Sun warmed Sweet Meets Creamy
Some afternoons just beg for a moment that feels light yet satisfying. Thats why I toss together Grilled Peach Burrata Salad after a long day of juggling school drop offs quick curry experiments and evening homework check ins. The first time I tried it the fruit on the grill gave off a gentle caramel breath while the burrata shimmered under a drizzle of olive oil.
There is something about paying attention to the lead vegetable or fruit that turns an ordinary plate into a little celebration. The peaches get a quick sauté vibe on the grates then I finish them with a broil finish indoors to melt out a bit more sweetness. Its a tiny ritual that helps me switch gears from work mode to dinner mood.
I keep my pantry friendly for these moments so I can spring into action even when the clock is ticking. With Grilled Peach Burrata Salad you dont need long prep nor hours of fuss. If you’re looking for more effortless meals, see our simple dinner ideas.
So grab a tongs brush your peaches with oil and lean into the sweet smoke for just a few minutes. It’s a perfect addition to any collection of summer dinner recipes. Youll notice how simple actions give big flavor rewards and how this salad can turn a routine dinner into a little story worth sharing.
Here is why Grilled Peach Burrata Salad shines
- Fresh summer vibes sliced ripe fruit on a salad bar is nice but peaches kissed by a flame are next level
- Creamy contrast the soft burrata balances the seared fruit in every bite
- Splash of color greens whites pinks and gold make it as pretty as it is tasty
- No long waiting grill time is under five minutes and the broil finish is a few more
- Simply flexible swap basil for mint or add toasted nuts if you like
- Kid approved my crew always dives in even when they claim they dont like cheese or fruit
What you will gather
- Four ripe peaches choose firm but juicy ones about two pounds total
- Eight ounces burrata cheese one ball or two small ones for easy sharing
- Two handfuls fresh basil leaves chiffonade or tear into bite size pieces
- Three tablespoons extra virgin olive oil split half for brushing and half for dressing
- One tablespoon white balsamic vinegar adds a mild tang
- Salt and pepper to taste sea salt or kosher salt works best
- Optional toasted almonds quarter cup for crunch if you like
- Small ground red pepper pinch if you want a little kick
When you gather your ingredients lay them on the counter so you can see everything at a glance. Make sure your peaches are dry before you start. That way they get a proper sear on the grill or in the pan. Have your burrata at room temperature so it stays creamy instead of cold and stiff. The olive oil and vinegar become a light drizzle so you dont need a heavy hand.
Speed date cooking steps
- Prep and heat set your grill or grill pan on medium high heat about five minutes before you start. Brush the grates with a bit of oil to stop sticking.
- Slice peaches cut them in half remove pits then slice each half into two or three wedges. Try to keep wedges similar so they cook evenly.
- Oil and season fruit toss peach wedges with one tablespoon olive oil and a little salt. The oil helps them get that nice char in just minutes.
- Grill peaches arrange slices on the hot grates and let them sear about two minutes per side. Watch close so they dont burn just enough char lines.
- Broil finish indoors move the peach slices onto a rimmed pan then slide under a broiler just thirty seconds to soften edges and boost sweetness. Dont walk away.
- Build your salad lay mixed greens or arugula as a base if you want then place the warm peach slices on top of it. This keeps the leaves from wilting too quick.
- Add burrata gently tear the cheese into chunks or set the whole ball in the middle. The warmth of the fruit melts it just a touch around the edges.
- Drizzle dressing whisk remaining olive oil with vinegar a pinch of salt and pepper then pour evenly over the fruit and cheese.
- Garnish and serve scatter basil leaves and toasted almonds or red pepper if you like. Serve right away so you capture that contrast of warm fruit and cool cheese.
Time saver tricks
- Prep ahead slice peaches and store in a bowl of acidulated water so they stay fresh till you grill
- Pan option if you dont have a grill go for a cast iron pan that gets just as hot
- Burrata substitute use fresh mozzarella torn into pieces if you dont find burrata locally
- Vinegar swap try lemon juice in place of balsamic for a brighter tang
- Greens edge skip the greens to make it a fruit and cheese plate youll finish faster
These tips keep you moving and avoid fussing with too many bowls or steps. Sometimes the best way to save time is to embrace simplicity.
The first spoon story
I still laugh at the moment my twelve year old took his first bite of Grilled Peach Burrata Salad and his eyes just got huge. He paused mid chew then said this is weirdly good. I asked why weirdly and he shrugged saying he never thought fruit and cheese belong together.
That reaction was my little triumph. Its these tiny discoveries that remind me why I love playing with flavors. He went back for seconds and I knew Id created a recipe that could spark more happy surprises at our table.
Tomorrows table twist
Leftovers can be a bit sad unless you adjust the plan. You might have extra grilled slices and burrata bits. The next day fold them into a sandwich on good bread with a smear of pesto or mustard. Its an easy lunch that tastes fresh yet still carries that smoky sweet note.
If you have a lot of fruit left swap the cheese for yogurt in a bowl add granola and drizzle of honey. Its like a little breakfast dessert mash up thats perfect for weekend mornings. Dont let those last wedges wilt theyre too good for compost.
Another idea is to shred any remaining burrata into a simple pasta salad with olive oil and herbs then toss in sliced peaches. You get a nice cold dish for lunch that still feels connected to your dinner party magic moment.
Final thoughts and questions answered
Now youve walked through every step of making Grilled Peach Burrata Salad from the first spark to the last bite. Its a recipe that fits summer evenings quick family meals or a special side for friends over. Ive shared my go to tips my little shortcuts and my stories so you can feel confident about giving it a try.
Below youll find answers to common questions I hear from busy folks like me who want to make more memorable dinners without extra fuss.
- Can I make this dairy free yes swap burrata for a nut based cheese or even toss with chickpeas and avocado for creaminess
- What if peaches are not in season try grilled nectarines or pineapple slices it still works well with burrata
- How do I store extras keep fruit and cheese separate in airtight containers for up to two days
- Is there a vegan option skip cheese add marinated tofu cubes or vegan ricotta style spread
- Can I grill indoors yes use a grill pan on your stove top at high heat for the same sear effect
Each question comes from my own kitchen wins and oops moments. Feel free to tweak the recipe till it fits your family style. Im cheering you on as you add a spark of flame to juicy fruit and creamy cheese this season.
Grilled Peach Burrata Salad
Equipment
- 1 grill or grill pan
- 1 bowl for mixing
- 1 tongs
- 4 serving plates
Ingredients
- 4 pieces ripe peaches, halved and pitted Can substitute with nectarines if desired.
- 8 ounces burrata cheese
- 4 cups mixed greens Arugula, spinach, or your preference.
- ¼ cup balsamic glaze
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
- for garnish fresh basil leaves
Instructions
- Preheat the grill or grill pan over medium heat.
- Brush the cut side of each peach half with olive oil and season lightly with salt and pepper.
- Place the peaches on the grill, cut side down. Grill for about 3-4 minutes or until grill marks form and they are slightly softened.
- While the peaches are grilling, assemble the mixed greens on serving plates.
- Once the peaches are done, remove them from the grill and arrange them on top of the mixed greens.
- Tear the burrata cheese over the salad, distributing it evenly.
- Drizzle balsamic glaze over the top and garnish with fresh basil leaves.
- Serve immediately and enjoy!
