Summer Grilled Peach Salad with Burrata Recipe

Say hello to peak summer on a plate! This Summer Grilled Peach Salad with Burrata blends juicy, caramelized peaches, creamy burrata, peppery arugula, and a cascade of fresh, colorful toppings. Whether you’re hosting friends or just craving something wildly delicious on a warm evening, this recipe is every bit as satisfying and beautiful as it sounds.

Ingredients You’ll Need

The secret to this unforgettable salad? Simple, fresh ingredients that each play a starring role. Choose the best and brightest you can find—each one brings unique flavor, texture, or color to make your Summer Grilled Peach Salad with Burrata absolutely unforgettable.

• Peaches: Go for ripe—but not too soft—peaches. Their sweetness intensifies on the grill and creates irresistible charred edges.
• Olive oil: Just a touch helps the peaches caramelize and keeps them from sticking to the grill pan.
• Arugula: Peppery arugula is the perfect leafy contrast to sweet fruit and rich cheese.
• Burrata (or mozzarella): Burrata melts into creaminess with its luscious center; mozzarella is a good stand-in, but burrata truly shines.
• Avocado: Creamy, buttery slices balance tartness and add gorgeous green color.
• Blueberries: These little bursts of juicy sweetness pop alongside the peaches.
• Red onion: Thinly sliced for a zippy, savory kick—soaked briefly in water if you want a milder bite.
• Pecans: Toasted pecans bring crunch and a nutty depth; don’t skip them!
• Basil: Freshly chopped basil makes the salad sing with herbaceous brightness.
• Balsamic glaze: Adds rich, tangy sweetness and gives your salad that glossy, restaurant-style appeal.
• Tabasco chipotle (optional): Just a drizzle wakes up all the flavors with smoky spice.
• Red chili flakes (optional): Sprinkle for a touch of heat if you like things spicy.
• Balsamic honey mustard dressing: Whisk together extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper—this flavor-packed drizzle ties everything together beautifully.

Variations

The magic of Summer Grilled Peach Salad with Burrata is how easily you can make it your own. Mix and match ingredients, swap out flavors, or tailor it to your personal preferences—the possibilities are endless and always delicious!

• Swap the fruit: Try nectarines, plums, or even grilled pineapple if peaches aren’t in season or you want a twist.
• Make it nut-free: Replace pecans with roasted sunflower or pumpkin seeds for crunch without nuts.
• Dairy-free version: Substitute a vegan mozzarella-style cheese or creamy avocado for the burrata.
• Boost the greens: Spinach, baby kale, or a mixed greens blend can easily stand in for, or blend with, arugula.
• Change the dressing: Prefer a lighter flavor? Use lemon vinaigrette, or switch out honey with maple syrup for a different kind of sweetness.

How to Make Summer Grilled Peach Salad with Burrata

Step 1: Grill the Peaches

Start by heating your grill or a griddle pan to medium-high. Brush your peach halves lightly with olive oil—just enough to keep them from sticking. Pop them on the hot grill, cut side down, and let them sizzle for 3–4 minutes per side. You’re looking for those gorgeous grill marks and the kind of caramelized flavor that only summer can bring. Once cool, slice each half into 3–4 wedges for easy eating.

Step 2: Make the Dressing

While the peaches are cooling, grab a small jar and combine your extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and a few cracks of black pepper. Shake or whisk until everything is blended into a silky, deeply flavorful dressing—it’s just the right balance of tang, sweet, and savory to bring your salad together.

Step 3: Prep the Salad Components

Gather the rest of your players: wash and dry the arugula, slice the onion thinly (soak in cold water if you want a milder flavor), dice the avocado, and gently toast the pecans using a quick ride in the microwave (about 30 seconds until fragrant). Freshly chop the basil—you’ll want that herbaceous note in every bite.

Step 4: Assemble the Salad

Divide the arugula between four plates (or pile everything up in a big salad bowl if you’re serving family style). Layer on those glistening grilled peach slices, toss in the diced avocado and juicy blueberries, scatter over the red onion, toasted pecans, and sprinkle with chopped basil. Tear that dreamy burrata with your hands and let its creamy middle drape over the fruit. Drizzle the honey mustard balsamic dressing over everything, then finish with balsamic glaze and a touch of Tabasco chipotle and chili flakes, if you’re feeling bold.

Step 5: Serve and Savor

Your Summer Grilled Peach Salad with Burrata is meant to be enjoyed immediately, while the peaches are still a bit warm and the burrata is the very definition of luxury. Take a moment to admire all those colors—then dig in!

How to Serve Summer Grilled Peach Salad with Burrata

Garnishes

A final flourish of chopped basil, a sprinkle of chili flakes, and a glossy balsamic drizzle create a gorgeous, inviting presentation. For extra flair, try a scatter of edible flowers like nasturtiums or violets—they add a pop of color and a touch of whimsy that wow on any table.

Side Dishes

This Summer Grilled Peach Salad with Burrata is wonderful as a light main dish, but it also plays beautifully alongside grilled chicken, shrimp skewers, crisp roasted potatoes, or a crusty slice of sourdough bread. It’ll elevate any picnic, backyard barbecue, or cozy indoor meal.

Creative Ways to Present

For a crowd, layer everything on a large platter and let guests help themselves—perfect for entertaining! If you’re packing lunch, tuck the grilled peaches, burrata, and toppings in a mason jar for a stunning twist. For an appetizer, serve the salad atop crostini for easy, elegant finger food.

Make Ahead and Storage

Storing Leftovers

If you have leftover Summer Grilled Peach Salad with Burrata, store the salad and dressing separately in airtight containers in the fridge. The greens and fruit will stay fresher this way and won’t get soggy. Enjoy leftovers within a day for best texture and flavor.

Freezing

This salad is best enjoyed fresh—freezing is not recommended, as ingredients like peaches, arugula, avocado, and burrata all lose their luscious texture once thawed. For the ultimate experience, assemble just before serving and skip the freezer entirely.

Reheating

There’s no need to reheat this salad, but if you want your peaches warm, you can quickly re-grill or microwave peach slices for a few seconds before assembling. Everything else should be served chilled or at room temperature for that beautifully refreshing bite.

FAQs

Final Thoughts

There’s something so joyful about sharing a gorgeous, flavor-packed salad that tastes like sunshine. Try this Summer Grilled Peach Salad with Burrata for your next gathering—or just because life deserves beautiful food. I promise, your taste buds (and your guests) will thank you!

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