Fresh Grilled Peach and Burrata Salad Recipe Easy Perfect Summer Salad with Arugula

“Hand me that bowl,” my neighbor Linda called out last summer afternoon as we gathered around her backyard grill. Honestly, I wasn’t expecting much from a simple salad she whipped up between flipping burgers. But when she placed that plate in front of me—fresh grilled peach and burrata salad with arugula—I was hooked. The juicy, smoky peaches paired with the creamy burrata and peppery arugula created a harmony I didn’t know I needed. It was one of those rare moments when the flavors just clicked, and I caught myself savoring every bite despite the chaos of kids running around and the sun starting to dip.

Maybe you’ve been there, too—searching for a summer dish that feels light but still satisfies, something that looks stunning on the table and tastes like a little celebration. This salad became my go-to for those hot evenings when you want fresh but fancy without fuss. I remember almost forgetting the balsamic drizzle once, and somehow that little imperfection made me appreciate the balance even more. It’s not just a salad; it’s a small story on a plate, a blend of textures, colors, and memories that keep me coming back every season.

Whether you’re new to grilling fruit or just looking for a fresh twist on summer greens, this fresh grilled peach and burrata salad with arugula is an easy recipe to fall for. Let me tell you, the way the peaches caramelize on the grill while the burrata melts slightly under the sun’s warmth—it’s magic you can recreate in your own backyard.

Why You’ll Love This Recipe

This fresh grilled peach and burrata salad with arugula isn’t just another salad—it’s a little summer celebration in a bowl. I’ve tested this recipe multiple times, tweaking the balance of sweetness and tang, and honestly, it keeps getting better each time.

• Quick & Easy: Comes together in under 20 minutes, perfect for those busy weeknights or last-minute dinner guests.
• Simple Ingredients: You likely have most of these in your kitchen or local market—no complicated shopping trips needed.
• Perfect for Summer: Ideal for backyard barbecues, light lunches, or a refreshing starter on warm evenings.
• Crowd-Pleaser: Kids and adults alike rave about the combination of smoky peaches and creamy cheese—trust me, it’s a hit.
• Unbelievably Delicious: The texture of the soft burrata paired with the crisp, peppery arugula and juicy peaches is next-level comfort food.

What sets this recipe apart is the subtle grilling step that adds a smoky depth to the peaches without overpowering their natural sweetness. Plus, the arugula adds a peppery bite that cuts through the creaminess of the burrata. This isn’t just salad; it’s a mood, a moment, a dish that makes you want to sit outside a little longer, glass in hand, savoring summer’s best flavors.

What Ingredients You Will Need

This recipe uses fresh, wholesome ingredients that come together effortlessly to deliver bold flavor and satisfying texture without fuss. Most ingredients are pantry staples or easy to find during summer months.

• Fresh Peaches: 3 ripe but firm peaches, halved and pitted (look for peaches that are fragrant and slightly firm to the touch—too soft and they won’t hold up on the grill).
• Burrata Cheese: One 8-ounce ball (I prefer BelGioioso for creaminess and freshness).
• Arugula: 4 cups fresh arugula, washed and dried (adds a peppery, slightly bitter bite).
• Extra Virgin Olive Oil: 2 tablespoons (choose a fruity, high-quality brand like Colavita).
• Balsamic Glaze: 1 to 2 tablespoons for drizzling (optional but highly recommended for that sweet tang).
• Honey: 1 teaspoon (balances the smoky char on peaches).
• Fresh Lemon Juice: 1 tablespoon (brightens the salad flavors).
• Sea Salt: to taste (I use Maldon flaky sea salt for a nice crunch).
• Freshly Ground Black Pepper: to taste.
• Toasted Pine Nuts: 2 tablespoons (optional, for crunch and nuttiness).

If you want to switch things up, you can swap arugula with baby spinach or mixed greens. For a dairy-free version, replace burrata with a vegan cheese alternative or omit it entirely and sprinkle with toasted nuts for texture. In summer, fresh figs or nectarines can replace peaches deliciously.

Equipment Needed

• Grill or grill pan: Essential for adding that smoky char to the peaches. A cast-iron grill pan works great indoors if you don’t have an outdoor grill.
• Sharp knife: For halving and pitting peaches cleanly.
• Mixing bowl: For tossing arugula with dressing.
• Small whisk or fork: To mix the honey, lemon juice, and olive oil dressing.
• Tongs or spatula: For flipping peach halves on the grill safely.
• Serving platter or large salad bowl: To assemble and present your salad beautifully.

If you’re budget-conscious, a simple grill pan from your local store works just fine. I’ve used a basic non-stick pan for years—just remember to oil it lightly to prevent sticking. For maintenance, keep your grill pan seasoned and clean to avoid any burnt-on residue affecting the peach flavor. If pine nuts are part of your plan, a dry skillet for toasting them evenly is handy but not mandatory.

Preparation Method

1. Preheat your grill or grill pan to medium-high heat (about 375°F/190°C). This usually takes 5-7 minutes. You want it hot enough to get nice grill marks without burning the fruit.
2. Prepare the peaches: Rinse and dry the peaches. Slice each peach in half and carefully remove the pit with a paring knife or spoon. Brush the cut sides lightly with olive oil to prevent sticking.
3. Grill the peaches: Place the peach halves cut side down on the grill. Grill for 3-4 minutes or until grill marks appear and the peaches soften slightly but don’t collapse. Flip and grill the skin side for an additional 2 minutes. You’re looking for a tender but still firm texture and a touch of caramelization.
4. Prepare the dressing: While peaches grill, whisk together honey, fresh lemon juice, and remaining olive oil in a small bowl. Add a pinch of sea salt and pepper to taste. This sweet-tart dressing complements the smoky fruit beautifully.
5. Toss the arugula: In a large bowl, lightly toss the arugula with about half the dressing. You want the leaves coated but not drenched.
6. Assemble the salad: Arrange the dressed arugula on your serving platter. Tear the burrata into rough chunks and scatter over the greens. Slice the grilled peaches into wedges or quarters and place them on top.
7. Finish with toppings: Drizzle the remaining dressing and balsamic glaze over the entire salad. Sprinkle toasted pine nuts and a little extra sea salt and fresh black pepper for a finishing touch.
8. Serve immediately: This salad shines best fresh but can stand at room temperature for up to 30 minutes before eating.

Pro tip: If your grill marks aren’t showing up well, don’t fret. The peach’s natural sweetness and softness still make this salad a winner. Also, try not to over-grill the peaches; they should hold their shape and offer a tender bite, not mushy.

Cooking Tips & Techniques

Grilling fruit sounds fancy but honestly, it’s pretty forgiving once you get the hang of it. Here’s what I learned the hard way:

• Oil the peaches, not the grill: Brushing olive oil directly on the peach halves prevents sticking better than oiling the grill grates.
• Watch the heat: Too hot and the peaches char too fast, too low and you miss that smoky flavor. Medium-high heat works best for me.
• Don’t overcrowd the grill: Give each peach enough space for air and heat to circulate. Crowding leads to steaming instead of grilling.
• Tear, don’t cut, the burrata: Tearing gives a rustic look and lets the creamy cheese mingle better with the greens.
• Use fresh arugula: Older or wilted leaves won’t have that peppery bite and can make the salad watery.
• Timing is everything: Assemble right before serving to keep the arugula crisp and the burrata fresh.

One time, I left the peaches on the grill too long and ended up with a soft mess—lesson learned! Grilling is quick, so stay attentive. Also, if you’re short on time, grilling peaches on a stovetop grill pan works just as well and keeps things close at hand.

Variations & Adaptations

This fresh grilled peach and burrata salad with arugula is versatile, so you can tweak it to fit your style or dietary needs:

• Vegan Version: Skip the burrata and add extra toasted nuts or creamy avocado slices. Drizzle with a balsamic reduction for that sweet tang.
• Seasonal Swaps: In fall, swap peaches for grilled pears or figs. In spring, grilled nectarines add a similar juicy sweetness.
• Protein Boost: Add grilled chicken breast or prosciutto slices for a heartier salad perfect as a main dish.
• Flavored Oils: Try finishing with a drizzle of chili-infused olive oil for a subtle kick.
• Cheese Alternatives: Fresh mozzarella or ricotta salata can replace burrata if unavailable.

Personally, I love adding a handful of fresh basil leaves in summer for an aromatic lift. Once, I tried using honeydew melon instead of peaches—sweet but lacked that smoky punch, so I went back to peaches quickly!

Serving & Storage Suggestions

This salad is best served fresh at room temperature to highlight the contrast between warm grilled peaches and cool, creamy burrata. Arrange it on a large, shallow platter so the colors pop—trust me, it looks just as good as it tastes.

Pair it with a crisp white wine like Sauvignon Blanc or a light rosé to complement the sweetness and peppery greens. It also makes a fantastic side for grilled meats or seafood.

If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. Keep the dressing separate if possible to avoid soggy arugula. When reheating peaches, a quick 30-second warm-up in a skillet or microwave softens them without losing flavor. Burrata should always be added fresh, though.

Flavors meld nicely if you let the salad sit for 10-15 minutes after assembling, but don’t wait too long or the arugula wilts. This salad shines brightest fresh off the grill and assembled with care.

Nutritional Information & Benefits

This fresh grilled peach and burrata salad with arugula offers a light yet nutrient-packed option perfect for summer meals. Each serving (about one-quarter of the recipe) contains approximately:

Calories	250-280 kcal
Protein	8-10 g (from burrata and nuts)
Fat	18 g (healthy fats from olive oil and cheese)
Carbohydrates	15-18 g (mainly natural sugars from peaches and honey)
Fiber	2-3 g (from arugula and peaches)

Arugula is rich in vitamins A, C, and K, plus antioxidants that support immune health. Peaches add dietary fiber and are a good source of vitamin C and potassium. Burrata provides calcium and protein, but if you’re dairy-sensitive, the recipe adapts well without it.

This salad fits nicely into gluten-free and low-carb diets while offering a refreshing and wholesome way to enjoy seasonal produce. For a lighter take, reduce the cheese or swap in a lower-fat variety.

Conclusion

So, if you’re looking for a recipe that’s simple, satisfying, and screams summer in every bite, this fresh grilled peach and burrata salad with arugula is a winner. It’s easy enough for weeknight dinners but pretty enough to serve when friends come over (and believe me, they’ll ask for the recipe).

Feel free to make it your own—add a little extra honey if you like things sweeter or toss in fresh herbs for a new twist. Honestly, this salad is one of those dishes that makes you slow down and appreciate the little things: the char on the peach, the creaminess of the cheese, the bite of the greens.

Give it a try, and let me know how you customize it! Your summer salad game might just never be the same.

FAQs

Can I grill the peaches indoors?

Yes! A grill pan works perfectly on your stovetop to get those lovely grill marks and caramelization without an outdoor grill.

What can I use if I can’t find burrata?

Fresh mozzarella or ricotta salata are good alternatives. For a dairy-free option, try a creamy vegan cheese or omit cheese and add extra nuts for texture.

How do I store leftovers?

Keep leftovers refrigerated in an airtight container for up to 24 hours. Store dressing separately and add fresh burrata when serving again.

Can I prepare this salad in advance?

It’s best assembled right before serving to keep the arugula crisp and burrata fresh. You can grill peaches and make dressing a few hours ahead to save time.

What other fruits can I use instead of peaches?

Grilled nectarines, pears, or figs work well and bring their own unique sweetness and texture to the salad.

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