Summer is a season of bright flavors, fresh produce, and effortless meals. When ripe peaches meet creamy burrata, peppery arugula, and a sweet-tangy honey-balsamic vinaigrette, the result is pure magic on a plate. This Grilled Peach and Burrata Salad is the perfect celebration of warm-weather dining—fresh, elegant, and bursting with seasonal charm.

Peaches are naturally sweet, but grilling them deepens their flavor, softens their texture, and adds a smoky touch. Pairing them with burrata, a decadent Italian cheese with a creamy center, creates a striking contrast: juicy fruit meets rich, silky dairy. Toasted nuts add crunch, red onion brings sharpness, and the vinaigrette ties everything together with balance and brightness.

Whether you’re looking for a sophisticated appetizer, a light summer main course, or a dish to impress at gatherings, this salad is a showstopper.

---

Quick Overview

• Prep Time: 10 minutes

• Cooking Time: 5 minutes

• Servings: 2–3 as a main, 4 as a starter

• Calories per Serving: ~350 kcal (approx.)

---

Ingredients

For the Salad

• 2 ripe peaches, halved and pitted

• 1 tablespoon olive oil

• 1 ball burrata cheese

• 4 cups arugula or mixed greens

• 1/4 cup toasted pecans or walnuts

• 1/4 cup thinly sliced red onion

• Fresh basil leaves, for garnish

For the Honey-Balsamic Vinaigrette

• 2 tablespoons balsamic vinegar

• 1 tablespoon honey

• 1 teaspoon Dijon mustard

• 3 tablespoons olive oil

• Salt and freshly ground black pepper, to taste

---

Step-by-Step Instructions

Step 1: Grill the Peaches

Brush the peach halves with olive oil to prevent sticking. Preheat a grill or grill pan to medium-high heat. Place the peaches cut side down and grill for 2–3 minutes per side, until defined grill marks appear and the peaches soften slightly. Remove from the grill, allow to cool for a few minutes, then slice into wedges.

Step 2: Make the Vinaigrette

In a small bowl or jar, whisk together balsamic vinegar, honey, Dijon mustard, olive oil, salt, and freshly ground black pepper until smooth and emulsified. Adjust seasoning to taste—add more honey for sweetness, or more vinegar for tang.

Step 3: Assemble the Salad

On a large serving platter or in individual bowls, arrange the arugula or mixed greens. Layer on the grilled peach slices, thinly sliced red onion, and toasted nuts. Tear the burrata into pieces and scatter across the salad.

Step 4: Finish and Serve

Drizzle generously with the honey-balsamic vinaigrette. Garnish with fresh basil leaves for an herbal note. Serve immediately while the peaches are still slightly warm and the burrata is creamy.

---

Notes and Variations

• Fruit alternatives: Try grilled nectarines, plums, or figs if peaches aren’t available.

• Nut swaps: Almonds, pistachios, or sunflower seeds work well in place of pecans or walnuts.

• Cheese substitutions: Fresh mozzarella, goat cheese, or ricotta can replace burrata.

• Extra toppings: Add prosciutto for a savory-salty element or avocado slices for creaminess.

• Make it heartier: Serve over cooked farro, quinoa, or couscous to transform this into a grain salad.

---

Why This Recipe Works

1. Sweet and savory balance – The sweetness of grilled peaches pairs beautifully with tangy vinaigrette and creamy burrata.

2. Textural contrast – Crisp greens, juicy fruit, crunchy nuts, and soft cheese keep every bite interesting.

3. Seasonal ingredients – This dish highlights the best of summer produce in a simple yet sophisticated way.

4. Quick to prepare – Less than 20 minutes from start to finish makes it an easy weeknight option.

5. Versatile serving – Works as an appetizer, side salad, or light main dish.

---

Nutrition Breakdown (Per Serving, Approximate)

• Calories: 350 kcal

• Protein: 10 g

• Carbohydrates: 22 g

• Fat: 26 g

• Fiber: 4 g

• Natural sugars: 15 g

This salad offers a good mix of healthy fats from olive oil and nuts, protein from burrata, and antioxidants from peaches and greens.

---

Pro Tips for Success

• Use ripe but firm peaches: Overripe peaches can become mushy when grilled. Look for fruit that gives slightly when pressed but still holds its shape.

• Preheat the grill well: A hot grill ensures defined marks and quick caramelization.

• Keep burrata chilled until serving: Its creamy texture is best when torn fresh at the last moment.

• Dress just before serving: To prevent soggy greens, drizzle vinaigrette right before bringing the salad to the table.

• Toast nuts ahead: Toasting enhances their flavor and keeps them crunchy in the salad.

---

Serving Suggestions

• Pair with grilled chicken, shrimp, or steak for a heartier meal.

• Serve alongside crusty bread or crostini to soak up extra vinaigrette and burrata cream.

• Complement with a crisp white wine such as Sauvignon Blanc or a sparkling rosé.

• Include this dish on a summer dinner party menu with light pasta dishes or charcuterie.

---

Final Thoughts

Grilled Peach and Burrata Salad with Honey-Balsamic Vinaigrette captures everything we love about summer dining: vibrant produce, simple preparation, and a balance of flavors that feels both refreshing and indulgent. It is elegant enough to impress guests yet easy enough for everyday meals.

The grilled peaches add a smoky sweetness, the burrata provides a luxurious creaminess, and the vinaigrette brings everything together with its tangy-sweet punch. This salad is versatile, adaptable, and most importantly, absolutely delicious.

If you’re looking for a recipe that celebrates summer’s bounty while delivering restaurant-level presentation at home, this grilled peach and burrata salad is a must-try. Once you taste it, you’ll understand why it quickly becomes a seasonal favorite.