Summer Grilled Peach Salad with Burrata Recipe

Sweet, smoky, creamy, and fresh—this Summer Grilled Peach Salad with Burrata is everything you crave in a sun-kissed bite. Featuring perfectly charred peaches, buttery burrata, juicy blueberries, peppery arugula, and crunchy pecans all tossed in a honey balsamic dressing, it’s a dazzling centerpiece for any table or backyard gathering.

Ingredients You’ll Need

Every ingredient in this Summer Grilled Peach Salad with Burrata has a starring role, from the ripe peaches to the peppery arugula. The beauty is in the simplicity—each adds a unique texture, burst of color, or hit of flavor for perfect balance in every bite.

• Peaches: Go for peaches that yield slightly to pressure for the ultimate juicy, caramelized grill marks.
• Olive Oil: A drizzle is all you need to get gorgeous, non-stick char on the fruit.
• Blueberries: Their tartness wakes up each forkful and adds gorgeous pops of color.
• Arugula: This leafy green gives a peppery base that balances out the richness of the cheese and fruit’s sweetness.
• Burrata (or mozzarella): Burrata’s creamy center is dreamy here, but mozzarella is a great substitute if needed.
• Avocado: Adds a luxurious, buttery texture that complements the peaches and cheese.
• Red Onion: Thin slices lend sharpness and crunch—mild but essential for complexity.
• Pecans: Toasted nuts bring warmth and an addictive, toasty crunch.
• Basil: Fresh, chopped basil ties the whole salad together with its herbal aroma.
• Balsamic Glaze: For that sticky-sweet finish (plus beautiful drips over the salad).
• Tabasco Chipotle & Red Chili Flakes (optional): Adds a gentle, smoky heat if you’re in the mood.
• Balsamic Honey Mustard Dressing: With olive oil, balsamic, Dijon, and honey, this vinaigrette is the perfect tangy-sweet topper.

Variations

One of my favorite things about this salad is how customizable it is—let your creativity (or your fridge contents) lead the way! Don’t hesitate to swap in your favorite fruits, nuts, or leafy greens to make the Summer Grilled Peach Salad with Burrata your own.

• Spinach or Romaine Base: Swap out arugula for spinach or romaine if you prefer milder greens or want to soften that peppery kick.
• Strawberries Instead of Blueberries: Use ripe strawberries for a sweeter spin—the berry-citrus flavor is just as fantastic.
• Nectarines for Peaches: No peaches at the market? Nectarines grill up beautifully and give a similar juicy-sweet flavor.
• Walnuts in Place of Pecans: Walnuts bring a slightly more robust, earthy note—either nut offers wonderful crunch.
• Mozzarella Instead of Burrata: If burrata is hard to find, creamy slices or balls of fresh mozzarella work like a charm.
• Avocado Dressing: Craving a zesty update? Try an avocado-based dressing for a creamy, tangy twist.

How to Make Summer Grilled Peach Salad with Burrata

Step 1: Grill the Peaches

Start by heating your grill or griddle pan to medium-high. Brush the halved peaches with olive oil to prevent sticking and enhance that caramelized char. Grill each side for about 3-4 minutes until you see irresistible grill marks and the fruit softens slightly. Let them cool for a moment, then slice each half into 3-4 thick wedges—their sweetness intensifies as they cool!

Step 2: Make the Balsamic Honey Mustard Dressing

While the peaches are cooling, whip up your dressing. In a small jar, combine extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and a few grinds of pepper. Shake (or whisk) until it emulsifies into a glossy vinaigrette—simple, quick, and the perfect balance of tang and sweetness for the salad.

Step 3: Prep the Other Ingredients

Give your arugula a quick wash and dry. Dice the avocado, thinly slice the red onion, chop the basil, and toast the pecans for extra depth. (Quick tip: Spread the nuts on a plate and microwave for 30 seconds—super easy and brings out their flavor!)

Step 4: Assemble the Salad

Divide the arugula among plates and artfully arrange peach slices, avocado, blueberries, and torn burrata (don’t be afraid to get a little rustic!). Top with the red onion, toasted pecans, and chopped basil. Drizzle generously with your homemade dressing, then finish with a flourish of balsamic glaze. For a little extra heat, add Tabasco chipotle and red chili flakes—or skip for a gentler vibe.

How to Serve Summer Grilled Peach Salad with Burrata

Garnishes

A final flourish is what takes this Summer Grilled Peach Salad with Burrata from simply beautiful to absolutely irresistible. Try finishing with a heavy-handed sprinkle of fresh basil, extra toasted pecans, and a dramatic drizzle of balsamic glaze for shine and tang. If you love a touch of heat, a pinch of red chili flakes or a dash of smoky Tabasco chipotle brings an exciting twist.

Side Dishes

This salad is fabulous alongside crusty bread or focaccia, which soaks up all that flavorful dressing and creamy burrata. For a larger meal, pair it with grilled chicken, roasted salmon, or a chilled summer pasta. Even as a stand-alone, the salad shines as a fresh first course at a summer dinner party.

Creative Ways to Present

For a family-style feast, layer everything on a big platter and let everyone help themselves. For a picnic, tuck the elements into mason jars for individual servings, or assemble in cups for a grab-and-go party favorite. And if you’re aiming for wow-factor, serve the salad open-faced on grilled bread for the ultimate Summer Grilled Peach Salad with Burrata bruschetta.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store each component separately. Keep the dressing in a sealed jar, the greens in an airtight container, and everything else in their own small containers in the fridge. This keeps your Summer Grilled Peach Salad with Burrata fresh and appealing for up to 3 days.

Freezing

This salad is truly at its best when enjoyed fresh—freezing isn’t recommended as the peaches and burrata don’t thaw well and the greens become wilted. For peak flavor and texture, prep close to serving time.

Reheating

There’s no need to reheat this salad. If you’ve prepped the grilled peaches in advance and want to give them a little warmth, a quick run through a hot skillet for 30 seconds brings back some of that caramelized softness without overcooking them.

FAQs

Final Thoughts

If you’re searching for a dish that captures the very essence of summer, this Summer Grilled Peach Salad with Burrata is about to become your new go-to. Each bite is packed with color, sunshine, and flavor—so don’t wait, invite your friends and let this vibrant salad steal the show at your next gathering!

Summer Grilled Peach Salad with Burrata Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 774 reviews

• Author: Wesley
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Grilling
• Cuisine: American
• Diet: Vegetarian

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Description

Enjoy the flavors of summer with this delightful Grilled Peach Salad featuring creamy burrata cheese, fresh blueberries, and a delicious balsamic honey mustard dressing. Perfect for a light lunch or as a refreshing side dish for a BBQ.

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Ingredients

Units USM Scale 1x2x3x

For the salad:

• 2 teaspoons olive oil
• 2 peaches pitted and halved
• 1 cup blueberries
• 2 cups arugula
• 4.5 oz or 125 grams burrata or mozzarella
• 1 avocado pitted and halved
• 1/2 red onion
• 1/2 cup pecans
• 2 tablespoons chopped basil
• Balsamic glaze to garnish
• Tabasco chipotle to garnish (optional)
• Red chili flakes to garnish (optional)

For the balsamic honey mustard dressing (makes ⅓ cup):

• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• Freshly ground black pepper to taste

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Instructions

1. Grill peaches: Heat a grill or griddle pan to medium-high heat. Brush peach halves with olive oil and grill for 3-4 minutes per side. Let cool, then slice.
2. Make the dressing: Combine olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a jar. Whisk or shake to combine.
3. Prepare the salad: Wash and dry arugula, dice avocado, toast pecans, slice onion, and chop basil.
4. Assemble the salad: Divide arugula among 4 plates. Add grilled peaches, avocado, burrata, blueberries, onion, pecans, and basil. Drizzle with dressing, balsamic glaze, Tabasco, and chili flakes. Alternatively, toss all ingredients in a bowl and serve.

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Notes

• Use ripe peaches for best flavor.
• Grill peaches on a griddle if no BBQ available.
• Enjoy grilled peaches fresh for optimal taste.
• Store leftovers in the fridge for up to 3 days, keeping dressing and arugula separate.

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Nutrition

• Serving Size: 1 serving
• Calories: 434 kcal
• Sugar: 16g
• Sodium: 314mg
• Fat: 37g
• Saturated Fat: 8g
• Unsaturated Fat: N/A
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 7g
• Protein: 9g
• Cholesterol: 23mg