Use Fresh Burrata — Burrata can be pricey but it’s worth it here. The creamy center is what makes this salad feel special.
Toast Nuts Yourself — Pre-toasted nuts lack flavor. Toast them in a dry pan for 3-5 minutes until fragrant for extra crunch.
Balance Your Dressing — Taste the dressing before mixing. If your peaches are extra sweet, you might want less honey or a splash more balsamic.
Try a Quick Herb Garnish — Fresh basil or mint tears add a fresh layer that lifts the salad.
Don’t Forget the Salt — A sprinkle of flaky sea salt on the finished salad amps up all the flavors.

Variations & Substitutions

Once you’ve got the basic salad down, here are some ways to customize it:

Greens Swap — Use baby spinach or mixed greens instead of arugula for a milder flavor.
Add Protein — Grilled chicken or crispy prosciutto makes this more of a meal. I love how the everything bagel chicken sheet pan dinner brings bold flavors that complement the salad beautifully.
Nut-Free — Skip the nuts or replace them with toasted seeds like pumpkin or sunflower for crunch.
Cheese Alternatives — If you can’t find burrata, fresh mozzarella or even crumbled feta (like in my dense bean salad with feta) work well.
Lemon Dressing — Swap balsamic for a lemon vinaigrette to brighten it up even more.
Grilled Veggies — Add grilled zucchini or asparagus to bulk it up for a heartier salad.

Serving & Storage

This grilled peach salad with burrata is best enjoyed fresh, but here’s how to handle leftovers if you have any:

Serving Suggestions: I like to serve this salad alongside grilled meats or as a light lunch with crusty bread. Garlic bread pairs beautifully, or a simple green salad with a tangy vinaigrette rounds out the meal nicely.
Storage: Store leftovers in an airtight container in the fridge for up to 24 hours. Burrata doesn’t keep well for long, so if you have extra, store it separately and add just before serving.
Reheating: You can gently warm leftover grilled peaches in a skillet over low heat for a minute or two, but the salad is best served cold or room temperature.

Nutrition Information

I’m not a nutritionist, but here’s a rough breakdown per serving based on 4 servings:

Calories	320
Protein	10g
Carbohydrates	20g
Fiber	3g
Sugar	15g
Fat	24g
Saturated Fat	8g
Sodium	220mg
Calcium	200mg

This salad is rich in healthy fats from the burrata and olive oil, with natural sugars from the peaches. Adding nuts boosts the fiber and protein content. It’s a satisfying, nutrient-rich dish that feels indulgent but also fresh and wholesome.

Final Thoughts

So that’s my grilled peach salad with burrata—a fresh summer meal that’s as easy as it is delicious. I’ve probably talked your ear off by now, but when you make a recipe this often, you end up with a lot to say. This salad has become my answer to warm weather dinners when I want something light, bright, and a little bit special without spending hours in the kitchen.

It’s saved me on busy weeknights and dazzled guests at backyard barbecues. The best part? You can easily customize it with your favorite add-ins or swap ingredients based on what you have on hand. Make it yours, experiment a little, and enjoy that perfect balance of grilled sweetness, creamy cheese, and fresh herbs.

If you make this grilled peach salad with burrata, drop a comment below and tell me how it turned out! I love hearing from you, whether you nailed it or need a little troubleshooting. Happy cooking, and I hope your summer meals are as fresh and flavorful as this salad.

Frequently Asked Questions

Q: Can I use canned or frozen peaches instead of fresh?

A: Fresh peaches are definitely best for grilling because they hold their shape and have the best flavor. Canned peaches are too soft and soggy, and frozen peaches tend to be watery. If you only have frozen, thaw and pat dry thoroughly, but the texture won’t be quite the same.

Q: What if I don’t have a grill or grill pan?

A: No problem! You can use a hot cast iron skillet or even broil the peaches in your oven for a few minutes to get some caramelization. Just watch them closely so they don’t burn.

Q: Can I prepare this salad ahead of time?

A: You can prep the dressing and toast the nuts ahead, but I recommend grilling the peaches and assembling the salad just before serving to keep everything fresh. Burrata doesn’t keep well once mixed in, so add it last.

Q: How do I store leftover burrata?

A: Store burrata in its original liquid in an airtight container in the fridge and try to use it within 1-2 days. Let it come to room temperature before serving again for the best texture.

Q: What’s the best way to toast nuts for this salad?

A: Heat a dry skillet over medium heat, add the nuts, and stir frequently for 3-5 minutes until fragrant and slightly browned. Be careful—they can burn quickly!

Q: Can I use a different cheese instead of burrata?

A: Yes! Fresh mozzarella is the closest substitute, though it lacks that creamy center. Crumbled feta adds a tangy twist, which I love in my dense bean salad with feta. Goat cheese also works if you prefer something tangier and crumbly.

Q: How do I make a vegan version of this salad?

A: Skip the burrata and add creamy avocado slices or a dollop of cashew cream for richness. Use a balsamic vinaigrette without honey or substitute with maple syrup. Toss in some toasted nuts for extra texture.

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