Save to Pinterest One August evening, my neighbor knocked on the door with a basket of peaches so perfectly ripe they perfumed my entire kitchen. I'd never thought to grill fruit before, but something about their blushed skin and that sweet, almost syrupy aroma made me want to do something unexpected with them. That night I threw together arugula, burrata, and a charred peach—and somehow created the salad that's now in my regular rotation. There's something magical about how the grill caramelizes the fruit's natural sugars while the creamy cheese and peppery greens keep everything balanced.
I made this for a small dinner party on a Thursday night when I had no real plan, just leftover inspiration. My friend Sarah took one bite and immediately asked for the recipe, then came back the next week specifically to help me make it again. We stood by the grill together, laughing at how something so simple could make us feel like we'd accomplished something in the kitchen. That's when I realized this salad does more than taste good—it brings people together without any pressure or pretense.
Ingredients
- Peaches: Look for ones that give slightly to gentle pressure but aren't mushy; they'll caramelize beautifully on the grill and taste like concentrated sweetness.
- Arugula: The peppery bite cuts through the fruit's sweetness, so don't skip it or swap it for something mild.
- Shallot: Sliced thin and raw, it adds a sharp note that brings everything into focus.
- Burrata: This creamy, delicate cheese is what makes the salad feel indulgent; if you can't find it, fresh mozzarella works but burrata's richer texture is worth seeking out.
- Toasted nuts: Pistachios add a slight saltiness and crunch that I'm obsessed with, though walnuts work just fine if that's what you have.
- Extra-virgin olive oil: Use something you actually like tasting on its own—this isn't the place to use cooking oil.
- Aged balsamic: If you have balsamic glaze, it's even better; if not, reduce regular balsamic over low heat for a few minutes until syrupy.
Instructions
- Get the grill ready:
- Heat your grill or grill pan over medium-high heat until it's hot enough that a drop of water sizzles immediately. This is where the magic starts—you need real heat to create those caramelized edges.
- Prepare the peaches:
- Brush each peach half very lightly with olive oil; you want just enough to prevent sticking, not a slick coating. Pat them dry if they're wet.
- Grill the peaches:
- Place them cut-side down on the grill and listen for that satisfying sizzle. Let them sit for 2–3 minutes without moving—resist the urge to fuss—until you see deep char marks. Flip gently and grill the skin side for 1–2 minutes, then transfer to a cutting board to cool slightly before slicing into wedges.
- Dress the greens:
- In a bowl, toss the arugula and shallot with 1 tablespoon olive oil, a small pinch of salt, and black pepper. The goal is lightly coated, not soaked.
- Build the salad:
- Spread the arugula mixture on a serving platter or individual plates, creating a bed for everything else.
- Layer in the peaches:
- Arrange your warm peach wedges over the greens while they're still slightly warm—this slight temperature contrast is part of the appeal.
- Add the cheese:
- Gently tear each burrata ball by hand and scatter the soft, creamy pieces across the salad. Burrata is delicate, so handle it with care and add it just before serving so it doesn't warm up too much.
- Finish with the dressing:
- Drizzle the aged balsamic and remaining olive oil over everything. Scatter the toasted nuts on top, finish with flaky sea salt and more black pepper, and serve right away while the peaches are still warm.
Save to Pinterest The thing about this salad is that it tastes like you've done something thoughtful, even though you've barely worked for it. That feels like its own kind of kitchen magic—being able to put food on the table that surprises and delights without spending hours in front of the stove.
Why Peaches and Grilling Are a Perfect Match
Grilling concentrates the peach's natural sugars and creates a caramelized exterior that adds depth to their sweetness. The char marks aren't just visual—they taste slightly smoky and bitter, which is exactly what balances out the fruit's delicate flavor. I used to roast peaches in the oven and wondered why they felt bland; once I tried the grill, I understood. The direct, intense heat creates a textural transformation that steaming or roasting simply can't match.
Burrata as the Heart of Everything
Fresh burrata has this luxurious, almost creamy interior that feels indulgent without being heavy. Unlike firm mozzarella, it melts slightly when it meets warm peaches, creating these little pockets of creaminess throughout the salad. If burrata seems expensive or hard to find, remember you're using only 2 ounces per person; it's a finishing touch, not the bulk of the dish. I've learned to seek it out because nothing else quite captures that same feeling of eating something special.
Making It Your Own
This salad is more of a framework than a rigid recipe, which is part of why I keep coming back to it. Depending on the season and what's in your kitchen, you can swap and adjust without losing what makes it work. The core principle—sweet fruit, peppery greens, creamy cheese, and acidic dressing—stays constant while everything else can flex.
- Try grilled plums, nectarines, or even apricots when peaches aren't at their peak.
- Add crispy prosciutto or pancetta if you want a salty, savory element.
- A handful of fresh mint or basil scattered on top brings a cool brightness that's wonderful in high summer.
Save to Pinterest This is the salad that reminds you why eating seasonally matters and why sometimes the simplest dishes hit the hardest. Serve it warm, serve it now, and don't overthink it.
Recipe FAQs
- → How do I grill peaches properly?
Brush peach halves lightly with olive oil and place cut side down on a medium-high grill for 2-3 minutes until charred. Flip and grill another 1-2 minutes before slicing.
- → Can I substitute burrata cheese?
Yes, fresh mozzarella or goat cheese can be used as alternatives to burrata for a similar creamy texture.
- → What nuts work best for topping?
Toasted pistachios or walnuts add a delightful crunch and complement the salad’s flavors well.
- → How should I dress this salad?
Toss arugula with olive oil, sea salt, and pepper, then drizzle aged balsamic glaze and extra olive oil over the assembled salad for balanced flavor.
- → Is this dish suitable for specific diets?
It’s vegetarian and gluten-free, but be mindful of dairy and tree nut allergies when serving.
- → Can I add protein to this salad?
Thinly sliced prosciutto complements the flavors and adds a savory protein option if desired.