Grilled Peach & Burrata Salad – Best Summer Side

There’s nothing quite like biting into a ripe, juicy peach on a hot summer day. But when you throw those peaches on a hot grill, something magical happens—the sugars caramelize, the flesh softens, and you get this smoky-sweet flavor that’s just incredible. This salad is my go-to when I want something that feels fancy but is actually super simple.

I first made this on a camping trip in the Sierra Nevada. We had a little portable grill and a box of peaches from a roadside stand. My buddy Jake was skeptical, but after one bite he was hooked. Now it’s a staple at every summer cookout.

The combination of warm, smoky peaches with cold, creamy burrata and a zingy herb vinaigrette is a total crowd-pleaser. It’s perfect as a side dish or a light lunch, and it comes together in about 30 minutes. Let’s get grilling!

About the Ingredients

4 ripe but firm peaches, halved and pitted

Look for peaches that give slightly to pressure. If they're too ripe, they'll fall apart on the grill. Substitution: nectarines work great.

1 tablespoon olive oil

For brushing the peaches. Use a good quality extra-virgin for best flavor.

8 oz (225g) burrata cheese, at room temperature

Burrata is creamy and mild. If you can't find it, use fresh mozzarella or ricotta salata.

4 cups (120g) arugula or mixed greens

Peppery arugula balances the sweet peaches. Substitution: baby spinach or watercress.

1/4 cup (30g) toasted pine nuts

For crunch. Toast in a dry pan for 2-3 minutes until golden. Substitution: sliced almonds or walnuts.

1/4 cup (10g) fresh basil leaves, torn

Basil adds freshness. If you have Thai basil, it's even more aromatic.

1/4 cup (10g) fresh mint leaves, torn

Mint gives a cool contrast. Use spearmint or peppermint.

3 tablespoons extra-virgin olive oil

For the vinaigrette. Use a fruity olive oil.

2 tablespoons white balsamic vinegar

White balsamic keeps the dressing light. Substitution: apple cider vinegar or champagne vinegar.

1 teaspoon honey

Honey rounds out the acidity. Substitution: maple syrup or agave.

1/2 teaspoon Dijon mustard

Helps emulsify the dressing. Substitution: whole grain mustard.

Salt and freshly ground black pepper, to taste

Essential for seasoning.

Tips & Tricks

• Don't grill peaches that are too ripe—they'll turn mushy. Choose firm ones.
• Oil the peaches, not the grill, to prevent sticking and ensure nice grill marks.
• Let the peaches cool for a minute before plating to avoid wilting the greens.
• If you don't have a grill, use a grill pan or cast-iron skillet over high heat.

Step-by-Step Instructions

1. Preheat the Grill

Preheat your grill to medium-high heat (about 400°F/200°C). If using a grill pan, heat it over medium-high for 2 minutes.

2. Prep the Peaches

Halve the peaches and remove the pits. Brush the cut sides with olive oil and sprinkle with a pinch of salt.

3. Grill the Peaches

Place the peaches cut-side down on the grill. Cook for 2-3 minutes until you see nice grill marks and the peaches are slightly caramelized. Flip and grill for another 1-2 minutes until just tender. Remove and set aside.

4. Make the Vinaigrette

In a small bowl or jar, combine 3 tablespoons olive oil, white balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper. Whisk or shake until well combined.

5. Assemble the Salad

On a large platter, arrange the arugula. Tear the burrata and scatter it over the greens. Add the grilled peaches on top.

6. Add Herbs and Nuts

Sprinkle the torn basil, mint, and toasted pine nuts over the salad.

7. Dress and Serve

Drizzle the vinaigrette over the salad just before serving. Gently toss if desired, or serve as is. Season with extra salt and pepper if needed.

Delicious Variations

• Add grilled chicken or shrimp for extra protein.
• Swap burrata for goat cheese or feta for a tangier flavor.
• Add a handful of prosciutto or bacon for a savory crunch.

How to Store Grilled Peach & Burrata Salad with Basil-Mint Vinaigrette

Frequently Asked Questions

Fire up that grill and give this salad a try—it's a summer must! If you make it, tag me so I can see your beautiful creation. Get out there and explore.

Grilled Peach & Burrata Salad with Basil-Mint Vinaigrette

Juicy grilled peaches, creamy burrata, and a bright basil-mint vinaigrette come together in this easy summer salad that’s ready in 30 minutes.

★★★★½ 4.8 (156 ratings)

15 minPrep time10 minCook time4Servings320 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 4 ripe but firm peaches, halved and pitted
• 1 tablespoon olive oil
• 8 oz (225g) burrata cheese, at room temperature
• 4 cups (120g) arugula or mixed greens
• 1/4 cup (30g) toasted pine nuts
• 1/4 cup (10g) fresh basil leaves, torn
• 1/4 cup (10g) fresh mint leaves, torn
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons white balsamic vinegar
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste

📋 Instructions

1. 1Preheat the Grill — Preheat your grill to medium-high heat (about 400°F/200°C). If using a grill pan, heat it over medium-high for 2 minutes.
2. 2Prep the Peaches — Halve the peaches and remove the pits. Brush the cut sides with olive oil and sprinkle with a pinch of salt.
3. 3Grill the Peaches — Place the peaches cut-side down on the grill. Cook for 2-3 minutes until you see nice grill marks and the peaches are slightly caramelized. Flip and grill for another 1-2 minutes until just tender. Remove and set aside.
4. 4Make the Vinaigrette — In a small bowl or jar, combine 3 tablespoons olive oil, white balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper. Whisk or shake until well combined.
5. 5Assemble the Salad — On a large platter, arrange the arugula. Tear the burrata and scatter it over the greens. Add the grilled peaches on top.
6. 6Add Herbs and Nuts — Sprinkle the torn basil, mint, and toasted pine nuts over the salad.
7. 7Dress and Serve — Drizzle the vinaigrette over the salad just before serving. Gently toss if desired, or serve as is. Season with extra salt and pepper if needed.

👨‍🍳 Chef's Note: If you can't find white balsamic, use regular balsamic but reduce the amount to 1.5 tablespoons to keep the dressing balanced.

Servings: 4

Cuisine: American

Course: Salad

Nutrition (per serving): 320 kcal · 12g protein · 20g carbs · 22g fat

Written by Liam O'Brien

Liam writes about outdoor adventure and gear, focusing on budget-friendly options and safety. He tests equipment in real conditions and shares honest assessments for hikers and campers.