Save There's something about the smell of peaches hitting a hot grill that stops me mid-conversation—that sweet caramel scent rising up with a hint of char. I discovered this salad one July afternoon when my farmers market haul included impossibly fragrant peaches and I had a ball of burrata that needed using. The combination was almost accidental, but it became the salad I now make whenever summer feels like it's slipping away.
I made this for my neighbor last summer when she brought over zucchini from her garden. She took one bite and went quiet for a moment, then asked for the recipe before even finishing her plate. That's when I knew it wasn't just good—it was the kind of simple that makes people feel cared for.
Ingredients
- Ripe peaches (3, halved and pitted): Choose ones that yield slightly to pressure but aren't mushy; they'll caramelize beautifully on the grill without falling apart.
- Arugula (5 oz): The peppery bite is essential—it cuts through the sweetness and keeps the salad from feeling dessert-like.
- Burrata cheese (8 oz, 2 balls): Keep it cold until the last moment, then tear it gently so the creamy center stays intact.
- Shallot (1 small, thinly sliced): A sharper onion would overpower; shallot's gentle bite just whispers beneath everything else.
- Toasted pistachios or walnuts (1/4 cup, roughly chopped): Toasting them first deepens the flavor and adds a satisfying crunch that raw nuts can't deliver.
- Extra-virgin olive oil (2 tbsp): Use something you'd actually taste on bread; it matters here.
- Aged balsamic vinegar or balsamic glaze (2 tbsp): The aged stuff is thicker and more complex—it's the difference between good and memorable.
- Flaky sea salt (1/2 tsp) and freshly ground black pepper: Season in layers rather than all at once; it keeps flavors distinct.
Instructions
- Get your heat ready:
- Preheat your grill or grill pan over medium-high heat until it's properly hot—you should feel serious warmth above it. This matters because cold surfaces won't give you that beautiful char.
- Oil and arrange the peaches:
- Brush each peach half lightly with olive oil so they don't stick. Arrange them cut-side down on the grill with space between each piece.
- Char and flip:
- Let them sit undisturbed for 2–3 minutes until you see caramelization—that's the flavor developing. Flip gently and grill the skin side for just 1–2 minutes. They should feel slightly softened but not collapsing.
- Cool and slice:
- Transfer to a plate and let them rest a few minutes so you can handle them. Once cool enough, slice each half into wedges and set aside.
- Dress the greens:
- In a large bowl, toss arugula and shallot with 1 tablespoon olive oil, a pinch of salt, and pepper. Don't overdress or they'll wilt—just enough to coat.
- Build on your base:
- Spread the dressed arugula across a platter or individual plates. Arrange grilled peach wedges over the top in a way that looks generous but not fussy.
- Add the burrata:
- Tear the burrata gently—don't cut it—and scatter pieces across the salad. The warmth of the peaches will soften it slightly.
- Finish strong:
- Drizzle the aged balsamic and remaining olive oil across everything. Sprinkle with toasted nuts, flaky salt, and a grind of black pepper. Serve right away while peaches are still warm.
Save The first time someone told me this felt like a restaurant dish made at home, I realized it wasn't the ingredients—it was the attention. Each element matters, but they're all simple. That's when cooking stops being about complexity and starts being about presence.
Timing and Temperature Matter
The magic of grilled peaches lives in that 2–3 minute window on the cut side. Too short and you miss the caramelization; too long and they soften into mush. Medium-high heat gives you control—you're looking for color, not a hard char that tastes burnt. I learned this the hard way after a few blackened attempts, and now I trust the smell and sound of the sizzle to tell me when it's right.
Why Grilling Changes Everything
Raw peaches are lovely, but grilling concentrates their sugar and adds depth that feels almost savory—a complexity that stops people mid-bite wondering what they're tasting. The contrast between warm fruit and cool creamy burrata creates a temperature play that fresh ingredients alone can't match. It's the same reason caramelized onions taste different from raw ones: heat unlocks flavor.
Flexibility Without Losing the Vision
This salad is forgiving in the best ways. If burrata isn't available, fresh mozzarella works, though it won't have quite the same creamy richness. Goat cheese brings a tanginess that shifts the whole mood but still feels right. I've made versions with thin prosciutto draped over the top, and it transforms into something almost luxurious without much effort. Trust your instincts and the ingredients you have.
- Thin-sliced prosciutto adds salt and richness if you want to push it toward dinner rather than side dish.
- A sprinkle of flaky sea salt at the end makes everything taste more like itself—don't skip this last layer.
- Serve immediately so the peaches are still warm and the arugula hasn't started to wilt from the dressing.
Save This is the kind of salad that reminds you why summer exists. Make it when you want to feel like you're sitting at a table with people who matter, eating something that tastes like care.
Common Questions
- → How should I grill the peaches for best flavor?
Slice peaches in halves, brush lightly with olive oil, and grill cut side down over medium-high heat for 2-3 minutes until charred and softened, then grill the other side for 1-2 minutes.
- → Can I substitute burrata with other cheeses?
Yes, fresh mozzarella or goat cheese make great alternatives, offering a similar creamy texture with a slight variation in flavor.
- → What nuts work well with this salad?
Toasted pistachios or walnuts provide a crunchy contrast and enhance the salad’s flavor, but nuts can be omitted for allergies.
- → What type of vinegar is recommended for the dressing?
Aged balsamic vinegar or a balsamic glaze adds a sweet and tangy depth that complements the grilled peaches beautifully.
- → How can I add protein to this dish?
For added protein, consider topping with thinly sliced prosciutto or serving alongside a crisp white wine to balance the flavors.