Save to Pinterest Last August, my neighbor brought over a basket of peaches from her tree, more than she could handle. I grilled half of them on a whim that evening, and the way the sugars caramelized changed everything about how I thought about summer salads. The smell alone stopped me in my tracks. That spontaneous dinner became the blueprint for this recipe.
I made this for my book club last month when it was still sweltering outside and nobody wanted heavy food. Two friends asked for the recipe before they even finished their first bite. There is something about warm fruit with peppery greens that makes people lean in and pay attention.
Ingredients
- 3 ripe peaches halved and pitted: They should give slightly when pressed but still hold their shape on the grill, and I have learned that freestone peaches are easier to work with than cling
- 5 oz (140 g) arugula: The peppery bite cuts through the rich cheese and sweet fruit so do not substitute with mild greens like spinach
- 1 small shallot thinly sliced: Shallots are milder than red onions and will not overpower the delicate balance of flavors
- 8 oz (225 g) burrata cheese (2 balls): Room temperature burrata tears into beautiful creamy clouds that coat everything in luxury
- 1/4 cup (30 g) toasted pistachios or walnuts roughly chopped: The crunch is non negotiable for me now because it prevents each bite from becoming too soft
- 2 tbsp extra virgin olive oil: Divide this between brushing the peaches and dressing the greens
- 2 tbsp aged balsamic vinegar or balsamic glaze: The aged stuff is worth every penny because it is thick syrupy and naturally sweet without added sugar
- 1/2 tsp flaky sea salt: Maldon or another flaky salt creates these perfect salty bursts that make the peaches sing
- Freshly ground black pepper to taste: Be generous here because the spice bridges the sweet and savory elements
Instructions
- Get your grill ready:
- Preheat a grill or grill pan over medium high heat until it is nice and hot
- Prep the peaches:
- Brush the peach halves lightly with a bit of olive oil to help them get those gorgeous grill marks
- Grill to perfection:
- Grill peaches cut side down for 2 to 3 minutes until charred and slightly softened then turn and grill the other side for 1 to 2 minutes
- Let them rest:
- Let cool slightly then slice each half into wedges so they are easier to eat
- Dress the greens:
- In a large bowl toss arugula and shallot with 1 tablespoon olive oil a pinch of salt and black pepper
- Build the base:
- Arrange arugula mixture on a large serving platter or individual plates
- Add the peaches:
- Top with grilled peach wedges while they are still slightly warm
- Make it creamy:
- Gently tear burrata and distribute over the salad letting the creamy center spill out
- Finish with flair:
- Drizzle aged balsamic (or balsamic glaze) and remaining olive oil over the top
- Add the crunch:
- Sprinkle with toasted nuts flaky sea salt and additional black pepper if desired and serve immediately
Save to Pinterest This salad has become my go to for summer dinner parties because it feels impressive but I can throw it together while chatting with guests. The way the burrata melts into the warm peaches creates this creamy dressing that ties everything together.
Choosing the Best Peaches
I have learned through many mealy disappointments that peaches should smell fragrant at the stem end and yield to gentle pressure. Hard peaches will not develop the same sweetness on the grill and rock hard ones never soften properly no matter how long you cook them.
Grill Pan vs Outdoor Grill
A cast iron grill pan works beautifully indoors and actually gives you more control over the char marks. I use one constantly even in winter when I am craving that grilled flavor but it is too cold to fire up the outdoor grill.
Make Ahead Strategy
You can grill the peaches up to 2 hours ahead and keep them at room temperature. Do not refrigerate them or they will lose that wonderful warm fruit quality. The arugula should be dressed right before serving to prevent wilting.
- Toast extra nuts while the grill is hot and store them for future salads
- Have the balsamic glaze open and ready because once you start plating you want to move fast
- Set out the burrata 30 minutes before you plan to assemble so it is perfectly room temperature
Save to Pinterest This salad captures everything I love about summer cooking in one dish. It is simple enough for a Tuesday dinner but special enough for the most important occasions.
Recipe FAQs
- → How do you grill peaches for this salad?
Peach halves are brushed lightly with olive oil and grilled cut side down over medium-high heat for 2–3 minutes until slightly charred, then flipped for 1–2 minutes. This enhances sweetness while keeping texture.
- → Can I substitute burrata cheese?
Yes, fresh mozzarella or goat cheese are great alternatives that maintain the creamy texture and mild flavor of the salad.
- → What nuts work best as a topping?
Toasted pistachios or walnuts add a pleasant crunch and buttery flavor. Make sure to toast them lightly for enhanced aroma.
- → Is this dish suitable for special diets?
It caters to vegetarian and gluten-free diets. For nut allergies, omit or substitute nuts accordingly. Check balsamic and cheese for any hidden allergens.
- → What wines pair well with this salad?
A crisp Sauvignon Blanc or a rosé complements the fresh, fruity, and tangy flavors beautifully, enhancing the overall enjoyment.