There's something magical about the way juicy peaches caramelize on a hot grill, their sweetness intensifying with every charred stripe. Pair them with creamy burrata, fresh herbs, and a tangy balsamic glaze, and you've got a salad that tastes like sunshine on a plate.

I first made this Summer Grilled Peach and Burrata Salad on a whim during a backyard barbecue. It was one of those accidental hits that had everyone asking for the recipe before the plates were cleared. Fresh, vibrant, and ready in under 20 minutes, it’s the kind of dish you’ll find yourself craving all season long.

Whether you're serving it as a starter, side, or light lunch, this peach and burrata salad brings elegance and ease to any summer table. Let’s dive into why this one deserves a spot in your rotation.

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

Get ready to fall in love with your new go-to summer salad. This Grilled Peach and Burrata Salad isn't just gorgeous to look at—it's a total flavor bomb with minimal effort.

First off, it’s fast. You can prep and serve this dish in about 20 minutes. The grill only needs a few minutes to bring out those rich, jammy peach notes, and assembly is as easy as layering and drizzling.

It's also incredibly easy. No fancy tools or complex steps—just fresh, high-quality ingredients doing all the work. Even beginner cooks can master this one with ease.

This salad is crowd-pleasing and elegant. It feels upscale enough for entertaining but is made with budget-friendly summer staples. Your guests will think you’ve gone gourmet, but your wallet won’t suffer.

Best of all, it’s versatile. Swap in nectarines, add prosciutto, or scatter some toasted nuts on top. This is one of those base recipes you can riff on again and again with whatever you have on hand.

Ready to grill some peaches? Let’s take a closer look at what goes into this stunning dish.

Ingredients Notes

The beauty of this Summer Grilled Peach and Burrata Salad lies in its simplicity. Each ingredient shines, especially when paired with the right seasonal produce.

Peaches are the undeniable star. Look for ripe but slightly firm peaches that hold their shape on the grill. Too soft and they’ll fall apart; too firm and they won’t caramelize. Yellow peaches tend to have more flavor for grilling, but white peaches work too if that’s what’s on hand.

Burrata cheese adds luxurious creaminess. This fresh Italian cheese has a soft mozzarella exterior with a rich, stracciatella-filled center. When sliced open, it oozes over the grilled fruit and greens—pure decadence. If you can’t find burrata, fresh mozzarella or even whipped ricotta makes a decent substitute.

Greens provide a peppery, fresh contrast. I love using a mix of arugula and baby spinach for a combination of sharp and mild flavors. Mixed spring greens also work beautifully, especially if you want a bit more texture and color.

Balsamic glaze ties everything together with a sweet, tangy finish. You can use store-bought glaze for convenience or simmer balsamic vinegar on the stove until thickened. Either way, the syrupy drizzle over peaches and cheese is a must.

As for olive oil, use a good-quality extra virgin version. Since this salad is all about clean, fresh flavor, every ingredient counts—including your oil. A little flaky sea salt and freshly cracked black pepper finish things off beautifully.

You won’t need much special equipment for this recipe—just a grill or grill pan, a sharp knife, and a serving platter.

How To Make This Summer Grilled Peach and Burrata Salad

Creating this salad is as satisfying as eating it. It’s quick, fuss-free, and perfect for summer evenings when you want something special without turning on the oven.

Start by preheating your grill or grill pan over medium-high heat. While it heats, slice your peaches in half and remove the pits. Then cut them into thick wedges—about 4 to 6 per peach. You want them sturdy enough to hold together during grilling.

Lightly brush the peach wedges with olive oil. This prevents sticking and helps achieve those gorgeous grill marks. Place them directly onto the hot grill and let them sear for 2-3 minutes per side. You’re looking for caramelization—not mush. Once done, transfer them to a plate and let them cool slightly.

While the peaches cool, arrange your greens on a large serving platter. Tear the burrata into large pieces and nestle them among the greens. Don’t worry about being too precise—it’s a rustic, relaxed dish.

Next, layer the grilled peaches over the greens and cheese. Try to spread them out so every bite has a little of everything. Sprinkle with a pinch of flaky salt and freshly cracked pepper.

Finally, drizzle everything with balsamic glaze and a splash of olive oil. Add any extra toppings like toasted nuts, prosciutto, or herbs at this stage if you like. Serve immediately while the peaches are still warm and the burrata is creamy.

From start to finish, this salad comes together in about 20 minutes. It’s a stunning dish with very little prep—and guaranteed to impress.

Storage Options

This salad is best enjoyed fresh, but you can store leftovers if needed. The key is to keep components separate when possible.

If you have leftover grilled peaches, store them in an airtight container in the fridge for up to 2 days. They’ll lose a bit of their texture but are still delicious tossed into another salad or even served over yogurt.

Burrata should be kept in its original packaging or submerged in cold water in an airtight container. Use it within 24 hours once opened for best flavor and texture.

If the salad is already assembled, it’s best eaten within a few hours. The greens can wilt and the cheese can become watery after refrigeration. If you must store it assembled, try placing a paper towel under the greens to absorb excess moisture.

To reheat grilled peaches, simply warm them in a skillet over medium heat for 1-2 minutes. No need to get them piping hot—just enough to take the chill off.

Variations and Substitutions

This salad is endlessly customizable, which makes it perfect for whatever your fridge or market has on hand.

Try nectarines or plums in place of peaches. They grill beautifully and offer a slightly different, equally delicious flavor profile.

Add thinly sliced prosciutto for a salty, savory element. It pairs wonderfully with both the sweet peaches and creamy cheese, making the salad heartier without much effort.

Looking to add crunch? Toasted pine nuts, almonds, or pistachios provide a beautiful texture contrast and a nutty finish. Just toast them lightly in a dry skillet until golden and fragrant.

For extra freshness, sprinkle on some fresh basil, mint, or thyme. Herbs really elevate the flavor and bring even more seasonal brightness to the plate.

And if you’re dairy-free, try a dollop of coconut yogurt or a cashew-based soft cheese. The creaminess still complements the grilled fruit, and the dish remains just as summery and satisfying.

Don’t be afraid to get creative—this recipe is a template, not a rulebook. Have fun and make it your own.