Grilled Peach Burrata Salad Recipe Easy and Ready in 10 Minutes

Name: Grilled Peach Burrata Salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 2 large ripe peaches, halved and pitted; 8 oz (225g) burrata cheese; 4 cups (about 120g) mixed greens (arugula, baby spinach, spring mix); 2 tablespoons (30ml) extra virgin olive oil; 1 tablespoon (15ml) balsamic vinegar; 1 teaspoon (5ml) honey; Salt and pepper, to taste; A handful of fresh basil, torn; Optional: 1/4 cup (30g) toasted nuts (pistachios or walnuts)

Posted on April 19, 2026

Aleena Dean

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One evening last summer, I found myself craving something fresh and light but didn’t want to spend more than 10 minutes in the kitchen. I had just bought some ripe peaches from the farmers’ market, and a ball of burrata cheese was sitting patiently in the fridge. I thought, why not throw together a salad that felt fancy but was ridiculously easy? The result was this grilled peach burrata salad—sweet, smoky, creamy, and ready in just 10 minutes. I’ve made it so many times since that it’s become my secret weapon for quick dinners and last-minute guests.

What makes this grilled peach burrata salad stand out? It’s the perfect balance of flavors and textures—charred peaches with their caramelized edges, silky burrata cheese that oozes creaminess, fresh greens, and a tangy dressing that ties everything together. Plus, it’s one of those rare recipes that feels like a splurge but requires zero fancy techniques or long prep times. I’ve tested this recipe a dozen times (and yes, sometimes I burned the peaches a bit before figuring out the perfect grill time), and I’m excited to share how you can make this effortless salad your new favorite.

Why You’ll Love This Grilled Peach Burrata Salad Recipe

This salad has totally transformed my approach to quick meals, especially when peaches are in season. Here’s why it might become your go-to too:

Ridiculously Fast — From start to finish, this salad is ready in about 10 minutes. I mean, that’s barely enough time to get distracted by my phone!
Minimal Ingredients, Maximum Flavor — You don’t need a long grocery list. Just peaches, burrata, greens, and a simple dressing. Yet the flavors taste anything but simple.
Impresses Without Stress — I’ve brought this to potlucks and served it for casual dinners, and people always ask for the recipe. It looks like you worked hard but it’s all thanks to grilling those peaches.
Perfect for Any Season — While peaches shine in summer, you can swap for grilled nectarines or even pineapple for a twist.
Customizable and Versatile — Add nuts, fresh herbs, or even a drizzle of honey to make it your own. It pairs beautifully with grilled meats or stands alone as a light meal.

Honestly, this salad has saved me more than once when I wanted something fresh and satisfying without the hassle. It’s become a reliable crowd-pleaser and a refreshing change from heavier dishes like the creamy chicken tortellini soup I make on chilly nights.

Ingredients You’ll Need

Here’s the great news: most of these ingredients are pantry or fridge staples, and the rest are easy to find at any grocery store or farmers’ market when peaches are in season.

Ripe peaches (2 large, halved and pitted) — The star of the show. Look for peaches with a deep color and soft give but not mushy. I’ve learned that slightly underripe peaches hold up better on the grill without turning to mush.
Burrata cheese
Mixed greens (4 cups / about 120g) — I use a blend of arugula, baby spinach, and spring mix for peppery and tender contrasts.
Olive oil (2 tablespoons / 30ml) — Use extra virgin for the dressing and some to brush on the peaches before grilling.
Balsamic vinegar (1 tablespoon / 15ml) — Adds a sweet tang that complements the peaches perfectly.
Honey (1 teaspoon / 5ml) — Just a touch to balance the acidity.
Salt and pepper (to taste) — Essential for seasoning both the salad and the grilled peaches.
Fresh basil (a handful, torn) — Adds brightness and a lovely herbal note that elevates the salad.
Optional: toasted nuts (¼ cup / 30g, like pistachios or walnuts) — For crunch and added flavor. I always toss a few in when I want more texture.

Quick note: If you want to make this vegan-friendly, you can skip the burrata and add avocado slices or marinated tofu cubes instead. For a nut-free version, just leave out the nuts without losing much.

Equipment Needed

You really don’t need much here. This is one of those recipes where simple tools get the job done beautifully.

Grill or grill pan — You can use an outdoor grill or a cast iron grill pan on the stovetop. I have a 12-inch cast iron pan that’s perfect for this.
Mixing bowl — For tossing the dressing and greens.
Small whisk or fork — To mix the dressing.
Sharp knife — For halving the peaches and chopping basil.
Tongs or spatula — To flip the peaches on the grill without squishing them.
Serving plate or bowl — Something pretty to show off that beautiful salad.

Pro tip: I keep a silicone basting brush handy to lightly oil the peaches before grilling. It prevents sticking and helps get those beautiful char marks.

How to Make Grilled Peach Burrata Salad: Step-by-Step

Alright, here’s the exact way I make this salad every time, including the little tweaks that make it foolproof.

Step 1: Prep the Peaches (2 minutes)

Wash your peaches, then slice them in half and remove the pits. Brush the cut sides lightly with olive oil—this keeps them from sticking and helps with caramelization.

Step 2: Heat Your Grill or Grill Pan (2 minutes)

Get your grill or grill pan hot over medium-high heat. You want it hot enough that the peaches get nice grill marks without cooking too long and becoming mushy.

Step 3: Grill the Peaches (3-4 minutes)

Place the peaches cut side down on the grill. Let them cook for about 3 minutes without moving them—this forms those gorgeous char lines. Flip carefully and grill the skin side for another 1-2 minutes. They should be warm, slightly softened, and caramelized but still hold their shape.

Step 4: Make the Dressing (1 minute)

While the peaches grill, whisk together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl. Taste and adjust—the dressing should be balanced with a hint of sweetness and tang.

Step 5: Assemble the Salad (2 minutes)

In a large bowl or on a serving plate, toss the mixed greens with about half the dressing. Arrange the grilled peaches on top, tear the burrata into chunks and scatter it over the salad, then drizzle the remaining dressing. Sprinkle with torn fresh basil and, if using, toasted nuts for crunch.

Step 6: Serve Immediately

This salad is best enjoyed fresh while the peaches are still warm and the burrata is creamy. You’ll see how the smoky sweetness of the peaches and the lush cheese create a perfect harmony.

Expert Tips & Tricks

Choose peaches carefully: Firmer peaches hold up better on the grill. If yours are super ripe, grill for less time or just warm them quickly to avoid mush.
Don’t skip the olive oil on peaches: It prevents sticking and helps develop those beautiful grill marks that add flavor and visual appeal.
Tear, don’t slice, the burrata: Tearing it by hand creates rustic pockets of creaminess that melt into the salad instead of neat slices.
Prep basil last minute: Basil wilts quickly when dressed, so add it right before serving for a fresh pop of flavor.
Make it ahead? Sort of: You can prep the dressing and greens ahead, but grill peaches and add burrata just before serving for best texture.
Grill pan hack: If you don’t have a grill, a hot cast iron skillet with a little oil works fine—just watch the peaches closely and flip gently.

Variations & Substitutions

Once you’ve mastered the basic grilled peach burrata salad, here’s how you can switch things up based on what you have or your mood:

Swap the fruit: Nectarines, plums, or even pineapple chunks work great grilled and bring their own unique sweetness.
Add protein: Grilled chicken strips or shrimp turn this into a full meal. I often pair it with grilled meats like those from the honey garlic pork tenderloin recipe for a complete dinner.
Nut options: Pecans, almonds, or pistachios toasted with a pinch of sea salt add crunch and flavor.
Herb swaps: Try fresh mint or tarragon instead of basil for a different herbal note.
Vegan version: Use marinated tofu or avocado slices instead of burrata, and swap honey for maple syrup.
Dress it differently: A lemon vinaigrette or even a drizzle of fig jam mixed with olive oil adds a twist.

Serving & Storage

This salad is truly best served fresh, but here’s how I handle leftovers (which are rare because it disappears fast):

Serving tips: Serve it on a large platter for sharing or as individual plates. I like to pair it with crusty bread or alongside simple grain bowls. It also makes a refreshing contrast to warm slow-cooker meals like barbacoa taco bowls for a balanced meal.
Refrigerator storage: Store leftover salad components separately if possible. Keep burrata refrigerated in its liquid, and store grilled peaches in an airtight container for up to 24 hours.
Reheating peaches: Warm grilled peaches gently in a skillet or microwave for a few seconds before adding back to salad.
Do not store assembled salad: The greens get soggy and burrata loses its creaminess if mixed too far ahead.

Nutrition Information

Here’s a rough idea of what you’re getting with a serving of this salad (based on 4 servings):

Calories	320
Protein	10g
Carbohydrates	22g
Fiber	3g
Sugar	15g
Fat	22g
Saturated Fat	10g
Sodium	250mg
Calcium	180mg

This salad offers a good dose of calcium from the burrata and fiber from the peaches and greens. It’s higher in fat from the cheese and olive oil, but these are healthy fats that make the dish satisfying. The natural sugars in the peaches keep it sweet without added processed sugars.

In my house, this is a treat I happily enjoy knowing it’s fresh, homemade, and balanced with lots of wholesome ingredients.

Final Thoughts

So there you have it—my favorite grilled peach burrata salad recipe that’s as quick as it is delicious. I’ve probably talked your ear off, but when something tastes this good and comes together this fast, I want everyone to know the secret.

This salad has saved my sanity on busy evenings and elevated casual dinners without any fuss. It’s perfect when you want to impress but don’t want to stress. Plus, the flavor combination of smoky peaches and creamy burrata is just unbeatable.

Make it yours—add your favorite nuts, herbs, or a drizzle of honey. And if you try it, leave a comment below to tell me how it turned out! If something didn’t work, I’m here to help troubleshoot because I’ve been there (burned peaches more times than I care to admit).

Happy cooking! And may your kitchen smell as amazing as mine does right now.

Frequently Asked Questions

Q: Can I make this salad without a grill?

A: Absolutely! A cast iron grill pan works great on the stovetop. If you don’t have that, you can even sear the peaches in a regular skillet over medium-high heat with a little olive oil. Just watch carefully—they cook fast and you want to get some caramelization without turning them to mush.

Q: What if I can’t find burrata cheese?

A: Fresh mozzarella balls are the closest substitute, but burrata has that creamy center that makes the salad special. If you want to get close, try pairing fresh mozzarella with a drizzle of cream or ricotta on the side.

Q: Can I prepare the salad in advance?

A: You can prep the dressing and wash the greens ahead, but I recommend grilling the peaches and adding burrata just before serving. Otherwise, the greens get soggy and the cheese loses its creamy texture.

Q: How do I store leftovers?

A: Store grilled peaches and burrata separately in airtight containers in the fridge for up to 24 hours. Reheat peaches slightly before adding back to fresh greens and cheese.

Q: Can I use canned peaches?

A: Fresh peaches are best for grilling because of their texture and flavor. Canned peaches are too soft and high in liquid for grilling, so I don’t recommend them for this recipe.

Q: What dressing can I use if I don’t have balsamic vinegar?

A: A simple lemon vinaigrette (lemon juice, olive oil, salt, and pepper) works well too. It brightens the salad and complements the peach sweetness.

Q: Is this salad suitable for a vegan diet?

A: To make it vegan, skip the burrata and replace honey with maple syrup in the dressing. You can add avocado or marinated tofu for creaminess and protein.

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