If summer had a flavor, it would be this Summer Grilled Peach Salad with Burrata—juicy peaches caramelized on the grill, creamy burrata, peppery arugula, ripe avocado, fresh basil, a handful of blueberries, and crunchy toasted pecans, all kissed with a sweet-tangy balsamic honey mustard dressing. Trust me, this salad sparkles with color and flavor, turning even an ordinary weeknight dinner into a sun-soaked celebration.
Why You’ll Love This Recipe
- Summer on a Plate: Every bite bursts with sun-ripened peaches, fresh blueberries, and fragrant basil—like a vacation for your taste buds.
- Fancy, Yet Effortless: This salad looks and tastes restaurant-worthy, but comes together in just 20 minutes with zero fuss.
- Balanced Flavor Symphony: Sweet, smoky, tangy, creamy, and crunchy—there’s a little bit of everything, making each mouthful uniquely satisfying.
- Perfect for Any Occasion: Whether it’s a casual backyard barbecue, a breezy picnic, or a cozy dinner, this Summer Grilled Peach Salad with Burrata shines as a crowd-pleaser.
Ingredients You’ll Need
This salad is all about celebrating seasonal simplicity. Each ingredient plays a starring role—whether it’s adding creamy decadence, fresh crunch, or a pop of juicy sweetness. Here’s what you’ll need to make your Summer Grilled Peach Salad with Burrata really sing.
- Peaches: Ripe yet firm peaches caramelize beautifully on the grill, offering a smoky-sweet bite that’s simply irresistible.
- Olive Oil: Just a brush is all you need to help those peaches get those dreamy grill marks.
- Arugula: Peppery and vibrant, arugula gives the salad body and the perfect flavor contrast to the sweet fruit.
- Burrata (or mozzarella): Burrata’s creamy center oozes into the salad, making every forkful rich and luxurious. Buffalo mozzarella is a great substitute.
- Blueberries: A burst of tart-sweetness and gorgeous color in every bite.
- Avocado: Slices of ripe avocado add buttery texture that harmonizes with the crisp greens and juicy fruit.
- Red Onion: Thinly sliced for a gentle, savory edge that balances the sweetness.
- Pecans: Toasted pecans provide warmth and crunch; don’t skip the gentle toast for full nutty flavor.
- Basil: Fresh and fragrant, basil brightens and perfumes the whole dish.
- Balsamic Glaze: Drizzled on top, balsamic glaze brings the whole salad together with sweet tang.
- Tabasco Chipotle & Red Chili Flakes (optional): For those who like a little smoky spice, these are the secret weapon.
- Extra Virgin Olive Oil, Balsamic Vinegar, Honey, Dijon Mustard, Salt & Pepper: Pantry staples for the simple but standout balsamic honey mustard dressing.
Variations
One of the best things about Summer Grilled Peach Salad with Burrata is how easy it is to riff on—just swap in what you love or use up what’s in the fridge. Make it your own every time you serve it!
- Switch Up the Cheese: Not a burrata fan? Creamy goat cheese, feta, or even ricotta work beautifully and change up the flavor profile.
- Add More Fruit: Try grilled nectarines, plums, cherries, or strawberries for a fun, fruity twist.
- Go Nutty: Almonds or walnuts can take the place of pecans—just don’t skip the toasting step!
- Leafy Alternatives: Substitute arugula with baby spinach, little gem, or mixed greens for a gentler flavor.
- Dressing Upgrades: Try a lemon vinaigrette or even a raspberry dressing for something different.
How to Make Summer Grilled Peach Salad with Burrata
Step 1: Grill the Peaches
Start by heating up your grill or a griddle pan to medium-high. Brush the cut sides of your peach halves lightly with olive oil or spritz them for extra coverage. Place them cut side down on the hot grill and let them sizzle for 3–4 minutes per side—until you see those irresistible caramelized grill marks. Set the peaches aside to cool a bit, then slice each half into 3 or 4 wedges for bite-sized perfection.
Step 2: Whip Up the Balsamic Honey Mustard Dressing
While the peaches are cooling, combine the extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and plenty of freshly cracked black pepper in a small jar. Give it a vigorous whisk, or pop on a lid and shake until golden and emulsified. The tangy-sweet balance of this dressing really ties the summer flavors together.
Step 3: Prep the Salad Components
Now for the finishing touches! Wash and spin dry the arugula, slice the red onion paper-thin, dice the avocado, and chop the basil. For extra flavor, toast the pecans: just spread them on a microwave-safe plate and microwave for about 30 seconds until fragrant and warm. Break up the burrata into creamy clouds (or quarter it if you prefer neat wedges).
Step 4: Assemble & Dress the Salad
Arrange a fluffy bed of arugula on each plate (or in a large serving bowl). Artfully scatter over the grilled peach slices, avocado, blueberries, burrata (in spoonfuls or wedges), red onion, toasted pecans, and fresh basil. Drizzle generously with the homemade balsamic honey mustard dressing, followed by a sweep of balsamic glaze. If you like a smoky kick, finish with Tabasco chipotle and a sprinkle of chili flakes.
Step 5: Serve & Savor
Serve the Summer Grilled Peach Salad with Burrata as a light main course or as a dazzling summer side—it’s equally at home as a stunning starter or the star of the picnic table. Enjoy immediately for maximum flavor and freshness!
Pro Tips for Making Summer Grilled Peach Salad with Burrata
- Peach Selection Perfection: Choose peaches that are ripe but still firm to the touch—they’ll hold their shape beautifully on the grill and won’t turn to mush.
- No Grill? No Problem: Use a hot cast iron skillet or grill pan indoors for the same gorgeous caramelization and summery flair without firing up the barbecue.
- Dressing Magic: For a harmonious bite every time, toss the arugula gently with some dressing before adding the toppings, then finish with a generous drizzle over the final salad.
- Burrata Best Practices: Only tear or cut burrata before serving—its creamy center will spread if it sits, so keep it whole until the last minute for maximum wow-factor.
How to Serve Summer Grilled Peach Salad with Burrata
Garnishes
A flourish of fresh basil leaves, a finishing sprinkle of flaky sea salt, an extra grinding of black pepper, or a drizzle of extra balsamic glaze will make your Summer Grilled Peach Salad with Burrata pop with color and flavor. For heat-lovers, a tiny dash of chili flakes or a few drops of chipotle Tabasco lend unexpected excitement.
Side Dishes
This salad loves company! Pair it with a crusty loaf of sourdough bread, a bowl of chilled gazpacho, or some grilled chicken or shrimp for an effortlessly chic summer meal. Even a simple glass of chilled rosé or sparkling water with lemon feels like a celebration alongside.
Creative Ways to Present
To impress, layer the Summer Grilled Peach Salad with Burrata on a stunning platter for family-style serving—let all those bright colors steal the spotlight. Or, assemble mini towers in individual glass jars, or on crostini for passed hors d’oeuvres at a summer soirée. The visual and taste appeal is guaranteed to get everyone talking!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, transfer the salad (minus the burrata, if possible) to an airtight container and refrigerate for up to a day. Burrata is best enjoyed fresh, but if mixed in, just note that the greens can wilt and the peaches may release extra juice—still tasty, just a little less crisp!
Freezing
Freezing is not recommended for this recipe, as the textures of the peaches, arugula, and burrata are best enjoyed fresh. The salad’s sunny flavors and vibrant presentation can get lost if frozen and thawed, so make only what you’ll enjoy within a day or two.
Reheating
The beauty of Summer Grilled Peach Salad with Burrata is how perfect it is served cold or at room temperature—there’s no reheating needed. If you’ve stored the salad, simply let it sit out for a few minutes so the flavors bloom before serving again.
FAQs
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Can I use other fruits instead of peaches?
Absolutely! While grilled peaches are the classic choice for Summer Grilled Peach Salad with Burrata, you can substitute with nectarines, apricots, plums, or even figs. Just make sure the fruit is ripe but firm, and adjust grilling time as needed so they don’t become mushy.
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Is there a vegan alternative for burrata?
Yes! Use a plant-based creamy cheese alternative, such as cashew “cheese” or a vegan mozzarella. The salad is already brimming with flavor and texture, so you won’t miss a beat going dairy-free.
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How far in advance can I grill the peaches?
You can grill the peaches up to 3 hours before serving. Let them cool completely, then cover and refrigerate until you’re ready to assemble your Summer Grilled Peach Salad with Burrata. Bring them to room temperature before serving so their juicy flavor shines.
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Can I make the dressing ahead of time?
Definitely! The balsamic honey mustard dressing can be made up to 5 days ahead and stored in a sealed jar in the fridge. Just shake well before using, and drizzle liberally over your salad.
Final Thoughts
It’s hard not to fall in love with the vibrant flavors and easy elegance of Summer Grilled Peach Salad with Burrata. Whether you’re looking for a showstopping starter, al fresco lunch, or just a way to taste the best of the season, this salad is pure joy—refreshing, beautiful, and oh-so-satisfying. I can’t wait for you to try it and share the sunshine at your table!
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Summer Grilled Peach Salad with Burrata Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American, European
- Diet: Vegetarian
Description
This Summer Grilled Peach Salad with Burrata is a delightful mix of fresh flavors and textures, perfect for a light and vibrant meal. Grilled peaches, creamy burrata, juicy blueberries, and crunchy pecans come together with a balsamic honey mustard dressing for a burst of summery goodness.
Ingredients
For the salad:
- 2 teaspoons olive oil
- 2 peaches, pitted and halved
- 1 cup blueberries
- 2 cups arugula
- 4.5 oz or 125 grams burrata or mozzarella
- 1 avocado, pitted and halved
- 1/2 red onion
- 1/2 cup pecans
- 2 tablespoons chopped basil
- Balsamic glaze to garnish
- Tabasco chipotle to garnish (optional)
- Red chili flakes to garnish (optional)
For the balsamic honey mustard dressing (makes ⅓ cup):
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
Instructions
- Grill peaches: Heat a grill or griddle pan to medium-high heat. Brush the peach halves with olive oil and grill for 3-4 minutes on each side until grill marks appear. Let them cool and slice into pieces.
- Make the dressing: In a jar, combine olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper. Whisk or shake until combined.
- Prepare the salad: Wash and dry arugula, dice avocado, toast pecans, slice onion, and chop basil.
- Assemble the salad: Divide arugula among plates, top with grilled peaches, avocado, burrata, blueberries, onion, pecans, and basil. Pour dressing over the salad. Garnish with balsamic glaze, Tabasco chipotle, and chili flakes if desired.
Notes
- You can customize this salad by adding grilled chicken or shrimp for a protein boost.
- Feel free to swap burrata with fresh mozzarella if preferred.
- Adjust the sweetness and tanginess of the dressing to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 20mg
