This Summer Grilled Peach Salad with Burrata is honestly the highlight of my warm-weather kitchen. Sweet, juicy peaches with those irresistible grill marks, creamy burrata that oozes with every bite, and pops of fresh blueberries all come together on a bed of peppery arugula. Finished with crunchy pecans, creamy avocado, and a balsamic honey mustard dressing, it’s a salad that dazzles in taste and color—totally worthy of any sunny gathering or a special night in.
Why You’ll Love This Recipe
- Swoon-Worthy Summer Flavors: Ripe grilled peaches and luscious burrata create a sweet-savory combo that tastes like summer on a plate.
- 10-Minute Prep: You can have this vibrant Summer Grilled Peach Salad with Burrata on the table in practically no time.
- Showstopping Presentation: The jewel tones of blueberries, peaches, and basil make your salad look as beautiful as it tastes.
- Endless Customization: Mix and match the ingredients based on what you love or what’s in your fridge—this salad is flexible and friendly.
Ingredients You’ll Need
You’ll be surprised at how a handful of fresh, simple ingredients can turn into something remarkable. Each element of this Summer Grilled Peach Salad with Burrata adds a unique flavor, texture, or pop of color, and together, they make absolute magic.
- Peaches: Choose ripe but firm peaches—they’ll caramelize beautifully on the grill without getting mushy.
- Burrata: Ultra-creamy and dreamy, burrata is the star—its silky center pairs perfectly with warm peaches.
- Arugula: Peppery and fresh, arugula balances out the richness of the cheese and the sweetness of the fruit.
- Blueberries: A handful of juicy blueberries adds color and a tart-sweet pop in every bite.
- Avocado: Creamy avocado makes this salad extra luscious and satisfying.
- Red Onion: Just a few thin slices give the salad bite and a gorgeous purple contrast.
- Pecans: Toasted and crunchy pecans bring warmth and soul—they’re also easy to swap out if needed.
- Basil: Fresh basil leaves bring a bright, herbal finish you’ll absolutely love.
- Balsamic Glaze: Just a drizzle offers tangy-sweet depth without overpowering the dish.
- Tabasco Chipotle (Optional): If you crave a smoky kick, a dash brings subtle heat.
- Red Chili Flakes (Optional): Sprinkle for gentle spice and extra visual appeal.
- For the Dressing: Extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and freshly ground black pepper create a beautifully balanced vinaigrette that ties it all together.
Variations
One of my favorite things about Summer Grilled Peach Salad with Burrata is how easy it is to riff on. Whether you’re swapping for what’s in season, adjusting to dietary needs, or simply experimenting, this salad is all about embracing flexibility and fun!
- Mix Up the Greens: Swap arugula for baby spinach, mixed spring greens, or even romaine for a milder flavor.
- Fruit Switch: Try strawberries, raspberries, or grilled nectarines if you can’t find peaches or just want to play with other summer fruit.
- Nut Options: Walnuts or almonds make a fantastic alternative if pecans aren’t your thing (or if that’s what’s in your pantry).
- Mozzarella Makeover: Can’t find burrata? Fresh mozzarella works beautifully here and gives a similar creamy vibe.
- Onion-Free: Skip the red onion for a gentler flavor or sub with pickled shallots for something zippy but less sharp.
- Go Vegan: Replace the burrata with your favorite plant-based soft cheese, and use maple syrup in the dressing instead of honey.
How to Make Summer Grilled Peach Salad with Burrata
Step 1: Grill the Peaches
Preheat your grill or griddle pan to medium-high heat. Brush the peach halves lightly with olive oil to prevent sticking and ensure gorgeous caramelization. Grill them cut side down for about 3-4 minutes on each side, just until you see those irresistible char marks. Let them cool slightly, then slice each half into 3–4 wedges—your kitchen will smell like pure sunshine!
Step 2: Make the Dressing
In a small jar or bowl, combine extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and plenty of freshly ground black pepper. Whisk—or better yet, shake with the lid on—until everything is glossy, emulsified, and irresistible. Taste and adjust the seasoning if you like. This dressing is so simple, but it ties all the flavors together like magic.
Step 3: Prep Salad Ingredients
Wash and thoroughly dry the arugula—no one likes a soggy salad! Dice the avocado, finely slice the red onion, and chop the basil. For the pecans, a quick toast makes them extra fragrant; just microwave them in a single layer for up to 30 seconds. Break the burrata gently into smaller pieces to reveal its creamy center.
Step 4: Assemble Your Salad
Divide the arugula between four plates or pile it all onto a big serving platter. Layer on the peach wedges, avocado cubes, and torn burrata. Scatter blueberries, onions, toasted pecans, and basil over the top. Drizzle with that dreamy honey-balsamic dressing, plus a little balsamic glaze. Finish with a few dashes of chipotle Tabasco and chili flakes if you like a bit of smoky heat. Marvel at your beautiful masterpiece!
Pro Tips for Making Summer Grilled Peach Salad with Burrata
- Choose the Right Peaches: Opt for peaches that yield just slightly to pressure—they grill best and hold their shape without becoming mushy.
- Master the Grill Marks: Preheat your grill or griddle pan thoroughly, and don’t disturb the peaches until you see defined marks—patience pays off!
- Burrata Handling: For the best texture, let the burrata come to room temperature before breaking it open so it’s extra creamy and easy to scatter.
- Dress Just Before Serving: Only add the dressing right before eating to keep your greens crisp and the textures lively.
How to Serve Summer Grilled Peach Salad with Burrata
Garnishes
For an extra flourish, shower your Summer Grilled Peach Salad with Burrata with more chopped basil, a few torn mint leaves, or a light sprinkle of lemon zest. A finishing drizzle of balsamic glaze (or even a touch more honey) takes the presentation and the flavor to elegant, restaurant-worthy heights.
Side Dishes
This salad shines on its own but pairs beautifully with grilled crusty bread or a platter of prosciutto and marinated olives. For a heartier meal, serve alongside your favorite grilled chicken, salmon, or a chilled pasta dish. It’s the ultimate side or light main for summery feasts and picnics!
Creative Ways to Present
You can turn this Summer Grilled Peach Salad with Burrata into adorable individual mason jar salads for a picnic, toss everything in a big wooden salad bowl for a rustic gathering, or artfully array the ingredients on a platter for a dramatic centerpiece. For brunch, try piling it onto sourdough toast for an open-faced “salad tartine” that’ll win raves.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover salad (lucky you!), store the greens, peaches, and toppings separately from the dressing to keep everything crisp. The assembled Summer Grilled Peach Salad with Burrata will stay fresh in the fridge for up to 3 days, especially if the greens and dressing are separated until serving.
Freezing
This salad isn’t a great candidate for freezing—peaches, greens, burrata, and avocados all lose their lovely texture once thawed. It’s absolutely at its best made and enjoyed fresh or stored in the fridge for a couple days.
Reheating
There’s no need to reheat this salad; it’s designed to be served cold or at room temperature. If you’ve made the peaches ahead, allow them to come to room temp before adding to your greens for the sweetest flavor and most satisfying texture.
FAQs
-
Can I use canned or frozen peaches for this salad?
Fresh, ripe peaches really provide the best flavor and texture for grilling in this Summer Grilled Peach Salad with Burrata, but in a pinch, well-drained canned peaches can work (just don’t grill them too long). Frozen peaches tend to release too much water after thawing, making them a bit too soft for optimal results.
-
What’s the difference between burrata and mozzarella?
Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, which makes it ultra-creamy and perfect for salads like this one. If you can’t find burrata, fresh mozzarella balls work well too, just with a less creamy center.
-
How do I toast pecans without burning them?
For a quick toast, spread the pecans in a single layer on a microwave-safe plate and microwave for 20–30 seconds at a time until fragrant, shaking or stirring between bursts. You can also toast them in a dry skillet over medium-low heat, stirring often, for a couple of minutes. Just be sure to keep an eye on them—they toast fast!
-
Can I prep the ingredients ahead of time for a party?
Absolutely! You can grill the peaches, toast the pecans, and make the dressing several hours ahead. Keep components chilled and assemble the Summer Grilled Peach Salad with Burrata just before serving for the freshest result. Slice avocado and break the burrata at the last minute to prevent browning and keep that gorgeous, creamy texture.
Final Thoughts
I can’t wait for you to experience just how vibrant and irresistible this Summer Grilled Peach Salad with Burrata really is! Whether you’re sharing it with friends outdoors or simply treating yourself to some seasonal joy, this salad is guaranteed to become one of your sunny-weather staples. Give it a go—you’ll fall in love with every sweet, creamy, tangy bite!
Print
Summer Grilled Peach Salad with Burrata Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Modern
- Diet: Vegetarian
Description
This Summer Grilled Peach Salad with Burrata is a delightful mix of flavors and textures, perfect for a light and refreshing meal on a warm day. Grilled peaches, creamy burrata, sweet blueberries, and crunchy pecans come together with a tangy balsamic honey mustard dressing to create a delicious salad that is both satisfying and nutritious.
Ingredients
For the salad:
- 2 teaspoons olive oil
- 2 peaches, pitted and halved
- 1 cup blueberries
- 2 cups arugula
- 4.5 oz or 125 grams burrata or mozzarella
- 1 avocado, pitted and halved
- 1/2 red onion
- 1/2 cup pecans
- 2 tablespoons chopped basil
- Balsamic glaze to garnish
- Tabasco chipotle to garnish (optional)
- Red chili flakes to garnish (optional)
For the balsamic honey mustard dressing (makes ⅓ cup):
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
Instructions
- Grill peaches: Heat a grill or griddle pan to medium-high heat. Brush peach halves with olive oil and grill for 3-4 minutes on each side until grill marks appear. Let cool and slice.
- Make the dressing: In a small jar, combine olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Whisk or shake until well combined.
- Prepare the salad: Wash and dry arugula, dice avocado, toast pecans, slice onion, and chop basil.
- Assemble the salad: Divide arugula among 4 plates, top with grilled peaches, avocado, burrata, blueberries, onion, pecans, and basil. Drizzle with dressing, balsamic glaze, Tabasco chipotle, and chili flakes. Alternatively, combine all ingredients in a large bowl and toss. Serve as a side or main dish.
Notes
- Use ripe peaches for the best flavor.
- If grilling indoors, use a griddle.
- Enjoy grilled peaches fresh for optimal taste.
- Store leftovers in the refrigerator for up to 3 days, keeping dressing and arugula separate.
Nutrition
- Serving Size: 1 serving
- Calories: 434 kcal
- Sugar: 16g
- Sodium: 314mg
- Fat: 37g
- Saturated Fat: 8g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 23mg
