Introduction

Oh, friend! There are some recipes that just scream summer, aren’t there? The kind that are so simple, yet so unexpectedly delicious, they become instant favorites. This Smoky Grilled Peach & Burrata Salad is exactly that kind of recipe for me. Imagine the sweet, caramelized warmth of peaches kissed by the grill’s flame, melting into a pool of unbelievably creamy burrata cheese, all tossed with peppery greens and drizzled with tangy balsamic glaze. It sounds fancy, right? But trust me, it’s so easy you’ll wonder where it’s been all your life. It’s perfect for a quick weeknight treat, a show-stopping side at your next backyard BBQ, or honestly, just a glorious lunch all to yourself. Let’s make some summer magic!

Why You’ll Love This Recipe

Fast: Seriously, you’ll have this on the table in minutes.
Easy: Minimal ingredients, simple steps, maximum flavor!
Giftable: Well, maybe not giftable in a box, but perfect for sharing at potlucks.
Crowd-pleasing: Prepare for oohs and aahs!

Ingredients

Gather ’round, here’s what you’ll need to create this little piece of heaven:

Fresh peaches, halved and pitted: Choose peaches that are ripe but still a little firm. They hold up better on the grill!
Burrata cheese, at room temperature: This is the star! Letting it sit out for a bit ensures that creamy center is perfectly gooey when you break into it.
Fresh arugula or mixed greens: Arugula adds a lovely peppery bite that balances the sweetness. Mixed greens work beautifully too for a milder base.
Extra virgin olive oil: For brushing the peaches and a final drizzle. Use a good quality one for the best flavor.
Balsamic glaze: That sweet, tangy drizzle that pulls everything together. You can buy it or make your own by reducing balsamic vinegar.
Fresh basil leaves: Tearing them adds a burst of fresh, aromatic goodness.
Sea salt: A sprinkle to enhance all those amazing flavors.
Freshly ground black pepper: For a little kick!

How to Make It

Alright, let’s get cooking! It’s super straightforward, I promise.

First things first, head outside (or to your grill pan!) and get that grill preheated to medium-high heat. While it’s heating up, give the grates a good clean and a light brush of oil. This helps prevent those gorgeous peaches from sticking.
Grab your beautiful peach halves and give the cut sides a little brush with olive oil. This helps them caramelize nicely and again, prevents sticking.
Carefully place the oiled peach halves cut-side down on the hot grill. Let them grill for about 3 to 5 minutes. You’re looking for those lovely grill marks and for the peaches to start softening just a bit. Don’t peek too early!
Now, gently flip the peaches over and let them grill for just another minute or two on the skin side. They just need a little heat to finish softening. Remove them from the grill and set them aside to cool down just slightly while you assemble the rest.
Time to build! Arrange your fresh arugula or mixed greens on your favorite platter or individual plates. Create a nice bed for everything else.
Tuck the glorious ball of burrata right into the center of your greens. It’s okay if it’s not perfectly centered – embrace the rustic look!
Arrange those warm, smoky grilled peach halves around the burrata and greens. They should look invitingly nestled in there.
Now for the magic drizzle! Be generous here. Drizzle extra virgin olive oil all over the salad, followed by that irresistible balsamic glaze.
Finish it off by tearing fresh basil leaves over the top. The aroma is divine! Sprinkle with a pinch of sea salt and a few grinds of fresh black pepper.
Serve it up right away! This salad is truly best enjoyed immediately when the peaches are warm and the burrata is ready to spill its creamy goodness.

Substitutions & Additions

This recipe is wonderfully versatile! Feel free to get creative:

Fruit Swap: Try grilled nectarines, plums, or even figs when they’re in season.
Cheese Please: If you can’t find burrata, fresh mozzarella is a good stand-in, though you’ll miss that super creamy center. Goat cheese or even a little crumbled feta could work for a different vibe.
Add Some Crunch: Toasted pecans, walnuts, or pistachios add a fantastic textural contrast.
Make it Meaty: A few slices of prosciutto draped over the top are heavenly. Grilled chicken or shrimp would turn this into a full meal.
Sweetness Boost: A drizzle of hot honey or regular honey instead of (or in addition to!) the balsamic glaze is delicious.
Greens Variety: Spinach, butter lettuce, or a spring mix are all great options.

Tips for Success

Just a couple of pointers to make sure your salad turns out perfect every time:

Choosing Peaches: Like I mentioned, slightly firm peaches are key for grilling. Too ripe and they’ll turn mushy and potentially stick to the grill.
Grill Heat: Don’t let the grill get too hot, or the peaches will char before they soften. Medium-high is perfect for getting marks and warmth without burning.
Room Temp Burrata: This is non-negotiable for that dreamy, flowing center. Take it out of the fridge at least 20-30 minutes before assembling.
Don’t Overcrowd the Grill: Give your peaches space so they cook evenly.
Prep Ahead? You can grill the peaches a few hours ahead of time and store them at room temperature. Assemble the salad right before serving for the freshest taste and texture.

How to Store It

Okay, full disclosure: this salad is really, truly, unbelievably best eaten right away. The warm peaches, the creamy burrata… it’s a fleeting moment of perfection!

That said, if you absolutely have leftovers (lucky you!), the components are best stored separately. Keep the greens in one container, the grilled peaches in another, and the burrata in its original liquid or a small airtight container. Reassemble leftovers just before eating, but know that the textures won’t be quite the same as fresh.

FAQs

Got questions? I’ve got answers!

Can I make this without a grill? Absolutely! You can use a grill pan on your stovetop. Just follow the same instructions. You could also pan-sear the peaches in a hot skillet with a little oil until softened and caramelized.
What kind of balsamic glaze should I use? You can buy pre-made balsamic glaze (often called balsamic reduction) at most grocery stores. Or, make your own by simmering balsamic vinegar in a small saucepan over medium heat until it reduces and thickens to a syrupy consistency (about 10-15 minutes), then let it cool.
My burrata isn’t super creamy inside! What happened? It probably wasn’t at room temperature. Make sure to let it sit out for 20-30 minutes before serving so the interior softens up beautifully.

Easy Smoky Grilled Peach & Creamy Burrata Salad

A simple, unexpectedly delicious summer salad featuring sweet, caramelized grilled peaches melting into creamy burrata cheese, tossed with peppery greens and drizzled with tangy balsamic glaze. Perfect as a quick treat, side dish, or lunch.

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Cook Time 5

Equipment

Grill or Grill Pan For grilling the peaches
Platter or individual plates For assembling and serving

Ingredients

Hauptzutaten

Fresh peaches halved and pitted; choose ripe but slightly firm
Burrata cheese at room temperature
Fresh arugula or mixed greens for the base
Extra virgin olive oil for brushing and drizzling
Balsamic glaze store-bought or homemade
Fresh basil leaves for tearing over the top
Sea salt
Freshly ground black pepper

Instructions

First things first, head outside (or to your grill pan!) and get that grill preheated to medium-high heat. While it’s heating up, give the grates a good clean and a light brush of oil. This helps prevent those gorgeous peaches from sticking.
Grab your beautiful peach halves and give the cut sides a little brush with olive oil. This helps them caramelize nicely and again, prevents sticking.
Carefully place the oiled peach halves cut-side down on the hot grill. Let them grill for about 3 to 5 minutes. You’re looking for those lovely grill marks and for the peaches to start softening just a bit. Don’t peek too early!
Now, gently flip the peaches over and let them grill for just another minute or two on the skin side. They just need a little heat to finish softening. Remove them from the grill and set them aside to cool down just slightly while you assemble the rest.
Time to build! Arrange your fresh arugula or mixed greens on your favorite platter or individual plates. Create a nice bed for everything else.
Tuck the glorious ball of burrata right into the center of your greens. It’s okay if it’s not perfectly centered – embrace the rustic look!
Arrange those warm, smoky grilled peach halves around the burrata and greens. They should look invitingly nestled in there.
Now for the magic drizzle! Be generous here. Drizzle extra virgin olive oil all over the salad, followed by that irresistible balsamic glaze.
Finish it off by tearing fresh basil leaves over the top. The aroma is divine! Sprinkle with a pinch of sea salt and a few grinds of fresh black pepper.
Serve it up right away! This salad is truly best enjoyed immediately when the peaches are warm and the burrata is ready to spill its creamy goodness.

Notes

Choose slightly firm peaches for grilling so they don’t turn mushy. Ensure the grill heat is medium-high to get grill marks without burning. Always let burrata cheese come to room temperature for 20-30 minutes before serving to ensure a creamy interior. Avoid overcrowding the grill when cooking the peaches.