There's something magical about the sweet, smoky aroma of peaches caramelizing on the grill under the summer sun. Paired with creamy burrata and crisp greens, this Summer Grilled Peach and Burrata Salad delivers the ultimate warm-weather flavor explosion.

I first discovered this salad during a backyard barbecue when I decided to toss a few ripe peaches on the grill alongside our main course. One bite of the juicy fruit paired with rich burrata and peppery arugula, and I knew it was something special. Since then, this salad has become a staple for poolside lunches, potlucks, and easy alfresco dinners.

Why You'll Love This Summer Grilled Peach and Burrata Salad

Get ready to elevate your salad game with this vibrant, summery creation. Bursting with color and flavor, it's the perfect dish to impress guests or treat yourself on a hot afternoon.

First, it’s a breeze to make. With just a handful of ingredients and minimal prep, you’ll have this stunning salad ready in 20 minutes or less. It's ideal for those last-minute gatherings or lazy summer nights when you want something fresh without much fuss.

It’s also a feast for the eyes. The contrast of golden grilled peaches, white burrata, and green arugula creates a dish that’s almost too pretty to eat (almost!).

Plus, it's versatile and customizable. Not a fan of arugula? Swap it for mixed greens or baby spinach. Want a little crunch? Add toasted almonds or walnuts. It adapts beautifully to your personal tastes or what’s already in your fridge.

Lastly, it’s both light and satisfying. The juicy peaches provide natural sweetness, the burrata adds richness, and the greens keep it fresh and crisp—all balanced with a tangy balsamic glaze. It’s summer in every bite.

This salad might just become your go-to dish for entertaining or a personal favorite for solo patio dining.

Ingredients Notes

What makes this salad shine is the perfect harmony of fresh, high-quality ingredients. Let’s take a closer look at the star players.

Peaches are the heart of this recipe. Look for ripe but firm peaches that can withstand grilling without turning to mush. When grilled, their natural sugars caramelize beautifully, enhancing their sweetness and adding a subtle smokiness that takes this salad to the next level.

Burrata is the creamy, dreamy centerpiece. This soft Italian cheese is like mozzarella's indulgent cousin, with a delicate outer shell and a rich, milky center. When paired with warm peaches, it becomes even more luscious. Be sure to serve it fresh and cold for the best contrast.

Arugula brings a peppery bite that cuts through the richness of the burrata and sweetness of the peaches. Its tender texture makes it ideal for this salad, though you can substitute with baby spinach or spring mix if you prefer a milder flavor.

Balsamic glaze adds depth and tang, perfectly balancing the salad's sweetness and creaminess. You can buy it pre-made, but a quick homemade reduction of balsamic vinegar and honey works beautifully if you have the time.

For this recipe, you’ll also need a grill (or grill pan), tongs, and a sharp knife. A large serving platter helps present the salad beautifully for gatherings.

How To Make This Summer Grilled Peach and Burrata Salad

Making this salad is as simple as it is satisfying. Here’s how to bring it all together.

Start by prepping your peaches. Slice each peach in half and remove the pits, then cut each half into thick wedges. Lightly brush them with olive oil to prevent sticking and enhance the grill marks.

Preheat your grill or grill pan over medium heat. Once hot, place the peach slices on the grates and let them cook undisturbed for 2-3 minutes per side. You’re looking for distinct grill marks and slight caramelization without overcooking the fruit.

While the peaches are grilling, arrange a generous layer of arugula on your serving platter. Tear the burrata into large chunks and nestle them among the greens. This way, each bite has a bit of everything.

Once the peaches are grilled to perfection, carefully place them over the salad. Their warmth will gently melt the burrata edges, creating a luxurious texture contrast you’ll love.

Drizzle the entire salad with balsamic glaze. Add a pinch of flaky sea salt and freshly cracked black pepper to taste. If you're feeling fancy, a touch of fresh basil or mint leaves adds an aromatic finish.

From start to finish, this salad takes about 15-20 minutes. Expect a show-stopping dish that feels gourmet but is simple enough for any night of the week.

Storage Options

This salad is best enjoyed fresh, right after assembling. The contrast of warm peaches and cold burrata is part of its magic and doesn’t hold up well in the fridge.

That said, you can prep components in advance. Grill the peaches ahead of time and store them in an airtight container in the fridge for up to 2 days. Let them come to room temperature before serving.

Burrata should be kept cold and only opened when ready to use. It tends to dry out and lose its creaminess once exposed to air, so plan to add it just before serving.

Leftovers (if you have any!) can be stored in the fridge in a sealed container for 1 day. However, note that the arugula may wilt and the burrata may lose its texture.

For reheating grilled peaches, a quick 10-second zap in the microwave or a few minutes on a warm skillet will revive them nicely.

Variations and Substitutions

One of the best parts of this recipe is how easily it can be adapted to suit different tastes or pantry contents.

For a savory twist, add thinly sliced prosciutto. The salty richness pairs beautifully with the sweet peaches and creamy cheese.

Not a fan of peaches? Try nectarines, plums, or even grilled pineapple for a tropical spin. The grilling technique works just as well with these fruits.

You can swap burrata for fresh mozzarella, goat cheese, or ricotta if needed. Each offers its own delicious texture and flavor profile.

Add a nutty crunch with toasted pecans, pistachios, or slivered almonds. This little addition brings extra dimension and a nice bite.

Feel free to play with the greens. While arugula adds a peppery note, baby kale or even romaine can offer a different, equally tasty base.

No matter how you mix it up, the essence of this salad remains: simple, seasonal ingredients coming together to celebrate summer on a plate.