This grilled peach and burrata salad is a celebration of summer flavors. Sweet, caramelized peaches pair beautifully with creamy burrata, juicy tomatoes, crisp salad leaves, and the crunch of toasted walnuts. It’s fresh, vibrant, and easy to make—perfect for a light lunch or as a show-stopping side at a summer gathering.

Why You’ll Love This Recipe

I love how this salad balances sweetness, creaminess, and crunch all in one bite. The peaches turn wonderfully smoky and caramelized on the grill, while the burrata adds a luxurious creaminess. I find it takes very little effort to put together, but it always looks and tastes like something from a restaurant. I also enjoy how versatile it is—I can serve it as a light meal with toasted ciabatta or alongside grilled meats at a barbecue.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 or 4 ripe but firm peaches, cut into wedges

• 1 large ball of burrata (about 150 g)

• 3 cups mixed salad leaves (lamb’s lettuce, pea shoots, baby beet leaves, or similar)

• 1 ½ cups cherry tomatoes, halved

• ¼ medium red onion, thinly sliced

• ¼ cup toasted walnut halves

• 1 tablespoon extra virgin olive oil

• 1 tablespoon balsamic glaze

• A small handful of fresh basil leaves

• ¼ teaspoon sea salt

• ⅛ teaspoon freshly ground black pepper

• Olive oil for grilling

• Ciabatta bread, optional for serving

Directions

1. I start by placing the salad leaves into a large serving bowl or platter. I add the halved cherry tomatoes and sliced red onion, sprinkle with a little sea salt, and toss them together.

2. I heat a grill pan or barbecue and brush it lightly with olive oil. Then I grill the peach wedges for 2–3 minutes per side, until caramelized with nice grill marks. I set them aside once done.

3. If I’m serving ciabatta, I brush the slices with olive oil and toast them on the grill until golden and crisp.

4. To assemble, I scatter the grilled peaches over the salad base, crumble toasted walnuts on top, and place the burrata in the center.

5. I tear open the burrata with my hands and use a spoon to spread it slightly over the salad. Finally, I drizzle everything with extra virgin olive oil and balsamic glaze, finish with black pepper, and garnish with basil leaves.

Servings and Timing

This recipe makes 4 servings. It takes about 10 minutes to prepare and 10 minutes to cook, so I usually have it ready in just 20 minutes. Each serving contains about 225 calories, making it light but satisfying.

Variations

Sometimes I swap burrata for fresh mozzarella or even a tangy blue cheese when I want something stronger. If peaches aren’t in season, I like using nectarines, figs, or even roasted grapes. For extra protein, I’ve also added grilled chicken or prosciutto, which pairs beautifully with the sweetness of the fruit.

Storage/Reheating

This salad is best enjoyed fresh since the peaches and burrata lose their texture after sitting too long. If I need to store leftovers, I keep the grilled peaches, burrata, and salad leaves separate in airtight containers in the fridge for up to one day. I don’t recommend reheating peaches; I simply enjoy them cold the next day.

FAQs

Can I use mozzarella instead of burrata?

Yes, I often use fresh mozzarella when burrata isn’t available. It won’t be as creamy inside, but it still tastes wonderful with grilled peaches.

Do I have to grill the peaches?

No, I can leave them fresh and raw for a juicy bite, but grilling adds caramelized sweetness and a smoky depth that I think makes the dish special.

Can I make this salad ahead of time?

I usually prep the salad leaves, onion, and tomatoes ahead, but I wait to grill the peaches and add the burrata just before serving to keep everything fresh.

What bread works best with this salad?

I like serving it with ciabatta, but baguette or sourdough also toast beautifully and pair well with burrata and peaches.

What other nuts can I use instead of walnuts?

If I don’t have walnuts, I swap them for pecans, almonds, or pistachios. Each one adds a different crunch and flavor that works nicely with the peaches.

Conclusion

This grilled peach and burrata salad is one of my favorite ways to celebrate summer produce. I love how quickly it comes together while still feeling elegant and indulgent. Whether I serve it as a light lunch, a side at a barbecue, or a starter for guests, it always disappears fast. It’s a dish I look forward to making every peach season.