Summer peaches are at their peak, and there's no better way to celebrate them than by grilling them. The heat caramelizes their natural sugars, deepening their flavor and adding a subtle smokiness that pairs beautifully with creamy burrata.
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This salad is my go-to for warm evenings when I want something vibrant and effortless. It's elegant enough for a dinner party yet simple enough for a weeknight. The basil-honey vinaigrette ties everything together with a bright, herby note.
I love how the textures play: juicy charred peaches, silky burrata, crunchy pistachios, and peppery arugula. It's a symphony of summer in every bite.
Why You'll Love This Recipe
About the Ingredients
4 ripe but firm peaches, halved and pitted
Choose peaches that yield slightly to pressure. If they're too soft, they'll fall apart on the grill. Nectarines or plums work too.
1 tablespoon olive oil
Use a good-quality extra-virgin olive oil for brushing the peaches. Avocado oil is a neutral substitute.
8 oz (225g) burrata cheese, at room temperature
Burrata is a fresh mozzarella filled with cream. If unavailable, use fresh mozzarella balls and add a drizzle of heavy cream.
5 oz (140g) baby arugula
Peppery arugula balances the sweet peaches. Spinach or mixed greens can be used for a milder taste.
1/2 cup (60g) shelled pistachios, roughly chopped
Toasted pistachios add crunch. Swap with almonds, walnuts, or pine nuts.
1/4 cup (10g) fresh basil leaves, thinly sliced
Use fresh basil only; dried won't give the same vibrant flavor. Thai basil or mint are fun alternatives.
For the vinaigrette: 3 tablespoons olive oil
Extra-virgin olive oil forms the base. You can use a neutral oil like grapeseed for a lighter taste.
For the vinaigrette: 1 tablespoon honey
Honey adds sweetness. Maple syrup or agave nectar are vegan-friendly substitutes.
For the vinaigrette: 1 tablespoon apple cider vinegar
Apple cider vinegar gives a fruity tang. White wine vinegar or lemon juice also work.
For the vinaigrette: 1 small shallot, finely minced
Shallot adds a mild onion bite. Red onion or a pinch of garlic powder can be used.
For the vinaigrette: 1/4 teaspoon salt
Fine sea salt is best. Adjust to taste.
For the vinaigrette: 1/8 teaspoon black pepper
Freshly ground black pepper enhances the flavors.
Tips & Tricks
Don't skip grilling the peaches
the caramelization is key. If you don't have a grill, use a grill pan or a hot cast-iron skillet.
- Let the burrata come to room temperature before serving so it's creamy and not cold.
- Assemble the salad right before serving to keep the arugula crisp and the peaches warm.
Pro Tips
Step-by-Step Instructions
1. Preheat the grill
Preheat your grill to medium-high heat (400°F/200°C). If using a grill pan, heat it over medium-high for 2 minutes.
2. Brush the peaches
Brush the cut sides of the peach halves with olive oil. This prevents sticking and promotes even caramelization.
3. Grill the peaches
Place the peaches cut-side down on the grill. Cook for 3-4 minutes until grill marks appear and the peaches are slightly softened. The flesh should be golden brown with caramelized edges. Use tongs to transfer to a plate.
4. Make the vinaigrette
In a small bowl, whisk together the olive oil, honey, apple cider vinegar, minced shallot, salt, and pepper. Set aside.
5. Toast the pistachios
In a dry skillet over medium heat, toast the pistachios for 2-3 minutes until fragrant and lightly browned. Stir frequently to avoid burning. Remove from heat.
6. Assemble the salad
Place the arugula on a large serving platter. Drizzle with about half of the vinaigrette and toss gently to coat.
7. Add the peaches and burrata
Arrange the grilled peach halves on top of the arugula. Tear the burrata into pieces and scatter over the salad.
8. Finish and serve
Sprinkle with toasted pistachios and sliced basil. Drizzle with the remaining vinaigrette. Serve immediately while the peaches are still warm.
Delicious Variations
Add prosciutto
Wrap each peach half with a slice of prosciutto before grilling for a salty twist.
Make it a meal
Top with grilled chicken or shrimp for extra protein.
Swap the greens
Use watercress or baby kale for a peppery kick.
How to Store Grilled Peach and Burrata Salad with Basil-Honey Vinaigrette
Refrigerator
Store leftover salad in an airtight container in the fridge for up to 2 days. The arugula will wilt, so it's best to eat fresh.
Freezer
Not recommended to freeze as the texture of the peaches and greens will suffer.
Reheating
If you have leftover grilled peaches, reheat them briefly in a hot skillet for 1-2 minutes to revive the warmth.
Frequently Asked Questions
Q: Can I use canned peaches instead of fresh?
Yes, you can, but they are often too soft and may fall apart on the grill. If using canned, drain them well and pat dry before grilling, and reduce cooking time to 2 minutes per side.
Q: How do I know when peaches are ripe?
Ripe peaches yield to gentle pressure and have a sweet fragrance at the stem end. Avoid ones with green skin or that are rock hard.
Q: Can I make the vinaigrette ahead of time?
Absolutely! The vinaigrette can be made up to 3 days in advance and stored in the fridge. Let it come to room temperature and whisk before using.
Q: What can I substitute for burrata?
If you can't find burrata, use fresh mozzarella. For a dairy-free option, try a vegan mozzarella or simply omit and add extra avocado for creaminess.
I hope you enjoy this taste of summer! Share your creation with me in the comments below or tag me on social media. Happy grilling!
Grilled Peach and Burrata Salad with Basil-Honey Vinaigrette
Grilled Peach and Burrata Salad is a sweet-savory summer showstopper, ready in 20 minutes for a light yet satisfying meal.
🧂 Ingredients
- 4 ripe but firm peaches, halved and pitted
- 1 tablespoon olive oil
- 8 oz (225g) burrata cheese, at room temperature
- 5 oz (140g) baby arugula
- 1/2 cup (60g) shelled pistachios, roughly chopped
- 1/4 cup (10g) fresh basil leaves, thinly sliced
- For the vinaigrette: 3 tablespoons olive oil
- For the vinaigrette: 1 tablespoon honey
- For the vinaigrette: 1 tablespoon apple cider vinegar
- For the vinaigrette: 1 small shallot, finely minced
- For the vinaigrette: 1/4 teaspoon salt
- For the vinaigrette: 1/8 teaspoon black pepper
📋 Instructions
- 1Preheat the grill — Preheat your grill to medium-high heat (400°F/200°C). If using a grill pan, heat it over medium-high for 2 minutes.
- 2Brush the peaches — Brush the cut sides of the peach halves with olive oil. This prevents sticking and promotes even caramelization.
- 3Grill the peaches — Place the peaches cut-side down on the grill. Cook for 3-4 minutes until grill marks appear and the peaches are slightly softened. The flesh should be golden brown with caramelized edges. Use tongs to transfer to a plate.
- 4Make the vinaigrette — In a small bowl, whisk together the olive oil, honey, apple cider vinegar, minced shallot, salt, and pepper. Set aside.
- 5Toast the pistachios — In a dry skillet over medium heat, toast the pistachios for 2-3 minutes until fragrant and lightly browned. Stir frequently to avoid burning. Remove from heat.
- 6Assemble the salad — Place the arugula on a large serving platter. Drizzle with about half of the vinaigrette and toss gently to coat.
- 7Add the peaches and burrata — Arrange the grilled peach halves on top of the arugula. Tear the burrata into pieces and scatter over the salad.
- 8Finish and serve — Sprinkle with toasted pistachios and sliced basil. Drizzle with the remaining vinaigrette. Serve immediately while the peaches are still warm.
Yuki writes about technology and digital minimalism, helping readers declutter their digital lives and use tech mindfully. She explores apps, tools, and habits that promote focus and well-being.
