This Grilled Peach and Burrata Salad is like summer on a plate! Juicy grilled peaches, deliciously creamy burrata, ripe juicy tomatoes and toasted walnuts make this the most vibrant summery salad. Perfect for a special occasion lunch or just because you have peaches that need to be used. You really don't need an excuse to make this!
I love adding fruit to salads, I love that juicy burst of flavour that it brings to a salad. Whether it's an apple and kale salad or roast cauliflower and pomegranate salad, adding fruit always brings something extra to a salad.
This peach and burrata salad is a new addition to our salad rotation, it's also the most requested lunch here at TLFB HQ right now! I don't know whether it's the recent heatwave or just because this is so good but my family can't get enough of this salad!
A few minutes on a grill or griddle pan turns peaches into deliciously warm pieces of pure joy. The sugar in the peaches caramelizes when grilled, making them soft, sweet and slightly smoky in flavour.
Paired with creamy burrata, mixed salad leaves, juicy ripe cherry tomatoes, sharp red onion and toasted walnuts, this is one of the easiest salads to make. Perfect for a sunny summer lunch.
Why You'll Love This Peach Salad
- Those peaches - juicy, sweet and very moreish. You'll be grilling all the peaches after this!
- That creamy burrata - the perfect match for those grilled peaches, so delicious!
- So easy to make - this really is so easy to make! Toss the salad, grill the peaches, grill the bread, add a drizzle of oil and vinegar and serve!
- Peaches - just ripe peaches are best for this recipe. No need to peel them just slice them into wedges.
- Burrata - you'll find this in most big supermarkets. It should be in the fridge section near the mozzarella.
- Tomatoes - I use cherry tomatoes on the vine, they should be ripe. You can use regular tomatoes if you like.
- Salad leaves - for this salad I used a mix of salad leaves including lamb's lettuce, pea shoots and baby beet leaves
- Balsamic glaze - I use a store-bought balsamic glaze for this. You can make your own glaze if you like.
- Other ingredients needed - Basil, walnuts, extra virgin olive oil, olive oil, salt and black pepper.
How To Make Peach Burrata Salad
1. Start by getting the salad ready. Add the salad leaves to a large salad bowl or serving dish. Add the halved cherry tomatoes and the sliced red onion. Toss everything together.
2. Grill the peaches. You can do this on a BBQ or use a griddle pan, whichever is easier. Just drizzle a little olive oil on the griddle pan once it's good and hot. Cook the peaches for 2 - 3 minutes on each side. Set aside until ready to use.
3. Using the same pan or BBQ toast some slices of ciabatta.
4. Place the grilled peaches on top of the salad, add the burrata, and drizzle some balsamic glaze over the peaches and the burrata. Season with freshly ground black pepper. Serve with the toasted ciabatta.
- Make sure that the peaches you use are ripe but on the firm side. This makes it easier to cut and grill or griddle them.
- Cut the peaches into slightly thick wedges, if they are too thin they will turn mushy.
- If you are using a BBQ to grill the peaches it needs to be medium hot direct heat, if you use a griddle pan it should be more on the hot side.
Ingredient Spotlight - What is Burrata?
Burrata is an Italian cheese made from cow's milk or buffalo milk, mozzarella and cream. The outer casing is a thin layer of mozzarella, while the inside contains stracciatella cheese and cream. Stracciatella cheese is a soft, stringy, mixture of curd and fresh cream, it has a fresh milky taste that is slightly sour and almost sweet. When you tear open the burrata it will spill open and can be spread as you wish.
You can swap the burrata for mozzarella or mozzarella pearls.
You can make this without grilling the peaches but I recommend it.
Yes, you can! I don't make this often as I usually have a bottle of it in my store cupboard. But if I do make it I use this recipe.
Assembly, Serving Suggestions & Variations
This is very easy, just add the salad leaves to your favourite bowl or platter. Add the tomatoes and onion and toss. Scatter the grilled peaches over the salad leaves, and sprinkle the toasted walnuts over the whole dish. Add some basil leaves then drizzle the extra virgin olive oil and balsamic glaze over everything. Tear the burrata open and spread it around the salad with a small spoon. Finish with a little freshly ground black pepper.
You can use a large salad bowl or platter to serve this. I like to serve it in a large bowl. We love this grilled peach salad with some slices of toasted ciabatta. I recommend spreading some of the burrata on the bread and topping it with a couple of those grilled peaches! This dish is great on its own but if you're having a BBQ then it would work well with my Halloumi Burgers or with Creamy Potato Salad.
If you can't get your hands on burrata then mozzarella will work fine. A good blue cheese would work really well too. If you're reading this after peach season then you could try this with nectarines, figs or roasted grapes!
More Tasty Summer Salads
We love a good salad all year round, but there's something great about a tasty summery salad. For a substantial dinner, try my Caprese Pasta Salad with all the flavours of a traditional Caprese salad with extras. My spin on the classic Caprese is my Caprese Salad with Avocado, this is perfect for lunch or dinner! And finally, staying in the Med we love this Greek Salad with Chickpeas and Spinach, this is super filling and fresh!
Grilled Peach and Burrata Salad
- 3 or 4 peaches depending on the size of your peaches, if they're big 3 should do if small use 4. I used 3 large peaches. Cut into thick slices, I cut the peaches in half remove the stone then cut the peaches into wedges. Depending on the size of the peach they will either be quarters or eights.
- 150 g / 1 large ball of burrata
- 100 g / 3 cups of mixed salad leaves I used a mix of salad leaves including lamb's lettuce, pea shoots and baby beet leaves
- 200 g / 1 ½ cups of cherry tomatoes on the vine cut in half
- ¼ medium red onion thinly sliced
- 25 g / ¼ cup of toasted walnuts halves
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic glaze
- A small handful of basil leaves
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- Olive oil for cooking
- ciabatta to serve optional
- Place the salad leaves in a large serving bowl or on a large platter.Add the halved tomatoes and the sliced red onion. Add a scant ¼ teaspoon of sea salt and toss well.
- Brush a griddle pan or the BBQ with a little olive oil.Add the sliced peaches to the grill or pan. Cook for 2 - 3 minutes on each side.Once cooked place them on a plate and keep them warm.
- If using the ciabatta, then drizzle a little oil on each side of the sliced bread. Using the same pan or grill toast the bread on both sides and serve with the salad.
- Crumble the toasted walnuts over the salad. Add the grilled peaches, then place the burrata on top.Use your hands to tear open the burrata then use a small spoon to spread it around the salad.Drizzle a tablespoon of olive oil and a tablespoon of balsamic glaze over everything.Add some freshly ground black pepper and serve straight away with the toasted ciabatta.
- Peaches - depending on the size of the peaches you will need 3 if large 4 if they are smaller. They should be ripe but on the firm side.
- Burrata - You should find this in most large well-stocked supermarkets or cheese stores. If you can't find any mozzarella will work very well too.
- Grilling - If you don't want to start up the BBQ for this then you could use a grill/griddle pan and get the same results.
- Nutritional Information - is approximate and is calculated using an online nutrition tool. It is based on one serving of 4 and does not include ciabatta.
- Recipe Inspiration - This recipe was inspired by a couple of great peach salad recipes, like this recipe by John Kernick at Leite's Culinaria and this recipe by June Xie at Delish.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from cup and jug brand to brand, for accuracy, I recommend weighing all ingredients using a digital scale, if possible, for best results.