I’m so excited to share my Grilled Peach and Burrata Salad with you! This isn’t just a salad — it’s summer on a plate. Imagine warm, caramelized peaches paired with creamy burrata cheese, juicy cherry tomatoes, crisp salad greens, and crunchy toasted walnuts. A drizzle of balsamic glaze ties it all together. It’s bright, fresh, and feels like a special occasion, even if you’re just making lunch at home.
Level: Easy
Total Time: 20 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 servings
Course: Salad, Lunch
Cuisine: Mediterranean-Inspired
The first time I made this salad, I was stunned by how something so simple could taste so elegant. Grilling the peaches takes their natural sweetness to a new level — the heat caramelizes their sugars, creating soft, golden slices that almost melt in your mouth. Pair that with burrata, a cheese that spills creamy goodness the second you cut into it, and you’ve got a dish that’s as beautiful as it is delicious.
I love how versatile this salad is. It works as a light lunch, a starter for a dinner party, or even a side for grilled meats at a barbecue. Plus, it’s easy enough to make on a weeknight yet impressive enough for guests.
How to Make Grilled Peach and Burrata Salad
This salad brings together simple, high-quality ingredients for maximum flavor:
- Sweet grilled peaches that become soft and smoky when cooked.
- Creamy burrata cheese that spreads like a dream.
- Fresh greens and tomatoes for a juicy, crisp base.
- Toasted walnuts for crunch and a nutty flavor.
- Balsamic glaze and olive oil to finish with a sweet-tangy touch.
Ingredients
• 3 large or 4 small ripe but firm peaches, halved, pits removed, and sliced into thick wedges
• 150 g (1 large ball) burrata cheese
• 100 g (about 3 cups) mixed salad leaves (lamb’s lettuce, baby beet leaves, pea shoots, or your favorite mix)
• 200 g (1 ½ cups) cherry tomatoes, halved
• ¼ medium red onion, thinly sliced
• 25 g (¼ cup) toasted walnut halves
• 1 tablespoon extra-virgin olive oil (plus more for brushing the grill)
• 1 tablespoon balsamic glaze
• A small handful of fresh basil leaves
• ¼ teaspoon sea salt
• ⅛ teaspoon freshly ground black pepper
• Slices of ciabatta bread, for serving (optional)
Directions
1. Prepare the Salad Base
Place your mixed salad leaves in a large serving bowl or platter. Add the halved cherry tomatoes and thinly sliced red onion. Sprinkle with the sea salt and toss gently to combine.
2. Grill the Peaches
Brush a hot grill pan or BBQ grate with a little olive oil. Place the peach wedges cut-side down. Cook for 2–3 minutes on each side until grill marks appear and the peaches soften slightly. Transfer to a plate and keep warm.
3. Toast the Bread (Optional)
If serving with ciabatta, drizzle both sides of each slice with olive oil. Using the same grill pan or BBQ, toast the bread until golden on both sides.
4. Assemble the Salad
Scatter the grilled peaches over the salad leaves. Crumble or scatter the toasted walnuts across the top. Tear the burrata open with your hands and spoon the creamy center around the salad. Add fresh basil leaves for a fragrant touch.
5. Finish and Serve
Drizzle the salad with extra-virgin olive oil and balsamic glaze. Grind a little black pepper on top. Serve immediately, ideally with the toasted ciabatta for scooping up that creamy burrata and juicy peaches.
Process Details
- Grilling the Peaches: Make sure your peaches are ripe but still firm — this helps them hold their shape on the grill. Thick wedges caramelize beautifully without turning mushy.
- Handling the Burrata: Tear it open just before serving so the creamy center stays fresh and rich.
- Balancing Flavors: The sweetness of the peaches, the creaminess of burrata, and the tang of balsamic glaze create a perfect sweet-salty-sour balance.
Tips for Success
• Use peaches that are slightly firm — overripe peaches may fall apart on the grill.
• If you can’t find burrata, fresh mozzarella or even a soft blue cheese can work as a substitute.
• A medium-hot grill (not scorching) works best to caramelize the peaches without burning.
• For extra crunch, toast the walnuts in a dry pan for 2–3 minutes before adding them to the salad.
Serving Ideas
• Lunch Bowl: Serve it as-is with toasted ciabatta for a light yet satisfying meal.
• BBQ Side Dish: Pair it with grilled chicken, fish, or even veggie burgers.
• Seasonal Twist: Swap peaches for nectarines, figs, or even roasted grapes when peaches aren’t in season.
Storage & Make-Ahead
• This salad is best eaten fresh. You can prep the salad leaves, tomatoes, onion, and walnuts ahead of time, but grill the peaches and tear the burrata just before serving for the best flavor and texture.
• Leftovers can be stored in an airtight container in the fridge for up to 1 day, though the peaches and burrata may soften.
Nutrition Info (Approximate per Serving)
• Calories: 225 kcal
• Carbohydrates: 18 g
• Protein: 9 g
• Fat: 14 g
• Fiber: 3.5 g
• Sugar: 15 g
• Sodium: 120 mg
My Grilled Peach and Burrata Salad is the kind of dish that makes you feel like you’re dining al fresco in the Mediterranean — even if you’re just at your kitchen table. The mix of warm, caramelized peaches with cool, creamy burrata and crisp greens is irresistible.
I hope you enjoy making and sharing this salad as much as I do. Once you try it, you’ll find yourself grilling peaches every time you get the chance!
