This grilled peach and burrata salad recipe is an easy twist on a traditional Caprese salad. It's super simple to throw together with peaches, Burrata cheese, basil, and balsamic vinegar and is a light and delicious appetizer or side dish for the summer! Prepped and ready in just 20 minutes.
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Why You'll Love Salad With Grilled Peaches:
You know that song Peaches by The Presidents of the United States of America? I loved that song when I was younger — I even had the cassette tape single! Now that I'm older, I understand that it's not actually about fruit — awwwww, my innocent tween-age mind!
But if you ignore the more racy meaning, it pretty much sums up my feelings about summer ("millions of peaches, peaches for me!"). I am absolutely loving all the stone fruit that's on the market right now (as you probably noticed with my galette recipe). I truly believe that it's not summer without peaches!
When it comes to grilling fruit, I think the key is to make sure that it's ripe, but not mushy. J sprayed our grill down with cooking spray before he heated it, and within minutes he was back in with some gorgeous grilled peaches. A colorful presentation plus plenty of fresh flavors are just a few reasons to love this peach and burrata salad! Here are a few more:
- Only 5 main ingredients
- A fun update on a classic Caprese salad
- Perfect for summer barbecues and backyard parties
- The best way to use up a bunch of peaches!
- Family-friendly and approved
Ingredient Information And Substitutions
- Peaches- Remember, choose peaches that are ripe but not too mushy. This salad wouldn't come out right if you use canned or frozen options. Fresh really is best here!
- Burrata- You should be able to find burrata in the deli section of your supermarket with all of the other fancier cheeses. If you can't, you could also use fresh mozzarella instead.
- Balsamic Vinegar- Adds a touch of tang that pairs perfectly with the grilled peaches and burrata! I prefer a higher-end balsamic glaze myself, so feel free to use that if you've got it.
- Basil- It wouldn't be an inspired-by-Caprese recipe without some fresh basil. Chiffonade it first.
- Olive Oil- I like a drizzle of good olive oil along with the balsamic.
- Salt & Pepper- I don't typically count these as ingredients as I know most of you already have them on hand! You only need a bit on top to taste. I prefer flaky sea salt and a course grind for my black pepper.
How To Make Peach Caprese Salad
Step 1- Recipe prep.
Spray your grill with your preferred nonstick cooking spray and preheat to medium-high. Cut the peaches into quarters (leave the skin on) and carefully place on the grill.
Step 2- Grill the peaches.
Grill the fruit for about 5 minutes, or until they develop a nice char. Turn and grill the other side for a few minutes as well. Remove the peaches from the grill and let them cool on your serving platter.
Step 3- Assemble your grilled peach and burrata salad.
Slice or rip the burrata into smaller pieces and place with the peaches on the serving platter. Sprinkle the basil on top, then drizzle with balsamic and olive oil. Season to taste with salt and pepper, serve, and enjoy!
Frequently Asked Questions
Absolutely! A grill pan would work great here. Heat over medium-high and then follow the instructions above and on the recipe card below. This means you can have grilled peach and burrata salad even if it's too nasty outside to grill!
Yes, of course! If you want to elevate your plain balsamic, you can always reduce it by half on the stovetop. Allow it to simmer in a small saucepan until it thickens a bit.
No, it's not necessary to remove the skin. I actually find that leaving it on adds a nice textural contrast to the overall dish! That said, if you don't like the skin, you can remove it after grilling- it should peel right off easily.
You technically can, but this salad is best enjoyed fresh. If you grill the peaches and store them in the fridge, they'll likely go mushy. Plus, if you assemble the salad completely, the balsamic will break down the fruit further and could even cause the cheese to taste funny. Moral of the story? Make your peach and burrata salad just before serving with the best texture and flavor.
Tips For Making Burrata And Peaches Salad
- Grill the peaches 10 minutes in advance so they have a chance to cool down. Then, all you'll have to do is throw in the burrata and the other finishing touches just before serving!
- Don't overcrowd the grill. It's better to work in batches if you have to.
- While I love the charred grill marks, it's important not to overdo it. J is the grill master in my house and always manages to do it perfectly! The char adds a nice smoky flavor but no one wants burnt peaches.
- If you want a bit more to it, add some extra greens like arugula, baby spinach, or mixed greens to bulk up peaches and burrata and turn it into a nice, big salad.
- Ingredients to prep ahead- Wash the basil.
- Leftovers and storage- This doesn't store very well — the burrata will lose its creamy texture and the balsamic will cause the peaches and basil to break down. If you do have leftovers you don't want to toss, your best bet is to store the cheese and fruit separately and try your best to eat them the next day!
What To Serve With Burrata Peach Salad
As I mentioned, I love adding my favorite greens to grilled peaches and burrata — it makes for such a tasty lunch! And if you want to enjoy them as a part of a larger meal for dinner, they'd pair great with:
- Balsamic Grilled Asparagus
- Shrimp and Quinoa Bowls
- Grilled Salmon with Summer Vegetable Relish
- Balsamic Chicken
- Garlic Scape Pesto with pasta
Other Grilling Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Grilled Peach and Burrata Salad
Equipment
- sharp knife
- grill
Ingredients
- 8-10 Fresh peaches ripe but not mushy
- 3 pieces Burrata cheese or fresh mozzarella if Burrata is not available
- 4 sprigs Basil cut to a chiffonade
- 2 Tablespoons Olive oil
- 2 Tablespoons Balsamic glaze or 1 Tablespoon balsamic vinegar
- ¼ teaspoon Coarse salt like Kosher or Malden
- ¼ teaspoon Fresh black pepper
Instructions
- Prepare the grill by spraying it with non-stick olive oil cooking spray and preheat it to medium-high heat.
- Cut the peaches into quarters leaving the skin on and carefully place them onto the grill.
- Grill for about 5 minutes uncovered or until they have a decent amount of char (don't burn them!) and then turn the peaches and grill uncovered for a few more minutes on that side.
- Remove the peaches to your serving platter and let them cool for a few minutes.
- Once they're cooled, take your Burrata and carefully tear it into bite-size pieces. Scatter these throughout your platter of peaches.
- Sprinkle on your basil.
- Drizzle with olive oil and balsamic glaze.
- Sprinkle with a little salt and pepper. Serve immediately and enjoy!
Video
Notes
- Grill the peaches 10 minutes in advance so they have a chance to cool down. Then, all you'll have to do is throw in the burrata and the other finishing touches just before serving!
- Don't overcrowd the grill. It's better to work in batches if you have to.
- While I love the charred grill marks, it's important not to overdo it. J is the grill master in my house and always manages to do it perfectly! The char adds a nice smoky flavor but no one wants burnt peaches.
- If you want a bit more to it, add some extra greens like arugula, baby spinach, or mixed greens to bulk up peaches and burrata and turn it into a nice, big salad.
- Ingredients to prep ahead- Wash the basil.
- Leftovers and storage- This doesn't store very well — the burrata will lose its creamy texture and the balsamic will cause the peaches and basil to break down. If you do have leftovers you don't want to toss, your best bet is to store the cheese and fruit separately and try your best to eat them the next day!
Claire | Sprinkles and Sprouts says
Jessy Freimann says
Claire | Sprinkles and Sprouts says
Jessy Freimann says