Grilled Peach and Arugula Salad with Burrata and Balsamic Glaze

Summer food is best when it’s fresh, colorful, and doesn’t weigh you down. That’s why I love this grilled peach and arugula salad. Juicy caramelized peaches meet peppery arugula, creamy burrata cheese, and a drizzle of balsamic glaze—it’s everything you want in a refreshing summer dish.

This salad has a perfect balance: smoky-sweet peaches, creamy richness from burrata, and a crisp, peppery bite from the greens. It’s a simple recipe that looks fancy enough for entertaining, but it comes together in under 20 minutes.

Why Grilled Peaches Work So Well in Salad

If you’ve never grilled fruit before, you’re in for a treat. The high heat caramelizes the natural sugars in peaches, giving them a smoky sweetness that’s completely different from raw peaches. Add a little char, and suddenly a summer fruit becomes a showstopper ingredient.

Think of it like this: peaches are already great on their own, but grilling them is like giving them a summer tan. They’re still sweet, but now with depth and richness. When paired with burrata cheese and arugula, grilled peaches shine even more.

What You’ll Need

Here’s everything you’ll need for this peach burrata salad:

• Peaches (ripe but firm—so they hold up on the grill)
• Arugula (adds that peppery freshness)
• Burrata cheese (the creamy center makes the whole dish luxurious)
• Olive oil (for grilling and dressing)
• Balsamic glaze (adds tang and a hint of sweetness)
• Salt and black pepper (to season)
• Optional add-ins: toasted almonds, pistachios, or prosciutto if you want more texture or savory balance.

How to Grill Peaches Perfectly

Here’s my no-fuss method for caramelized peaches that don’t fall apart:

1. Cut peaches in half and remove the pits.
2. Brush the cut sides lightly with olive oil.
3. Place them face down on a preheated grill (medium-high heat).
4. Grill for 3–4 minutes until char marks appear. Don’t fuss with them too much—let the heat do the work.
5. Flip and cook another 1–2 minutes on the skin side.

That’s it. Grilled peaches are ready to be the star of your salad.

Step-by-Step Recipe: Grilled Peach and Arugula Salad

Serves: 2–3

Ingredients:

• 3–4 ripe peaches, halved and pitted
• 5 oz (about 4 cups) fresh arugula
• 1 ball burrata cheese
• 2 tbsp olive oil (plus more for grilling)
• 1 tbsp balsamic glaze
• Salt and freshly cracked black pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high.
2. Brush peach halves with olive oil. Place cut side down and grill 3–4 minutes, then flip and grill 1–2 minutes more. Remove and let cool slightly.
3. Arrange arugula on a serving platter.
4. Tear burrata into large pieces and scatter over arugula.
5. Slice or quarter grilled peaches and place on top.
6. Drizzle olive oil and balsamic glaze over the salad.
7. Sprinkle with salt and freshly cracked pepper.

That’s it—you’ve got a peach salad that’s light, refreshing, and restaurant-worthy.

Variations to Try

This grilled peach salad is versatile. A few twists you can play with:

• Arugula Burrata Salad Twist: Add toasted pine nuts or almonds for crunch.
• Prosciutto Peach Salad: Drape thin slices of prosciutto alongside the peaches for a salty contrast.
• Summer Grilling Upgrade: Toss in grilled corn kernels for extra sweetness and smokiness.
• Sweet Swap: Use nectarines or plums if peaches aren’t available.

Each variation keeps the core idea but lets you experiment depending on what’s in your kitchen.

Why Burrata Makes This Salad Special

Burrata cheese deserves its own spotlight. On the outside, it looks like mozzarella, but slice it open and you’ll find a rich, creamy center. It pairs beautifully with grilled peaches because it balances the sweetness with mild, buttery flavor.

Some people prefer mozzarella in salads like this, but burrata adds an indulgent creaminess that makes every bite feel special. If you’re making this for a summer dinner party, burrata salad is a guaranteed crowd-pleaser.

Serving Ideas

This grilled peach and arugula salad isn’t just for side dishes—it can play different roles:

• Light lunch: Serve with crusty bread and olive oil.
• Summer starter: Perfect for a backyard barbecue before the main course.
• Dinner side: Pairs well with grilled chicken, shrimp, or steak.
• Brunch addition: Works surprisingly well next to frittatas or quiche.

It’s versatile, so you can bring it to a picnic, a dinner party, or even just whip it up on a weeknight.

Tips for Success

• Use peaches that are ripe but not mushy—too soft and they’ll fall apart on the grill.
• Keep the grill medium-high. Too hot and the peaches burn before caramelizing.
• Don’t drown the salad in dressing—the balsamic glaze should complement, not overwhelm.
• Serve immediately after assembling for the freshest taste.

Why This Recipe Screams Summer

Summer dishes should be easy, vibrant, and refreshing. This salad ticks all those boxes. Between the grilled peaches, peppery arugula, creamy burrata, and tangy balsamic glaze, it’s like a snapshot of summer on a plate.

You don’t need hours in the kitchen, just a few seasonal ingredients and a grill. It’s proof that sometimes the simplest dishes are the most satisfying.

Grilled Peach and Arugula Salad with Burrata and Balsamic Glaze

This fresh summer salad combines smoky grilled peaches, peppery arugula, and creamy burrata, finished with a drizzle of balsamic glaze. It’s light, colorful, and perfect for warm weather meals, whether you serve it as a side, starter, or main dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 minutes mins

Total Time 16 minutes mins

Servings: 3 servings

Course: Appetizer, Side Dish

Cuisine: Mediterranean-inspired, Modern American

Calories: 280

Ingredients Method Notes

Ingredients

  

• 3 –4 ripe but firm peaches
• 5 oz about 4 cups fresh arugula
• 1 ball burrata cheese
• 2 tbsp olive oil plus more for grilling
• 1 tbsp balsamic glaze
• Salt and freshly cracked black pepper to taste

Optional add-ins: toasted almonds, pistachios, or thin slices of prosciutto

Method

 

1. Preheat your grill or grill pan to medium-high heat.
2. Cut peaches in half and remove the pits.
3. Lightly brush the cut sides with olive oil.
4. Place peaches cut-side down on the grill. Cook for 3–4 minutes until grill marks appear. Flip and grill the skin side for 1–2 minutes. Remove from heat.
5. Arrange arugula on a serving platter.
6. Tear burrata into large chunks and scatter over the arugula.
7. Slice or quarter the grilled peaches and add them on top.
8. Drizzle with olive oil and balsamic glaze.
9. Sprinkle lightly with salt and freshly cracked pepper. Serve immediately.

Notes

• Use peaches that are firm enough to grill without falling apart.
• Fresh burrata makes a big difference, but you can swap with mozzarella if needed.
• If making ahead, grill the peaches first and store them in the fridge. Assemble the salad right before serving so the arugula stays crisp.
• Homemade balsamic glaze is easy: simmer balsamic vinegar until it thickens.

Frequently Asked Questions

Q: Can I use canned or frozen peaches?
Fresh is best, but in a pinch you can use canned peaches. Just make sure to pat them dry before grilling. Frozen peaches don’t grill as well—they tend to get mushy.

Q: What can I use instead of burrata?
Fresh mozzarella or goat cheese works well if you can’t find burrata. The texture will be different but still delicious.

Q: How do I make balsamic glaze at home?
Simmer 1 cup balsamic vinegar over low heat until it reduces by half and becomes syrupy. Add a teaspoon of honey if you like extra sweetness.

Q: Can I make this salad ahead of time?
You can prep the peaches and glaze in advance, but don’t assemble the salad until right before serving. Arugula wilts quickly once dressed.

Q: Is this salad healthy?
Yes! It’s loaded with fresh fruit, greens, and protein from the cheese. It’s a balanced dish that feels indulgent without being heavy.