Fresh Grilled Peach Salad with Creamy Burrata Best Easy Summer Recipe

Let me tell you, the scent of juicy peaches caramelizing over hot grill grates is enough to make anyone’s mouth water. The first time I grilled peaches for a salad, I was instantly hooked. That moment—when the sweet, smoky fruit met the cool, creamy burrata—was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Honestly, it felt like discovering a secret summer treasure.

Years ago, when I was knee-high to a grasshopper, fresh fruit salads were just simple chopped fruit in a bowl. But this fresh grilled peach salad with creamy burrata and basil is a total game-changer, bringing a beautiful balance of textures and flavors that tastes like pure, nostalgic comfort on a plate. My family couldn’t stop sneaking bites off the platter while I was finishing up (and I can’t really blame them!).

You know what makes this recipe dangerously easy? It’s perfect for potlucks, a sweet treat for your kids, or a stunning dish to brighten up your Pinterest recipe board. After testing it multiple times in the name of research, of course, it’s become a staple for summer gatherings and even a go-to gift idea wrapped in pretty parchment. If you haven’t tried fresh grilled peach salad with creamy burrata and basil yet, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Here’s why this fresh grilled peach salad with creamy burrata and basil quickly became one of my favorite summer recipes—tested, family-approved, and kitchen-loved:

• Quick & Easy: Ready in under 20 minutes, perfect for busy weeknights or last-minute guests.
• Simple Ingredients: No fancy or hard-to-find stuff—just fresh peaches, burrata, basil, and a handful of pantry staples.
• Perfect for Summer: It’s light, refreshing, and screams sunshine—ideal for backyard barbecues or casual dinners.
• Crowd-Pleaser: Everyone from kids to grown-ups rave about the creamy, smoky, sweet combo.
• Unbelievably Delicious: The grilled peaches add a smoky depth that pairs beautifully with the mellow burrata and fresh basil.

What sets this salad apart? It’s the grilling technique that caramelizes the peaches just right without turning mushy—plus, the creamy burrata takes it next-level, smoother and richer than your usual mozzarella. The fresh basil adds that herbal pop that ties everything together. This isn’t just a salad; it’s a summer melody on your fork. It’s the kind of dish that makes you close your eyes after the first bite and smile because comfort food just got a fresh, bright update.

Whether you want to impress guests without sweating over the stove or simply crave something fresh and satisfying, this recipe hits all the right notes.

What Ingredients You Will Need

This fresh grilled peach salad with creamy burrata and basil uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easily found at your local market during peach season.

• Fresh Peaches: 4 ripe but firm peaches, halved and pitted (look for peaches that give slightly when pressed but aren’t too soft)
• Burrata Cheese: 8 ounces of fresh burrata (I recommend BelGioioso for a creamy, rich texture)
• Fresh Basil Leaves: About 1 cup loosely packed, torn or chopped (adds a fragrant herbal brightness)
• Extra Virgin Olive Oil: 2 tablespoons, for brushing the peaches and drizzling (choose a fruity, high-quality brand)
• Balsamic Glaze: 2 tablespoons, for drizzling (optional, but adds a lovely tangy-sweet contrast)
• Sea Salt & Freshly Ground Black Pepper: To taste, seasoning that brings out all the flavors
• Baby Arugula or Mixed Greens: 4 cups (optional, for a fresh bed to serve the salad on)
• Toasted Pine Nuts or Sliced Almonds: 1/4 cup, for crunch (optional but highly recommended)

Substitution tip: If burrata isn’t available, fresh mozzarella is a decent stand-in, but it won’t have quite the same creamy indulgence. For a dairy-free option, creamy avocado slices can add richness. And if peaches aren’t in season, grilled nectarines work beautifully too.

Equipment Needed

• Grill or Grill Pan: Essential for getting those beautiful char marks on the peaches. If you don’t have a grill, a cast-iron grill pan works great indoors.
• Basting Brush: For oiling the peaches before grilling to prevent sticking.
• Sharp Knife: To halve and pit the peaches cleanly.
• Large Serving Platter or Salad Bowl: To assemble and present the salad.
• Tongs or Spatula: To carefully flip peaches on the grill without squishing them.

If you’re on a budget, a simple stovetop grill pan is a great option and can be found affordably at most stores. I’ve found that cleaning the grill pan right after use makes a huge difference in keeping those grill marks pristine over time. Also, a silicone basting brush is easier to clean than natural bristle brushes.

Preparation Method

1. Preheat your grill or grill pan to medium-high heat (about 375°F or 190°C). This ensures the peaches caramelize nicely without burning.
2. Prepare the peaches: Rinse and dry the peaches, then slice them in half and remove the pits carefully with a paring knife. Brush each peach half lightly with extra virgin olive oil to prevent sticking and help with caramelization.
3. Grill the peaches: Place the peach halves cut-side down on the hot grill. Grill for 3-4 minutes until grill marks appear and peaches start to soften but are still firm. Flip and grill the skin side for another 2 minutes. You want them tender but not mushy.
4. Remove and cool: Transfer the grilled peaches to a plate and let them cool slightly while you prepare the rest of the salad. The warm peaches release amazing aromas!
5. Assemble the salad base: If using greens, lay the baby arugula or mixed greens on a large serving platter. Scatter torn basil leaves evenly over them.
6. Add the peaches: Slice each grilled peach half into wedges and arrange them on top of the greens and basil evenly.
7. Top with burrata: Tear the burrata into chunks and scatter generously over the salad. The creamy cheese melts slightly from the warmth of the peaches, creating a luscious texture.
8. Season and finish: Sprinkle sea salt and freshly ground black pepper over the salad to taste. Drizzle with a little more olive oil and balsamic glaze if using.
9. Add crunch (optional): Toast pine nuts or sliced almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Sprinkle over the salad just before serving for a delightful crunch.
10. Serve immediately: This salad is best enjoyed fresh, while the peaches are still slightly warm and the burrata is creamy.

Pro tip: If your peaches aren’t perfectly ripe, grilling helps bring out their natural sugars, but don’t overcook or they’ll lose their shape. Also, keep an eye on the grill temp—too hot and the peaches might burn instead of caramelize.

Cooking Tips & Techniques

Grilling peaches might sound straightforward, but a few tricks make all the difference. First, you want peaches that are ripe but still hold their shape. Overripe peaches turn to mush on the grill and lose that lovely texture contrast against the creamy burrata.

Always brush the peaches with olive oil before grilling; it helps prevent sticking and promotes even caramelization. I learned the hard way that skipping this step leads to a frustrating mess on the grill. Keep the grill at medium-high heat—not so hot that the peaches burn but hot enough to get those beautiful grill marks.

When flipping peaches, use tongs gently or a thin spatula to avoid breaking the fruit apart. Also, don’t overcook! Aim for about 5-6 minutes total grilling time. The peaches should be tender and sweet but still hold their shape.

Multitasking tip: While peaches grill, prepare your basil and toast nuts if using. It saves time and keeps everything fresh. Finally, assembling just before serving keeps the burrata creamy and the greens crisp, giving your salad that perfect fresh vibe.

Variations & Adaptations

This fresh grilled peach salad with creamy burrata and basil is super flexible, so you can easily tweak it based on your pantry, season, or dietary needs.

• Seasonal Twist: Swap peaches for grilled nectarines or plums in early fall. Both offer a similar sweet, smoky profile.
• Dietary Adjustments: For a dairy-free version, replace burrata with sliced ripe avocado or a dollop of cashew cream. It still delivers creaminess without the dairy.
• Flavor Boost: Add a splash of fresh lemon juice or a sprinkle of chili flakes for a little zing and contrast to the sweet peaches.
• Cooking Method: If you lack a grill, roast peach halves in a hot oven (425°F/220°C) on a baking sheet for 10-12 minutes to get a similar caramelized effect.
• Personal Favorite Variation: I once added a handful of fresh mint leaves alongside basil for a brighter, more complex herbal note. It was a refreshing surprise that my family loved.

Serving & Storage Suggestions

This salad shines best served immediately, with peaches still a little warm and burrata creamy. Serve it as a light lunch or alongside grilled chicken or fish for a summery dinner. A crisp white wine or sparkling water with lemon pairs beautifully.

If you have leftovers (which is rare!), store salad components separately: keep grilled peaches in an airtight container in the fridge up to 2 days and burrata wrapped tightly. Greens are best kept dry and whole to avoid wilting. When ready to eat, reassemble and drizzle with fresh olive oil and balsamic glaze.

Reheating peaches gently in a skillet over low heat restores some warmth without cooking them further. Avoid microwaving as it can make the fruit mushy. Flavors deepen a bit after resting, but the salad is most vibrant fresh.

Nutritional Information & Benefits

This fresh grilled peach salad with creamy burrata and basil is not just a feast for your taste buds but also offers great nutritional perks. Peaches are packed with vitamins A and C, antioxidants, and fiber, great for skin and digestion. Burrata provides a good dose of calcium and protein, giving you energy and bone support.

Using fresh basil adds vitamins K and A, plus anti-inflammatory benefits. Olive oil offers heart-healthy fats. Overall, this salad is a moderate-calorie, nutrient-rich dish that fits well into balanced diets.

Gluten-free and low-carb friendly, it’s perfect if you’re watching carbs or avoiding gluten. Just watch nut toppings if you have allergies. Personally, I appreciate how this salad feels indulgent but still light and nourishing, perfect for summer wellness.

Conclusion

Fresh grilled peach salad with creamy burrata and basil is truly one of those recipes you’ll want to keep coming back to. It’s quick, easy, and uses simple ingredients that come together to create a beautiful blend of smoky, sweet, creamy, and fresh flavors. Honestly, it feels like a warm hug on a plate and a little celebration of summer’s best.

Feel free to tweak it your way—swap greens, add nuts, or try different herbs. I love how versatile this recipe can be while still delivering a crowd-pleasing punch. If you give it a try, I’d love to hear how you make it yours! Drop a comment, share your variations, or tell me your favorite summer salad moment.

This one’s a keeper, and I’m excited for you to taste why.

FAQs

Can I use frozen peaches for this salad?

Fresh peaches are best for grilling, but if you must use frozen, thaw and pat dry well. They won’t grill as nicely but can work in a pinch.

How do I store leftovers without the salad getting soggy?

Store grilled peaches and burrata separately in airtight containers. Keep greens dry and assemble fresh before serving.

What can I substitute for burrata if I can’t find it?

Fresh mozzarella is a good substitute, though it’s less creamy. For dairy-free, use ripe avocado or cashew cream.

Can I prepare this salad ahead of time?

Yes, grill peaches a few hours ahead and refrigerate. Assemble with burrata and basil just before serving for best texture.

What other herbs pair well with basil in this salad?

Mint, thyme, or even a little rosemary can add lovely flavor twists alongside basil.

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