This grilled peach and burrata salad is juicy, crunchy and creamy all at the same time, making it a great summer salad worth trying out.
The slight char from the grilled peaches, the creamy burrata and the candied nuts all come together to create this winner of a side dish that’s guaranteed to be a total hit.
It is also the perfect way to use up those juicy peaches you have at hand.
And that’s when I thought of grilling some fresh peaches I had at hand, and creating a versatile and delicious salad around it.
- What's So Great About the Recipe?
- Ingredients For the Grilled Peach and Burrata Salad Recipe
- How to Make Grilled Peach and Burrata Salad
- Substitutions & Variations
- 💭Top Tip
- How to Store the Leftover Grilled Peach Salad
- Tips & Tricks to Nail the Recipe
- How to Serve Grilled Peach Burrata Salad
- Related Recipes
- Grilled Peach and Burrata Salad
- Food Safety
What's So Great About the Recipe?
My favorite part about this summery salad is the fact that it is super versatile and easy to make.
You’ll be using seasonal ingredients and sticking to classic flavors to put together this texture and flavor loaded salad.
The juicy peach, the beautiful caramelization, the kick of spice from the hot honey, the crunch from the pecans and the creaminess from the burrata make this salad the perfect one to try this summer!
Also Read: Asian Spicy Cucumber Salad
Ingredients For the Grilled Peach and Burrata Salad Recipe
You’ll need just a few ingredients for this peach burrata salad recipe.
Peach: Fresh summer peaches are the star ingredient in this recipe. It’s best to use ripe-but-firm peaches that hold their shape even after being grilled.
Burrata: Good quality burrata cheese forms the base for this salad recipe.
Candied pecans: Candied pecans add a nice crunch factor to the salad. I’m always stocked up on these, because they’re so versatile and easy to make.
Brown sugar: I used a bit of brown sugar to get a little extra help with the caramelization. You can skip this one if you want to. A ripe summer peach’s natural sugars should do the job well.
Hot honey: A light drizzle of hot honey just ties all the ingredients together. I like to use from my batch of homemade hot honey, but you could, of course, also use the store bought version if you want to.
Butter: You’ll also need a bit of butter to grease the grill pan and bring those nice grill marks on the peach slices.
Basil: I also used some fresh basil leaves as a garnish for this beautiful summer salad. You can use almost any other fresh herb of your choice.
See recipe card for quantities.
How to Make Grilled Peach and Burrata Salad
To make this grilled peach and burrata salad, start by preheating your grill pan over medium-high heat, and grease the grill grates with some olive oil or butter.
Cut the peaches in half and then slice them into wedges. Brush the cut side of the peaches with butter or olive oil and place the peaches on the grill.
Grill for 3 minutes or until you get some char marks and assemble the salad. Cut open a Burrata in the center of a plate and place the sliced peaches all around.
Drizzle a little olive oil and hot honey and sprinkle some candied pecans and chopped basil.
Also Read: Mediterranean Tomato Cucumber Salad
Substitutions & Variations
- If you don’t want to use butter to grease the pan, you can use extra virgin olive oil or avocado oil instead.
- Don’t have hot honey? Use a store-bought balsamic glaze instead. You can also make a simple balsamic vinaigrette using olive oil and balsamic glaze or balsamic vinegar and use it for this salad and for lots of other salads too.
- Toasted pine nuts, walnuts and pistachios are all great alternatives to candied pecans, which you can also consider adding into this salad.
Remember that the peaches need to be grilled at high heat. If you keep the heat low or medium, they’ll end up getting soft instead of getting those beautiful char marks that you’re looking for.
How to Store the Leftover Grilled Peach Salad
If you have any leftovers, you can transfer them to an airtight container and refrigerate them.
They can stay fresh for up to a day, but remember that the peaches will lose their texture, so I would recommend making only as much as you know is needed.
Also, Burrata is a fresh cheese, which can start to go bad pretty quick. Enjoy this grilled peach salad when it is fresh.
Also Read: Korean Green Onion Salad
Tips & Tricks to Nail the Recipe
- In addition to the other ingredients, you can also add some fresh peppery arugula or any other greens of your choice to bring in another layer of texture and freshness.
- To add some extra flavor to the salad, you can drizzle some olive oil over the burrata after you’ve cut it open, and sprinkle some salt and freshly ground black pepper over it right before you serve.
- You might also find some versions of this recipe calling for the addition of prosciutto, but I honestly feel the simplicity of these handful of ingredients is the best.
- The size of the peach and the thickness of its slice matters when it comes to getting the perfect texture and flavor. Make sure you slice the peaches thicker than you’d usually eat them, so that they don’t fall apart while you’re grilling them.
- You can also choose to use an outdoor grill if you want to. Just make sure you preheat the grill to medium high heat and lightly oil the surface of the peaches before you lay them on.
- I would recommend grilling the peach slices only on one side. If you really want that little smokiness on both sides, grill them on high heat for 1-2 minutes per side.
How to Serve Grilled Peach Burrata Salad
While this simple salad can be enjoyed on its own, you can also take things a step further and serve the salad with some crusty grilled bread.
This salad can also be a great side dish to your grilled meats, especially chicken and fish.
Burrata is an Italian cheese that you should be able to find in most food specialty stores near you. If you can’t find Burrata, you can use goat cheese instead. Fresh mozzarella is also a good option to consider.
You’ll need to make sure you grill the peach for not more than 3 minutes, unless it is extra firm. Overcooking the peach will cause it to become mushy.
If you’re not able to get your hands on firm peaches, choose nectarines instead. They have a similar flavor, and you should be able to find this stone fruit right in time for peach season.
Looking for other recipes like this? Try these:
Grilled Peach and Burrata Salad
- 2 peaches
- 1 teaspoon brown sugar
- 1 Burrata
- 1 tablespoon hot honey
- 1 tablespoon butter
- ½ cup candied pecans
- 1 teaspoon basil
- To make this grilled peach and burrata salad, start by preheating your grill pan over medium-high heat, and grease the grill grates with some olive oil or butter.
- Cut the peaches in half and then slice them into wedges. Brush the cut side of the peaches with butter or olive oil and place the peaches on the grill.
- Grill for 3 minutes or until you get some char marks and assemble the salad. Cut open a Burrata in the center of a plate and place the sliced peaches all around. Drizzle a little olive oil and hot honey and sprinkle some candied pecans and chopped basil.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove