Grilled Peach Salad with Burrata

This stunning grilled peach and burrata salad is sure to be a crowd-pleaser. It’s simple enough to throw together on a busy weeknight but elegant enough to impress your guests when you entertain.

This beautiful grilled peach salad is the sort of salad you want to present with a flourish and say “Ta-da!” It’s that impressive and trust me, it isn’t difficult at all to create your own magazine-worthy grilled peach salad.

I know how it is. You page through magazines or scroll through the internet, and you see all these amazing photos of drool-worthy food, thinking to yourself, “Well, mine would never look like that. They have professional food stylists and photographers.”

Fear not, professionals aren’t needed to make this grilled peach salad look great. It’s easy! When you start with gorgeous ingredients like fresh in-season peaches and tomatoes, creamy white burrata, and emerald green basil, you really can’t mess up.

Does it taste as great as it looks? You betcha! All the tastes of summer combined in a stunningly delicious salad. Try it today before the peach season is over!

About this Grilled Peach Salad

Sweet grilled peaches, juicy cherry tomatoes, and creamy rich burrata are topped with a sweet and tangy balsamic glaze, crunchy toasted almonds, and fresh basil. This show-stopping salad can be served as a light main course with warm crusty bread or crostini. It goes well with grilled chicken or salmon, too.

Ingredients You’ll Need

• Peaches: A quick hit on the grill caramelizes the peaches and elevates their sweetness. Choose ripe, but firm peaches to grill; if the peaches are too soft, they won’t hold up well to grilling. In-season peaches have the best flavor. Be sure they are freestone peaches; otherwise, they won’t release from the pits.
• Olive Oil: The peaches are lightly coated with olive oil so they don’t stick to the grill. Any oil with a higher smoke point can be substituted. We tested melted butter but it tends to smoke and gave the peaches an unpleasant flavor.
• Cherry Tomatoes: Fresh juicy cherry tomatoes are an integral part of this salad, adding textural and color contrast. The light acidity of the tomatoes balances the richness of the cheese and the sweetness of the peaches. During peak summer time, use garden fresh tomatoes or heirloom tomato slices.
• Burrata: Burrata is creamy Italian cheese which pairs beautifully with grilled peaches (and pretty much everything else!). It’s readily available at most grocery stores but you can substitute ricotta or fresh mozzarella, if you can’t find burrata.
• Almonds: Sliced or slivered almonds add both flavor and crunch. Toasting them first enhances their nutty flavor and is easy to do.
• Basil: Roughly chopped fresh basil leaves top the grilled peach salad for added flavor and freshness. Fresh thyme or mint also pair well in this salad.
• Balsamic Glaze: Finish the salad with a generous drizzle of balsamic glaze. The sweet, but tangy glaze balances the sweetness of the peaches and the creamy burrata, pulling everything together for a beautifully balanced salad. 
• Sea Salt and Coarsely Ground Pepper, for seasoning the salad.

How to Make Grilled Peach Salad

Toast almonds. Place slivered or sliced almonds in a small dry skillet over medium low heat; toast for 4 to 5 minutes. Watch carefully because they tend to burn quickly. As soon as they are golden brown, transfer the almonds from the pan to a plate to cool.

Prepare and season the tomatoes. Using a serrated knife, halve the cherry tomatoes. Place them in a medium sized bowl; season with salt and pepper. Set aside.

Prep the cheese. Drain the burrata cheese and pat it dry with paper towels. Arrange it on a large platter, leaving room between each round.

Grill the peaches. Grill the peaches indoors on a heated grill plan or outside on a grill. Preheat the grill while you prep the peaches.

Wash and dry the peaches. It isn’t necessary to peel the peaches. With a sharp knife, cut each peach in half; twist slightly to separate the halves and remove the pit.

Slice each half into three so that you have six slices per peach. Do not slice the peaches too thinly as they will not hold up to the heat when grilling. Six thick slices per peach works well.

In a large bowl, gently toss the peaches with olive oil until coated. If you prefer, spray each side with olive oil spray instead.

Place peach slices on the preheated grill. After three minutes, use tongs to flip each slice over and grill for 3 more minutes. Try not to move them. It’s best to keep them in place so they get nice grill marks.

Compose the salad. Arrange the peaches evenly around the burrata. Add spoonfuls of tomatoes between the peaches and cheese, filling in the spaces.

Finish the salad with a generous drizzle of balsamic glaze. Sprinkle the toasted almonds over the salad. Cut or tear basil leaves; add them to the salad.

Sprinkle with additional sea salt and a few grinds of black pepper. If desired, drizzle lightly with additional extra virgin olive oil.

FAQs

Make It Your Own

• Substitute nectarines. If peaches aren’t available or if you prefer nectarines, they can easily be substituted. Be sure they are ripe but still firm freestone nectarines.
• Skip the grill. If you don’t want the hassle, the salad can easily be made with peaches that haven’t been grilled.
• Use canned peaches. You can grill canned peaches if you prefer. Drain the peaches well and pat them as dry as possible. Grill as directed.
• Try a different type of cheese. Substitute fresh mozzarella or good quality feta cheese for the burrata.

Storage Tips

Grilled peach salad is best eaten immediately. If you have salad left over, store it in the refrigerator in a covered container for up to 2 days. It will still taste okay but it won’t look as stunning.

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Prep Time: 15 minutes mins

Cook Time: 11 minutes mins

Total Time: 26 minutes mins

6 servings

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This stunning grilled peach and burrata salad is sure to be a crowd-pleaser. It’s simple enough to throw together on a busy weeknight but elegant enough to impress your guests when you entertain.

Instructions

• In a small pan over medium heat, toast almonds over medium heat for 5 minutes, stirring frequently, until golden brown. Place on a plate to cool and set aside.

• Place tomatoes in a large bowl and season with ¼ teaspoon salt and ¼ teaspoon pepper. Set aside.

• Arrange burrata on a serving platter.

• Cut each peach into 6 segments, removing pit. Place in medium size bowl; toss with olive oil. Heat grill or grill pan over medium heat and grill peaches for 3 minutes on one side, flip, and grill for another 3 minutes on the other side. Place peaches on platter with burrata.

• Arrange seasoned cherry tomatoes around peaches and burrata. Drizzle generously with balsamic glaze. Top with toasted almonds. Roughly chop or tear basil and sprinkle over salad. Season with remaining ¼ teaspoon salt and pepper, more or less to taste.

• Serve immediately with your favorite crusty bread, toasted crostini, or baguette. If desired, prior to serving, drizzle the salad with extra virgin olive oil. 

Notes

• Instead of almonds: Try walnuts, pumpkin seeds, pine nuts or pistachios. Nuts can be omitted if you prefer.
• Substitute high-quality ricotta or fresh mozzarella if burrata is unavailable.
• Fresh mint or thyme could be substituted for the basil.
• This looks beautiful arranged on a platter but you can serve it in a large bowl if you prefer.

Nutrition Information

Calories: 222kcal, Carbohydrates: 15g, Protein: 9g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 27mg, Sodium: 214mg, Potassium: 320mg, Fiber: 3g, Sugar: 11g, Vitamin A: 1042IU, Vitamin C: 22mg, Calcium: 229mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.