Summer Grilled Peach Salad with Arugula and Burrata

Celebrate summer’s best produce with this stunning Grilled Peach Salad. Layers of peppery arugula, sweet cherry tomatoes, and creamy burrata cheese perfectly compliment the grilled peaches.

Grilled Peaches with Burrata

Celebrate peach season with this delicious peach salad recipe.

For an even simpler peach salad, try this amazing Peach Caprese I posted earlier this month.

If you have time to put a little more effort into your salad, this Grilled Peach Salad with Burrata Cheese is incredible.

Grilling amplifies the natural sweetness of summer peaches plus gives them a beautiful presentation.

The rest of the salad is super simple to put together. Layer greens (I love arugula, but use whatever greens you love!), cherry tomatoes, and creamy burrata cheese along with the grilled peaches. It’s summer on a platter!

Burrata cheese is a true delicacy! It’s a special mozzarella cheese, made with a layer of fresh mozzarella wrapped around a core of shredded mozzarella and cream. This peach salad recipe is my new favorite way to enjoy burrata.

I always have fresh herbs in my garden in the summer, so fresh basil and mint go in many of my summer salad recipes. They are amazing blended into olive oil and drizzled over this beauty.

See the tips section below for variations on this salad – because I promise you will want to make it more than once!

Save this recipe for your next dinner party!

What You’ll Need

• Ripe Peaches (buy large freestone peaches where the fruit will pull off the pit)
• Baby Arugula (see notes below for other ideas for greens!)
• Cherry Tomatoes
• Burrata Cheese (a type of mozzarella. The outer layer is fresh mozzarella and the inside is a mixture of mozzarella shreds and cream. Any fresh mozzarella works here!)
• Pistachios (shelled, roasted and salted)

Herbed Olive Oil & Vinegar Dressing

• Extra Virgin Olive Oil
• Lemon Juice
• Red Wine Vinegar (or white wine vinegar)
• Fresh Basil
• Fresh Mint
• Balsamic Vinegar (I don’t use a balsamic reduction because of added sugars, but find that Organic balsamic vinegars are often thicker in texture and perfect for drizzling.)

What Peaches Should I Buy?

Tip #1: Buy firm peaches. Peaches that are too ripe will get mushy will grilled. Farmer’s Markets often have fresh peaches that are firm and still very sweet.

Tip #2: Check out farmer’s markets or farm stands for freestone peaches. This will allow peaches slices to pull easily from the pit. Cling peaches will work but won’t make as beautiful of presentation. Redhaven, Elberta, Cresthaven, Contender, and July Prince are freestone peaches.

Tip #3: Buy organic peaches when possible. The soft skin of peaches is typically eaten along with the fruit, and the pesticide residue doesn’t fully wash off. Peaches are included on the dirty dozen list for produce most contaminated with pesticides.

How to Make a Grilled Peach Salad with Burrata

Step 1: Preheat a grill to a high heat. Thinly slice the peaches. Brush or spray the peaches with olive oil. Add the peaches onto the hot grill grates, allowing them to cook (without moving them!) until grill marks appear. I only grill 1 side of the peaches in order to prevent them from overcooking. Remove the peaches from the grill and repeat with the rest of the peach slices. Allow the peaches to cool, or refrigerate the peaches until ready to assemble the salad.

Step 2: Add the olive oil, fresh basil, mint, red wine vinegar, and lemon juice to a blender. Process until the herbs are fully chopped in the oil. This can also be done by hand if preferred (finely chop herbs and mix them into the olive oil, vinegar, and lemon juice mixture).

Step 3: Onto a large serving platter, add the crisp arugula, and then top it with the cooled grilled peaches and halved cherry tomatoes.

Step 4: Top the salad with whole pieces of burrata and then sprinkle with pistachios and some whole basil leaves.

Step 5: Drizzle the salad with the herbed olive oil and a few splashes of balsamic vinegar. Lightly season with flaky sea salt and fresh black pepper. Serve immediately.

Tips and Variations

No Outdoor Grill? This peach and burrata salad can be made indoors by grilling the peaches on a cast iron grill pan! Heat the pan over medium-high heat, and add add the olive oil sprayed peaches directly to the grill pan. Do not move peaches in order to keep pretty grill marks. Leave for 2-3 minutes, then check 1 peach. Remove from the pan once visible grill marks are made. Only 1 side of the peaches should be grilled.

Save Time: Skip making the herbed olive oil and drizzle the salad with olive oil and balsamic vinegar. If desired, add fresh mint leaves and basil to garnish the salad.

No Pistachios?: This salad is amazing without the pistachios. Chopped pecans or walnuts are also great additions, or try some pine nuts!

Mix up the Greens: Use whatever baby greens you have on hand. Baby kale, a spring mix or field greens, or spinach are all great with this salad.

Can’t find Burrata? Burrata is typically sold with the gourmet cheese in grocery stores and is widely available at higher end stores like Whole Foods and Market of Choice. If you can’t find it, fresh creamy mozzarella is a great sub! This salad would even be great topped with goat cheese, bleu cheese, or feta cheese.

Mix things Up: Instead of cherry tomatoes, try a combo of grilled peaches, creamy avocado, fresh blueberries, and thinly sliced red onions!

Turn this into a Main Dish: Just add protein and make this salad an amazing dinner for hot summer nights. This salad is perfect with grilled chicken breasts or shrimp skewers! Even a lightly sauteed white fish like cod or halibut would be great here.

Other Summer Peach Recipes

• Peach Caprese
• Gluten Free Peach Crisp
• Healthy Peach Pancakes
• Gluten Free Peach Cobbler

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