Save to Pinterest There's something magical about the moment when a peach hits hot metal and the whole grill smells like caramelized summer. I discovered this salad by accident one July afternoon, standing in my kitchen with overripe peaches I'd bought on impulse at the farmer's market and a block of burrata that needed using. What started as improvisation became the salad I crave every time the season turns warm.
I made this for a dinner party last summer and watched people's faces light up on that first bite, confused and delighted by the combination. One guest asked me for the recipe three times that evening, and I realized it wasn't just the flavors but the way the warm peaches and cold creamy cheese made everyone pause and actually taste what was in front of them.
Ingredients
- Ripe peaches (3, halved and pitted): Look for peaches with a little give when you press them gently, not rock hard. The slight softness means they'll char beautifully without becoming mushy.
- Arugula (5 oz): Fresh and peppery, it's the green backbone that keeps this salad from feeling too sweet. Baby arugula is milder if you prefer.
- Shallot (1 small, thinly sliced): Just enough sharp onion flavor to balance all that sweetness without overpowering anything.
- Burrata cheese (8 oz, about 2 balls): The creamy heart of this salad. If you can't find burrata, fresh mozzarella works, though you'll lose that luxurious soft center.
- Toasted pistachios or walnuts (1/4 cup, roughly chopped): The crunch is essential. Toasting them yourself makes a real difference in flavor.
- Extra-virgin olive oil (2 tbsp): Good oil matters here since there's nowhere for it to hide. Use something you actually like eating.
- Aged balsamic vinegar (2 tbsp): The real thing tastes completely different from the cheap stuff. If you have balsamic glaze, it's a shortcut that works.
- Flaky sea salt and black pepper: The finishing touches that bring everything into focus.
Instructions
- Get Your Grill Ready:
- Heat your grill or grill pan over medium-high heat until it's hot enough that a drop of water sizzles immediately. You want serious heat so the peaches caramelize rather than steam.
- Oil and Arrange the Peaches:
- Brush the cut sides of each peach half lightly with olive oil. This is the only oil they need and it prevents sticking while letting them char.
- Char the Peaches:
- Place peaches cut-side down on the grill and leave them alone for 2 to 3 minutes. You'll hear them sizzle and smell the sugar caramelizing. Flip and grill the skin side for another 1 to 2 minutes until slightly softened. Let them cool just enough to handle, then slice into wedges.
- Dress the Greens:
- In a bowl, toss the arugula and shallot with 1 tablespoon olive oil, a pinch of salt, and black pepper. Don't overdress or the leaves will wilt before you serve.
- Build Your Salad:
- Spread the dressed arugula across a platter or individual plates. Arrange the still-warm peach wedges on top, then gently tear the burrata into pieces and scatter it over everything.
- Finish with Flourish:
- Drizzle the aged balsamic and remaining olive oil across the salad. Sprinkle with toasted nuts, flaky salt, and a few grinds of fresh pepper. Serve right away while the peaches are still warm.
Save to Pinterest What strikes me most about this salad is how humble ingredients become something that feels special. It's the kind of dish that reminds you why cooking matters, even on nights when you're not trying very hard.
Timing and Temperature
The temperature contrast is what makes this salad interesting. You want warm, caramelized peaches meeting cold, creamy burrata so the cheese gets slightly softer but doesn't melt completely. If your peaches cool too much while you're assembling, they lose their appeal. Work quickly once they come off the grill and serve immediately. The salad is best eaten within minutes, before the greens start to soften.
Variations That Work
This formula is flexible enough to let you play. Prosciutto draped over the top adds a salty richness that pairs beautifully with sweet peaches. If you can't find burrata, fresh mozzarella or even creamy goat cheese will anchor the salad, though each brings its own character. Some people add a splash of balsamic reduction instead of vinegar for extra depth.
What to Serve Alongside
This salad is light enough to stand alone as a lunch, but it also makes a stunning first course before something grilled. A crisp Sauvignon Blanc or dry rosé cuts through the sweetness beautifully. The combination of warm peaches, cool cheese, and peppery greens creates a meal that feels effortless and elegant at the same time.
- Make sure your peaches are ripe but not falling apart or they'll fall through the grill grates.
- Balsamic glaze works in a pinch if you don't have aged vinegar, but it's sweeter so use a little less.
- Toast your nuts fresh on the day you're serving if possible—they fade quickly once cooled.
Save to Pinterest This salad proves that some of the best meals come from working with what's in season and what makes you happy in the moment. Make it once and it becomes a summer tradition.
Recipe FAQs
- → 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, then flip for 1–2 minutes. Let cool before slicing into wedges.
- → Can I substitute burrata in this salad?
Yes, fresh mozzarella or goat cheese are excellent alternatives to burrata for a similar creamy texture and mild flavor.
- → What nuts work best as a topping?
Toasted pistachios or walnuts add a pleasant crunch and complement the salad’s flavors well. Adjust based on preference or allergies.
- → Is there a suggested dressing for this salad?
Aged balsamic vinegar or balsamic glaze combined with extra-virgin olive oil enhances the ingredients by adding sweetness and acidity.
- → What wine pairs nicely with this dish?
A crisp Sauvignon Blanc or a rosé wine is recommended to balance the sweetness of the peaches and the creaminess of the cheese.