I’ve got to tell you, this Grilled Peach and Burrata Salad has stolen my heart. It’s the kind of dish that feels like a warm hug on a summer afternoon—you know, the one from that friend who always knows exactly what you need. The moment those juicy peach halves hit the grill, you’ll hear that satisfying sizzle and catch a whiff of caramelizing fruit that borders on pure magic. The creamy burrata, with its pillowy texture and slightly milky sweetness, provides the perfect counterpoint to those grilled edges. Tossed together with a handful of fresh greens and drizzled with sticky-sweet balsamic glaze, each forkful sings with balance: sweet, savory, soft, and crisp all at once. Trust me, once you try this, you’ll want to invite everyone over just so they can marvel at the contrasts happening on your plate.
As someone who’s always on the hunt for quick yet elegant recipes, this salad hits all the right notes. It’s categorized as a beginner-friendly dish—you don’t need a culinary diploma to pull it off—but it looks and tastes like a showstopper. The prep takes only about 15 minutes, and you’ll be grilling those peaches for roughly 10 minutes before letting everything rest for a quick 5 minutes. In under half an hour, you’ll have a plate that feels gourmet and indulgent, yet clocks in around 508 calories per serving—perfect for a light lunch or a vibrant appetizer. Pour yourself a chilled rosé or crisp white wine, and let this salad be the star of your next gathering—or your solo summer feast!
KEY INGREDIENTS IN GRILLED PEACH AND BURRATA SALAD
Let’s talk about the cast of characters that make this salad such an effortless knockout. Each component plays its own role in crafting a dish that’s bursting with summer vibes and refreshing contrasts. From the fruit’s natural sugars to the cheese’s rich creaminess, every bite feels thoughtfully layered and ready to impress.
- Ripe Peaches
These star players bring juicy sweetness and a hint of acidity. Once grilled, their natural sugars caramelize, creating smoky, golden grill marks that deepen their flavor and add visual appeal.
- Olive Oil
A light coating of high-quality olive oil ensures the peaches don’t stick to the grill and adds a silky mouthfeel. It also helps to carry other flavors, distributing seasoning evenly.
- Salt and Freshly Ground Black Pepper
A simple seasoning duo that elevates each component. The salt enhances the peaches’ natural juices, while the pepper adds a subtle bite that contrasts the salad’s sweetness.
- Mixed Salad Greens
A combination of arugula, spinach, or spring mix provides varying textures and flavors—from peppery greens to tender leaves—creating a fresh, leafy base.
- Burrata Cheese
This Italian cheese, a delicate pouch of creamy goodness, introduces a luscious, milky richness that melds perfectly with the warm peaches, balancing their sweetness.
- Fresh Basil Leaves
Torn basil brings aromatic herbal notes that bridge the gap between fruit and cheese, injecting a burst of green freshness into every forkful.
- Balsamic Glaze
A thick, syrupy drizzle that adds tangy sweetness. It ties the salad together, accentuating both the peaches and the burrata with its deep, concentrated flavor.
- Slivered Almonds
Toasted until golden, these nuts contribute a satisfying crunch and nutty warmth, rounding out the texture profile and adding a toasty finish.
HOW TO MAKE GRILLED PEACH AND BURRATA SALAD
Ready to dive into making this vibrant summer salad? The following steps guide you through from warming up the grill to serving a plate that looks as good as it tastes. Keep your tools handy, and don’t forget those small gestures—like tearing the burrata by hand—to achieve that rustic, homemade appeal.
1. Preheat a grill or grill pan over medium-high heat. You want it hot enough to create clear grill marks but not so hot that the peaches char too quickly.
2. Brush the cut sides of the peach halves with olive oil and season with salt and freshly ground black pepper. This step ensures they grill evenly and gain flavor.
3. Place the peaches, cut side down, on the grill. Grill for 3–4 minutes each side, or until you see those beautiful grill marks and the fruit feels slightly softened.
4. Remove the peaches from the grill and let them cool slightly before slicing each half into wedges. Cooling makes slicing neater and safer.
5. In a large salad bowl, combine the mixed salad greens and basil leaves. Toss gently to mix them evenly without bruising the leaves.
6. Arrange the grilled peach slices on top of the salad greens, fanning them out so each piece looks inviting.
7. Tear the Burrata into pieces and place them around the salad. The torn edges showcase the creamy interior.
8. Drizzle with additional olive oil and season with a pinch of salt and pepper. This extra oil adds shine and richness.
9. Drizzle the balsamic glaze over the salad in a zigzag pattern for a polished presentation and concentrated bursts of flavor.
10. Sprinkle the toasted slivered almonds on top, giving the salad a delightful crunch.
11. Serve immediately and enjoy the taste of summer in its most colorful, juicy, and creamy form!
SERVING SUGGESTIONS FOR GRILLED PEACH AND BURRATA SALAD
When it comes to serving this salad, you can go beyond just tossing everything together. Think of ways to elevate each plate, ensuring it’s as fun to share as it is to devour. These suggestions will help you match the right accompaniments and presentation techniques to make every summer meal feel extra special.
- Serve on a Large Platter
Layer the greens in the center, arrange peach wedges around the edge, and nestle torn burrata in clusters. This creates a family-style arrangement that encourages conversation and sharing.
- Pair with Chilled Rosé
The bright acidity and light fruit notes of a crisp rosé amplify the peaches’ sweetness and cleanse the palate between creamy bites of burrata.
- Garnish with Microgreens
For a touch of elegance, scatter a handful of microgreens (like pea shoots or radish sprouts) over the top. They add visual contrast and a hint of peppery freshness.
- Add a Drizzle of Honey
For those who love bold sweet notes, finish with a thin stream of organic honey alongside the balsamic glaze. The two syrups marry beautifully, creating a sublime sweet-savory balance.
HOW TO STORE GRILLED PEACH AND BURRATA SALAD
Salads with delicate textures and fresh cheese require thoughtful storage to keep their flavors at peak brightness. Whether you’re prepping ahead or finishing off leftovers, these tips will help you maintain the integrity of each ingredient so every bite remains as satisfying as the first.
- Store Components Separately
To prevent the greens from wilting and the burrata from getting soggy, keep grilled peaches, dressing, burrata, and greens in separate airtight containers. Assemble just before serving.
- Use Airtight Containers
If you must store the fully assembled salad, transfer it to a shallow, airtight container to minimize air exposure. Consume within 24 hours for best texture.
- Refrigerate Immediately
Always place the salad in the coldest part of your fridge (usually the back) to slow bacterial growth. Aim to refrigerate within 30 minutes of preparation.
- Toast Nuts Fresh
If you find almonds have lost their crunch, give them a quick toast in a dry skillet over medium heat for 2–3 minutes before sprinkling them on leftovers. This revives their crispness.
CONCLUSION
It’s been such a joy guiding you through the steps of making this Grilled Peach and Burrata Salad! We’ve explored everything from selecting perfectly ripe peaches to achieving those quintessential grill marks, not to mention layering creamy burrata and fresh basil on a bed of vibrant greens. You’ve seen how simple ingredients come together to create visual drama and an irresistible balance of flavors—sweet, tangy, creamy, and crunchy. Whether you’re hosting a summer gathering or simply treating yourself to a beautiful lunch, this recipe proves that beginner-friendly dishes can still wow any crowd. Don’t forget, the total time investment is minimal—around 30 minutes from prep to plate—and the result feels downright gourmet, clocking in at about 508 calories per serving.
Feel free to print this article and save it for future barbecues, picnic outings, or those nights when you just want something light yet indulgent. Below, you’ll find a handy FAQ section to answer any lingering questions (like substitutions or extra tips), so you can feel confident giving this salad a try. If you end up making it, I would love to hear how it turns out! Your comments, questions, and feedback are always welcome—whether you need help with ingredient swaps, plating ideas, or just want to share how much you and your loved ones enjoyed it. Happy grilling and happy summer feasting!
Grilled Peach And Burrata Salad
Description
Bright grilled peaches meet creamy burrata and fresh greens in this simple yet elegant salad. Topped with toasted almonds and balsamic glaze for sweet, savory, and crunchy perfection.
Ingredients
Instructions
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Preheat a grill or grill pan over medium-high heat.
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Brush the cut sides of the peach halves with olive oil and season with salt and pepper.
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Place the peaches, cut side down, on the grill. Grill for 3-4 minutes each side, or until grill marks appear and the peaches are slightly softened.
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Remove the peaches from the grill and let them cool slightly before slicing each half into wedges.
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In a large salad bowl, combine the mixed salad greens and basil leaves. Toss gently to mix.
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Arrange the grilled peach slices on top of the salad greens.
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Tear the Burrata into pieces and place them around the salad.
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Drizzle with additional olive oil and season with salt and pepper.
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Drizzle the balsamic glaze over the salad.
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Sprinkle the toasted slivered almonds on top.
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Serve immediately and enjoy the taste of summer!
Note
- Use fresh, ripe peaches for the best flavor.
- Burrata can be replaced with fresh mozzarella if needed.
- For a nut-free version, omit the slivered almonds.
- This salad pairs well with a crisp white wine or rosé.
- Grilling can also be done on a stovetop with a grill pan if an outdoor grill isn’t available.
