Grilled Peach Salad With Burrata and Arugula

Grilled peach salad works because of contrast: warm, caramelized peaches against cool, peppery arugula and creamy burrata, with a quick balsamic-honey vinaigrette pulling it together. The grilling takes about 5 minutes, and the whole salad is ready in 15 and serves 4. It works as a light lunch, a side for grilled meat, or a starter.

Ingredients

For the Salad

• 3 large ripe peaches — firm enough to hold their shape on the grill, halved and pitted
• 5 cups baby arugula (or a mix of arugula and butter lettuce)
• 4 oz burrata or crumbled feta cheese
• ¼ cup thinly sliced red onion
• ⅓ cup candied or toasted pecans
• Fresh basil leaves, torn
• Flaky sea salt

For the Vinaigrette

• 3 tablespoons extra-virgin olive oil
• 1½ tablespoons balsamic vinegar
• 1 teaspoon honey
• 1 small clove garlic, finely grated
• Pinch of salt and black pepper

Choose peaches that give slightly when pressed near the stem but still feel firm overall. Overripe peaches collapse on the grill and turn to mush. Freestone varieties are the easiest to pit.

How To Make It

1. Heat the grill to medium-high (around 400°F). If using a grill pan, get it smoking hot over high heat for at least 2 minutes before adding the peaches.
2. Prep the peaches. Halve each peach along the seam and twist to remove the pit. Brush the cut sides lightly with olive oil. This prevents sticking and helps the sugars caramelize evenly.
3. Grill the peaches cut-side down for 3–4 minutes without moving them. You want deep grill marks and edges that look sticky and lightly charred — not soft or falling apart. Flip and grill the skin side for 1–2 minutes just to warm through. Remove and let them cool for a couple of minutes, then slice each half into thirds.
4. Make the vinaigrette while the peaches cool. Whisk together olive oil, balsamic vinegar, honey, garlic, salt, and pepper until emulsified. Taste and adjust — a little more honey if your peaches are tart, a splash more vinegar if they are very sweet.
5. Assemble the salad. Spread arugula on a wide platter or shallow bowl. Arrange the grilled peach slices on top. Scatter red onion, pecans, and torn basil over everything. Tear burrata into pieces and nestle them among the peaches (or crumble feta over the top). Drizzle the vinaigrette across the salad and finish with a pinch of flaky salt.

Getting Good Grill Marks Without Mushy Peaches

• Preheat fully. A hot grill surface caramelizes the fruit instead of steaming it. If the peaches slide around without sizzling, the grill is not hot enough.
• Oil the fruit, not the grates. Brushing the cut side gives more control and a cleaner sear.
• Do not move them. Leave the peaches cut-side down for the full time so the sugars can brown.
• Sticking: usually a grill that was not hot enough, or cut sides that were not oiled. Clean the grates and preheat them fully.

Cheese, Protein and Add-In Ideas

• With prosciutto: drape a few thin slices over the finished salad for a salty layer that contrasts with the sweet fruit.
• With feta and mint: replace the burrata with crumbled feta and add a little fresh mint next to the basil. The saltier cheese holds up well against the peppery greens.
• Other cheeses: fresh mozzarella, goat cheese (more tang), or mascarpone (more richness) all work; Parmesan shavings suit you if you want less creaminess.
• With chicken: add sliced grilled chicken breast for a fuller meal, seasoned simply with salt, pepper and a little smoked paprika so it does not compete with the peaches. Cook the chicken to 165°F. The grilled chicken thighs are another option and can go on the same grill.

No Grill? Broiler and Grill-Pan Method

A cast-iron grill pan over high heat works well. You can also use the broiler: set the peach halves cut-side up on a sheet pan about 4 inches from the element and broil for 4–5 minutes until the tops are caramelized and bubbling.

Make-Ahead and Serving Notes

Grill the peaches and make the vinaigrette up to a few hours ahead and store them separately in the fridge. Assemble just before serving so the arugula stays crisp and the cheese holds its shape. Refrigerate any leftovers within 2 hours; the dressed arugula will wilt, so they are best eaten the same day.

If you are already at the grill, grilled pineapple makes a simple dessert or side, and the Caprese salad is another fresh mozzarella-and-tomato option for the same meal.

FAQ

Can I make grilled peach salad ahead of time?

Partly. Grill the peaches and whisk the vinaigrette a few hours ahead, store them separately, and assemble right before serving.

What if I do not have a grill?

Use a hot cast-iron grill pan or the broiler as described above.

Which cheese is best?

Burrata is creamiest, feta is the saltiest, and goat cheese adds tang. All work with grilled peaches.

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