Imagine summer in a bowl: sweet, juicy grilled peaches meet creamy, dreamy burrata, all tossed together with a vibrant vinaigrette and a sprinkle of savory goodness. This salad is the perfect harmony of flavors and textures, ideal for a light lunch, an elegant appetizer, or a stunning side dish that will impress everyone.
This exquisite Sweet and Savory Grilled Peach Burrata Salad promises a delightful dance of warm, caramelized fruit, cool, luscious cheese, and a bright, zesty dressing.
Recipe Details
- Flavor Profile: Sweet, savory, tangy, and herbaceous, with a hint of smokiness from the grilled fruit.
- Textures: Creamy burrata, tender-crisp grilled peaches, crunchy nuts, and fresh, crisp greens.
- Total Active Time: 30 minutes
- Difficulty: Easy
What You’ll Need
This beautiful salad brings together the best of summer’s bounty. Starring are ripe peaches and luscious burrata cheese, complemented by fresh greens, crunchy toasted nuts, and tied together with a simple yet flavorful balsamic glaze and a light vinaigrette.
Ingredient Notes
- Peaches – Look for ripe but firm peaches that will hold their shape when grilled. If peaches are out of season, firm nectarines or even firm plums can be great alternatives.
- Burrata – This fresh mozzarella’s creamy center is what makes the salad so luxurious. Ensure it’s at room temperature for the best texture and flavor.
- Arugula – Its peppery bite provides a wonderful contrast to the sweet peaches and creamy cheese.
- Prosciutto – Adds a salty, savory depth that balances the sweetness. Look for thinly sliced, high-quality prosciutto.
- Pistachios – For that essential crunch and nutty flavor. Toasting them enhances their taste even further.
- Balsamic Glaze – This concentrated balsamic vinegar adds a touch of sweet tanginess. You can buy it pre-made or make your own by simmering balsamic vinegar until thickened.
- Olive Oil – A good quality extra virgin olive oil is key for the vinaigrette.
- Lemon Juice – Freshly squeezed lemon juice lends a bright, acidity to the dressing.
Add-ins and Substitutions
- For Extra Protein: Grilled chicken breast or shrimp would be a delicious, hearty addition to make this a more substantial meal.
- Different Greens: If arugula isn’t your favorite, baby spinach, mixed greens, or even a simple romaine lettuce would work well.
- Nutty Alternatives: Toasted walnuts or slivered almonds can be used instead of pistachios for a similar crunch.
- Herbaceous Boost: Fresh basil leaves or mint, thinly sliced, would add an extra layer of fresh flavor.
- Sweetness Adjustment: A drizzle of honey or maple syrup can be added to the vinaigrette for a touch more sweetness, especially if your peaches aren’t very ripe.
How to Make Sweet and Savory Grilled Peach Burrata Salad
This salad comes together with minimal effort, making it perfect for a warm evening or a quick lunch. The key is perfectly grilled peaches and elegantly arranged components.
- Prepare the Peaches: Start by halving the peaches and removing the pits. Brush the cut sides with 1/2 tablespoon of olive oil and grill them cut-side down over medium-high heat for 3–4 minutes per side, until tender with visible grill marks. Remove from the grill and let them cool slightly.
- Assemble the Salad Base: On a large platter or individual plates, create a bed of fresh arugula.
- Add the Cheese and Prosciutto: Gently tear the burrata cheese into smaller pieces and scatter them over the arugula. Drape the prosciutto slices artistically amongst the greens and cheese.
- Arrange the Peaches: Slice the grilled peach halves into wedges and artfully arrange them on top of the burrata and prosciutto.
- Drizzle and Garnish: Drizzle the balsamic glaze generously over the entire salad. Sprinkle the toasted pistachios over everything for a delightful crunch.
- Dress the Salad: In a small bowl, whisk together the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Season with salt and pepper to taste. Drizzle this light vinaigrette over the salad just before serving.
- Pro Tip: Don’t overcrowd the grill when cooking the peaches. Give them enough space for an even char and to allow them to cook without steaming.
Recipe Tips
- Peach Selection: Choose peaches that are ripe but still slightly firm. Overly ripe peaches will become mushy on the grill.
- Grill Marks: Aim for those beautiful grill marks by ensuring your grill grates are clean and properly heated before placing the peaches down.
- Burrata Temperature: For the creamiest texture, allow your burrata to come to room temperature for about 30 minutes before assembling the salad.
- Balsamic Glaze Consistency: If your store-bought balsamic glaze is too thick, you can gently warm it for a few seconds to make it more pourable.
- Timing is Key: Assemble the salad just before serving to prevent the arugula from wilting and the burrata from becoming watery.
FAQs
- Can I make this salad without grilling the peaches?
Yes, you can use fresh, ripe peach slices if grilling isn’t an option, though you’ll miss out on the subtle smoky flavor and tender texture that grilling provides. - How should I store leftovers?
This salad is best enjoyed fresh. If you must store leftovers, separate the components as much as possible. Store the arugula, peaches, burrata, and prosciutto in separate airtight containers in the refrigerator. Dress and assemble just before serving. It will not keep well once assembled. - Can I substitute feta for burrata?
While feta offers a salty tang, it won’t provide the same creamy, luxurious texture as burrata. If you prefer feta, use it, but a fresh mozzarella ball torn into pieces might be a closer textural match. - Where can I buy balsamic glaze?
Balsamic glaze is widely available in most grocery stores’ dressing or vinegar aisles. You can also easily make your own by simmering balsamic vinegar in a small saucepan over medium-low heat until it reduces and thickens to a syrupy consistency.
Serving Suggestions
This Sweet and Savory Grilled Peach Burrata Salad is wonderfully versatile. Serve it as a light lunch alongside crusty bread, as a refreshing starter to a summer barbecue, or as a vibrant side dish to grilled chicken, fish, or pork tenderloin. It also pairs beautifully with a simple Caprese skewer or a side of lemon orzo.
Make This Recipe in Advance
While this salad is best assembled just before serving, some components can be prepped ahead of time. Peaches can be grilled up to a day in advance and stored in an airtight container in the refrigerator. Allow them to come to room temperature before adding to the salad. The balsamic glaze can also be made a few days ahead and stored at room temperature. The vinaigrette can be whisked together and stored in a sealed container in the refrigerator for up to 3 days; simply bring it to room temperature and whisk again before drizzling. The pistachios can be toasted and stored in an airtight container at room temperature for up to a week.
Sweet and Savory Grilled Peach Burrata Salad
- Total Time: 30 minutes
Description
Sweet, juicy grilled peaches meet creamy, dreamy burrata, all tossed together with a vibrant vinaigrette and a sprinkle of savory goodness. This salad is the perfect harmony of flavors and textures, ideal for a light lunch, an elegant appetizer, or a stunning side dish that will impress everyone.
Ingredients
4 peaches or nectarines , *see notes
1/4 tsp oil , for brushing
1/4 tsp salt & pepper
— Herbed Lemon Vinaigrette —
1/4 cup olive oil
1 Tbsp apple cider vinegar
1 tsp honey, more for drizzling on the grilled peaches as needed
1 tsp lemon zest
1/4 cup fresh lemon juice , about one lemon
1 Tbsp fresh basil, chopped
1/2 Tbsp fresh dill, chopped
1/4 tsp fresh oregano, chopped
2 garlic cloves, minced
— Salad & Mix-Ins —
1 ball burrata
1/4 cup pistachios, chopped walnuts or almonds will also work great
1/3 cup tomatoes, chopped
6–8 cups mixed greens
1 Tbsp balsamic glaze
extra honey to drizzle over peaches if needed.
Instructions
1. Slice peaches or nectarines in half, remove the pit.
2. Heat your grill to medium heat. Brush the peach halves with oil, then season with salt and pepper.
3. Place the peaches cut-side down on the clean grill grates for 2-3 minutes per side, without moving them, until lightly charred.
4. Remove peaches from the grill, let them cool slightly, then drizzle with a little honey.
5. For the vinaigrette, finely chop all fresh herbs and add them to a small bowl. Whisk in all other vinaigrette ingredients. Reserve some chopped herbs for garnish.
6. Slice the cooled peaches and the tomatoes.
7. Arrange the mixed greens in a large serving bowl or on a platter.
8. Top the greens with the sliced peaches, chopped tomatoes, and torn burrata pieces.
9. Drizzle the herbed lemon vinaigrette evenly over the salad.
10. Add a little extra honey drizzle and the reserved herbs for garnish. Finish with a generous drizzle of balsamic glaze before serving.
Notes
Choose peaches that are ripe but still slightly firm. Overly ripe peaches will become mushy on the grill.
Aim for those beautiful grill marks by ensuring your grill grates are clean and properly heated before placing the peaches down.
For the creamiest texture, allow your burrata to come to room temperature for about 30 minutes before assembling the salad.
If your store-bought balsamic glaze is too thick, you can gently warm it for a few seconds to make it more pourable.
Assemble the salad just before serving to prevent the arugula from wilting and the burrata from becoming watery.
- Prep Time: 30 minutes
- Category: Salad
- Cuisine: American
