Juicy peaches, creamy burrata, and peppery arugula—the ultimate fresh summer salad.
When summer peaches hit their peak, there’s only one thing I want to do—grill them. And there’s no better way to showcase their juicy sweetness than in this grilled peach and burrata arugula salad. Every bite is a balance of creamy, peppery, sweet, and tangy flavors that scream summer on a plate.
I first made this salad for a last-minute backyard dinner with friends. I had peaches, a ball of burrata, and a bag of arugula in the fridge. A few minutes on the grill transformed the peaches into caramelized perfection, and when paired with creamy burrata and a simple balsamic glaze, this peach arugula salad stole the show. Now, it’s a staple in my summer rotation.
What I love most about this grilled peach and burrata arugula salad is its versatility. It’s the kind of dish you can serve as a light lunch, a stunning side for a grilled feast, or even as the star of a vegetarian meal. The grilled peaches bring out the sweetness of the fruit while adding a smoky depth that plays beautifully against the creaminess of burrata and the bite of fresh arugula. A drizzle of balsamic glaze ties it all together with just the right amount of tangy sweetness.
And let’s talk about how easy it is to pull this together. With just a handful of fresh, seasonal ingredients and a quick spin on the grill, you’ll have a salad that looks like it belongs on the menu of a fancy bistro. Every time I serve this dish, it’s the first thing to disappear. People can’t get enough of that creamy burrata mingling with warm, juicy peaches. Trust me—this one will earn a permanent spot in your summer recipe lineup.
Grilled Peach and Burrata Arugula Salad
Ingredients
- 4 ripe peaches halved and pitted
- 8 oz burrata cheese
- 5 oz baby arugula
- 2 tbsp olive oil
- 2 tbsp balsamic glaze
- Salt and freshly ground black pepper
- Optional: toasted walnuts or almonds prosciutto slices, fresh basil
Instructions
- Preheat grill to medium-high heat.
- Brush peaches lightly with olive oil.
- Grill peaches cut side down for 3-4 minutes, until grill marks appear. Flip and grill 1-2 minutes on the other side.
- Arrange arugula on a large platter.
- Place grilled peaches on top of arugula.
- Tear burrata and scatter over the salad.
- Drizzle with olive oil and balsamic glaze.
- Season with salt and pepper.
- Optional: Add toasted nuts, prosciutto, or fresh herbs.
Notes
Secret Tips for Grilled Peach and Burrata Arugula Salad
- Choose perfectly ripe peaches for grilling: For the best grilled peach and burrata arugula salad, select peaches that are ripe but firm. Overripe peaches will become too soft on the grill, while underripe ones won’t caramelize properly. When you know how to grill peaches for salad, you unlock the magic of this dish.
- Don’t skip the balsamic glaze: A good quality balsamic glaze balances the sweetness of the peaches with acidity and depth—this is what makes the flavors in your peach and cheese salad sing. You can also make your own by reducing balsamic vinegar with a touch of honey.
- Use a hot grill for quick caramelization: Preheat your grill well before adding the peaches. A hot grill ensures that the fruit caramelizes quickly without becoming mushy—essential for a beautiful grilled fruit salad recipe.
- Tear burrata by hand for rustic appeal: Instead of slicing, tear the burrata into large, luscious pieces. This creates a creamy texture that melds with the warm peaches and contrasts perfectly with the peppery arugula salad.
- Layer arugula at the base to catch juices: Arrange your arugula at the bottom so it soaks up the juices from the grilled peaches and burrata. The peppery bite of arugula balances the richness of the cheese, making this a truly healthy summer salad recipe.
- Add toasted nuts for crunch: Toasted walnuts, pecans, or almonds add texture and a nutty depth to your grilled peach salad with balsamic glaze. This small addition elevates the salad from simple to spectacular.
- Experiment with herbs and add-ons: Fresh basil, mint, or tarragon bring bright herbal notes. Want to turn this into a main dish? Add prosciutto ribbons or grilled chicken to your easy burrata salad for a satisfying, protein-packed meal.
Recipe Overview
Difficulty Level: Easy
Course: Salad / Side Dish
Cuisine: Mediterranean-inspired / Summer Cooking
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Nutritional Snapshot (Per Serving)
Calories: ~280
Protein: 9g
Fat: 18g
Carbohydrates: 18g
Fiber: 3g
Sugar: 13g
Arugula is rich in antioxidants and vitamins A, C, and K—learn more about its health benefits from Healthline. Peaches offer fiber and vitamin C, while burrata cheese provides protein and calcium—see the full nutrient profile at Nutritionix.
Budget Breakdown
Fresh Peaches (4): ~$4.00
Burrata Cheese (8 oz): ~$6.00
Arugula (5 oz): ~$3.00
Balsamic Glaze: ~$2.00
Olive Oil & Seasonings: ~$1.00
Total Cost: ~$16.00
Cost Per Serving: ~$4.00
Behind the Recipe
The first time I grilled peaches, I was hooked. Grilling brings out their natural sugars and adds a hint of smokiness that elevates even the simplest dishes. In this grilled peach and burrata arugula salad, the contrast of flavors and textures is what makes it shine.
Creamy burrata melts slightly when it meets the warm peaches. Peppery arugula adds bite, and a drizzle of balsamic glaze ties it all together. I’ve experimented with adding prosciutto, toasted nuts, and fresh herbs—each variation is delicious, but the base combination is unbeatable.
This salad is a crowd-pleaser at summer gatherings and a favorite for weeknight dinners. Plus, it’s packed with nutrients. According to Cleveland Clinic, arugula is a superfood that supports heart and bone health. Burrata offers calcium and protein, and peaches provide vitamins and fiber—making this healthy summer salad recipe as nourishing as it is tasty.
I was inspired to create this recipe after a summer farmers’ market visit where I scored a basket of perfectly ripe peaches. The idea of combining them with burrata and arugula came from a dish I enjoyed at a small Italian trattoria. The combination was so simple yet so elegant—I knew I had to recreate it at home.
Since then, I’ve made this grilled peach and burrata arugula salad dozens of times, tweaking it slightly with each version. Sometimes I add a sprinkle of flaky sea salt or a handful of toasted nuts for crunch. Other times I’ll layer in ribbons of prosciutto for a savory twist. But at its core, the magic lies in letting each ingredient shine. When peaches are at their peak and burrata is ultra-creamy, you really don’t need much else.
What Makes It Irresistible
- Juicy grilled peaches with caramelized edges
- Creamy burrata cheese that melts on contact
- Peppery arugula for a fresh bite
- Sweet balsamic glaze to balance the flavors
- Quick & easy to prepare—perfect for summer
Best Served When
- Summer lunches and dinners
- Outdoor picnics and cookouts
- Appetizer for grilled meals
- Elegant dinner parties
- Anytime you have ripe peaches on hand
Pantry Rundown
Ingredients You’ll Need:
- 4 ripe peaches, halved and pitted
- 8 oz burrata cheese
- 5 oz baby arugula
- 2 tbsp olive oil
- 2 tbsp balsamic glaze
- Salt and freshly ground black pepper
- Optional: toasted walnuts or almonds, prosciutto slices, fresh basil
Ingredient Highlights:
- Peaches: Choose ripe but firm peaches for grilling—they should yield slightly to pressure but not be mushy. Learn more about peach nutrition at Nutritionix.
- Burrata: This creamy cheese is made from mozzarella and cream—rich in calcium and protein, as detailed by FDC.
- Arugula: Packed with vitamins and antioxidants—see the benefits on Health.com.
How It’s Done
- Preheat grill to medium-high heat.
- Brush peaches lightly with olive oil.
- Grill peaches cut side down for 3-4 minutes, until grill marks appear. Flip and grill 1-2 minutes on the other side.
- Arrange arugula on a large platter.
- Place grilled peaches on top of arugula.
- Tear burrata and scatter over the salad.
- Drizzle with olive oil and balsamic glaze.
- Season with salt and pepper.
- Optional: Add toasted nuts, prosciutto, or fresh herbs.
Derek’s Pro Tips
- Grill peaches just until tender—don’t overcook or they’ll become mushy.
- Use a grill basket if your peaches are very ripe.
- Tear burrata by hand for a rustic look.
- Balance flavors by using a high-quality balsamic glaze.
- Add texture with toasted nuts for crunch.
Make It Yours
- Add prosciutto for a sweet-salty contrast.
- Use nectarines or plums instead of peaches.
- Swap arugula with baby spinach or mixed greens.
- Add herbs like fresh basil or mint.
- Include grains like quinoa or farro to make it a main dish.
Keep It Cozy
- Storage: Best served fresh. Store leftovers in an airtight container for up to 1 day.
- Reheating: Not recommended—this salad is meant to be enjoyed cold or at room temperature.
- Make ahead: Grill peaches and prep ingredients ahead of time. Assemble just before serving.
Morning Pairings 🍽️
Pair this summer salad with:
- One-Pan Kielbasa and Potato Skillet
- Grilled Zucchini with Ricotta & Walnuts
- Slow Cooker Chipotle Brisket Sliders
Comfort Food Questions Answered
How do you grill peaches for salad?
Brush halved peaches with olive oil and grill cut side down for 3-4 minutes. Flip and grill 1-2 minutes more until caramelized.
What pairs well with burrata cheese?
Sweet fruits like peaches, prosciutto, arugula, tomatoes, nuts, and balsamic glaze all pair beautifully with burrata.
Is grilled peach and burrata arugula salad healthy?
Yes! It’s packed with antioxidants, vitamins, and fiber from arugula and peaches. Burrata adds protein and calcium.
Can you make grilled peach salad ahead of time?
You can grill the peaches ahead and prep other components, but assemble the salad just before serving to maintain texture.
What dressing goes best with peach arugula salad?
A simple balsamic glaze or vinaigrette enhances the natural flavors of peaches and arugula without overpowering them.
Can you add nuts to this salad?
Absolutely! Toasted walnuts, almonds, or pecans add crunch and depth to the salad.
What cheese is best for peach salad?
Burrata is ideal for its creamy texture. You can also use mozzarella, goat cheese, or feta for different flavor profiles.
How do you choose peaches for grilling?
Choose ripe but firm peaches. Overripe peaches will fall apart on the grill.
Is arugula a superfood?
Yes! Arugula is rich in antioxidants, vitamins A and C, and supports heart and bone health—learn more at WebMD.
How do you make grilled fruit salad?
Grill fruit like peaches, nectarines, or plums, then combine with greens, cheese, and nuts for a flavorful grilled fruit salad.
What herbs go well with peach arugula salad?
Fresh basil, mint, and tarragon all pair beautifully with grilled peaches and burrata.
Can I use nectarines instead of peaches?
Absolutely! Nectarines work just as well and have a similar flavor and texture when grilled.
How do you store leftover grilled peach salad?
Store leftovers in an airtight container for up to 1 day. However, the salad is best enjoyed fresh.
Can you serve grilled peach and burrata arugula salad as a main dish?
Yes! Add grilled chicken or quinoa to make it a more filling main course.
Final Stir
This grilled peach and burrata arugula salad is everything I love about summer cooking. It’s quick, beautiful, and packed with flavor and nutrition. Whether served as a side, a starter, or a light main dish, it never fails to impress.
There’s something incredibly satisfying about combining just a few fresh, high-quality ingredients and watching them come together to create a dish that’s greater than the sum of its parts. The sweet-smoky peaches, creamy burrata, and peppery arugula—balanced by a tangy balsamic glaze—create a salad that captures the essence of summer.
I encourage you to experiment with this recipe. Try different fruits, swap in your favorite greens, or add a handful of crunchy nuts. The possibilities are endless, and each variation will bring its own charm to the plate.
So next time you’re craving a salad that’s light yet satisfying, elegant yet effortless, give this grilled peach and burrata arugula salad a try. One bite, and I’m pretty sure you’ll be hooked, too.
“Fresh flavors and simple techniques—that’s what summer cooking is all about.“—Chef Derek
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