Save to Pinterest One August afternoon, I was standing at the farmers market with no dinner plan when a vendor handed me a peach to smell. That fragrance—honey-sweet and almost floral—made the choice for me. I grabbed six of them without thinking twice. Back home, I realized I had arugula wilting in the fridge and a ball of burrata I'd been saving. Grilling the peaches felt like a natural impulse, and the moment they hit the hot grates, caramelizing at the edges, I knew I was onto something special.
I made this for friends on a July evening when everyone was too hot to cook anything heavy. Someone brought wine, someone else brought bread, and I assembled this salad right in front of them on the patio. Watching their faces when they tasted the warm-cold contrast and the balsamic drizzle—that's when I knew this wasn't just a side dish, it was the whole meal.
Ingredients
- Ripe peaches, halved and pitted (3): Look for ones that yield slightly to pressure but aren't mushy; they should smell intensely fragrant.
- Arugula (5 oz / 140 g): Buy it the day you're making this—wilted leaves can't be rescued, but fresh peppery bite is essential here.
- Shallot, thinly sliced (1 small): The thin slices soften from the heat of the grilled peaches and add a quiet, sophisticated sharpness.
- Burrata cheese (8 oz / 225 g, about 2 balls): This is the luxury moment; keep it cold until the last second and tear it gently with your hands.
- Toasted pistachios or walnuts, roughly chopped (1/4 cup / 30 g): Toasting them yourself (or buying them pre-toasted) makes all the difference in depth of flavor.
- Extra-virgin olive oil (2 tbsp): The good stuff matters here since it's a finishing touch and not hidden in cooking.
- Aged balsamic vinegar or balsamic glaze (2 tbsp): Aged balsamic is thicker and more mellow; regular vinegar works but tastes sharper.
- Flaky sea salt (1/2 tsp): Don't use table salt; the flaky kind distributes better and you can taste each crystal.
- Freshly ground black pepper, to taste: Grind it fresh over the salad at the end for the best peppery punch.
Instructions
- Fire up the grill:
- Get your grill or grill pan screaming hot over medium-high heat. This takes about 5 minutes, and you'll know it's ready when a drop of water immediately sizzles and dances away.
- Oil and season the peaches:
- Brush each peach half lightly with olive oil on the cut side. A little goes a long way.
- Get those char marks:
- Place peaches cut-side down on the grill and resist the urge to move them around. Let them sit for 2 to 3 minutes until you see deep golden-brown caramelization and hear that satisfying sizzle. Flip gently and cook the rounded side for just 1 to 2 minutes—you're not trying to cook them through, just kiss them with heat and color.
- Cool and slice:
- Transfer to a plate and let them cool for a minute or two until you can handle them comfortably. Slice each half into 3 or 4 wedges.
- Dress the greens:
- In a large bowl, toss the arugula and shallot with 1 tablespoon of olive oil, a pinch of salt, and black pepper. The warm peaches will be added next, so don't overdress.
- Build it on the plate:
- Arrange the dressed arugula on a serving platter or individual plates. Layer the warm peach wedges on top, and they'll slightly wilt the leaves while staying firm themselves.
- Tear and scatter the burrata:
- Pull each burrata ball into 3 or 4 pieces with your hands—don't cut it with a knife, which crushes the creamy interior. Scatter these tender pieces across the salad.
- The final touches:
- Drizzle the remaining tablespoon of olive oil and all the aged balsamic over everything. Finish with the toasted nuts, a few flakes of sea salt, and one last grind of black pepper. Serve immediately while the peaches are still warm.
Save to Pinterest That first dinner made me realize salads don't have to be a side act—they can be the star, the conversation, the whole reason everyone's gathered around the table. This one tastes like summer tastes, if that makes sense.
Choosing Fruit That's Truly Ready
The difference between a good grilled peach and a great one hinges entirely on ripeness. A peach that's still slightly firm will hold its shape on the grill and develop a tender interior without collapsing. One that's overly soft will turn into compote. The smell is your compass—if it smells intensely of peach when you hold it near your nose, you're there. If it smells like nothing, it's not ready yet. Color alone is misleading; a pale peach can be perfectly ripe if it smells right and gives just slightly to gentle pressure.
Why Burrata Changes Everything
Burrata is what transforms this from a nice summer salad into something that feels indulgent. Fresh mozzarella is reliable, and goat cheese brings tanginess, but burrata—with its creamy, almost melting center—creates an entirely different sensation on the palate. The contrast between that soft interior and the firm outer shell, meeting warm peaches and peppery leaves, is where the magic lives. It's worth buying from a good source and keeping it cold until the absolute last moment before serving.
Variations and Swaps That Work
This salad is forgiving in the way all great summer dishes are. Nectarines work beautifully if peaches aren't at their peak. Walnuts, almonds, hazelnuts—any toasted nut brings something good to the table. If you want to add substance, a few thin slices of prosciutto draped underneath the burrata create a salty counterpoint that's stunning. Even the greens are flexible; try it with mixed greens, baby spinach, or a combination of anything peppery.
- Aged balsamic is richer than regular, but either works—just adjust the amount to taste.
- A squeeze of fresh lemon juice in place of some of the balsamic adds brightness on warmer days.
- Serve with crusty bread to catch every last drop of dressing and soft burrata.
Save to Pinterest This salad reminds me that sometimes the simplest meals—a few perfect ingredients, high heat, and about fifteen minutes—are the ones that stick with people. Make it when you want to feel like you tried without actually trying that hard.
Recipe Frequently Asked Questions
- → What type of peaches work best for grilling?
Choose ripe but firm peaches to ensure they hold their shape and develop a caramelized exterior without becoming mushy.
- → Can I substitute burrata with other cheeses?
Fresh mozzarella or soft goat cheese make excellent alternatives, providing creamy textures that complement the peaches.
- → How should the peaches be prepared before grilling?
Halve and pit the peaches, brush lightly with olive oil to prevent sticking and enhance grilling.
- → What nuts are recommended to add texture?
Toasted pistachios or walnuts add a satisfying crunch and deepen the flavor profile when sprinkled over the salad.
- → Is the aged balsamic glaze necessary?
Using aged balsamic vinegar or glaze provides a rich, slightly sweet acidity that balances the salad’s creamy and smoky elements.