In this delicious Grilled Peach and Burrata Salad, sweet peaches and creamy burrata are paired with arugula and blueberries, then topped with a honey balsamic vinaigrette for a delicious summer salad!
Why this Recipe Works
If you haven't grilled peaches before, it concentrates the natural sweetness and caramelizes the sugars. And the char from the grill adds a bit of smoky flavor.
Grilled peaches are delicious for dessert with a scoop of ice cream, and they're also amazing in this salad paired with the peppery bite of arugula, the creamy burrata cheese, and the tangy and sweet honey balsamic vinaigrette.
This peach salad is a tasty way to start your summer dinner and a perfect way to feature fresh summer peaches!
Ingredient Notes
- Peaches - Look for firm, ripe peaches without blemishes. Very ripe peaches are too soft for the grill. Leave the skin on to help keep them together. For this recipe, I cut them into wedges, but you can also grill them as halves if you prefer.
- Burrata Cheese - The ultra-creamy burrata is delicious with this peach salad. Crumbled goat cheese is a good substitute if needed. Ricotta, cottage cheese, or mascarpone are other options.
- Aged Balsamic -Use a high-quality aged balsamic, which adds a rich and complex flavor to the vinaigrette.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Clean your grill grates, then coat a paper towel with oil and wipe the grates to coat. Preheat the grill to medium-high heat for 5-10 minutes.
- While the grill heats, add the dressing ingredients to a small bowl and whisk to combine.
- Drizzle the peaches with oil, then place them on the grill and cook for 2-3 minutes without moving them. Flip and cook for another minute, then remove from the grill and let cool.
- Set the burrata balls on a platter, then spread half of the arugula around the cheese. Arrange half of the peaches over the arugula, then repeat with the remaining arugula and peaches. Sprinkle the blueberries around the salad, then drizzle the vinaigrette over the salad to finish.
- To serve, place a serving of the arugula, peaches, and blueberries on a plate, then use a spoon to break up the burrata and scoop it over the salad.
Expert Tips
- I recommend using a metal fish spatula to flip the peaches. The thin metal helps cleanly flip the peaches to get the best grill marks.
- This dish is best served immediately, but you can cover it with plastic wrap and store it for 4-6 hours in the refrigerator before serving.
What to Serve with Peach Salad
This summer salad is perfect with grilled meats like my grilled bone-in pork chops, Greek yogurt lamb kebabs, or for a super quick option, my grilled boneless skinless chicken thighs.
This peach and blueberry salad is also a great appetizer with a side of grilled bread. Just scoop some of the salad onto the bread and top it with the burrata cheese and enjoy!
Another option is to break up the burrata and serve it on top of a grilled flatbread, similar to my grilled peach pizza.
Frequently Asked Questions
Peaches should be ripe but still firm to stand up to the heat of the grill without becoming mushy.
Many people choose to peel the skin before eating peaches, but the skin is edible and safe to eat if thoroughly rinsed to remove any residual pesticides. In fact, the skin is high in fiber, vitamins, and antioxidants.
More Salad Recipes
📖 Recipe
Grilled Peach and Burrata Salad
Ingredients
Honey Balsamic Vinaigrette Dressing
- 2 Tablespoons olive oil
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon honey
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Peach Salad
- 6 firm ripe yellow peaches, cut into wedges
- 1 Tablespoon olive oil
- 3 cups arugula
- ½ cup blueberries
- 2 balls burrata cheese
Instructions
- Clean your grill grates, then coat a paper towel with oil and wipe the grates to coat. Preheat the grill to medium-high heat for 5-10 minutes.
- While the grill heats, add the dressing ingredients to a small bowl and whisk to combine.
- Drizzle the peaches with oil, then place them on the grill and cook for 2-3 minutes without moving them. Flip and cook for another minute, then remove from the grill and let cool.
- Set the burrata balls on a platter, then spread half of the arugula around the cheese. Arrange half of the peaches over the arugula, then repeat with the remaining arugula and peaches. Sprinkle the blueberries around the salad, then drizzle the vinaigrette over the salad to finish.
- To serve, place a serving of the arugula, peaches, and blueberries on a plate, then use a spoon to break up the burrata and scoop it over the salad.
Notes
- I like to use a metal fish spatula to flip the peaches. The wide, thin shape makes it easy to flip the peaches and helps keep the grill marks.
- This dish is best served immediately, but you can cover it with plastic wrap and store it for 4-6 hours in the refrigerator before serving.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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