There's something undeniably magical about the sweet smokiness of grilled peaches paired with creamy burrata on a warm summer evening. The way the warm fruit softens the cheese just slightly, mingling with fresh basil and a tangy balsamic drizzle—it’s pure seasonal bliss.

I first whipped up this Summer Grilled Peach and Burrata Salad on a whim during a backyard cookout, trying to make use of overripe peaches and leftover burrata. Now, it’s a staple at every gathering, perfect as a light lunch or a stunning appetizer.

The beauty of this dish lies in its simplicity. With just a handful of ingredients and a hot grill, you can create a dish that tastes like summer on a plate. Let’s dive into what makes this salad so irresistible.

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

Prepare to fall in love with the vibrant colors and flavors of this fresh, seasonal salad. From its creamy texture to its bold yet balanced flavor profile, this dish checks all the boxes.

It’s incredibly easy to make. You don’t need fancy kitchen skills to pull this together. Slice, grill, assemble, drizzle—done in under 20 minutes. Whether you’re hosting a barbecue or need a quick lunch, this recipe delivers without the stress.

It’s perfect for summer produce. Ripe peaches are the star of the show, and when grilled, their natural sugars caramelize beautifully. Add creamy burrata, juicy tomatoes, and fresh basil, and you’ve got a seasonal masterpiece.

It’s a showstopper on the table. This salad looks as good as it tastes. With golden grilled peaches, pillowy white burrata, and vibrant herbs, it’s the kind of dish that gets attention and compliments.

It’s surprisingly versatile. Serve it as a light entrée, a stunning appetizer, or a side to grilled chicken or steak. You can even swap ingredients based on what’s in season or on hand—more on that below!

Once you’ve tried it, you’ll find yourself craving it every time the peaches at the farmers market start to blush.

Ingredients Notes

The magic of this Grilled Peach and Burrata Salad is in how a few well-chosen ingredients come together in perfect harmony.

Peaches are the undeniable highlight here. Look for ones that are ripe but still firm enough to hold their shape on the grill. Freestone peaches work best—they're easier to slice and remove the pit from. When grilled, their sugars caramelize, adding a rich, slightly smoky sweetness that pairs beautifully with creamy cheese.

Burrata cheese is what gives this salad its luxurious, creamy center. Burrata is a soft Italian cheese made from mozzarella and cream. Its outer shell is solid mozzarella, while the inside is filled with stracciatella and cream, making it irresistibly gooey. If burrata isn't available, a good fresh mozzarella will do, but nothing quite beats that creamy center.

Cherry tomatoes add juicy brightness and a pop of acidity. Their slight tartness cuts through the richness of the cheese and balances the sweetness of the peaches. Halve them for easier eating and prettier presentation.

Fresh basil brings a garden-fresh aroma and peppery finish that ties everything together. Tear the leaves instead of chopping to preserve their flavor and appearance—plus, it adds a rustic feel to the plate.

You’ll also need balsamic glaze (store-bought is fine, or reduce balsamic vinegar with a bit of honey), extra virgin olive oil, salt, and pepper. No special tools are needed beyond a grill or grill pan, making this dish as approachable as it is elegant.

How To Make This Summer Grilled Peach and Burrata Salad

Making this salad is as satisfying as eating it—fast, simple, and incredibly rewarding.

Start by preheating your grill or grill pan over medium heat. While it’s warming up, halve and pit your peaches. Slice each half into thick wedges—about four to six per peach. Brush each slice lightly with olive oil to prevent sticking and help with caramelization.

Once your grill is hot, place the peach wedges directly on the grates. Grill for 2–3 minutes per side, or until grill marks appear and the peaches have softened slightly but still hold their shape. Remove them carefully and let them cool slightly while you prep the rest of the ingredients.

Next, halve your cherry tomatoes and tear your basil leaves. Arrange them on a large serving platter or shallow bowl. Then, carefully place your burrata balls in the center or in several spots around the plate, depending on how you plan to serve it.

Now it’s time to bring it all together. Nestle the grilled peach wedges among the tomatoes and burrata. Scatter more fresh basil on top. Drizzle the entire dish with high-quality olive oil, followed by a generous swirl of balsamic glaze. Finish with a pinch of flaky sea salt and freshly cracked black pepper.

That’s it! From prep to plate, the whole process takes less than 20 minutes. Serve it immediately while the peaches are warm and the burrata is at its creamiest. This salad shines when enjoyed fresh.

Storage Options

This salad is best enjoyed immediately, but if you do end up with leftovers, there are a few ways to keep them fresh.

Store any remaining salad in an airtight container in the refrigerator. Keep in mind that the peaches will continue to soften, and the burrata may lose some of its texture. It’s best eaten within 1 day.

If you're planning ahead, grill the peaches and store them separately in a covered container. They’ll keep for up to 2 days in the fridge. Wait to assemble the salad and add the burrata and balsamic glaze until right before serving for the best results.

Avoid freezing this dish—the textures of the peaches and burrata won’t hold up well in the freezer.

To reheat grilled peaches, pop them in a hot skillet for a minute or two to refresh their texture. The rest of the salad is best served cold or at room temperature.

Variations and Substitutions

One of the best things about this Grilled Peach and Burrata Salad is how customizable it is. You can make it your own with simple swaps or creative additions.

Swap nectarines for peaches if they’re more readily available. They grill beautifully and offer a similar sweetness with slightly firmer flesh.

No burrata? Try fresh mozzarella or even goat cheese for a tangier twist. Goat cheese crumbles add a nice contrast to the sweetness of the peaches.

Add prosciutto for a savory, salty element that pairs beautifully with the fruit and cheese. Just drape a few thin slices over the salad for a classic sweet-and-salty combo.

Try a bed of arugula or mixed greens underneath everything for a more traditional leafy salad. The peppery bite of arugula is especially nice against the sweetness of the peaches and creaminess of the cheese.

Want a bit of crunch? Sprinkle on some toasted pine nuts or candied pecans just before serving. They add texture and another layer of flavor that elevates the dish.

Don’t be afraid to experiment. This recipe is a template for summer creativity. As long as you balance sweet, creamy, fresh, and tangy, it’s hard to go wrong.