Grilled Peach & Burrata Salad
Tested & Approved
by Sophie Lane
There's something magical about the moment a ripe peach hits a hot grill and turns caramelized and jammy at the edges. This grilled peach burrata salad pairs that smoky sweetness with creamy burrata, peppery greens, and a drizzle of balsamic for an effortless summer showstopper.
Published: August 9, 2026
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy"s kitchen before it reaches yours. Jump to the full recipe card below.
PrintGrilled Peach & Burrata Salad
Smoky grilled peaches meet creamy burrata, peppery arugula, and a honey balsamic drizzle in this effortless summer salad.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 1x
- Method: Grilling
- Cuisine: American
Ingredients
- 3 ripe but firm peaches, halved and pitted
- 1 tablespoon olive oil, plus 3 tablespoons for drizzling
- 8 oz burrata cheese
- 3 cups baby arugula
- 1/4 cup fresh basil leaves, torn
- 1/4 cup toasted pecans or walnuts, roughly chopped
- 2 tablespoons balsamic glaze
- 1 tablespoon honey
- Flaky sea salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Preheat a grill or grill pan to medium-high heat.
- Brush the cut sides of the peach halves with 1 tablespoon of olive oil.
- Place peaches cut-side down on the grill and cook for 3-4 minutes, until char marks appear and the fruit softens slightly.
- Flip and grill for 1-2 more minutes, then remove and let cool slightly before slicing into wedges.
- Arrange the arugula on a large serving platter as the base.
- Scatter the grilled peach wedges over the greens.
- Tear the burrata into pieces and nestle them among the peaches so the creamy center spills out.
- Sprinkle with torn basil and chopped pecans.
- Drizzle with the remaining olive oil, balsamic glaze, and honey.
- Finish with flaky sea salt and freshly cracked black pepper, then serve immediately.
Notes
Choose peaches that are ripe but still firm enough to hold their shape on the grill. If you don"t have a grill, a hot cast-iron skillet or grill pan works beautifully. Assemble the salad just before serving so the burrata stays cold and creamy against the warm peaches.
Frequently Asked Questions
What is the best way to grill peaches for a grilled peach burrata salad?
Use ripe but firm peaches, brush the cut sides lightly with olive oil, and grill cut-side down over medium-high heat for 3-4 minutes until char marks form. Flip briefly, then remove before they turn mushy.
Can I make grilled peach burrata salad ahead of time?
You can grill the peaches up to a day ahead and refrigerate them, but assemble the salad with the burrata, greens, and dressing right before serving so everything stays fresh and the cheese stays creamy.
What can I substitute for burrata in this recipe?
Fresh mozzarella or goat cheese both work well if burrata isn't available, though you'll lose the signature creamy, oozy center that makes this grilled peach burrata salad so special.
What pairs well with grilled peach burrata salad?
This salad pairs beautifully with grilled chicken, shrimp skewers, or crusty bread, and makes a lovely starter alongside a chilled glass of rosé or sparkling wine.
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