Grilled Peach Burrata Arugula

The first time I served this salad, my friend Sarah actually stopped mid-sentence at dinner. She took one bite of warm grilled peach alongside cool, creamy burrata and just closed her eyes for a second. That contrast of temperatures and textures becomes this whole experience that feels impossibly fancy for something that takes twenty minutes.

I made this for a backyard dinner last July when my garden basil was going absolutely crazy. Everyone stood around the platter with forks, barely speaking, just reaching for another wedge of peach. Something about summer produce and fire and cheese makes people gather close.

Ingredients

• 3 ripe peaches, halved and pitted: Give them a gentle press at the store. You want slight yield but no mush. The grill will soften them further, so start firm.
• 5 oz fresh arugula: The peppery bite cuts through the rich burrata. Baby arugula works best, nothing too mature or bitter.
• 1/4 small red onion, thinly sliced: A mandoline makes paper-thin rounds that mellow out in the dressing. Soak them in ice water for 10 minutes if raw onion is too intense.
• 1/4 cup fresh basil leaves: Tear them by hand instead of cutting. bruises the leaves just enough to release those aromatic oils.
• 2 balls burrata cheese: Keep it refrigerated until the very last moment. Room temperature burrata can get a bit sloppy to arrange.
• 1/4 cup toasted pecans or walnuts: Totally optional but I love that extra crunch. Toast them in a dry pan for 3 minutes until fragrant.
• 3 tbsp extra-virgin olive oil: Use something you really like the taste of. This dressing is simple enough that quality shows.
• 1 tbsp balsamic glaze: The thick stuff from a bottle works perfectly here. Regular balsamic reduced by half in a small pan works too.
• 1 tsp honey: Local honey adds such a nice floral note. Warm it slightly if it is too thick to whisk easily.
• 1/2 tsp Dijon mustard: Just enough to emulsify everything. You will not taste it distinctly but it makes the dressing cling.
• Salt and freshly ground black pepper: Finish with flaky salt if you have it. Those little crystals popping against creamy cheese is everything.

Instructions

Fire up the grill:

Get your grill or grill pan to medium-high. You want it hot enough that peaches sizzle immediately when they hit the grates.

Char the peaches:

Brush the cut sides with a little olive oil and place face down for 2 to 3 minutes. You are looking for deep grill marks and slight softening. Let them cool just enough to handle before slicing into wedges.

Whisk the magic:

Combine the olive oil, balsamic glaze, honey, Dijon, salt, and pepper in a small bowl. Whisk until it thickens slightly and turns glossy.

Build the base:

Toss the arugula with half the dressing in a large bowl. Use your hands to gently coat every leaf without bruising them. Arrange on your prettiest platter.

Assemble the masterpiece:

Scatter grilled peaches and red onion over the greens. Tear the burrata into rustic chunks and nestle them throughout. Sprinkle with fresh basil and those toasted nuts if you are using them.

The finish:

Drizzle the remaining dressing across everything. Add an extra zigzag of balsamic glaze for good measure. Serve right away while the peaches still hold their warmth.

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This recipe became my go-to the summer I discovered burrata actually exists in regular grocery stores. Before that, I thought it was some fancy restaurant-only ingredient, and suddenly I am tearing into balls of it like it is completely normal for Tuesday dinner.

Making It Your Own

Nectarines work beautifully if peaches are not quite right. Even plums can give you that same sweet-tart profile when grilled. The key is fruit that holds its shape but softens nicely over heat.

Getting Ahead

You can grill the peaches and whisk the dressing hours before serving. Keep everything separate in the fridge. Just bring the burrata out about 15 minutes before you are ready to assemble and serve.

Perfect Pairings

A crisp white wine cuts through that rich cheese so perfectly. Something bright and acidic balances the sweet peaches.

• Sauvignon Blanc or Pinot Grigio are classic matches
• A rosé with some minerality works beautifully too
• Crusty bread for mopping up all those extra juices

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Summer on a plate, really. The kind of dish that makes you slow down and appreciate exactly what season it is.

Recipe FAQs

→ Can I make this salad ahead of time?

Grill the peaches and prepare the dressing up to 4 hours in advance. Store peaches at room temperature and dressing refrigerated. Assemble the salad just before serving to maintain the contrast between warm fruit and cool cheese.

→ What can I substitute for burrata?

Fresh mozzarella balls or torn buffalo mozzarella work well as alternatives. For a dairy-free option, try vegan cashew cheese or marinated tofu cubes. The texture will differ slightly but still provide creamy contrast.

→ How do I know when peaches are perfectly ripe for grilling?

Choose peaches that yield slightly to gentle pressure but still feel firm. They should have a fragrant peach aroma. Avoid overly soft fruit that will fall apart on the grill, or rock-hard peaches that won't develop proper sweetness.

→ Can I grill the peaches indoors?

A grill pan or cast-iron skillet works beautifully for indoor grilling. Preheat over medium-high heat until hot, then add peaches cut-side down. You'll still get lovely caramelization without needing an outdoor grill.

→ What other fruits work well in this combination?

Grilled nectarines, plums, or apricots make excellent substitutes. Fig halves grilled briefly offer a sophisticated twist. Even grilled apple or pear wedges work in cooler months, though you may want to adjust the seasonings accordingly.

→ How do I store leftovers?

Best enjoyed immediately, as burrata doesn't store well once torn. If you must save leftovers, keep components separate: grilled peaches in an airtight container, dressing refrigerated, and greens unwashed. Reheat peaches slightly before assembling.