Name: Grilled Peach and Burrata Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 3 or 4 peaches; 150 g / 1 large ball of burrata; 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; 1 tbsp extra virgin olive oil; 1 tbsp balsamic glaze; A small handful of basil leaves; ¼ tsp sea salt; ⅛ tsp freshly ground black pepper; Olive oil for cooking; Ciabatta to serve (optional)

I absolutely love sharing this Grilled Peach and Burrata Salad Recipe with friends because it brings together such a beautiful balance of fresh, sweet, and creamy flavors that feels both elegant and delightfully simple. Whenever I make this salad, I am reminded how a handful of fresh ingredients, thoughtfully combined, can create a dish that’s as stunning to look at as it is delicious to eat. The warmth of the grilled peaches paired with the silky burrata and the crisp salad leaves makes it one of my personal favorites for any season, whether casual weekend meals or special occasions.

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

What excites me most about this salad is the flavor dance it offers. The sweet, smoky notes from the grilled peaches contrast so beautifully with the rich, creamy burrata, while the freshness of the mixed greens and tangy cherry tomatoes keep things light and vibrant. The toasted walnuts add that irresistible crunch, and when I drizzle the balsamic glaze on top, it really brings everything together in a luscious harmony of tastes.

Besides the taste, I adore how easy it is to prepare. It only takes about 20 minutes, and the steps feel intuitive—even if you’re new to grilling fruit or working with burrata cheese. It’s not your everyday salad; it’s a little more special but doesn’t require hours in the kitchen or fancy equipment. That makes it perfect for those times when you want to impress but also want to keep things relaxed and fun in the kitchen.

This recipe shines in so many settings. I’ve served it as a perfect starter at family dinners, a spectacular side at summer barbecues, and even as a light main course on warm evenings. What makes it stand out, in my opinion, is that wonderful way grilled peaches elevate a simple salad into something memorable without overwhelming the senses. It’s fresh, luxurious, and just the right amount of indulgent.

Ingredients You'll Need

A white bowl holds a fresh salad with three main layers: the base layer has large green leafy vegetables, the middle layer is made up of halved bright red cherry tomatoes scattered evenly, and the top layer shows thin, circular slices of purple onion curved over the salad. Around the bowl are small white containers, one with dark balsamic vinegar and another with brown walnuts, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The ingredients in this Grilled Peach and Burrata Salad Recipe are straightforward but crucial, each adding unique texture, flavor, or a splash of color to the plate. I like to use a variety of salad leaves for depth, perfectly ripe peaches for sweetness, and cherry tomatoes for that juicy brightness.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Peaches: Choose ripe but firm peaches so they grill nicely without becoming mushy.
Burrata: A creamy, soft cheese that adds a luscious texture to the salad.
Mixed salad leaves: I like using pea shoots, lamb’s lettuce, and baby beet leaves for color and variety.
Cherry tomatoes: Their juiciness complements the smoky peaches perfectly.
Red onion: Thinly sliced for a little sharpness and crunch.
Toasted walnuts: Add a nutty crunch that contrasts beautifully with the creamy burrata.
Extra virgin olive oil: For drizzling and grilling, it enhances all the flavors.
Balsamic glaze: Provides a sweet tangy finish that ties the salad together.
Basil leaves: Fresh basil brightens the salad with an herbal note.
Sea salt and freshly ground black pepper: Essential for seasoning and balancing the flavors.
Ciabatta (optional): Perfect for serving alongside to soak up all those delicious juices.

Directions

Step 1: Start by placing your mixed salad leaves in a large serving bowl or spread them out beautifully on a large platter. Add the halved cherry tomatoes and the thinly sliced red onion. Sprinkle about a quarter teaspoon of sea salt over the greens, then toss everything gently together to combine.

Step 2: Heat a griddle pan or outdoor BBQ and brush it lightly with olive oil to prevent sticking. Slice your peaches into thick wedges and place them cut-side down on the hot grill. Grill each side for 2 to 3 minutes until you see those gorgeous char marks and the fruit softens slightly. Once done, transfer the peaches to a plate and keep them warm.

Step 3: If you’re including ciabatta bread, slice it and drizzle a little olive oil on each side. Using the same pan or grill to keep flavors cohesive, toast the bread slices until golden brown on both sides. This adds a delightful crunch and makes for a perfect companion to the salad.

Step 4: Sprinkle the salad with toasted walnut halves for that amazing crunch. Arrange the warm grilled peaches over the salad. Then carefully place the burrata ball on top—tear it open with your hands and use a small spoon to spread its creamy goodness evenly around the salad.

Step 5: Drizzle a generous tablespoon of extra virgin olive oil and the balsamic glaze over everything. Finish with freshly ground black pepper to taste. Serve immediately with the toasted ciabatta if you’re using it—this salad is best enjoyed fresh and at room temperature.

Servings and Timing

This Grilled Peach and Burrata Salad Recipe serves about 4 people, making it perfect for a small gathering or a family meal. The prep time is roughly 10 minutes, with about 10 minutes of cooking time, mainly for grilling the peaches and toasting the bread. In total, you’re looking at around 20 minutes from start to finish, and there’s no additional resting or cooling time needed, so it’s a breeze to whip up just before dining.

How to Serve This Grilled Peach and Burrata Salad Recipe

A white bowl filled with a fresh salad, showing three main layers: the bottom layer is bright green leaves with mixed textures, including spinach and basil; the middle layer consists of thin, translucent rings of red onion spread evenly around; the top layer displays halved cherry tomatoes in vibrant red, scattered across the salad with some whole tomatoes visible under the onion rings. The bowl is placed on a white marbled surface, with a small white bowl of dark balsamic sauce and a small white bowl of walnuts nearby. Photo taken with an iphone --ar 4:5 --v 7

When I serve this salad, I like to present it on a large rustic platter with the burrata center stage so everyone can admire that creamy beauty before digging in. Garnishing with extra fresh basil leaves always adds a pop of green that brightens the plate visually and adds a lovely fresh aroma.

As a side, this salad pairs wonderfully with grilled chicken or fish, which complements the smoky and sweet flavors without overpowering them. If you want to keep it completely vegetarian, a crisp white wine like Sauvignon Blanc or a chilled sparkling water with a twist of lemon makes a refreshing balance to the richness of the burrata and the bold flavors on the grill.

I’ve found this salad works beautifully as a light lunch or a starter for special dinners. I prefer to serve it at room temperature because the contrast between the warm peaches and cool greens feels so delightful. Portion size-wise, a generous plate of salad with a slice or two of the toasted ciabatta feels perfectly satisfying without being heavy.

Variations

If you want to switch things up, I love experimenting with different fruit in place of peaches—grilled nectarines or even plums work brilliantly and bring their own unique sweetness and color. For a bit of extra freshness, adding cucumber slices or radishes can add a nice crunch and help balance the richness of the burrata.

For dietary modifications, this salad is naturally gluten-free if you skip the ciabatta. To make it vegan, you could replace burrata with a plant-based cheese or even a generous scoop of creamy avocado, which gives a similar silky texture. Just keep the olive oil and balsamic drizzle—it’s essential for that punch of flavor.

If you prefer a different cooking method, the peaches can be roasted in the oven with a drizzle of olive oil and a sprinkle of cinnamon for a sweeter take. Or, if you want to add a smoky depth without a grill, try lightly charring the peaches under a broiler for just a couple of minutes on each side.

Storage and Reheating

Storing Leftovers

I recommend keeping any leftover salad components separate if possible—store the grilled peaches and salad leaves in airtight containers. The burrata is best eaten fresh, but if you have leftovers, wrap it tightly in plastic wrap and keep it refrigerated for up to 1 day. The toasted walnuts should stay crunchy if stored in a sealed container at room temperature.

Freezing

This salad doesn’t freeze well because of the fresh greens and delicate texture of the burrata. I wouldn’t recommend freezing this dish, especially as the texture and taste of grilled peaches and fresh salad would be compromised.

Reheating

If you need to reheat leftovers, I suggest warming the grilled peaches gently in a skillet over low heat just until they are warmed through to avoid turning them mushy. Avoid reheating the salad leaves and burrata; instead, add freshly torn burrata before serving again if possible. Always serve the salad at room temperature to keep its fresh, vibrant texture.

FAQs

Can I use canned peaches instead of fresh for this salad?

While canned peaches could work in a pinch, I strongly recommend fresh peaches for grilling because they hold their texture better and have a natural sweetness and juiciness that canned versions lack. Fresh peaches also char nicely on the grill, which adds important smoky flavor.

What if I can’t find burrata? Is there a substitute?

If burrata isn’t available, fresh mozzarella can be a good alternative but keep in mind it’s less creamy inside. For a richer texture similar to burrata, you might mix fresh mozzarella with a spoonful of cream cheese. Goat cheese can also work if you prefer a tangier bite.

How do I know when peaches are ready to be grilled?

Choose peaches that are ripe but still firm to the touch. They should give slightly under gentle pressure but not be overly soft or mushy. This helps them grill without falling apart and ensures they develop nice caramelized edges while retaining juicy flesh.

Can this salad be made ahead of time?

I like to prepare the salad ingredients separately in advance—for instance, grilling the peaches and toasting the nuts a few hours before serving. However, assembling the salad with burrata and dressing is best done right before eating to keep everything fresh and the burrata creamy.

What wine pairs best with this grilled peach and burrata salad recipe?

A crisp, unoaked white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully by cutting through the creamy burrata and complementing the sweet peaches. For a red option, a chilled light Pinot Noir is a lovely match, especially if you’re serving the salad alongside grilled meats.

Conclusion

I genuinely hope you’ll give this Grilled Peach and Burrata Salad Recipe a try soon because it’s one of those dishes that feels like a treat every time I make it. It’s fresh, flavorful, and wonderfully satisfying in a way that feels both indulgent and light. Sharing it with loved ones always brings smiles around the table, and I know it will become a favorite in your recipe rotation too!