Pin it My neighbor brought over a bag of peaches one July afternoon, the kind that arrive at the peak of summer when you're tired of salads but not ready to give them up. I threw them on the grill almost by accident, watching the cut sides turn caramelized and blistered, and something magical happened—the heat brought out this honeyed sweetness that felt entirely new. That evening's salad became the blueprint for everything after, the moment I realized that a simple combination of grilled stone fruit, peppery greens, and creamy cheese could taste like sunshine on a plate.
I made this for a dinner party where someone brought an expensive bottle of wine and nobody knew what to pair it with. I threw this together as a first course, and watching people's faces when they bit into warm peach and cool burrata was worth more than the conversation that followed. It became the thing people asked me to make again and again, which was funny because I'd practically invented it on the spot.
Ingredients
- Ripe peaches (3, halved and pitted): Choose peaches that smell fragrant and give slightly when pressed—they're the star here, and underripe ones won't have enough flavor even on the grill.
- Arugula (5 oz): The peppery bite is essential for cutting through the sweetness; baby arugula is tender and easier to eat, but mature leaves have more personality.
- Small shallot (1, thinly sliced): Raw shallot adds a gentle bite and brightness that keeps the salad from feeling too soft and creamy.
- Burrata cheese (8 oz, 2 balls): This is the creamy heart of the dish; if you can't find burrata, fresh mozzarella works but loses some of that luscious center.
- Extra-virgin olive oil (2 tbsp, plus a bit for brushing): Use something you actually like tasting, because there's nowhere to hide here.
- Aged balsamic vinegar or balsamic glaze (2 tbsp): The aged stuff has depth and complexity; the glaze is thicker and sweeter if you prefer a bolder drizzle.
- Toasted pistachios or walnuts (1/4 cup, roughly chopped, optional): Nuts add a crunch and earthiness that grounds all the sweetness, making them worth the trouble.
- Flaky sea salt and freshly ground black pepper: The salt should be something special enough to taste, and fresh pepper makes all the difference.
Instructions
- Get your grill hot:
- Preheat a grill or grill pan over medium-high heat until a drop of water sizzles immediately on contact. You want it hot enough to create those beautiful charred edges without turning the peaches to mush.
- Prep the peaches:
- Pat the peach halves dry and brush the cut sides lightly with olive oil. Dry fruit grills better than wet fruit, and the oil prevents sticking while encouraging browning.
- Grill with intention:
- Place peaches cut side down and let them sit for two to three minutes without moving them—listen for a gentle sizzle and wait for those caramelized edges. Flip and grill the other side for just a minute or two until the skin softens, then move them to a plate to cool slightly before slicing into wedges.
- Build the base:
- Toss your arugula and shallot in a bowl with a tablespoon of olive oil, a pinch of salt, and fresh pepper, then spread it across your serving platter or individual plates. This gentle coating keeps the greens tender and bright.
- Layer in the warmth:
- Arrange the warm peach wedges over the arugula, letting their heat slightly soften the greens and release that wonderful peachy aroma.
- Add the creamy center:
- Gently tear the burrata into rough pieces and scatter them across the salad; the warmth of the peaches will soften it just enough to be almost spoonable.
- Dress the whole thing:
- Drizzle your aged balsamic and the remaining olive oil in a loose pattern across everything, letting it pool in little pockets. Don't be shy—this is where the flavor lives.
- Finish with texture:
- Scatter your toasted nuts over the top if using them, finish with a sprinkle of flaky sea salt and a generous grinding of black pepper, then serve right away while the peaches are still warm.
Pin it There's a moment in summer when a salad stops being a side dish and becomes the whole reason you invited people over. This is that salad, the kind that makes someone ask for the recipe and then admit they've never thought to put peaches on the grill before. It's the kind of simple thing that feels like discovery.
When to Serve This
This salad is best in late July and August when peaches are at their sweetest and you're tired of heavy summer food but still want something that tastes indulgent. It works as a first course before something light, or as a light lunch with crusty bread and a cold glass of wine. I've even served it as a palate cleanser between courses at dinner, and the contrast between the sweet fruit and whatever came before created this lovely, unexpected moment.
The Warm and Cold Thing
There's something almost magical about the contrast of warm grilled peaches against cool arugula and creamy burrata. The warmth softens the cheese just enough, draws out the peppery flavor of the greens, and creates this moment of temperature play that keeps you coming back to each bite. It's one of those simple kitchen lessons that changes how you think about building a plate.
Variations and Flexibility
This salad is forgiving in the best way—it invites you to play with it rather than punish you for improvisation. Add prosciutto if you want salt and richness, skip the nuts if you prefer pure texture contrast, or swap in fresh mozzarella if burrata isn't available. The core idea—grilled stone fruit, peppery greens, creamy dairy, and something acidic and rich—is flexible enough to adapt to what's in your kitchen and what you're hungry for.
- If you can't find good peaches, grilled nectarines or apricots follow the exact same logic and timing.
- A touch of fresh thyme or basil scattered on top adds an herbal note that plays beautifully with the warm fruit.
- This salad is best eaten right away, but you can grill the peaches and prep the components a few hours ahead and assemble just before serving.
Pin it This salad taught me that sometimes the simplest combinations are the ones people remember. It's become my answer to the question everyone eventually asks: what do you make when you want to feel like you tried but know you're going to have time to sit down and actually eat with people you like?
Recipe Q&A
- → How do I grill peaches properly?
Brush peach halves lightly with olive oil and grill cut side down over medium-high heat for 2–3 minutes until charred and softened, then turn and grill the other side for 1–2 minutes.
- → Can I substitute burrata with another cheese?
Yes, fresh mozzarella or goat cheese can be used as alternatives if burrata is unavailable or preferred.
- → What nuts work best in this salad?
Toasted pistachios or walnuts add a lovely crunch and flavor; feel free to choose based on preference or allergy considerations.
- → How should the salad be dressed?
Toss arugula and shallots with olive oil, salt, and pepper before assembling. Drizzle aged balsamic glaze and remaining olive oil over the top before serving.
- → Can this salad be served with proteins?
For added richness, thinly sliced prosciutto pairs beautifully with the flavors and textures of the salad.