Save There's something about late July when the farmer's market finally has peaches that smell like summer itself—fuzzy, heavy, impossible to resist. I grabbed three without really thinking, and a chunk of burrata on impulse, then stood in my kitchen wondering what to do with them. The grill was already warm from lunch, so I halved those peaches and threw them on, and within minutes my entire backyard smelled like caramelized fruit and possibility. That's when I knew this salad was happening.
I made this for my sister's impromptu garden dinner last August, and she took one bite and asked for the recipe before she even finished chewing. That's the moment I realized this wasn't just lunch—it was the kind of dish people actually ask for again. We drank rosé until sunset and picked at the last of the peaches straight from the platter.
Ingredients
- Ripe peaches (3, halved and pitted): Look for ones that yield slightly to pressure and smell fragrant; underripe peaches won't caramelize properly on the grill.
- Arugula (5 oz): The peppery bite is essential—it keeps the sweetness from becoming cloying.
- Shallot (1 small, thinly sliced): Adds a whisper of sharp onion flavor that rounds out everything.
- Burrata cheese (8 oz, 2 balls): If you can't find it, fresh mozzarella works, but burrata's creamy center is what makes this sing.
- Toasted pistachios or walnuts (1/4 cup, roughly chopped): The crunch is your texture anchor; toasting them yourself makes all the difference.
- Extra-virgin olive oil (2 tbsp): Use something you actually like tasting—this isn't cooking oil, it's part of the flavor.
- Aged balsamic vinegar or glaze (2 tbsp): The aged kind is thicker and sweeter; regular balsamic will work but thin it less.
- Flaky sea salt (1/2 tsp) and black pepper: These finish the dish, so don't skip seasoning properly.
Instructions
- Get your grill ready:
- Heat a grill or grill pan over medium-high heat for a few minutes until it's genuinely hot—you want to hear a sizzle when the peaches hit it. This is where the magic starts.
- Oil and arrange the peaches:
- Brush peach halves lightly with olive oil on both sides, then place them cut-side down on the grill. Don't move them around; let them sit and char.
- Get that golden char:
- Grill the cut side for 2 to 3 minutes until you see browning and maybe some light char, then flip and grill the other side for another 1 to 2 minutes. You're looking for soft fruit with caramelized edges, not mushy peaches. Let them cool for a minute, then slice each half into 3 or 4 wedges.
- Dress the greens:
- Toss arugula and shallot slices in a large bowl with 1 tablespoon olive oil, a pinch of salt, and a crack of pepper. This is quick—you're just coating the leaves lightly, not wilting them.
- Build your salad:
- Spread the dressed arugula on a serving platter or divide it among individual plates, then arrange warm peach wedges on top. The warmth matters here.
- Add the burrata:
- Gently tear each burrata ball into chunks and scatter it over the peaches and greens. It'll soften slightly from the warmth, which is exactly what you want.
- Finish with glaze and seasonings:
- Drizzle aged balsamic and the remaining olive oil over everything, then sprinkle with nuts, another small pinch of flaky sea salt, and a generous grind of black pepper. Taste before serving—this dish needs seasoning to shine.
Save What made this salad stick with me is how it proved that sometimes the best meals come from standing in front of an open fridge with no plan at all. There's freedom in that, and it shows on the plate.
The Secret of Grilling Fruit
Most people think of grilling as a savory thing, but fruit transforms under heat in ways that blow your mind. The sugars concentrate and caramelize, the texture softens but stays intact, and you get this complexity that raw fruit can never have. Grilled peaches are sweeter but also deeper, almost savory in a way that makes them perfect next to peppery arugula and soft cheese.
Why Burrata Matters Here
Burrata isn't just a fancy cheese—it's literally cream inside a mozzarella shell, so when it hits warm peaches, it melts just enough to create its own silky sauce. It bridges the gap between the char and the greens without needing any complicated dressing. I learned this the hard way by trying mozzarella first and ending up with something that felt incomplete.
Variations and Add-Ons
This salad is forgiving enough to bend to what you have on hand, but it's also perfect exactly as written. You can add paper-thin prosciutto if you want richness, or swap the nuts for something else if allergies matter. The core—grilled peaches, creamy cheese, peppery greens, and aged balsamic—is what keeps it working.
- Prosciutto draped over the top adds a salty, savory note that plays beautifully with the fruit.
- Goat cheese or fresh mozzarella work fine if burrata isn't available or is too expensive.
- Pair it with a crisp Sauvignon Blanc or dry rosé to echo the sweetness without overwhelming it.
Save This is the kind of salad that tastes like it took hours but only takes 25 minutes, which is exactly the kind of magic we all deserve in the kitchen. Serve it warm, serve it now, and let the peaches do the talking.
Recipe FAQs
- → Can I use other cheese instead of burrata?
Yes, fresh mozzarella or goat cheese are excellent alternatives that provide creamy texture with slightly different flavor profiles.
- → How do you grill peaches properly?
Brush peach halves with olive oil and grill cut side down over medium-high heat for 2–3 minutes until charred. Flip and grill other side 1–2 minutes to soften without turning mushy.
- → Are the nuts necessary in this dish?
Toasted pistachios or walnuts add a crunchy contrast and depth, but can be omitted or substituted to accommodate allergies.
- → What dressing pairs well with grilled peaches?
Aged balsamic vinegar or balsamic glaze combined with extra-virgin olive oil complements the sweetness and adds a balanced tanginess.
- → Can this salad be made ahead?
It's best served fresh to preserve the texture of grilled peaches and creamy cheese, though components can be prepped in advance.