Grilled Peach and Burrata Salad

Name: Grilled Peach and Burrata Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 whole Fresh peaches; 1 Burrata cheese; 2 cups Arugula; Fresh basil leaves (torn); Balsamic glaze; Extra virgin olive oil; Salt; Fresh ground black pepper

Jump to Recipe

This Grilled Peach and Burrata Salad is best in the height of summer when the stone fruit is ripe. You can grill the peaches until they caramelize or add them fresh. Paired with creamy burrata, it’s a 5-ingredient summer appetizer that will take you straight to Italy.

Every summer when peach season rolls around, visiting our local fruit stand is one of my favorite activities. Living in Florida, the fruit is at perfect ripeness to make my Grilled Peach Burrata Salad. This is the perfect appetizer, side dish, or even main course during those warm weather months.

We either grill the peaches or keep them fresh if they’re super juicy, so every bite is creamy, tangy, and fruity, and finished with a little crunch from the toasted pistachios. It’s a 15 minute recipe from start to finish that has flavors that are restaurant-quality. I love to add this to the menu when I’m entertaining friends; they always want to know the recipe and are surprised how easy it is!

Pairing with protein is simple, my husband loves it with a great piece of steak, salmon, or chicken. Or if we are using it as an appetizer, pairing it with Tomato Bruschetta or Watermelon Mozzarella Skewers is a good choice too.

Grilled peach burrata salad with arugula, red onion, toasted pistachios, and creamy burrata on a white platter.

Table of Contents

Why You’ll Love this Recipe

5-ingredient appetizer or side dish. There’s no excuse not to make this as a side to round out a beautiful summer supper. It’s so simple to make in 15 minutes and extremely delicious.
A dish that will be gone in seconds. We served this at a dinner party last summer, and it was gone almost instantly. It’s one of those recipes that’s easy to make but tastes gourmet and restaurant-quality.
Don’t use the grill if you don’t want too. You can make this with just fresh peaches for no heat during the warm weather months.

Jenn’s Tip: Burrata is an Italian cheese that has a creamy stracciatella on the inside encased in mozzarella on the outside. It’s great to spread on toast, serve on salads, over steak, the options are endless.

Ingredients

Fresh peaches: You want to make sure these are ripe, but not mushy. They should still be firm to the touch, but juicy too.
Burrata cheese: Two small balls of burrata are perfect for this salad, making it easy to tear into pieces and distribute throughout. Drain well before serving for the creamiest texture.
Arugula: Adds peppery notes to the sweet peaches and creamy cheese.
Chopped Pistachios: Toasted chopped pistachios add a subtle crunch and nutty flavor that pairs beautifully with the sweet peaches and creamy burrata.
Red onion: Thinly sliced red onion adds a pop of color and just the right amount of sharpness to balance the sweet peaches and rich burrata.
Balsamic glaze: Adds a drizzle of tangy sweetness.
Extra virgin olive oil: A good-quality extra virgin olive oil lightly dresses the salad and brings all of the fresh flavors together.

How to Make Grilled Peach and Burrata Salad

Heat an outdoor grill, grill pan, or cast iron skillet over medium-high heat. Brush the cut sides of the peaches with 1 tablespoon of olive oil. Place the peaches cut-side down and cook for 4–6 minutes, or until caramelized with golden brown grill marks. Remove from the heat and let cool slightly before slicing.
In a large bowl, combine the arugula and red onion. Drizzle with the remaining tablespoon of olive oil and season with flaky sea salt and freshly cracked black pepper. Toss gently to coat.
Arrange the dressed arugula on a large serving platter. Nestle the grilled peach wedges throughout the greens.

Fresh arugula salad topped with grilled peaches on a white plate, styled with gold flatware and a neutral napkin on a marble surface.

Tear the burrata into large pieces and arrange it over the salad.
Sprinkle with the toasted chopped pistachios. Finish with a light drizzle of balsamic glaze and season with an additional pinch of flaky sea salt and freshly cracked black pepper just before serving.

Grilled peach burrata salad with balsamic glaze, creamy burrata, arugula, red onion, and toasted pistachios.

Expert Tips

Use ripe but firm peaches so they hold their shape when sliced or seared.
Don’t grill the peaches for too long or they will be mushy in texture. Grilling or searing adds natural caramelization and sweetness that’s so good!
Tear the burrata just before serving to keep it fresh and creamy.
You can swap the burrata for mozzarella if you desire.

Variations

You can skip grilling or searing the peaches to keep this peach burrata salad recipe completely no-cook.
Swap the pistachios. Toasted almonds, walnuts, or pine nuts all work well in this salad.
Swap the greens. Arugula can be substituted with baby spinach or mixed greens if preferred.

Storage

Store any burrata and peaches salad leftovers in an airtight container in the fridge for up to a day. If you can, try and store any extra peaches or burrata in separate container so the arugula doesn’t wilt or become soggy.

You can grill the peaches up to a couple hours before and then assemble the salad right before serving.

Grilled peach and burrata salad with arugula on a white plate, topped with balsamic glaze and served with a gold fork on a marble background.

FAQs

What does burrata pair well with?

It’s a creamy, mild cheese that goes well with both sweet and savory. We love it with fresh fruit, bold greens, even proteins like steak or chicken.

What is the cream inside burrata called?

Stracciatella, it’s encased in mozzarella making for a firm outside but gooey and spreadable inside.

What dishes go best with peach burrata salad?

We love to eat this salad with grilled steak, seafood, or even chicken. It’s a great side dish or appetizer for almost any summer meal.

More Summer Italian Recipes