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Grilled Peach and Burrata Arugula Salad

An icon representing a clock 18 min | easy | gluten-free, Mediterranean diet
Overhead view of arugula salad topped with grilled peach halves with char marks and a ball of burrata sprinkled with black pepper on a white plate, with a striped linen napkin beside it.
Published May 9, 2025
Prep Time Cook Time Total Time
10 min 8 min 18 min
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Introduction

This grilled peach and burrata arugula salad is juicy, creamy, and peppery all on one fresh, colorful plate.

Sweet charred peaches pair with rich burrata and tangy balsamic for a light but satisfying summer salad.

It’s perfect for easy entertaining, a simple weeknight dinner, or an elegant starter alongside grilled meats.

Ingredients  (4 servings)

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Overhead view of an arugula salad on a white plate topped with grilled peach halves with dark grill marks and a ball of burrata drizzled with olive oil and cracked black pepper; a small bowl of dark balsamic dressing sits nearby on a rustic white table.

How to Make Grilled Peach and Burrata Arugula Salad

  1. Prep the grill and peaches

    Preheat a grill or grill pan to medium-high heat while you halve and pit the peaches if not already done.

    Brush the cut sides of the peach halves with 1 tablespoon olive oil to prevent sticking and encourage caramelized marks.

  2. Grill the peaches

    Place the peaches cut side down on the hot grill and cook until grill marks appear, about 3 to 4 minutes.

    Flip and grill the other side just until the fruit softens slightly and smells sweet, another 2 to 3 minutes.

    Transfer the peaches to a plate and let them cool slightly while you assemble the rest of the salad.

  3. Make the simple vinaigrette

    In a small bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, salt, and black pepper until well combined.

    Taste and adjust the seasoning, adding a pinch more salt or vinegar if you prefer a sharper flavor.

  4. Dress the arugula

    Add the baby arugula to a large bowl and drizzle with the vinaigrette.

    Toss gently with clean hands or tongs until the leaves are lightly coated but not soggy.

  5. Assemble and serve

    Arrange the dressed arugula on a serving platter or in a shallow bowl.

    Nestle the grilled peach halves on top, cut sides facing up, so their juices can mingle with the greens.

    Gently tear the burrata over the salad, letting pieces fall between the peaches.

    Finish with a final pinch of salt and pepper over everything, then serve right away while the peaches are warm.

White bowl of baby arugula topped with grilled peach wedges with dark grill marks and a ball of burrata in the center, drizzled with olive oil and sprinkled with black pepper on a light wooden table.

Substitutions

Replace peaches with nectarines
Nectarines grill almost exactly like peaches and give the salad the same juicy sweetness with a slightly firmer bite. They hold shape very well on the grill, which helps the salad look neat and elegant on the plate.
Replace burrata with fresh mozzarella or burrata-style vegan cheese
Fresh mozzarella offers the same creamy, mild richness, though it is a little bouncier and less oozy than burrata. A burrata-style vegan cheese brings similar creaminess without dairy, and its subtle flavor still lets the peaches shine.
Replace arugula with baby spinach or spring mix
Baby spinach or spring mix give a softer, less peppery base while still adding fresh, leafy volume to the salad. The milder greens push the grilled fruit and cheese forward, which some folks prefer for a gentler flavor balance.
White plate of baby arugula topped with grilled peach wedges with dark grill marks and a whole burrata drizzled with balsamic and cracked pepper on a light wood table.

Tips

Choose the right peaches
Pick peaches that feel just slightly firm with a little give, so they soften on the grill without collapsing.
Prevent sticking on the grill
Oil the grill grates right before cooking and avoid moving the peaches too soon, so clean grill marks develop.
Serve burrata at room temperature
Take the burrata out of the fridge 20 to 30 minutes early, so it becomes extra creamy and spoonable.
Salt the salad thoughtfully
Season lightly before tasting, then add tiny pinches at the end, since the burrata and grilled fruit already bring flavor.
Turn it into a fuller meal
Add grilled chicken, prosciutto, or toasted nuts if you want extra protein and crunch without changing the simple preparation.

Nutrition Facts *

Energy 278 kcal
Protein 9 g
Total Fat 18 g
Carbohydrates 25 g
Dietary Fiber 5 g

* Approximate, per serving.
Data source: USDA FoodData Central.

Two plates of arugula salad topped with grilled peach halves and a ball of burrata, drizzled with olive oil and sprinkled with black pepper on a white wood surface; a halved fresh peach and a small glass of olive oil sit nearby.

FAQ

What if I do not have an outdoor grill?
Use a cast-iron grill pan on the stove or a heavy skillet, and cook the peaches the same way. You can also broil them cut side up on high heat until lightly charred at the edges.
My peaches fell apart on the grill, what went wrong?
They were probably too ripe, which makes the flesh very soft and delicate under direct heat. Next time, choose peaches that are fragrant but still a bit firm when gently pressed near the stem.
Can I make this salad ahead of time?
Grill the peaches and mix the vinaigrette in advance, then chill them separately until you are ready to serve. Wait to dress the arugula and add the burrata until just before serving, so everything stays crisp and creamy.
How should I store leftovers without everything getting soggy?
Refrigerate the components separately when possible, keeping grilled peaches and burrata in their own containers away from the dressed greens. If the salad is already mixed, eat it within a day, since the arugula wilts quickly once dressed.

Serving Suggestions

This salad brings together smoky, sweet, and creamy notes that feel special yet still relaxed enough for any weeknight.

For a fun twist, add a drizzle of honey, a handful of toasted pistachios, or some torn fresh basil.

Pair it with crisp white wine or sparkling water with lemon, and you have an effortless summer dinner spread.

Profile picture of Eunice

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Main Pairings

These main dishes are a great match for this recipe.

Reviews

  • Mary, Charlotte, NC: It was fresh and really good. My family loved it. We added a little drizzle that made it even better:Honey balsamic drizzle: 1 Tbsp balsamic vinegar, 1 Tbsp olive oil, 1 tsp honey, pinch salt, pinch pepper Whisk. Drizzle over the peaches and burrata right before serving. 😊 — 5 ★

    Eunice: Happy it was a hit, Mary!

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