Name: Grilled Peach and Burrata Salad Recipe
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: American
Ingredients: 4 peaches or nectarines; 1 ball burrata; ⅓ cup tomatoes, chopped; ¼ tsp oil (for brushing); ¼ tsp salt & pepper; 1 tsp honey (more for drizzling on grilled peaches as needed); ¼ cup olive oil; 1 Tbsp red wine vinegar; 1 tsp honey; 1 tsp lemon zest; ¼ cup fresh lemon juice (about one lemon); 1 Tbsp fresh basil, chopped; ½ Tbsp fresh dill, chopped; ¼ tsp fresh oregano, chopped; 2 garlic cloves, minced; 6-8 cups mixed greens; ¼ cup pistachios (chopped walnuts or almonds will also work great); 1 Tbsp balsamic glaze; Extra honey to drizzle over peaches if needed

Jump to Recipe· 3.8 from 4 reviews

I absolutely love sharing this Grilled Peach and Burrata Salad Recipe with friends and family because it perfectly balances sweet, creamy, tangy, and fresh flavors. The way the peaches caramelize on the grill brings out a natural sweetness that pairs beautifully with the rich, soft burrata cheese and bright, herby lemon vinaigrette. It’s one of those salads that feels both indulgent and refreshing at the same time, and it’s so simple to prepare that I find myself making it again and again during peach season.

Why You’ll Love This Grilled Peach and Burrata Salad Recipe

What makes this salad really special, in my opinion, is the incredible harmony of flavors and textures. The smoky char from the grilled peaches adds a depth that you wouldn’t expect in a salad, while the burrata brings this luscious creaminess that melts in your mouth. Combined with the fresh mixed greens and a vibrant, zesty herb dressing, it creates an experience that’s both satisfying and light, perfect for those days when you want something delicious without feeling weighed down.

Another reason I’m so enthusiastic about this Grilled Peach and Burrata Salad Recipe is how easy it is to put together. It doesn’t demand fancy kitchen skills or hours of prep—just a grill or grill pan, a few fresh ingredients, and about 13 minutes of your time. I love making this as a quick side dish for a summer barbecue or a special weeknight meal when I want to impress without stress. Plus, it’s extremely versatile and fits beautifully into many occasions, from casual dinners to holidays or even a charming brunch spread.

Ingredients You’ll Need

The image shows two white plates on a white marbled surface, each with six halved yellow peaches without the pits. On the left plate, the peach halves are fresh and shiny with some syrup drizzled on top, and a small bowl of syrup and a brush with a purple handle are nearby. On the right plate, the peaches are grilled with dark grill marks on their yellow-orange flesh, still arranged in the same way as the fresh halves, and a small syrup spot can be seen on the plate; the same brush and bowl of syrup are visible in the background. photo taken with an iphone --ar 4:5 --v 7

The beauty of this salad lies in its simple yet essential ingredients, each chosen to contribute a unique flavor, texture, or burst of color. Fresh peaches, creamy burrata, fragrant herbs, and crunchy nuts create an inviting and balanced dish that looks as good as it tastes.

4 peaches or nectarines: I prefer ripe but firm peaches for the best grilling texture and sweetness.
¼ tsp oil (for brushing): Just enough olive oil to prevent sticking and add a subtle richness.
¼ tsp salt & pepper: Essential for seasoning the fruit and balancing flavors.
¼ cup olive oil: The base for the vinaigrette, bringing fruitiness and smoothness.
1 Tbsp red wine vinegar: Adds that tangy kick that contrasts beautifully with the sweet peaches.
1 tsp honey: I drizzle this on the peaches while grilling to enhance their natural sweetness.
1 tsp lemon zest: Brightens the vinaigrette with citrus aroma.
¼ cup fresh lemon juice (about one lemon): Provides fresh acidity to balance richness.
1 Tbsp fresh basil, chopped: Adds sweet, aromatic herbal notes.
½ Tbsp fresh dill, chopped: Brings a subtle anise flavor that lifts the dish.
¼ tsp fresh oregano, chopped: Earthy and slightly bitter, perfect in small amounts.
2 garlic cloves, minced: Gives a savory depth to the vinaigrette.
1 ball burrata: The creamy centerpiece that pairs wonderfully with the grilled fruit.
¼ cup pistachios (or chopped walnuts/almonds): Adds crunch and a nutty contrast.
⅓ cup tomatoes, chopped: For a juicy pop that complements the sweetness.
6-8 cups mixed greens: I like a variety like arugula, spinach, and baby kale for texture and color.
1 Tbsp balsamic glaze: Drizzled at the end for a sweet-savory finish.
Extra honey: To drizzle on peaches as needed for added sweetness.

Directions

Step 1: Slice the peaches or nectarines in half carefully with a sharp knife, then remove and discard the pits. Preheat your grill to medium heat. While it’s warming, brush the peach halves lightly with olive oil and sprinkle them with salt and pepper. Make sure your grill grates are clean to prevent sticking.

Step 2: Place the peaches cut-side down directly on the grill grates. Let them sit without moving for about 2 to 3 minutes to develop those beautiful caramelized grill marks. Flip carefully and grill the other side for another 2 to 3 minutes. Remove the peaches with a grill-safe spatula and place them on a plate to cool slightly. While still warm, drizzle the peaches with honey for that perfect sweet glaze.

Step 3: While the peaches cool, prepare the herbed lemon vinaigrette. Finely chop the basil, dill, and oregano. Put the chopped herbs in a small mixing bowl and add the olive oil, red wine vinegar, lemon zest, fresh lemon juice, minced garlic, honey, salt, and pepper. Whisk everything together well until emulsified and fragrant.

Step 4: When the peaches are cool enough to handle, slice them into wedges. Chop the tomatoes. In a large serving bowl or on a pretty platter, create a bed with the mixed greens. Arrange the peach slices and tomato pieces over the greens. Tear the burrata into generous chunks and distribute evenly on top. Drizzle the salad with the herb vinaigrette, add any extra honey drizzle if you want more sweetness, and sprinkle with chopped pistachios. Finish by generously drizzling balsamic glaze over everything and garnish with a few extra fresh herbs. Serve immediately and enjoy every bite.

Servings and Timing

This recipe makes about 2 generous servings, perfect for a side dish or a light meal. Prep time is roughly 5 minutes to chop and mix the dressing, while cooking time on the grill takes about 6 minutes total. The total time from start to finish, including cooling, is approximately 13 minutes. There’s no additional resting time required, so you can enjoy this salad fresh and vibrant right after assembly.

How to Serve This Grilled Peach and Burrata Salad Recipe

A white oval plate on a white marbled surface holds a colorful salad with four main layers. The bottom layer is dark green fresh spinach leaves, some whole and some torn. On top are charred bright orange peach slices with black grill marks, arranged in a scattered way. Next, small halved red cherry tomatoes and green pistachios are spread evenly over the peaches. The final layer has soft white cheese dollops, drizzled with golden honey and sprinkled with fresh chopped green herbs. In the background, a small white plate with fresh herbs and a wooden honey dipper sits next to a half lemon. Photo taken with an iphone --ar 4:5 --v 7

I love serving this salad as a beautiful side with grilled chicken, fish, or even a simple crusty baguette for a light lunch. The vibrant colors and fresh herbs make it a standout on any table, and the creamy burrata makes each forkful feel indulgent. For a bit of texture and crunch, freshly cracked black pepper and a handful of roasted nuts really enhance the experience as well.

Presentation-wise, it looks stunning on a large white platter or a wooden board. I like to arrange the components artfully rather than simply tossing everything together so the grilled peaches remain a focal point. Drizzling the balsamic glaze right before serving adds a lovely glossy finish and a hint of sweetness that guests always appreciate. Adding extra basil leaves or dill sprigs on top brings such a fresh, inviting aroma to the dish.

For beverages, I often pair this salad with a chilled glass of Sauvignon Blanc or a crisp rosé. If you prefer cocktails, a light gin and tonic with a cucumber or lemon garnish complements the herbal, citrusy flavors beautifully. For non-alcoholic options, sparkling water with a splash of lemon or a fruity iced tea keeps things refreshing. This salad shines at casual dinners, summer parties, festive holidays, or a relaxing weeknight treat when I want something fresh yet sophisticated.

Variations

One of my favorite things about the Grilled Peach and Burrata Salad Recipe is how easily you can customize it based on what you have or your dietary preferences. For example, if you want to avoid nuts, simply omit the pistachios or swap them for toasted seeds like pumpkin or sunflower seeds for a similar crunch. Vegans can replace burrata with a plant-based cheese or a creamy avocado to provide that lush texture.

If you want to switch up the flavor profile, I recommend trying grilled plums or apricots instead of peaches. Their tartness adds an exciting twist that pairs wonderfully with the sweet honey drizzle and herby vinaigrette. For an extra smoky depth, you could also char the tomatoes slightly or add a sprinkle of smoked paprika to the dressing.

Instead of grilling, you can use a grill pan or even a cast-iron skillet on the stovetop. I’ve found this method works beautifully when you want to bring those caramelized peach flavors indoors or when the weather isn’t cooperating. Whichever method you choose, the key is to get that lovely caramelization without cooking the peaches to mush.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers, I recommend storing them in an airtight container in the refrigerator. Keep the grilled peaches separate from the greens if possible to avoid sogginess. The salad will stay fresh for up to 2 days, but I suggest enjoying it sooner for the best texture and flavor. Burrata doesn’t always keep well once mixed in, so storing it separately or adding it fresh when serving again is ideal.

Freezing

I do not recommend freezing this salad because the texture of the fresh greens and cheese deteriorates significantly after thawing. The peaches can technically be frozen but lose their juicy texture when defrosted. If you want to preserve peaches, consider freezing them raw for later use rather than grilled.

Reheating

This salad is best served fresh or at room temperature. If you want to warm the peaches slightly for leftovers, gently reheat them in a toaster oven or skillet for a minute or two just until warm, but avoid microwaving as it can make the fruit mushy. The mixed greens and burrata should remain cool and fresh, so add them after warming the peaches to maintain the perfect balance of textures.

FAQs

Can I use frozen peaches for this salad?

Fresh peaches work best because they hold their shape and develop that delicious caramelized flavor on the grill. Frozen peaches tend to be too soft and release too much juice when grilled, which can make the salad watery and less vibrant.

What if I don’t have a grill or grill pan?

You can achieve great results by using a hot cast-iron skillet or even a broiler. Just watch closely to get nice caramelization without burning. The goal is to bring out that smoky sweetness in the peaches.

Can I prepare this salad ahead of time?

I recommend prepping the vinaigrette and chopping herbs a few hours ahead but assembling the full salad just before serving. Grilled peaches and burrata are freshest when combined last minute, preserving their flavors and textures.

Is this salad suitable for gluten-free diets?

Absolutely! This Grilled Peach and Burrata Salad Recipe is naturally gluten-free, making it a great option for those with gluten intolerance or celiac disease without needing substitutions.

What can I substitute for burrata if I can’t find it?

Mozzarella di bufala or fresh mozzarella balls work well as a substitute, though burrata offers a creamier texture. For a dairy-free alternative, ripe avocado slices or a cashew-based cheese provide similar richness.

Conclusion

Every time I make this Grilled Peach and Burrata Salad Recipe, it feels like a little celebration of summer’s best flavors in one bowl. It’s bright, indulgent, easy, and endlessly satisfying. I truly hope you’ll try it soon and enjoy the wonderful balance of charred sweetness, creamy cheese, garden-fresh herbs, and crunchy nuts as much as I do. Happy cooking and even happier eating!