Save to Pinterest Last August, I was standing in my kitchen on a sweltering afternoon when my neighbor dropped off a bag of peaches so fragrant I could smell them from across the counter. I had no plan, just a block of burrata in the fridge and a half-full bottle of aged balsamic. On impulse, I fired up the grill and sliced those peaches in half. The moment they hit the hot grates, something magical happened—the natural sugars caramelized into this deep, smoky sweetness that somehow made the whole salad feel sophisticated and effortless at once.
I served this to friends one evening when the heat wouldn't break, and I watched them pause mid-bite—that little moment when someone realizes a dish is more than just lunch. The combination caught them off guard in the best way, sweet and savory and elegant without trying too hard. That's when I knew this wasn't just a recipe, it was the kind of thing I'd make again and again.
Ingredients
- Ripe peaches (3, halved and pitted): Pick ones that give slightly when you press them gently—they should smell sweet and fragrant, not mealy or hard.
- Arugula (5 oz): Buy it just before you cook if you can, as it wilts quickly and loses that peppery bite when it sits around.
- Shallot (1 small, thinly sliced): The thin, raw shallot adds a sharp onion note that cuts through the richness of the burrata beautifully.
- Burrata cheese (8 oz, 2 balls): This is the star, so seek out fresh burrata from a good source—the creamy center should ooze slightly when you tear into it.
- Toasted pistachios or walnuts (1/4 cup, roughly chopped): Toasting them yourself makes all the difference; buy them raw and toast in a dry pan for 3–4 minutes until fragrant.
- Extra-virgin olive oil (2 tbsp): Use one you actually like tasting straight, because you will taste it here.
- Aged balsamic vinegar or balsamic glaze (2 tbsp): Real aged balsamic is thick and complex; balsamic glaze is thinner and more syrupy, and both work beautifully.
- Flaky sea salt (1/2 tsp) and freshly ground black pepper: These finish the dish, so use good versions—the salt should feel like little crystals on your tongue, not a fine powder.
Instructions
- Get your grill hot and ready:
- Preheat a grill or grill pan over medium-high heat for a few minutes so it's genuinely hot when your peaches hit it. You want a confident sizzle, not a timid one.
- Oil and grill the peaches:
- Brush the peach halves lightly with olive oil and place them cut-side down on the grill. Let them sit for 2–3 minutes without moving—this is when the magic happens and the sugars caramelize into a dark, charred crust. Flip and grill the skin side for 1–2 minutes, then lift them onto a plate to cool.
- Dress the greens:
- While the peaches cool, toss arugula and shallot together in a large bowl with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Don't overdress; you want the leaves to taste like themselves, just gently coated.
- Build the salad:
- Spread the arugula mixture across a large platter or individual plates. Once the grilled peaches are cool enough to handle, slice each half into wedges and scatter them over the greens. Gently tear the burrata into irregular pieces and distribute them across, letting some of the creamy center peek through.
- Finish with finesse:
- Drizzle aged balsamic and the remaining olive oil over everything. Scatter the toasted nuts on top, finish with flaky sea salt and a few grinds of black pepper, and serve right away while the peaches are still warm.
Save to Pinterest There was a moment when my 10-year-old nephew tried this and declared it the best thing that had ever happened to him. He went back for seconds and thirds, and that's when I realized food like this—simple, fresh, a little unexpected—is the stuff that sticks in memory.
Why Grilled Peaches Change Everything
Most people eat peaches raw, and they're lovely that way. But there's something about heat that wakes them up. The grill caramelizes the natural sugars into this deep, almost smoked sweetness that tastes nothing like the fuzzy fruit you might have eaten straight from a tree. It's the same ingredient, but transformed by a few minutes of time and temperature.
The Burrata Moment
Burrata is made to be torn, not sliced. When you let your hands break it into irregular pieces, the creamy center starts to spill out, mixing with the warm peaches and creating pockets of richness. It's worth seeking out fresh burrata for this—the frozen or vacuum-packed versions don't have that same delicate texture that makes this salad feel special.
Making It Your Own
This salad is a template, not a rulebook. Once you've made it once and felt how the warm peaches play against the cool greens and creamy cheese, you'll start imagining your own variations. The foundation is solid enough to support your own ideas.
- Prosciutto adds a salty, savory edge if you want to skip meat-free and go full Italian summer.
- Fresh mozzarella or goat cheese work if burrata isn't available, though they don't melt quite the same way.
- A crisp Sauvignon Blanc or dry rosé alongside this is the kind of pairing that makes a regular evening feel a little more intentional.
Save to Pinterest This is the kind of salad that makes you feel like you know what you're doing in the kitchen, even if you're just throwing together good ingredients and letting them speak for themselves. Make it when the peaches are perfect, and people will ask for the recipe.
Recipe FAQs
- → What type of peaches work best for grilling?
Ripe but firm peaches hold up well on the grill, developing a sweet, smoky flavor without becoming mushy.
- → Can I substitute burrata with other cheeses?
Yes, fresh mozzarella or goat cheese both offer creamy textures and mild flavors that complement the salad.
- → How should I prepare the peaches before grilling?
Halve and pit the peaches, brush lightly with olive oil to prevent sticking, then grill cut-side down until just charred.
- → What greens work well besides arugula?
Baby spinach or watercress provide fresh, peppery notes similar to arugula and pair well with the sweetness of peaches.
- → Are toasted nuts necessary in this salad?
While optional, toasted pistachios or walnuts add a satisfying crunch and nutty flavor that complements the creamy and fruity elements.