Grilled Peach and Burrata Salad with Basil and Balsamic

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Grilled peach and burrata salad pairs charred, caramelized peach wedges with a whole ball of cool, creamy burrata, torn basil, and a quick honey-balsamic drizzle. The salad comes together in about 20 minutes and works as a light lunch or a side for grilled chicken.

Peaches need real char to taste like more than fruit. I grill them cut-side down over medium-high heat, about 200C/400F, until the sugars caramelize and grill marks show, then flip briefly so they hold their shape.

Burrata does the heavy lifting here. Tear it open right before serving so the creamy center spills over the warm peaches and melts slightly into the dressing.

Use peaches that are ripe but still firm. Overripe peaches turn to mush on the grill and won’t hold a clean wedge shape.

Why You’ll Love This Recipe

• Comes together in about 20 minutes with minimal cleanup
• Charred peaches add smoky depth without extra seasoning
• Torn burrata spills its creamy center right over the fruit
• Works as a light lunch or a side for grilled protein

Ingredient Notes

• peaches: Pick peaches that give slightly at the stem end but aren’t soft all over. Nectarines work as a swap if peaches aren’t in season.
• burrata: Bring it to room temperature for about 15 minutes before serving so the center flows instead of staying firm. Fresh mozzarella works in a pinch, though it won’t ooze the same way.
• basil: Tear the leaves by hand right before plating so they don’t bruise and turn dark at the edges.
• balsamic vinegar: Use a decent quality balsamic here, thin cheap versions taste sharp instead of syrupy.
• honey: Balances the vinegar’s acidity. Maple syrup works as a swap for a slightly deeper flavor.
• pine nuts: Toast in a dry skillet for 2 to 3 minutes until fragrant, they burn fast so watch closely.

Grilled Peach and Burrata Salad with Basil and Balsamic

Charred peach wedges and torn burrata over arugula, finished with basil, pine nuts, and a honey-balsamic drizzle.

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 28 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: Mediterranean

Calories: 148

Ingredients Method Notes

Ingredients

  

• 4 ripe but firm peaches (about 700 g); halved and pitted
• 3 tbsp olive oil divided
• 2 cups baby arugula / 60 g
• 2 burrata cheese balls (about 225 g total)
• 1/4 cup fresh basil leaves / 10 g; torn
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 2 tbsp pine nuts toasted, optional
• 1/2 tsp flaky sea salt plus more to taste
• 1/4 tsp black pepper freshly ground

Method

 

Grill the Peaches

1. Heat a 12-inch / 30 cm grill pan or outdoor grill to medium-high, about 200C/400F. Brush the cut sides of the peach halves with 1 tbsp olive oil.
2. Place peaches cut-side down on the hot grates. Grill for 3 to 4 minutes without moving them, until deep char marks form and the sugars caramelize.
3. Flip and grill 1 to 2 minutes more, until the peaches soften slightly but still hold their shape. Transfer to a cutting board and let cool for 5 minutes, then slice each half into 2 to 3 wedges.

Make the Dressing

1. Whisk the balsamic vinegar, honey, and remaining 2 tbsp olive oil together in a small bowl until combined.

Assemble the Salad

1. Spread the arugula over a serving platter.
2. Arrange the grilled peach wedges over the arugula.
3. Tear the burrata into pieces directly over the peaches, letting the creamy center spill out.
4. Drizzle the balsamic dressing over the salad.
5. Scatter basil, pine nuts, salt, and pepper over the top. Serve right away.

Notes

• Grill peaches cut-side down first, don't flip early or they won't char properly.
• Bring burrata to room temperature before tearing for the creamiest center.
• Assemble the salad within an hour of grilling for the best texture contrast.
• Use a grill pan indoors if you don't have an outdoor grill, cast iron works well.

Tips for Success

• Pick peaches that are ripe but still firm, overripe fruit turns to mush on the grill.
• Oil the peach halves, not the grill grates, to prevent sticking without excess smoke.
• Grill peaches cut-side down first and leave them alone for 3 to 4 minutes so real char forms.
• Tear burrata over the salad right before serving so the center stays cool and creamy.
• Toast pine nuts in a dry skillet for 2 to 3 minutes for extra crunch and nutty depth.

Variations

• Swap peaches for nectarines or fresh figs when peaches are out of season.
• Add prosciutto or crispy bacon for a salty layer alongside the burrata.
• Use a balsamic reduction instead of honey-balsamic for a thicker, glossier drizzle.

Storage and Reheating

Grilled peach and burrata salad is best eaten right after assembling. Once the burrata sits, it weeps liquid and the peaches soften further, so the salad won’t hold its texture past an hour or two at room temperature.

For meal prep, grill the peaches up to 1 day ahead and refrigerate them in an airtight container. Keep the burrata, basil, and dressing separate, then assemble everything right before serving.

Skip reheating altogether. Warming grilled peaches or burrata in a microwave turns the cheese greasy and the fruit stringy, so serve any leftovers cold instead of trying to bring them back to grill-fresh.

Serving Suggestions

Grilled peach and burrata salad eats well on its own as a light lunch, especially with a slice of grilled sourdough for scooping up the burrata center.

For a full dinner, serve it alongside grilled chicken thighs or a piece of seared salmon. The sweet-savory balance also works next to a simple grilled steak.

Pour a chilled glass of rosé or a crisp white wine alongside it. Both cut through the richness of the burrata without competing with the peach.

FAQ

Why do my peaches stick to the grill pan when making this burrata salad?

Peaches stick when the grates aren’t hot enough or the fruit itself isn’t oiled. Brush the cut sides with olive oil rather than oiling the pan, and wait until the grill reads a solid medium-high, about 200C/400F, before adding the peaches. A dry, cool grill is the usual cause of tearing.

Can I use a stone fruit other than peaches, like nectarines?

Yes, nectarines work as a direct swap since they hold up the same way on the grill. Plums or apricots work too, though smaller fruit needs less grill time, closer to 2 to 3 minutes per side. Pick fruit that’s ripe but still firm so it doesn’t fall apart.

Can I make grilled peach and burrata salad ahead of time?

You can grill the peaches up to a day ahead and store them covered in the fridge. Keep the burrata, basil, and dressing separate, then assemble right before serving so the peaches don’t turn mushy and the burrata stays cool and creamy.

What pairs well with grilled peach and burrata salad besides bread?

Grilled chicken thighs or seared salmon both round it out into a full dinner. A glass of chilled rosé or a crisp white wine also works well against the sweetness of the peaches and the richness of the burrata.

Is grilled peach and burrata salad gluten free?

Yes, this salad is naturally gluten free since it’s built from peaches, burrata, arugula, and a honey-balsamic dressing. Just double check your balsamic vinegar and honey brands, since some flavored vinegars add gluten-containing thickeners.

What’s the difference between burrata and fresh mozzarella in this salad?

Burrata has a solid mozzarella shell around a soft, creamy center of curd and cream, so tearing it open lets that filling spill over the warm peaches. Fresh mozzarella is solid throughout and firmer, so it won’t ooze the same way, though it still tastes good here.

More from the kitchen

• our Grilled Halloumi Salad with Watermelon and Fresh Mint