This grilled peach salad with Burrata is the perfect summer side dish. Tossed with a delicious peach vinaigrette, It features crisp greens, toasted almonds, peaches and creamy Burrata cheese.
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Why You'll Love this Recipe
Top Reasons You'll Love this Salad
- It's fresh and bright!
- You’ll love the sweet taste of the grilled peaches.
- It’s the best summer salad.
- It’s so easy to make.
- You love summer barbecues and this summer peach salad goes well with them!
- You enjoy eating healthy food.
Add grilled chicken to the salad to make a light entree summer peach salad. Or serve it as a side dish to any grilled dinner. Grilling peaches brings out their sweetness and intensifies flavor. The peaches and burrata salad will be your new favorite summer salad! If you like the idea of peaches and burrata together, we think you’ll also love our peach burrata pizza!
Ingredient Notes
- Mixed Greens. A mix of spring greens such as Arugula, romaine lettuce and baby spinach form the base of the salad; they give freshness and crisp texture.
- Peaches. Fresh grilled peaches are the key ingredient for the salad. Grilling caramelizes the peaches and adds even more sweetness. They also add firm texture. Choose ripe but firm peaches. Fresh or canned peaches can be used in the vinaigrette dressing which give it the signature sweet peach flavor.
- Toasted Almonds. Toasted almonds add texture and depth of flavor to the salad.
- Burrata Cheese. Burrata is a principal ingredient in the salad. Its creamy texture adds variety and the tangy, yet subtle, flavor is a hallmark.
- Fresh basil. Basil gives a signature fresh flavor to the salad.
- Balsamic Vinegar Glaze. The glaze adds sweetness and a tangy zip to the salad.
- Olive Oil. Brushing the peaches with olive oil helps prevent sticking. It also gives flavor to the dressing and helps emulsify the ingredients.
- White Balsamic Vinegar. This adds sweetness and tanginess to the peach vinaigrette dressing.
- Red Onion. A little onion adds flavor and spice to the vinaigrette. You can substitute with a white or yellow onion if necessary.
- Dijon Mustard. Adds a tangy zip and spicy flavor to the peach vinaigrette dressing.
- Salt. Enhances flavor of the vinaigrette.
- Black Pepper. Adds spice to the dressing.
How to Make this Recipe
- Cut peaches in half. Twist to separate from pit, then carefully cut pit from second half. You don’t need to peel the peaches. Cut each half peach into thirds.
- Gently toss peach pieces in 1 Tablespoon olive oil.
- To grill peaches, spray cooking oil lightly over grill, then turn grill to high heat. Place peach pieces on grill; let roast about 3-4 minutes to achieve grill marks and soften peaches. You don’t need to turn peaches over, just remove from grill and set aside.
- Preheat oven to 400 degrees. Place sliced almonds on a cookie sheet and toast in oven for 5-7 minutes. Remove from oven and set aside.
- Cut or tear Burrata cheese into 6 pieces (more for a large salad platter).
- Roll fresh basil in tight rolls, then slice to chiffonade. You can also keep some basil leaves whole to garnish.
- Chop the basil strands into smaller pieces.
- Place ½ cup fresh or canned peaches, olive oil, white balsamic vinegar, red onion, Dijon mustard, salt and pepper in a blender and blend until smooth.
- Pour dressing into jar or bottle, cover and refrigerate. (You will likely have leftover dressing to use again!)
- Toss greens with ½ cup peach vinaigrette then taste to see if you'd like more. Plate salad on individual plates or in a large bowl in this order:
Place tossed greens on plate.
Place a Burrata clump (or several for a large salad) on salad. (Cheese should look like a puffy cloud sitting on salad.)
Arrange several peach wedges atop salad.
Sprinkle with toasted almonds.
Finish with a little drizzle of balsamic vinegar glaze over salad.
Expert Tips
- Toss the lettuce greens first. If you toss the greens with the peach vinaigrette, your salad will have more flavor due to coating each lettuce piece. Then plate salad on individual plates and add the toppings.
- Prep ahead. To save time at the last minute, you can make your dressing and prep ingredients a day ahead, except the peaches. Wait to cut and grill peaches a little while before serving. Then combine everything and serve.
- Grill or not? You can make this salad without grilling the peaches. It will be delicious, but grilling gives the peaches amazing flavor by caramelizing them which makes them tender and even sweeter.
- Select firm peaches. You want firm, but ripe peaches so they don’t get mushy on the grill, but also have sweetness.
- Use big peaches. The larger size is easier to work with on the grill.
- Use a thin spatula. It’s easier to lift the peaches with a thin spatula. Tongs can rip them.
What to Serve with this Recipe
We usually serve this grilled peach salad with Burrata on the side. It pairs well with so many of our delicious entrée recipes. Give it a try along with one of these recipes:
Frequently Asked Questions (FAQ's)
Peaches should be ripe but still firm, so that it can stand up to the heat of the grill without turning to mush.
The grill intensifies the peaches' natural sweetness, makes them extra-juicy, and gives them with a light smoky flavor.
Burrata is a soft, tangy cheese that’s a relative of Mozzarella. Burrata translates to “buttered” for its rich flavor. It is a fresh, not aged cheese. Burrata is an Italian cow milk cheese made with an outer "pouch" of stretched mozzarella filled with cream and Mozzarella shreds called “stracciatella.” It has an unusual, soft texture. You can replace mozzarella cheese with burrata in your favorite recipes.
Always serve Burrata cheese when it's fresh. It's best served at room temperature and is delicious on salads, pizza and pasta! If you want to season it, do it simply with a little salt and pepper.
The outside skin of Burrata is just firm mozzarella. The inside is shredded cheese mixed with cream. It should be eaten all together.
Storage Tips
Once the salad is tossed with the peach vinaigrette and toppings are added, you should eat it immediately. It will not store well because the greens and peaches will get soggy and the cheese will weep.
The peach vinaigrette dressing will stay fresh in your refrigerator for about one week in a sealed bottle or jar.
Fresh peaches can be stored in the refrigerator 3-5 days if they’re already ripe. If peaches aren’t ripe, you can speed ripening by placing them in a brown paper bag on your counter for a couple of days.
To store Burrata cheese, place it in an airtight container in the refrigerator. It will stay fresh up to five days. and the sliced almonds can be stored in the freezer for six months if they are in an airtight container.
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Grilled Peach Salad with Burrata
Ingredients
- 9 cups mixed greens can use Spring Mix
- 3 fresh peaches ripe but firm
- 1 cup sliced almonds
- 8 ounces Burrata cheese
- 1 Tablespoon olive oil (to toss with peaches before grilling)
- 2 Tablespoons balsamic vinegar glaze (glaze not vinegar)
Peach Vinaigrette
- ½ cup fresh or canned peaches (measure after pureeing)
- ¼ cup white balsamic vinegar
- ¼ cup olive oil + 1 Tablespoon
- 1 Tablespoon red onion can use white or yellow
- 1 teaspoon Dijon mustard
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cut peaches in half. Twist to separate from pit, then carefully cut pit from second half. You don’t need to peel the peaches. Cut each half peach into thirds.
- Gently toss peach pieces in 1 tablespoon olive oil.
- To grill peaches, spray cooking oil spray lightly over grill, then turn grill to high heat. Place peach pieces on grill; let roast about 3-4 minutes to achieve grill marks and soften peaches. You don’t need to turn peaches over, just remove from grill and set aside.
- Cut or tear Burrata cheese into 6 pieces (more for a large salad platter).
- Roll fresh basil in tight rolls, then slice to chiffonade. You can also keep some basil leaves whole to garnish. Chop the fresh basil strands.
Peach Vinaigrette
- Place olive oil, white vinegar, red onion, Dijon mustard, salt and pepper in a blender and blend until smooth.
- Pour dressing into jar or bottle, cover and refrigerate.
- Plate salad on individual plates or on a large platter. Place bed of greens on plate, then place a Burrata clump (or several for a large salad) on salad. (Cheese should look like a puffy cloud sitting on salad.) Arrange several peach wedges atop salad.
- Sprinkle with toasted almonds. Finish by drizzling with a teaspoon of balsamic vinegar, over salad.
Notes
- Toss the lettuce greens first. If you toss the greens with vinaigrette, your salad will have more flavor due to coating each lettuce piece. Then plate salad on individual plates and add the toppings.
- Prep ahead. To save time at the last minute, you can make your dressing and prep ingredients a day ahead, except the peaches. Wait to cut and grill peaches a little while before serving. Then combine everything and serve.
- Grill or not? You can make this salad without grilling the peaches. It will be delicious, but grilling gives the peaches amazing flavor by caramelizing them which makes them tender and even sweeter.
- Select firm peaches. You want firm, but ripe peaches so they don’t get mushy on the grill, but also have sweetness.
- Use big peaches. The larger size is easier to work with on the grill.
- Use a thin spatula. It’s easier to lift the peaches with a thin spatula. Tongs can rip them.
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