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Fresh Grilled Peach and Burrata Salad
This easy summer salad pairs warm, caramelized peaches with cool, creamy burrata cheese. The smoky sweetness of the fruit is balanced by toasted almonds and a tangy balsamic glaze, making it a perfect light lunch or elegant appetizer.
The magic of this salad lies in the contrast between hot and cold, sweet and savory. Grilling the peaches caramelizes their natural sugars, softening the fruit while adding a subtle smoky char that pairs incredibly well with the rich, milky center of the burrata.
The base of peppery arugula cuts through the creaminess, while toasted almonds add a necessary crunch. A final drizzle of thick balsamic glaze ties everything together with a tart sweetness, creating a dish that looks impressive but takes less than 20 minutes to assemble.
Why You’ll Love This Recipe
- 5-Ingredient Star: The core flavors come from just peaches, burrata, basil, almonds, and balsamic.
- 15-Minute Prep: Quick enough for a weeknight, fancy enough for a dinner party.
- Texture Heaven: Crunchy nuts + creamy cheese + soft fruit + crisp greens.
- Versatile: Works on an outdoor BBQ or a simple indoor grill pan.
Ingredients
Choose peaches that yield slightly to pressure but aren’t mushy—they need to hold their shape on the grill.
Step-by-Step Instructions
Toast the Almonds.
Place almond slices in a small dry skillet over medium heat. Stir frequently for 3-5 minutes until golden brown and fragrant. Remove from heat immediately to prevent burning.
Tip: Don’t walk away! Nuts burn in seconds.
Grill the Peaches.
Preheat your grill or grill pan to medium-high heat. Brush the cut side of the peaches with olive oil. Place them cut-side down on the hot grates. Grill for 2-3 minutes until nice char marks appear and the fruit softens slightly. Flip and cook for 1 minute on the skin side if desired, or just remove.
Tip: Don’t move them once placed down to get those perfect grill lines.
Assemble the Base.
Scatter the arugula onto a large serving platter. Drizzle lightly with a little olive oil and a pinch of salt.
Tip: Dressing the greens lightly ensures every bite is flavorful.
Add the Stars.
Arrange the warm grilled peaches on the bed of greens. Tear the burrata ball(s) open with your hands and place pieces around the peaches, letting the creamy inside spill out.
Tip: Tearing looks more rustic and inviting than slicing.
Garnish & Serve.
Sprinkle the toasted almonds and torn basil leaves over the top. Drizzle generously with balsamic glaze (and honey if using). Finish with flaky sea salt and fresh cracked black pepper. Serve immediately while peaches are warm.
Tips for Success
- Clean Grill: Make sure your grill grates are clean and oiled so the fruit doesn’t stick.
- Room Temp Cheese: Take the burrata out of the fridge 20 minutes before serving. Cold cheese tastes waxy; room temp cheese is luscious.
- Don’t Overcook: You just want sear marks and slightly warmed fruit. If cooked too long, peaches turn into mushy jam.
Variations & Substitutions
- Fruit Swap: Nectarines or apricots work perfectly if you don’t like peach fuzz.
- Meat Lover: Add thin slices of prosciutto or crispy bacon for a salty kick.
- Cheese Alternative: If you can’t find burrata, fresh mozzarella balls (bocconcini) or grilled halloumi are great substitutes.
- Nut Free: Swap almonds for toasted pumpkin seeds (pepitas) or sunflower seeds.
Nutrition Facts
A balanced dish high in healthy fats and vitamins.
| Nutrient | Amount (approx.) |
|---|---|
| Calories | ~300-350 |
| Protein | ~10g |
| Carbs | ~20g |
| Fat | ~22g |
| Fiber | ~3g |
| Sugar | ~15g (natural fruit sugars) |
Diet Suitability: Vegetarian, Gluten-Free.
Common Mistakes to Avoid
- Using Unripe Peaches: Hard peaches won’t caramelize well. They need to be slightly soft to touch.
- Forgetting to Oil: Fruit has sugar, which sticks to hot metal. Brush the fruit, not just the grill.
- Dressing Too Early: Arugula wilts quickly. Assemble and dress right before bringing it to the table.
FAQ
Do I have to peel the peaches?
No! The skin holds the fruit together on the grill. It softens as it cooks and is delicious to eat.
Can I make this ahead?
You can grill the peaches ahead of time and serve them room temperature, but don’t assemble the salad until serving time or the greens will get soggy.
What is balsamic glaze?
It’s balsamic vinegar that has been simmered until thick and syrupy. You can buy it in a squeeze bottle or make it by boiling 1 cup of vinegar until it reduces by half.
Can I use mozzarella instead?
Yes, fresh mozzarella is the same outer shell as burrata, just without the cream filling. It’s a solid alternative.
Conclusion
This Fresh Grilled Peach and Burrata Salad is summer on a plate. It’s elegant, incredibly flavorful, and deceptively simple to make. If you loved this, try my Crack Chicken Tacos next for another refreshing fruit-and-cheese combo!
Fresh Grilled Peach and Burrata Salad Easy Recipe with Basil and Almonds
A delightful fusion of flavors featuring sweet grilled peaches, creamy burrata cheese, fresh basil, and crunchy almonds, drizzled with balsamic glaze and olive oil.
Ingredients
- 4 fresh peaches, sliced
- 1 burrata cheese
- 1/4 cup fresh basil leaves
- 1/4 cup almonds, toasted and chopped
- 2 tablespoons olive oil
- 2 tablespoons balsamic glaze
- Salt and pepper to taste
Directions
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Preheat the grill to medium-high heat. Brush the peach slices with olive oil and grill for 2-3 minutes per side until grill marks appear.
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Arrange the grilled peach slices on a serving platter. Tear the burrata cheese into pieces and place them on top of the peaches.
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Scatter fresh basil leaves over the salad and sprinkle with chopped toasted almonds.
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Drizzle the salad with balsamic glaze and olive oil. Season with salt and pepper to taste.
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Serve the Fresh Grilled Peach and Burrata Salad immediately.
