This grilled peach and burrata salad is summer on a plate—vibrant, fresh, and bursting with flavor.
The peaches bring natural sweetness, enhanced by gentle caramelization on the grill, while the creamy burrata creates a luxurious contrast. P
eppery arugula and crunchy pine nuts add both texture and nutrient density, making this a well-rounded dish.
Nutritionally, it’s rich in good fats from olive oil and pine nuts, offers plant-based protein from the burrata, and is naturally low in carbs.
The arugula and peaches provide antioxidants, vitamins A and C, and fiber for better digestion.
This is a fantastic option for everyday cooking because it’s quick (ready in 20 minutes), requires minimal prep, and feels gourmet without the fuss.
It’s equally perfect for weeknight dinners, summer entertaining, or a refreshing lunch.
Must-Have Tools for Perfect Results
Lodge Cast Iron Grill Pa
Ideal for creating beautiful grill marks and caramelization on peaches indoors, while also being perfect for steaks, vegetables, and sandwiches year-round.
OXO Good Grips Silicone Basting Brush
Helps evenly coat peaches with butter or ghee for optimal flavor infusion—plus, it’s heat-resistant and dishwasher-safe.
All-Clad Stainless Steel Saucepan
Perfect for reducing balsamic vinegar to a rich glaze; also great for sauces, soups, and reheating leftovers without scorching.
Cuisinart Chef’s Knife
Essential for cleanly slicing peaches and chopping burrata, this knife offers precision and balance for all kitchen prep.
Williams Sonoma Olive Oil Dispenser
Ensures a controlled drizzle of olive oil for perfect salad dressing every time, while protecting oil from light to preserve flavor.
20-Minute Grilled Peach Burrata Salad
Ingredients
Equipment
Method
- Prepare the Peaches for Grilling: Rinse the peaches under cool running water and pat them completely dry with a clean kitchen towel. Using a sharp chef’s knife, slice each peach in half and gently twist to separate, removing the pit with a spoon or tip of the knife. If using an indoor grill pan, cut each half into quarters for more even cooking; for an outdoor grill, halves work best to prevent slipping through the grates.
- Season and Sweeten the Fruit: Melt the butter or ghee in a small dish until just liquid (microwave or stovetop works fine). Use a silicone basting brush to generously coat the cut sides of each peach slice, ensuring full coverage for caramelization. Evenly sprinkle coconut sugar over the brushed surfaces, pressing lightly so it adheres and forms a golden, slightly crisp crust when grilled.
- Grill to Perfection: Preheat your grill or grill pan to medium heat, allowing it to get hot enough to create defined grill marks. Place the peaches cut-side down and cook for about 2–3 minutes without moving them, letting the heat sear and caramelize the surface. Gently flip and grill the other side for another 2–3 minutes, until softened but still holding their shape, with visible char lines. Transfer to a plate and let them rest slightly.
- Reduce the Balsamic Glaze: While the peaches are grilling, pour the balsamic vinegar into a small stainless steel saucepan and set over medium heat. Allow it to come to a gentle simmer, then cook for 4–5 minutes, stirring occasionally, until the liquid reduces by roughly one-third and coats the back of a spoon. Remove from the heat—remember, the glaze will thicken further as it cools to room temperature.
- Assemble the Salad Base: Arrange a generous handful of fresh arugula on each serving plate, spreading it out slightly for visual appeal. Tear the burrata cheese into rustic chunks with clean hands and scatter over the greens, making sure each plate gets an even share of creamy richness.
- Add the Star Ingredient and Garnish: Nestle the warm, caramelized peach slices among the burrata and arugula, allowing their juices to mingle with the greens. Sprinkle pine nuts evenly over the salad for crunch and a subtle nutty flavor. Finish with a slow drizzle of olive oil from a dispenser and a delicate stream of the cooled balsamic glaze. Season lightly with freshly cracked black pepper just before serving for a bright, peppery kick.
Notes
- Use ripe but firm peaches to ensure they hold shape on the grill without becoming mushy.
- Indoor grill pans work just as well as outdoor grills for this recipe—just preheat thoroughly for strong grill marks.
- Burrata is best served fresh at room temperature to fully appreciate its creamy texture.
- Coconut sugar adds subtle caramel flavor, but brown sugar or honey can be substituted.
- The balsamic glaze can be made ahead and stored in an airtight container for up to one week.
- Toast pine nuts in a dry skillet over low heat for 2–3 minutes to deepen their flavor before sprinkling.
- Swap arugula for baby spinach, frisée, or mixed greens if you prefer a milder taste.
Chef’s Secrets for Outstanding Flavor
The magic in this salad lies in achieving a perfect balance between sweet, savory, and tangy elements.
For the peaches, preheating your grill or grill pan is crucial—high, even heat creates deep caramelization and those signature char marks without overcooking the fruit.
When reducing balsamic vinegar, keep the simmer gentle; boiling too aggressively can cause it to burn and turn bitter.
Always tear burrata by hand instead of slicing—this creates rustic edges that allow the creamy interior to spill naturally over the greens.
Finally, drizzle olive oil just before serving to preserve its fresh, aromatic quality.
Serving Suggestions to Impress Guests
This salad is a showstopper on its own, but it also pairs beautifully with light mains like grilled chicken, seared salmon, or roasted vegetables.
For a casual summer lunch, serve alongside crusty artisan bread or crostini to soak up the balsamic glaze.
If you’re planning a dinner party, arrange the salad on a large platter and let guests serve themselves family-style—it makes for a gorgeous centerpiece.
For wine lovers, try pairing with a crisp Sauvignon Blanc or a chilled Rosé to complement the peachy sweetness and creamy burrata.
Storage Tips for Freshness
This salad is best enjoyed immediately after assembly to preserve the texture of the greens and peaches.
However, you can prepare certain components in advance: grill the peaches and reduce the balsamic glaze up to one day ahead, storing them separately in airtight containers in the refrigerator.
Arugula should be washed, dried thoroughly, and kept in a sealed container with a paper towel to absorb excess moisture.
Assemble the salad just before serving, and if storing leftovers, keep them in the fridge for no more than 24 hours—note that the arugula will soften and lose its crispness over time.
Frequently Asked Questions About This Recipe
1. Can I use canned peaches instead of fresh?
Fresh peaches work best for this recipe because they hold up to grilling and provide natural sweetness without excess syrup. Canned peaches tend to be softer and can become mushy on the grill.
2. What can I substitute for burrata?
Fresh mozzarella, ricotta, or even creamy goat cheese can work as alternatives. Burrata is unique for its soft, creamy center, but these options still offer richness.
3. How do I make this recipe vegan?
Replace burrata with a dairy-free mozzarella alternative and use plant-based butter or coconut oil for grilling the peaches. The rest of the ingredients are naturally vegan-friendly.
4. Is there a way to make it nut-free?
Yes—simply omit the pine nuts or replace them with toasted sunflower seeds or pumpkin seeds for a similar crunch without allergens.
5. Can I prepare the balsamic glaze ahead of time?
Absolutely. The glaze can be made several days in advance and stored in a sealed container at room temperature or in the fridge. Rewarm slightly before drizzling for best results.
This recipe has been adapted and simplified from the original version by downshiftology. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.