Grilled Peach and Burrata Salad
If there’s one dish that screams summer on a plate, it’s Grilled Peach And Burrata Salad. Trust me, this is more than just a salad — it’s an experience. Juicy, caramelized peaches meet creamy burrata, peppery arugula, crunchy pine nuts, and a drizzle of sweet balsamic reduction. Simple? Yes. Boring? Never. Let me walk you through why this fresh and flavorful combo has become my go-to when the sun’s out and I’m craving something light but satisfying.
Whether you’re hosting friends, planning a picnic, or just want to treat yourself (because why not?), this Grilled Peach And Burrata Salad is here to impress without the stress.
Why Grilled Peach and Burrata Salad Is My Absolute Favorite
I still remember the first time I tossed together a Grilled Peach And Burrata Salad. It was one of those late summer afternoons when the farmers market peaches were just too perfect to pass up. I didn’t want to bake them—I wanted something fresh, but with a twist. That’s when grilling came into play, and oh boy, did it change everything.
Grilling peaches makes them sweeter and adds a light, smoky taste. Pair that with burrata—the queen of creamy cheeses—and you’ve got a match made in culinary heaven. Add arugula’s peppery bite, buttery pine nuts, and that glossy balsamic drizzle, and you’ll understand why I keep coming back to this recipe.
And hey, if you’re a fan of vibrant bowls like my favorite Honey Sriracha Salmon Bowl or Chicken Shawarma Bowl, trust me—this salad will fit right into your rotation of fresh, flavor-packed meals.
Ingredients You’ll Need For The Perfect Grilled Peach And Burrata Salad
Let’s keep it real—great recipes don’t need a mile-long ingredient list. Here’s what makes this Grilled Peach And Burrata Salad shine:
The Essentials
8 oz burrata cheese (don’t substitute—this is non-negotiable for creaminess)
3 ripe peaches (the juicier, the better)
1 tbsp butter or ghee (for that caramelized goodness)
1 tbsp coconut sugar (hello, golden edges)
1/2 cup balsamic vinegar (we’re making a quick reduction)
4 cups arugula (peppery greens = flavor punch)
1/4 cup pine nuts (toasted, because texture matters)
1/4 cup olive oil (quality counts here)
Black pepper, to taste (freshly cracked is a must)
That’s it. Simple, seasonal, and totally drool-worthy.
How To Make Grilled Peach And Burrata Salad Like A Pro
Prepping Those Gorgeous Peaches
First things first—fire up your grill or grab your trusty grill pan. I usually go with my cast iron pan when I’m feeling too lazy to head outside. Slice your peaches (halves for outdoor grills, quarters for pans), brush them with butter or ghee, and sprinkle that coconut sugar on top. It’s like giving them a little spa treatment before they hit the heat.
Grilling The Peaches To Sweet Perfection
Place those beauties on the grill and let them cook for about 2-3 minutes per side. You’re looking for those Insta-worthy grill marks and caramelized edges that make this Grilled Peach And Burrata Salad so irresistible.
Whipping Up A Quick Balsamic Reduction
While the peaches are working their magic, I like to multitask with the balsamic. Just pour the vinegar into a small pot, let it simmer for about 5 minutes, and boom—you’ve got a thick, sweet drizzle that elevates everything it touches.
Assembling Your Grilled Peach And Burrata Salad Masterpiece
Here’s where it all comes together. Grab a plate (or a big serving platter if you’re feeling fancy), toss on a handful of arugula, layer those warm peach slices, and tear up some creamy burrata right on top. Top it off with pine nuts, a splash of olive oil, a drizzle of balsamic, and a pinch of black pepper to finish.
Honestly, every time I plate this up, I feel like I’m serving a dish straight out of a chic café—but it only took me 20 minutes in my kitchen.
If you’re into customizable meals like my BBQ Chicken Sweet Potato Bowl or Tofu Buddha Bowl with Peanut Sauce, this salad is right up your alley. It’s flexible, fast, and full of flavor.
Pro Tips To Elevate Your Grilled Peach And Burrata Salad
Switch Up The Greens
Not vibing with arugula? No worries. Spinach, frisée, or even mixed greens can step in. I’ve tried them all, and each brings its own flair to the Grilled Peach And Burrata Salad.
Go Dairy-Free (And Still Delicious)
If you’re avoiding dairy, swap the burrata for a dollop of vegan cashew ricotta. Just brush those peaches with olive oil instead of butter or ghee, and you’re golden.
Toast Your Pine Nuts
This might seem minor, but trust me—taking a few minutes to toast your pine nuts adds a whole new layer of flavor and crunch. It’s the little things that make this Grilled Peach And Burrata Salad unforgettable.
Why Grilled Peach And Burrata Salad Is My Summer Staple
Every summer, I find myself making this Grilled Peach And Burrata Salad on repeat. It’s light but satisfying, fancy-looking but ridiculously easy. Plus, it pairs beautifully with just about anything—grilled chicken, seafood, or even alongside something hearty like my Homemade Burger Bowls with Special Sauce.
It’s also a total crowd-pleaser. I’ve served it at family BBQs, casual lunches, and even as a quick weeknight dinner when I don’t feel like cooking but still want something that feels special.
Make Grilled Peach And Burrata Salad Your New Favorite
So, if you’ve got ripe peaches on hand and a craving for something fresh, do yourself a favor and whip up this . Grilled Peach Salad It’s the kind of dish that reminds you why simple ingredients, when treated right, can create magic on a plate.
Don’t be afraid to experiment—try different greens, add some prosciutto for a salty kick, or toss in a handful of fresh basil. However you spin it, this salad is bound to become a staple in your kitchen like it did in mine.
And if you’re looking for more easy, flavor-packed recipes, check out my other favorites like the Honey Sriracha Salmon Bowl or Chicken Shawarma Bowl. Happy cooking—and even happier eating!
More Recipes You’ll Love
If you enjoyed this Grilled Peach and Burrata Salad, I’ve got plenty more fresh and flavorful ideas to keep your meals exciting! Whether you’re craving something light, hearty, or packed with bold flavors, here are a few of my favorites:
Try the sweet and spicy combo in this Honey Sriracha Salmon Bowl — it’s a weeknight winner!
Craving Mediterranean vibes? This Chicken Shawarma Bowl is bursting with spices and fresh toppings.
For a cozy, satisfying meal, my BBQ Chicken Sweet Potato Bowl hits all the right notes.
Go plant-based with this colorful Tofu Buddha Bowl with Peanut Sauce — it’s as delicious as it is nourishing.
And if you’re in the mood for a fun twist on a classic, don’t miss my Homemade Burger Bowls with Special Sauce.
There’s always something tasty to try, so keep exploring and enjoy every bite!
Grilled Peach and Burrata Salad
Ingredients
- 8 oz burrata cheese
- 3 ripe peaches
- 1 tbsp butter or ghee
- 1 tbsp coconut sugar
- 1/2 cup balsamic vinegar
- 4 cups arugula
- 1/4 cup pine nuts
- 1/4 cup olive oil
- Black pepper to taste
Instructions
- Preheat your grill or grill pan to medium heat.
- Slice peaches in half (for outdoor grill) or quarters (for grill pan).
- Brush the cut sides of peaches with butter or ghee and sprinkle with coconut sugar.
- Grill peaches for 2-3 minutes per side until caramelized and grill marks appear.
- In a small pot, simmer balsamic vinegar over medium heat for about 5 minutes until slightly thickened. Let cool.
- On each plate, arrange a handful of arugula, add grilled peach slices, and tear burrata into chunks over the top.
- Sprinkle with pine nuts, drizzle with olive oil and balsamic reduction, and finish with freshly cracked black pepper.
Notes
- Swap arugula with spinach or frisée if you prefer milder greens.
- For a vegan option, use olive oil instead of butter and replace burrata with cashew ricotta.
- Toast the pine nuts for extra flavor.
- Best served fresh, but you can grill peaches and prep balsamic ahead of time!
