Name: Grilled Peach and Burrata Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 3 or 4 peaches, sliced; 150 g (1 large ball) burrata cheese; 100 g (3 cups) mixed salad leaves (lamb's lettuce, pea shoots, baby beet leaves); 200 g (1 ½ cups) cherry tomatoes on the vine, halved; ¼ medium red onion, thinly sliced; 25 g (¼ cup) toasted walnut halves; ¼ tsp sea salt; ⅛ tsp freshly ground black pepper; 1 tbsp extra virgin olive oil; 1 tbsp balsamic glaze; A small handful of fresh basil leaves; Olive oil for brushing; Ciabatta bread, sliced for toasting; Olive oil for drizzling on ciabatta

I absolutely adore this Grilled Peach and Burrata Salad Recipe because it feels like a celebration of fresh, vibrant summer flavors in every bite. The combination of sweet, smoky peaches grilled to perfection paired with creamy burrata cheese creates a harmony that always delights my taste buds. Tossed with crisp mixed greens, juicy cherry tomatoes, and topped with toasted walnuts and a balsamic glaze drizzle, this salad is an effortless masterpiece that’s as beautiful on the plate as it is on the palate.

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

What makes this salad so special to me is the way the flavors come together in such an unexpectedly perfect way. The grilled peaches add a caramelized sweetness and a subtle smokiness that contrasts beautifully with the silky, luscious burrata. Then the fresh greens and tomatoes bring that crisp, bright freshness, while the toasted walnuts add a satisfying crunch. The balsamic glaze ties it all up with its tangy sweetness, making every forkful exciting and balanced. It’s truly a flavor party that I never get tired of hosting in my kitchen.

Beyond the amazing taste, I love how incredibly simple this Grilled Peach and Burrata Salad Recipe is to prepare. It doesn’t require hours in the kitchen or hard-to-find ingredients—just fresh, seasonal produce and a few pantry staples. I often whip it up for casual weeknight dinners, but it's elegant enough to impress guests at summer gatherings or holiday meals. Plus, the quick grilling of peaches makes it feel like a special treat without the fuss. This recipe definitely stands out for me because it turns simple ingredients into something spectacular with minimal effort.

Ingredients You'll Need

The image shows fresh ingredients arranged on a white marbled surface. In the top right is a clear glass bowl filled with green salad leaves, looking fresh and crisp. Below and slightly to the left are three whole peaches with red and yellow skin. Next to them is a bunch of bright green basil leaves. A small purple onion is placed near the basil. Below the onion is a round white plate with a smooth, white burrata cheese ball. To the bottom left of the image is a white plate holding a bunch of bright red cherry tomatoes still on the vine. Near the top left corner is a small glass container with golden olive oil, next to a bowl with roughly chopped walnuts, and a small glass bowl with dark balsamic glaze. A woman's hand touches the peaches lightly. The scene is well-lit with natural light. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is in its simple, fresh ingredients that each play an essential role in flavor, texture, and color. I always make sure to use ripe peaches and fresh burrata to ensure the best outcome.

3 or 4 peaches: Choose ripe but firm peaches for grilling so they hold their shape and sweeten perfectly.
150 g / 1 large ball of burrata: The creamy center is crucial—it’s what makes the salad dreamy and indulgent.

100 g / 3 cups of mixed salad leaves: I love using a mix with lamb’s lettuce, pea shoots, and baby beet leaves for varied texture and earthy flavors.
200 g / 1 ½ cups cherry tomatoes on the vine (halved): The juicy bursts of tomato complement the richness of burrata beautifully.
¼ medium red onion (thinly sliced): Adds a bit of sharpness that balances the sweetness.

25 g / ¼ cup toasted walnut halves: Provides a lovely crunch and slightly bitter contrast that lifts the salad.
1 tablespoon extra virgin olive oil: To dress the salad and add a fruity depth.
1 tablespoon balsamic glaze: For drizzling that glossy, sweet tang that finishes everything perfectly.

A small handful of basil leaves: Fresh herbs always brighten flavor and add color.
¼ teaspoon sea salt: Enhances all the components without overpowering them.
⅛ teaspoon freshly ground black pepper: Adds subtle heat and depth.

Olive oil for cooking: For grilling the peaches and toasting the optional ciabatta.
Ciabatta to serve (optional): Toasted bread is my favorite way to turn this salad into a satisfying light meal.

Directions

Step 1: Place the salad leaves in a large serving bowl or on a big platter. Add the halved cherry tomatoes and thinly sliced red onion to the greens. Sprinkle with about ¼ teaspoon of sea salt and toss everything gently but thoroughly to mix and soften the leaves slightly.

Step 2: Heat a griddle pan or BBQ to medium-high heat and brush it lightly with olive oil to prevent sticking. Arrange the sliced peaches on the grill and cook them for about 2 to 3 minutes on each side. You’ll want to see nice grill marks and the peaches to soften slightly but not become mushy. Once done, transfer them to a plate and keep warm nearby.

Step 3: If you’re serving ciabatta alongside, drizzle a little olive oil on each side of the bread slices. Using the same grill or pan, toast the ciabatta pieces until golden and crisp on both sides. Set them aside until the salad is ready.

Step 4: Sprinkle the toasted walnut halves over the salad mixture. Then artistically arrange the warm grilled peaches on top. Place the burrata in the center of the salad. I like to gently tear open the burrata with my hands and use a small spoon to spread the creamy interior across the salad, so every bite has that luscious cheese.

Step 5: Drizzle a tablespoon each of extra virgin olive oil and balsamic glaze over the entire salad. Finish with a few fresh basil leaves and grind some black pepper on top. Serve immediately, ideally accompanied by the toasted ciabatta for a delightful, textural contrast.

Servings and Timing

This Grilled Peach and Burrata Salad Recipe serves about 4 people, making it perfect for a small group or family. The prep time is around 10 minutes, mainly for slicing and assembling ingredients. Cooking time is roughly 10 minutes as you grill the peaches and toast the bread if using. Overall, you’re looking at about 20 minutes total from start to finish, and there’s no resting or cooling time needed—serve it right away while the peaches are still warm and the burrata soft and fresh.

How to Serve This Grilled Peach and Burrata Salad Recipe

The dish is a fresh salad served on a white plate placed on a white marbled surface. The salad has three main layers: a base of green leafy spinach and watercress, topped with halved bright red cherry tomatoes scattered across, and grilled peach slices with visible dark grill marks layered evenly. Soft white dollops of creamy cheese are spread throughout the salad. A drizzle of dark balsamic glaze adds shine and contrast on top. Two slices of toasted bread with a golden crust lean against the salad on one side of the plate. A small fork rests at the edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

When I serve this salad, I love presenting it on a large, shallow platter so the colors and textures really pop. You can garnish it with a few extra basil leaves or even a small drizzle of honey for a touch of added sweetness. It looks incredibly inviting when the grilled peaches are laid out neatly and the burrata is delicately torn over the top.

This salad pairs beautifully with light, summery side dishes. I often serve it with crusty toasted ciabatta, as the bread soaks up all those lovely juices and creamy cheese. If you want something heartier, grilled chicken or prosciutto on the side also works wonders to round out the meal. For drinks, I recommend a chilled glass of Sauvignon Blanc or a crisp rosé—they cut through the richness of the burrata while complementing the fruity peaches wonderfully. For non-alcoholic options, a sparkling water with a hint of lemon or peach makes a refreshing pairing.

Because of its fresh ingredients and mix of warm and cool elements, I always serve this salad at room temperature. The peaches retain their warmth from the grill, while the greens and burrata remain cool and creamy, creating a contrast that’s delicious with every bite. It’s perfect for summer dinners, brunches with friends, garden parties, or anytime I want a simple yet stunning dish that feels both casual and special.

Variations

Over time, I’ve played around with this salad to suit different tastes and dietary needs. For example, you can substitute the walnuts with pecans or toasted almonds if you prefer a different crunch and flavor. If you’re vegan or dairy-free, swapping burrata for a plant-based mozzarella or marinated tofu can still provide that creamy texture, though it won’t be quite the same luscious experience.

For a twist on the flavor profile, I’ve tried adding a sprinkle of chili flakes or a drizzle of honey-mustard dressing alongside the balsamic glaze. Both add an exciting new layer of complexity, which I find brings the sweetness and creaminess into sharper relief. Another variation is to grill nectarines or plums instead of peaches—they offer a similar texture but a slightly tart twist that works well with the balsamic glaze.

If you don’t have access to a grill or BBQ, no worries! I often use a grill pan on my stovetop, and if that’s not an option either, searing the peach slices in a hot skillet with a little olive oil can work well too. The key is to get those lovely caramelized marks and softened fruit without overcooking, to maintain the perfect balance of flavors in this Grilled Peach and Burrata Salad Recipe.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers, I recommend storing the salad components separately if possible. Keep the grilled peaches and salad leaves in airtight containers in the refrigerator. The burrata is best stored on its own in a sealed dish to maintain its moisture. Generally, the salad will keep well for up to 1 day, but I find the texture of the greens and burrata changes quickly, so it’s freshest when eaten the same day.

Freezing

This salad isn’t really suitable for freezing, especially because the burrata and fresh greens lose their texture and quality after thawing. The grilled peaches could be frozen if you really want to save them, but once thawed they will be much softer and better used in cooked dishes rather than salads.

Reheating

Reheating isn’t usually necessary or recommended for this salad since it’s best enjoyed with the contrast of warm peaches and cool burrata. If you need to reheat the peaches, do so gently in a pan over low heat for just a minute or two to avoid turning them mushy. Avoid reheating the cheese or greens as they will lose their pleasant texture and flavor.

FAQs

Can I use regular mozzarella instead of burrata?

While regular mozzarella can work in a pinch, it lacks the creamy, soft center that makes burrata so special in this salad. If you want a similar texture, look for fresh mozzarella di bufala or try burrata for best results.

What type of peaches work best for grilling?

I recommend using ripe but firm peaches so they hold together on the grill without falling apart. Too ripe means they’ll be mushy and difficult to handle, while underripe peaches won’t have that juicy sweetness.

Can I prepare this salad ahead of time?

To keep the best texture and flavor, I prefer assembling and dressing the salad right before serving. You can prep the ingredients in advance, like slicing the fruit and toasting nuts, but toss everything together only when you’re ready to eat.

Is this recipe gluten-free?

The salad itself is naturally gluten-free if you skip the ciabatta or use a gluten-free bread alternative. All the main ingredients are naturally free from gluten.

What’s the best way to get that perfect grill mark on peaches?

Make sure your grill or griddle pan is preheated well and lightly oiled. Slice the peaches evenly and grill without moving them too soon—about 2 to 3 minutes per side—until you see dark, defined grill marks and the fruit softens slightly.

Conclusion

I truly hope you’ll give this Grilled Peach and Burrata Salad Recipe a try because it’s one of those dishes that effortlessly blends elegance with simplicity, perfect for warm weather and beyond. Every time I make it, it feels like I’m sharing a little summer sunshine with friends and family. It’s a recipe that’s as satisfying to prepare as it is to eat, and I’m confident it will become one of your favorites too!