Grilled Peach Burrata Salad That Breaks the Internet: Creamy, Smoky, Sweet, and Stupidly Simple

This is the summer flex you make in 15 minutes that looks like a Michelin chef owes you a favor. Charred peaches, creamy burrata, crunchy pistachios—this salad slaps on every level. It’s sweet, salty, tangy, and silky, with just enough heat to make your taste buds do backflips.

Bring it to a BBQ and watch it disappear before you can say “Wait, I didn’t get a photo.” Hungry yet?

What Makes This Special

Most salads are polite. This one is loud—in the best way. Grilled peaches turn jammy and smoky, which plays perfectly with burrata’s rich, milky center. A bright vinaigrette cuts through the cream, fresh herbs keep it lively, and nuts add crunch.

It’s a high-low combo: farmers’ market fruit meets restaurant-level plating with zero culinary anxiety.

You don’t need special skills; you just need heat, good produce, and a mildly chaotic desire for greatness. Also, it looks like art. And yes, your feed deserves it.

Ingredients

• 3–4 ripe peaches, halved and pitted (freestone preferred)
• 2 balls burrata (about 8 oz total), drained
• 5 oz arugula or spring mix
• 1 small handful fresh basil leaves, torn
• 1 small handful fresh mint leaves, torn (optional but recommended)
• 1/3 cup pistachios, chopped (or sliced almonds)
• 2–3 tbsp honey or hot honey
• 1/4 cup extra-virgin olive oil, plus extra for grilling
• 2 tbsp balsamic vinegar (or white balsamic)
• 1 tsp Dijon mustard
• 1 small garlic clove, finely grated
• Flaky sea salt and freshly cracked black pepper
• Optional add-ons: prosciutto ribbons, cherry tomatoes, a squeeze of lemon, red pepper flakes

Instructions

1. Preheat and prep. Heat a grill or grill pan to medium-high.
   

   Lightly oil the grates. Pat peaches dry so they char instead of steam.

   
   
2. Dress to impress. In a small jar, combine olive oil, balsamic, Dijon, garlic, a big pinch of salt, and pepper. Shake until emulsified.
   

   Taste. Adjust acidity with more balsamic or a squeeze of lemon.

   
   
3. Grill the peaches. Brush the cut sides with a little oil. Place cut-side down for 2–4 minutes until you get dark grill marks and the fruit softens slightly.
   

   Flip for 1 minute to warm the skins. Remove and let cool for a minute, then slice each half into wedges.

   
   
4. Toast the nuts. In a dry skillet over medium heat, toast pistachios for 2–3 minutes until fragrant. Don’t walk away—these burn faster than your attention span.
5. Build the base. Toss arugula with half the dressing and a pinch of salt.
   

   Spread onto a large platter. You’re not making a mountain; think stylish salad runway.

   
   
6. Add the peaches. Nestle the grilled wedges over the greens. Drizzle with 1 tablespoon honey for glossy vibes.
   

   If you like heat, use hot honey.

   
   
7. Burrata time. Gently tear or place whole balls on top. Season the burrata directly with salt and pepper. Drizzle with a little olive oil.
8. Finish strong. Scatter basil, mint, and toasted pistachios.
   

   Spoon on more dressing to taste. Optional: add ribbons of prosciutto or halved cherry tomatoes for extra savory-sweet contrast.

   
   
9. Serve immediately. Burrata waits for no one. Snap a pic, then attack.

How to Store

This salad shines fresh, but you can prep components. Keep greens and herbs dry in airtight containers lined with paper towels for up to 2 days. Grill peaches ahead and refrigerate in a sealed container for 24 hours; bring to room temp before serving. Store dressing separately in a jar for up to 5 days.

Do not pre-dress the greens unless you enjoy limp sadness.

Burrata should be kept cold and added last; use within 1–2 days of opening. Leftover assembled salad? Eat the same day.

The peaches and burrata will weep—romantic, but not ideal for texture.

Health Benefits

• Peaches provide fiber, vitamin C, and antioxidants like polyphenols that support skin and immune health.
• Arugula is rich in nitrates and vitamin K, supporting heart and bone health while bringing peppery flavor with minimal calories.
• Burrata offers protein and calcium. It’s indulgent, sure, but with balanced portions it fits a smart meal plan.
• Pistachios add healthy fats, plant protein, and minerals like magnesium for energy and satiety.
• Olive oil delivers monounsaturated fats and polyphenols, linked to cardiovascular benefits.
• Balsamic and herbs bring flavor without heavy calories or sodium. Big taste, small cost—financial and metabolic.

Avoid These Mistakes

• Using underripe peaches. If they’re hard as baseballs, you’ll get sour and squeaky.
  

  Slight give at the stem = perfect.

  
  
• Overcooking the fruit. You want caramelized marks, not peach mush. Keep the heat medium-high and the time short.
• Skipping salt on burrata. Unseasoned burrata tastes flat. A pinch of flaky salt changes everything.
• Drowning the greens. Overdressing turns the base soggy.
  

  Start light; add more after plating.

  
  
• Forgetting texture. Without nuts or a crunchy element, it’s creamy-on-soft. Add pistachios, almonds, or croutons for contrast.
• Serving it warm-hot. If peaches are blazing, they’ll melt burrata into a puddle. Warm is fine; scorching is not.

Alternatives

• Fruit swaps: Nectarines, plums, apricots, or grilled pineapple all play nice.
  

  In fall, try roasted pears.

  
  
• Cheese options: Fresh mozzarella, whipped ricotta, or goat cheese if burrata isn’t available.
• Greens: Peppery arugula is A+, but baby kale, butter lettuce, or a mixed herb salad works.
• Nuts and seeds: Almonds, walnuts, hazelnuts, or toasted pumpkin seeds for a nut-free crunch.
• Protein boost: Prosciutto, grilled chicken, or seared shrimp turns this into a full meal. FYI, salty prosciutto is a cheat code.
• Dressing twists: White balsamic + lemon for brightness, sherry vinegar for depth, or a maple-Dijon for autumn vibes.
• Spice lovers: Add chili crisp, Aleppo pepper, or red pepper flakes. Sweet heat = chef’s kiss.

FAQ

Can I make this without a grill?

Yes.

Use a grill pan or a cast-iron skillet on high heat. You can also broil peach halves cut-side up for 3–5 minutes until caramelized. Same charred-sweet goodness, no backyard required.

How do I pick ripe peaches?

Look for a golden background color (not green), a fragrant smell near the stem, and gentle give when pressed.

If they’re firm, let them ripen in a paper bag at room temp for a day or two.

Is burrata lactose-heavy?

Burrata contains lactose, but generally less than milk per serving. If you’re sensitive, try lactose-free fresh mozzarella or whipped ricotta as a substitute and keep portions reasonable.

What wine pairs best with this salad?

A crisp, aromatic white like Sauvignon Blanc or a lightly chilled Pinot Noir works beautifully. Prosecco is also clutch—the bubbles cut through the cream and complement the fruit.

Can I meal prep this?

Prep components separately: grill peaches, toast nuts, make dressing.

Store greens and herbs dry, burrata sealed, and assemble right before serving. You’ll keep the textures dialed in, IMO.

How do I keep the peaches from sticking?

Dry the peaches well, oil the cut sides lightly, and preheat the grill properly. Don’t move them too soon; once char forms, they release easily.

Can I make it savory without honey?

Absolutely.

Skip the honey and add prosciutto, extra black pepper, and a splash more balsamic. You’ll still get balance from the fruit’s natural sugars.

Final Thoughts

This Grilled Peach Burrata Salad is proof that fancy doesn’t have to be fussy. It’s equal parts flavor bomb and crowd magnet, with minimal effort and maximum payoff.

Make it for weeknight dinner, bring it to a potluck, or plate it for a date night flex. One bite and you’ll understand why people won’t shut up about it—and honestly, same.