Why My Burrata & Grilled Peach Salad Is THE Summer Salad Recipe

This salad has the perfect balance of decadence and fresh seasonal ingredients. It’s everything you want in a summer salad!

Fabulous grilled peaches. I love grilling all kinds of fruit, but peaches rank at the top of my list (right up there with Grilled Pineapple!). They just get so sweet and juicy when they’re grilled, and the caramelization and smokiness make them irresistible—which is why I also love them in Grilled Peach Shortcake with Coconut Whipped Cream and Grilled Peaches with Maple Honey Mascarpone Cheese!
Caprese vibes. Caprese is another favorite in the summer, and this salad borrows from it in the pairing of burrata (which is mozzarella with cream inside!) and balsamic vinegar. The acidity brings out the best in the peaches and cuts some of the richness of the cheese.
Easy to make. This salad is easy to put together when you’re making dinner on the grill—or you can just serve it as a light meal on its own!

Overhead view of ingredients for burrata and grilled peach salad

What You’ll Need

Here’s a list of all the ingredients you’ll need to make this sweet and summery grilled peach salad. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Peaches – Halved and pit removed. You can also use nectarines if you prefer the flavor of peaches without the fuzz.
Olive oil – You’ll need some for the dressing and some for brushing onto the peaches.
Arugula – Provides a peppery, fresh base for the salad.
Blackberries – If blackberries aren’t looking so great at the market, blueberries or raspberries would be great alternatives.
Red onion – This adds a sharp bite to balance the sweetness. If you want them a little bit milder, soak the slices in ice water while prepping the other ingredients.
Walnuts – Adds crunch and nuttiness. Pistachios would also work well in this recipe.
Burrata – Can’t find burrata? Fresh mozzarella works too.
Balsamic vinegar – Use a quality vinegar that’s syrupy, not watery.
Salt & pepper – To season.
Mint – Optional garnish for a fresh, herbal note.

How to Make Grilled Peach Salad

Let’s get started! Here’s a quick overview of what you’ll need to do.

Brushing olive oil on cut sides of halved peaches — Brush peaches with oil.

Overhead view of grilled peaches on plate — Brush peaches with oil.

Prepare. Preheat your grill to medium and brush the cut sides of the peaches with oil.
Grill the peaches. Place them on the grill with the cut side down and grill for 3 minutes, or until they’re charred. Remove from the grill and slice.

Overhead view of arugula and peaches on platter — Start assembling the salad.

Overhead view of burrata and grilled peach salad on platter with fork and spoon — Start assembling the salad.

Assemble the salad. Combine the arugula, peaches, and torn pieces of burrata in a bowl. Transfer to a platter and add the blackberries, onions, and walnuts. Drizzle with the oil and vinegar, season with salt and pepper, and finish with torn mint leaves, if you’re using them.

Tips and Variations

Here are some additional tips and variations for this grilled peach salad recipe.

Use ripe peaches. Ripe peaches are essential for this salad! Unripe peaches don’t taste any better when cooked and if you’re going to put in the effort to make a grilled peach salad, you want the peaches to be GOOD.
Try different types of cheese. If you’re not a fan of burrata or mozzarella, try using goat cheese or blue cheese instead.
Make sure your grill grates are clean. That’s always the first step of grilling! You don’t want your grilled peaches to taste like a whole summer’s worth of dinners.

Drizzling balsamic vinegar onto burrata and grilled peach salad

Serving Suggestions

Round out this grilled peach salad with a grilled protein like Chile Lime Grilled Salmon, a Grilled Chicken Sandwich, or Grilled Lamb Burgers. My philosophy is that as long as I’ve got the grill fired up, I’m going to make the most of it!

How to Store & Reheat Leftovers

Store the assembled salad in an airtight container for up to 2 days. Make sure to keep the dressing separate and add it right before serving. If you’re storing leftovers that were already dressed, they’ll last no more than a day in the fridge; you can add more arugula to freshen it up before serving.