Summer is officially peach season, and if you have never tried grilling your peaches, your life is about to change!
While we all love a good peach cobbler, sometimes you need peach recipes easy enough for a quick weeknight dinner or a light weekend lunch. Enter the ultimate summer salad: The Grilled Peach and Burrata Salad.
This salad looks like it came straight out of a 5-star Mediterranean restaurant, but it takes exactly 15 minutes to make at home. The combination of sweet, smoky, caramelized peaches with the incredibly rich, creamy center of fresh Burrata cheese is a match made in heaven. Drizzled with a tangy balsamic glaze and topped with fresh basil, this is guaranteed to be your new favorite summer dish!
👉 Looking for a main course to serve with this? It pairs perfectly with my [20-Minute Lemon Herb Grilled Chicken]!
🛒 The Ingredients (Fresh & Vibrant)
Because this recipe requires almost no cooking, the quality of your ingredients is the star of the show.
- 3 Fresh Peaches: (See my “Freestone” hack below so you don’t ruin your fruit!)
- 8 oz (2 balls) Fresh Burrata Cheese (If you can’t find Burrata, fresh mozzarella pearls work, but Burrata gives you that creamy, gooey center!).
- 4 cups Fresh Arugula or Baby Spinach (Arugula adds a peppery bite that balances the sweet peaches!).
- 1/4 cup Fresh Basil Leaves, thinly sliced (Chiffonade).
- 1/4 cup Pecans or Walnuts, roughly chopped.
- 1 tbsp Olive Oil (for grilling the peaches).
- The Glaze: Balsamic Glaze (Store-bought squeeze bottle) and a pinch of Flaky Sea Salt.
👩🍳 Step-by-Step Instructions
Step 1: The “Freestone” Peach Hack (Crucial!) 🛑
When buying peaches for grilling, you MUST buy “Freestone” peaches, not “Clingstone.” Freestone peaches pull apart easily from the pit when you cut them in half. If you use Clingstone, you will destroy the peach trying to dig the pit out! Make sure they are firm but ripe. If they are too soft, they will turn to mush on the grill.
Step 2: Grill the Peaches
Preheat your grill (or an indoor cast-iron grill pan) to medium-high heat. Cut the peaches in half, remove the pit, and cut each half into 3 thick wedges. Lightly brush the peach wedges with olive oil. Place them on the hot grill for 2-3 minutes per side until you get beautiful, dark grill marks. Remove and let them cool slightly.
Step 3: Lay the Base
Spread your fresh arugula or spinach over a large, beautiful serving platter.
Step 4: The Creamy Burrata Center
Take your balls of fresh Burrata cheese and gently tear them open with your hands, placing the pieces over the bed of greens. Let that rich, creamy center spill out!
Step 5: Assemble and Garnish
Arrange your warm grilled peach slices around the Burrata cheese. Sprinkle the chopped pecans and fresh basil evenly over the top.
Step 6: The Finishing Touch ✨
Right before serving, generously drizzle the entire platter with thick balsamic glaze and sprinkle with flaky sea salt. The salt enhances the sweetness of the peaches miraculously!
🧊 Make-Ahead Tips for Cookouts:
If you are bringing this to a summer BBQ or a potluck, you can grill the peaches and wash the greens ahead of time. However, keep all the components in separate containers in your cooler. Do not tear the Burrata or add the balsamic glaze until right before you serve it, otherwise, the salad will get soggy!
👉 Need a refreshing summer drink for your BBQ? Try my viral [Copycat Starbucks Mango Dragonfruit Refresher]!
