Grilled Peach and Burrata Salad Recipe in Just 20 Minutes

I still remember the first time I tasted grilled peach and burrata salad at a tiny bistro in Tuscany it was love at first bite. The smoky-sweet peaches against that luscious, creamy burrata? Absolute perfection. Now it’s my go-to summer dish when peaches are at their juiciest. This grilled peach and burrata salad is what sunshine tastes like vibrant, fresh, and bursting with flavor. It comes together in just 20 minutes but looks like you spent hours in the kitchen (I won’t tell if you don’t!). Trust me, once you try this combo of warm grilled fruit and cool, rich cheese, you’ll be making it all season long.

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Why You’ll Love This Grilled Peach and Burrata Salad

This isn’t just another salad it’s a celebration of summer on a plate. Here’s why it’s about to become your new favorite:

• Unbelievably quick: From cutting board to table in 20 minutes flat (perfect for those “I forgot we have guests coming!” moments)
• Magic flavor combo: The smoky-sweet peaches play off the creamy burrata like they were made for each other (because, honestly, they were)
• Restaurant-worthy wow factor: That dramatic burrata tear and jewel-toned peaches make it look fancy with zero fuss
• Texture heaven: Every bite gives you creamy, crunchy, juicy, and crisp all at once—your mouth will throw a party

Ingredients for Grilled Peach and Burrata Salad

Gathering the right ingredients makes all the difference in this simple yet stunning salad. Here’s what you’ll need:

• Produce: 3 large peaches (or 4 small), pitted and cut into thick wedges • 3 cups mixed salad greens (lamb’s lettuce or baby beet leaves work great) • 1½ cups cherry tomatoes, halved • ¼ medium red onion, thinly sliced • Small handful fresh basil leaves
• Dairy: 1 large ball burrata (about 150g) – don’t skimp here!
• Pantry: ¼ cup walnut halves • 1 tablespoon extra virgin olive oil (plus extra for grilling) • 1 tablespoon balsamic glaze • ¼ teaspoon sea salt • ⅛ teaspoon freshly ground black pepper
• Optional: Ciabatta bread for serving – perfect for soaking up those delicious juices

Pro tip: Measure everything before you start – this salad comes together fast once the peaches hit the grill!

How to Make Grilled Peach and Burrata Salad

Alright, let’s get cooking! This salad comes together in a flash once you’ve got everything prepped. The key is working in stages—first the base, then the peaches, then the grand finale assembly. I’ll walk you through each step so you get that perfect balance of flavors and textures every time.

Preparing the Salad Base

Start with your prettiest serving platter or a big wide bowl this salad deserves to be shown off! Gently toss those gorgeous mixed greens with the halved cherry tomatoes and thinly sliced red onion. Here’s my secret: sprinkle the sea salt over everything now and give it just one or two light tosses. The salt will start drawing out the tomatoes’ juices ever so slightly, creating this amazing natural dressing at the bottom of the bowl. But don’t go crazy mixing we want those greens to stay perky, not wilted!

Grilling the Peaches

While your grill or grill pan heats up to medium-high (you want those sizzle marks!), brush the grates lightly with olive oil this prevents sticking and gives the peaches that perfect caramelization. Lay your peach wedges down carefully (I use tongs so I don’t burn my fingers). Now, here’s where patience pays off: don’t touch them for a full 2-3 minutes! When you see those beautiful char marks forming and the edges start looking translucent, flip them gently. Another 2 minutes on the other side and they’re done—you want them softened but still holding their shape. Overcooked peaches turn mushy, and we’re not making peach sauce here!

Assembling the Salad

Now for the fun part! Sprinkle toasted walnuts over your salad for crunch. Add the warm peach wedges arrange them neatly or just toss them on. Place the burrata ball in the center and tear it open to reveal the creamy middle. Let it ooze, then gently spread it around. Drizzle with olive oil and balsamic glaze, add fresh basil, and finish with black pepper. Serve right away this salad is best enjoyed immediately!

Tips for the Perfect Grilled Peach and Burrata Salad

After making this salad more times than I can count, here are my can’t-miss secrets for absolute perfection:

• Peach picker pro tip: Choose peaches that give slightly when pressed but still feel firm overripe ones turn to mush on the grill (been there, cried over that).
• Walnut wisdom: Toast your walnuts ahead of time cooled nuts stay extra crunchy against the creamy burrata (plus they won’t wilt your greens).
• Timing is everything: Assemble right before serving warm peaches + room temp burrata = flavor fireworks (cold cheese dulls the magic).
• Grill hack: If peaches stick, your grill isn’t hot enough wait for those oil droplets to dance before adding fruit (learned this the hard way!).

Ingredient Substitutions and Variations

Out of peaches? No burrata? No problem! This salad is wonderfully adaptable. Here are my favorite swaps and upgrades:

• Fruit swap: Nectarines work beautifully when peaches aren’t in season—just keep those wedges thick for grilling.
• Cheese change-up: Fresh mozzarella or creamy goat cheese can stand in for burrata in a pinch (though you’ll miss that glorious ooze!).
• Greens galore: Swap mixed greens for peppery arugula or butter lettuce—whatever looks freshest at the market.
• Meaty addition: For non-vegetarians, drape some prosciutto over the top—the salty crispness takes it next-level.

The beauty of this recipe? It’s more of a guideline than a rulebook make it yours!

Serving Suggestions for Grilled Peach and Burrata Salad

This salad shines brightest when served with crusty ciabatta to mop up all those delicious juices trust me, you’ll want every last drop! For drinks, a chilled glass of rosé or sparkling water with lemon makes the perfect partner. It’s ideal for lazy summer brunches or al fresco dinners when you want something fresh yet indulgent. I’ve even packed it for picnics (just assemble on-site to keep everything crisp). Pro tip: Double the recipe if serving as a main people always come back for seconds!

Storage and Reheating

Let’s be honest this salad is at its absolute best fresh, when the peaches are still warm and the burrata is gloriously creamy. But if you must store leftovers (why?!), keep components separate in airtight containers for up to 1 day. No reheating—cold grilled peaches are sad peaches, and nobody wants that.

Nutritional Information

Just a quick note these nutritional values are rough estimates since ingredients vary by brand and ripeness. This salad leans fresh and wholesome, but that dreamy burrata does add some indulgence (worth every creamy bite!). As with any recipe, your mileage may vary based on exact portions and ingredients used.

Grilled Peach and Burrata Salad FAQs

Got questions? I’ve got answers! Here are the most common things people ask me about this showstopper salad:

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