Peach Burrata Salad

Peach burrata salad is that dreamy summer dish that makes you slow down and savor every bite. Sweet, juicy peaches meet creamy burrata cheese with just a drizzle of balsamic glaze—it’s simple magic on a plate. This grilled peach salad is my go-to when the farmers market peaches are perfect and I want something elegant but effortless.

You’ll love how this easy burrata salad comes together in minutes but tastes like something from a fancy restaurant. The contrast of warm grilled peaches against cool, creamy cheese is pure summer bliss. Plus, it’s one of those burrata recipes that makes you look like a culinary genius without breaking a sweat.

Whether you’re hosting a backyard gathering or just treating yourself to a gorgeous lunch, this summer peach salad delivers every single time. Let’s make something beautiful together.

Quick Overview

Little Snapshot: What This Recipe Delivers: This peach burrata salad combines grilled or fresh peach wedges with creamy burrata cheese, drizzled with olive oil and balsamic glaze, then garnished with fresh basil. Ready in 15 minutes, it’s an elegant summer appetizer or light meal that balances sweet, savory, and creamy flavors perfectly.

Nutritional Peek

Nutrient	Amount per serving
Calories	285 kcal
Protein	12g
Carbohydrates	18g
Fat	19g
Fiber	2g
Sugar	15g

What You’ll Need

This easy burrata salad doesn’t ask much of you in the equipment department. You probably have everything already sitting in your kitchen drawers and cabinets.

• Sharp knife for slicing peaches
• Cutting board
• Grill or grill pan (optional, if grilling peaches)
• Pastry brush for oil (if grilling)
• Serving platter or large plate
• Small bowl for drizzling

Ingredients

Grilled peach salad starts with just a handful of fresh, quality ingredients that sing together. The star players are ripe summer peaches and that gloriously creamy burrata cheese—everything else is just there to make them shine. Choose peaches that yield slightly to gentle pressure but aren’t mushy, and always go for fresh burrata from the deli counter if you can.

Group	Ingredient	Amount	Notes
Produce	Ripe peaches	2 medium	Freestone peaches are easiest to slice
Produce	Fresh basil leaves	Small handful	The prettier the garnish, the happier your plate
Cheese	Burrata cheese	4 ounces	One ball, at room temp is dreamiest
Pantry	Olive oil	2 tablespoons	Extra virgin, the good stuff
Pantry	Balsamic glaze	1 tablespoon	Store-bought is perfectly fine
Seasonings	Salt	To taste	Flaky sea salt is extra fancy
Seasonings	Black pepper	To taste	Freshly ground makes all the difference

Step-by-Step Instructions

Let’s make this happen. Peach burrata salad is one of those recipes that feels meditative—just a few simple moves and you’re rewarded with something truly gorgeous.

Step 1: Prep Your Peaches

Wash your peaches under cool water and pat them dry with a clean towel. Place each peach on your cutting board and slice around the pit to create wedges—aim for about 6 to 8 wedges per peach. If your peaches are super juicy, work over a bowl to catch any drips (that juice is liquid gold, don’t waste it).

Step 2: Decide on Grilling or Fresh

Here’s where you choose your own adventure. For a smoky, caramelized flavor, heat your grill or grill pan over medium-high heat until it’s nice and hot. If you’re keeping it fresh and simple, you can skip right to assembly—raw peaches are absolutely beautiful in this salad too.

Step 3: Grill the Peaches (Optional)

If you’re grilling, lightly brush each peach wedge with a thin coating of olive oil using your pastry brush. Place the wedges cut-side down on the hot grill and let them sizzle for 2 to 3 minutes without moving them—you want those gorgeous char marks. Flip carefully and grill the other side for another 2 to 3 minutes until they’re softened slightly but still holding their shape.

Step 4: Arrange on Your Platter

Take your prettiest serving platter and fan out the peach wedges in a single layer, slightly overlapping if needed. This is your canvas, so make it look as lovely as you want—I like a casual, organic arrangement rather than anything too fussy.

Step 5: Tear and Scatter the Burrata

Gently tear the burrata ball into rustic pieces with your hands, letting that creamy center spill out a bit. Scatter the torn burrata pieces over and around the peaches, distributing them evenly so every bite gets a little cheese love.

Step 6: Drizzle and Season

Drizzle the remaining olive oil over the entire platter in a slow, steady stream. Follow with the balsamic glaze—I like to drizzle it in a zigzag pattern for a pretty presentation. Sprinkle salt and freshly ground black pepper over everything, tasting as you go (a little pinch on a peach piece will tell you if you need more).

Step 7: Garnish and Serve

Tear the fresh basil leaves with your hands (cutting them with a knife can bruise them and turn them dark) and scatter them over the top like confetti. Serve this summer peach salad immediately while the peaches are still warm if grilled, or perfectly chilled if using fresh.

Pro Tips & Gentle Guidance

Burrata recipes are forgiving, but a few little tricks will take your peach burrata salad from “pretty good” to “absolutely unforgettable.” These tips come straight from my Charleston kitchen, where I’ve made this salad more times than I can count on hot summer evenings.

Choose Peaches at Peak Ripeness: The best peaches for this salad should smell sweet and fragrant at the stem end. They should give slightly when you press gently but not feel mushy. If your peaches are rock-hard, let them sit on the counter for a day or two in a paper bag.

Make Your Own Balsamic Glaze: If you’ve got balsamic vinegar but no glaze, just simmer a cup of balsamic in a small saucepan over medium heat until it reduces by half and coats the back of a spoon. According to Serious Eats, homemade balsamic reduction has a richer, more complex flavor than most store-bought glazes.

Don’t Skip the Salt: Burrata is mild and peaches are sweet, so a generous pinch of flaky sea salt is what makes all the flavors pop and dance together. I always finish with an extra sprinkle right before serving.

Grill Marks Are Your Friend: If you’re grilling the peaches, resist the urge to move them around. Let them sit undisturbed on the grill to develop those beautiful caramelized char marks that add depth and visual appeal.

Serve Immediately for Best Texture: This salad is best enjoyed right after assembly. The burrata stays creamy and the peaches maintain their texture. If you must prep ahead, grill the peaches and store them separately, then assemble just before serving.

Variations & Adaptations

One of the joys of a simple summer peach salad is how easily it adapts to what you have on hand or what sounds good in the moment. Here are some of my favorite twists that keep this dish exciting all season long.

Add Peppery Greens: Tuck a handful of arugula or baby spinach underneath the peaches for a more substantial salad base. The peppery bite of arugula plays beautifully against the sweet peaches and creamy cheese.

Prosciutto Love: Drape thin slices of prosciutto over the top for a salty, savory element that makes this feel even more indulgent. The combo of prosciutto, peach, and burrata is classic Italian summer eating at its finest.

Swap the Stone Fruit: When peaches aren’t in season, try this same formula with nectarines, plums, or apricots. Grilled figs are absolutely divine in late summer too.

Herbaceous Twist: Swap the basil for fresh mint or a combination of mint and basil for a bright, cooling flavor. Microgreens also add a sophisticated touch if you’re serving this for company.

Nutty Crunch: Sprinkle toasted pine nuts, slivered almonds, or crushed pistachios over the top for textural contrast. A little crunch goes a long way in making this salad feel more complete.

Honey Drizzle: If your peaches aren’t super sweet, a light drizzle of honey alongside the balsamic glaze adds that extra touch of summer sweetness. Wildflower honey is my personal favorite for this.

Quick Fixes for Peach Burrata Salad

Even the simplest recipes can throw you a curveball now and then. Here’s how to rescue your peach burrata salad when things don’t go exactly as planned.

Problem: Peaches Are Too Hard

If your peaches are rock-hard and flavorless, grilling them will help coax out sweetness through caramelization. Add an extra drizzle of honey or a sprinkle of brown sugar before grilling. You can also roast them in a 400°F oven for 10 minutes to soften and sweeten them up.

Problem: Burrata Is Too Cold and Firm

Cold burrata doesn’t have that luxurious, creamy spill we’re after. Let it sit at room temperature for at least 30 minutes before serving. If you forgot and it’s still cold, run the sealed package under warm (not hot) water for a minute to gently bring it closer to room temp.

Problem: Salad Looks Watery

If your burrata or peaches are releasing too much liquid and making the platter soggy, pat the peaches dry after grilling and let them cool slightly on a paper towel. Assemble on a platter with a slight rim to contain any juices, and serve with crusty bread to soak up the delicious pooling liquid.

Problem: Flavors Taste Flat

This usually means you need more salt or acid. Add a generous pinch of flaky sea salt and an extra drizzle of balsamic glaze or a squeeze of fresh lemon juice. Freshly cracked black pepper also wakes everything up beautifully.

Problem: No Balsamic Glaze on Hand

You can quickly reduce regular balsamic vinegar on the stove, or substitute with a drizzle of good honey mixed with a splash of red wine vinegar. In a pinch, even a squeeze of fresh lemon and a tiny drizzle of maple syrup can work in a creative way.

Storage & Reheating

Summer peach salad is truly a “make and devour immediately” kind of dish, but life happens and sometimes you need a game plan for leftovers. The good news is that with a little creativity, you can still enjoy this salad even if you’ve got components leftover.

Serving Fresh: This salad is best served within 15 minutes of assembly. The burrata stays creamy and the peaches maintain their beautiful texture. If you’re serving this at a gathering, consider setting out all the components and assembling on the platter right before guests arrive.

Storing Leftovers: If you absolutely must store leftovers, keep the components separate. Store grilled peaches in an airtight container in the fridge for up to 2 days. Keep the burrata in its original liquid in the fridge. Assembled salad gets watery and the burrata loses its magic, so it’s not ideal for storage once combined.

Reheating and Repurposing: You won’t want to reheat the assembled salad, but grilled peaches can be gently warmed in a skillet for a minute or enjoyed cold. Leftover components make an amazing addition to grain bowls or can be layered on toast for a quick breakfast or snack.

Storage Method	Duration	Best For
Assembled salad (fridge)	Not recommended	Immediate serving only
Grilled peaches (fridge)	2 days	Repurposing in other dishes
Burrata (fridge, in liquid)	Use by date on package	Fresh assembly later
Fresh peaches (counter)	2-3 days	Ripening before use

No-Waste Kitchen Magic

I’m all about using every last bit in the kitchen, and this easy burrata salad offers some lovely opportunities for creative leftovers and scraps.

Save That Burrata Liquid: The creamy liquid that burrata sits in is packed with flavor. Use it to dress simple green salads or drizzle over roasted vegetables. It adds a subtle creaminess without extra fat or calories.

Peach Peels for Tea: If you peeled your peaches (though I usually leave the skin on), don’t toss those peels. Simmer them in water with a cinnamon stick for a fragrant, naturally sweet peach tea. Strain and enjoy hot or iced.

Overripe Peaches: If your peaches are getting too soft for salad, slice them up and freeze in a single layer on a baking sheet, then transfer to a freezer bag. They’re perfect for smoothies or baking later.

Leftover Basil Stems: Don’t throw away those basil stems. Chop them finely and add to salad dressings, or steep them in olive oil for a few days to make herb-infused oil that’s gorgeous on everything.

Repurpose Leftover Components: Turn leftover grilled peaches and burrata into a killer grilled cheese sandwich, layer them on flatbread for a quick pizza, or toss with pasta and a splash of pasta water for an effortless weeknight dinner. Check out this grilled peach and burrata salad recipe for more serving ideas.

Balsamic Glaze Bottle Hack: When your balsamic glaze bottle looks empty, add a splash of olive oil, close the lid, and shake. You’ll get a perfectly emulsified vinaigrette that’s ready to dress greens or drizzle on veggies.

Frequently Asked Questions

Here are answers to the most common questions about making and serving peach burrata salad.

Final Dish

This peach burrata salad is everything I love about summer cooking—simple, stunning, and absolutely soul-satisfying. It’s the kind of dish that makes you pause and appreciate the season, whether you’re enjoying it solo on your porch or sharing it with friends around a table. The combination of sweet peaches, creamy burrata, and that tangy balsamic drizzle never gets old.

I’d love to see your version of this summer peach salad. Snap a photo and tag me on social, or drop a comment below telling me how you made it your own. Did you add prosciutto? Throw in some arugula? Try it with nectarines instead? Let’s share the love and inspire each other to keep cooking beautiful, delicious food that brings joy.