Save My neighbor brought over a basket of peaches from her tree last July, insisting they had to be eaten within two days. I stood in my kitchen with this bounty, already planning desserts, when I remembered a restaurant in Napa that served grilled peaches with burrata. The windows were open, a warm breeze was coming through, and I decided to turn those peaches into dinner instead of dessert.
I first made this for a dinner on the patio when the temperature hit ninety degrees. Nobody wanted a heavy meal, but I wanted to serve something that felt special. The way the grilled peaches released their aroma into the backyard, the way the burrata oozed onto the arugula when you cut into it, the conversation around the table just slowed down. That is when I knew this salad was more than summer food, it was a moment.
Ingredients
- 3 ripe peaches: They should give slightly when pressed but still hold their shape, I learned the hard way that overripe peaches turn into mush on the grill
- 5 oz arugula: The pepperiness cuts through the sweet peaches and rich cheese perfectly
- 1 small shallot: Milder than red onion and adds this subtle sharpness that makes everything pop
- 8 oz burrata: Use the good stuff here, the cream inside is what makes those first bites so luxurious
- 1/4 cup toasted pistachios: The crunch is essential and the slight sweetness plays so nicely with the balsamic
- 2 tbsp aged balsamic: This is worth the investment, regular balsamic reduction works but aged has depth you cannot fake
- Extra virgin olive oil: You need two tablespoons, one for the grill, one for finishing
- Flaky sea salt: Maldon or similar, those crystals melting into the burrata are pure magic
- Freshly ground black pepper: Be generous, it wakes up all the sweet elements
Instructions
- Get your grill going:
- Heat a grill pan or outdoor grill to medium high, you want it hot enough to leave marks but not so aggressive that the fruit sticks immediately
- Prep the peaches:
- Brush the cut sides lightly with olive oil, just a thin coating to help the char develop without drying out the flesh
- Grill for those marks:
- Cook cut side down for 2 to 3 minutes until you see deep char lines, flip and go another minute just to soften slightly, then let them cool enough to handle before slicing into wedges
- Dress the greens:
- Toss arugula and sliced shallot with a tablespoon of olive oil, a pinch of salt, and several grinds of pepper in a large bowl until every leaf glistens
- Build the base:
- Spread the arugula mixture across your serving platter or individual plates, making sure the shallot pieces are evenly distributed
- Add the peaches:
- Arrange those beautiful grilled wedges on top of the greens, letting some of the juices soak into the arugula
- Top with burrata:
- Tear the burrata into rough chunks and scatter it over the salad, some cream will escape and that is exactly what you want
- Finish with drama:
- Drizzle the aged balsamic and remaining olive oil over everything, then sprinkle with pistachios, flaky salt, and another hit of pepper before serving right away
Save Last summer my sister asked me to make this for her engagement party. I was prepping forty peaches, tearing endless balls of burrata, my hands smelled like sweet charred fruit for hours. When guests took their first bites, the patio went quiet. That is the power of this recipe, it stops conversations.
Choosing The Right Peaches
I have tested every peach variety at the market. Freestone peaches are easier to work with because the fruit pulls away from the pit cleanly. Cling peaches make you work harder and you lose some flesh in the process. For grilling specifically, I prefer yellow peaches over white ones because they hold up better to heat and their acidity balances the burrata. The peach should yield to gentle pressure but still feel firm, similar to a ripe avocado.
The Burrata Decision
Fresh mozzarella works, goat cheese works, even feta works in a pinch. But burrata is what transforms this from a nice salad into an experience. The outer layer provides structure while the interior cream coats the arugula and mingles with the peach juices. I have found that tearing it by hand instead of cutting gives you more interesting textures and looks more rustic on the plate. Bring it to room temperature while you grill the peaches, cold burrata does not spread the same way.
Making It Your Own
This salad is incredibly forgiving once you understand the core contrast of warm fruit, cool cheese, and peppery greens. I have added prosciutto for dinner parties, swapped arugula for watercress, used honey instead of balsamic when I ran out. The framework stays solid while you play with the details.
- Add fresh basil or mint leaves if you want an herbaceous lift
- Try pecans instead of pistachios for a more Southern profile
- Squeeze a half lemon over the top before serving if your peaches are especially sweet
Save This salad taught me that summer cooking does not always need to be complicated to feel special. Sometimes it is just about knowing when to let good ingredients shine.
Recipe FAQs
- → Can I use another cheese instead of burrata?
Yes, fresh mozzarella or goat cheese are great alternatives that maintain a creamy texture without overpowering the other ingredients.
- → How long should I grill the peaches?
Grill peach halves cut side down for 2-3 minutes until slightly charred, then flip for an additional 1-2 minutes to soften gently.
- → What nuts work best as a topping?
Toasted pistachios or walnuts add a nice crunch and complement the salad’s sweet and tangy flavors.
- → Can this salad be made ahead of time?
It’s best served immediately after assembling to preserve the texture of the grilled peaches and freshness of the greens.
- → What dressing is used in this dish?
Aged balsamic vinegar or balsamic glaze combined with extra virgin olive oil, flaky sea salt, and freshly ground black pepper enhances the natural flavors.
- → Can I add protein to this dish?
Thin slices of prosciutto can be added before serving to introduce savory notes without overwhelming the freshness.