There's nothing quite like the sweet scent of peaches caramelizing on a hot grill in the middle of summer. When paired with creamy burrata, peppery arugula, and a drizzle of tangy balsamic glaze, the result is a salad that's as stunning as it is satisfying.

I first made this Summer Grilled Peach and Burrata Salad for a backyard dinner party, and it disappeared faster than any dish on the table. It’s become my go-to for warm-weather entertaining—fresh, elegant, and deceptively simple to make.

Whether you’re serving this as a light lunch or an impressive starter, this dish captures everything we love about summer eating. Let’s dive into why it deserves a spot in your rotation.

Why You’ll Love This Summer Grilled Peach and Burrata Salad

Get ready to fall head over heels for your new favorite summer salad. This Grilled Peach and Burrata Salad hits all the right notes—sweet, creamy, tangy, and crisp.

First and foremost, it’s ridiculously easy to make. With just a handful of fresh ingredients and minimal prep, this salad comes together in under 20 minutes. It’s ideal for lazy summer evenings or when you want something fast but impressive.

It’s also a feast for the eyes. The vibrant peaches, milky white burrata, and leafy greens create a beautiful presentation that’s Instagram-worthy and perfect for entertaining.

Health-conscious eaters will appreciate how naturally wholesome this salad is. It’s full of fiber, healthy fats, and seasonal produce—proof that eating well can still feel indulgent.

And finally, this recipe is endlessly adaptable. Swap out the arugula for spinach, add some prosciutto for a salty bite, or toss in toasted nuts for extra crunch. The possibilities are as open as a summer sky.

Now, let’s take a closer look at the ingredients that make this salad so special.

Ingredients Notes

The beauty of this Summer Grilled Peach and Burrata Salad lies in its fresh, seasonal ingredients. When each component shines on its own, the final dish becomes effortlessly delicious.

Peaches are the star of the show. Choose ripe but slightly firm peaches—they should give just a bit when pressed. Grilling brings out their natural sweetness and adds a subtle smokiness that elevates the entire salad.

Burrata adds luxurious creaminess. This Italian cheese looks like fresh mozzarella on the outside but holds a rich, creamy center that oozes beautifully over the warm peaches. Be sure to let it come to room temperature before serving for maximum creaminess.

Arugula provides a peppery counterbalance to the sweet and creamy elements. If arugula isn’t your favorite, mixed baby greens or even frisée can offer a similar effect with slightly different textures.

Balsamic glaze gives the salad its finishing touch. Its sweet-tart intensity ties all the ingredients together. You can buy a good-quality glaze at most grocery stores or make your own by reducing balsamic vinegar until thick and syrupy.

While no special equipment is required, a grill pan or outdoor grill will give your peaches that signature char. If grilling isn’t an option, a hot cast-iron skillet works in a pinch.

How To Make This Summer Grilled Peach and Burrata Salad

Creating this salad is as straightforward as summer cooking gets. With a few smart techniques, you’ll bring out the best in every ingredient.

Start by preheating your grill or grill pan to medium-high heat. While it warms up, slice your peaches in half and remove the pits. Brush the cut sides lightly with olive oil to prevent sticking and enhance caramelization.

Place the peaches cut-side down on the hot grill. Let them cook undisturbed for 3–4 minutes or until grill marks appear and the fruit softens slightly. Flip and cook for an additional minute, then remove and set aside to cool slightly.

While the peaches are cooling, arrange your arugula on a large serving platter or individual plates. Scatter the greens in a natural, slightly messy way—it adds to the rustic charm of the dish.

Tear the burrata into large chunks and nestle them among the greens. The goal is to have some creamy cheese in every bite, so distribute it evenly but artfully.

Once the peaches are cool enough to handle, slice them into thick wedges and layer them across the salad. Drizzle the entire dish with balsamic glaze and finish with a pinch of flaky sea salt and a crack of black pepper.

From start to finish, this recipe takes about 15–20 minutes. It’s the kind of dish that looks and tastes like it took much longer—and that’s always a win.

Storage Options

This salad is best enjoyed fresh, but if you have leftovers, here’s how to store them for later.

Transfer any uneaten salad to an airtight container and refrigerate for up to 24 hours. The arugula will wilt a bit, but the flavors remain delicious.

If you anticipate having leftovers, consider assembling individual portions without dressing them. Store the grilled peaches, burrata, and greens separately and combine just before serving to keep everything crisp.

The burrata may harden slightly in the fridge, so let it sit at room temperature for 20–30 minutes before eating. This helps restore its signature creamy texture.

To refresh the salad the next day, add a splash of olive oil or an extra drizzle of balsamic glaze just before serving.

Variations and Substitutions

One of the best things about this Grilled Peach and Burrata Salad is how easily it adapts to your tastes or what you have on hand.

For a heartier version, add grilled chicken or prosciutto. The protein makes it a more filling main course and complements the peaches beautifully.

You can also swap nectarines or plums for peaches. Both fruits grill well and offer a slightly different flavor profile while keeping the spirit of the dish intact.

If burrata is hard to find, use fresh mozzarella or goat cheese. Mozzarella offers a mild, creamy bite, while goat cheese adds a tangy contrast that’s equally delightful.

Add toasted nuts like almonds or walnuts for a crunchy element. They bring another layer of texture and richness that balances out the softness of the cheese and fruit.

Don’t be afraid to get creative—add sliced cherry tomatoes, fresh basil, or even a handful of microgreens. This salad welcomes improvisation with open arms.

Whether you're keeping it simple or adding your own twist, this Summer Grilled Peach and Burrata Salad is a seasonal showstopper you'll come back to again and again.