Grilled Peach Burrata Salad

This grilled peach burrata salad combines charred peaches, juicy nectarines, creamy burrata, and toasted almonds for the ultimate summer salad.

Why This Recipe Works:

• Thick-cut stone fruits provide enough thermal mass to caramelize on the outside without turning to mush on the inside.
• Toasting the almonds in a dry skillet coaxes out their oil-soluble flavor compounds, creating a shattering crunch that cuts through the rich burrata.
• A simple white balsamic vinaigrette balances the intense sweetness of the grilled peaches without discoloring the pristine white cheese.

Three summers ago, I stood over a smoking cast-iron grill pan in a sweltering third-floor apartment, frantically waving a kitchen towel at the smoke detector while my first batch of peaches fused into charcoal.

I had sliced them too thin. They clung to the grates like stubborn barnacles.

Most people think grilling fruit is as simple as throwing it on a hot grate, but the physics of fruit sugars tells a different story. Peaches are packed with fructose, which burns long before the interior of the fruit softens. If your grill isn't screaming hot and lightly oiled, you will end up with a torn, mushy mess instead of those gorgeous, defined grill marks.

Thick wedges and high heat save the day.

By cutting the peaches and nectarines into generous halves rather than dainty slices, you give them enough thermal mass to withstand the heat. It is hands down the easiest way to get that smoky-sweet contrast, much like the balance in my Watermelon Feta Salad.

Grilled Peach Burrata Salad

• Publisher Storied Skillet
• Cuisine American
• Category Salad, Summer
• Prep Time 15 mins
• Cook Time 10 mins
• Servings 4
• Calories 290 calories
• Rating 4.8 2579
• Tags grilled peach salad, burrata salad, summer salad, peach nectarine salad

Ingredients

• 2 large ripe but firm peaches, halved and pitted
• 2 large ripe but firm nectarines, halved and pitted
• 1 tbsp avocado oil
• 2 balls of fresh burrata cheese (about 8 oz total)
• 1/2 cup raw almonds, roughly chopped
• 2 cups fresh baby arugula
• 2 tbsp extra virgin olive oil
• 1 tbsp white balsamic vinegar
• 1/2 tsp Diamond Crystal kosher salt
• 1/4 tsp freshly cracked black pepper
• Fresh mint leaves, for garnish
• 1 tbsp honey

Directions

1. Heat a cast-iron grill pan over medium-high heat until lightly smoking. While it heats, tap your tongs against your hip to get into the zone.
2. Brush the cut sides of the peach and nectarine halves with avocado oil. Do not use olive oil here; its low smoke point will cause it to burn and taste bitter.
3. Place the fruit cut-side down on the hot grill pan. Let them sear undisturbed for 4 to 5 minutes until deep, dark grill marks form.
4. Carefully flip the fruit using a thin metal spatula and cook for another 2 minutes just to soften the skins slightly, then transfer to a plate.
5. In a small, dry skillet over medium heat, toast the chopped almonds for 3 to 4 minutes, tossing constantly until fragrant and golden brown. Immediately transfer them to a bowl so they do not burn.
6. Arrange a bed of baby arugula on a large serving platter. Whisk the extra virgin olive oil, white balsamic vinegar, Diamond Crystal kosher salt, and black pepper in a small bowl, then drizzle half over the arugula.
7. Place the warm grilled peaches and nectarines on top of the arugula. Tear the burrata balls open with your hands, exposing the creamy stracciatella interior, and tuck them between the fruit.
8. Scatter the toasted almonds and fresh mint leaves over the salad. Drizzle the remaining vinaigrette and the honey over the top just before serving.

Notes

• I highly recommend Diamond Crystal kosher salt for this salad; if you only have Morton's or fine table salt, cut the measurement in half to avoid an accidental salt bomb.
• Grilling the fruit triggers the Maillard reaction and caramelization, transforming the raw sucrose into complex, smoky-sweet flavor compounds that pair beautifully with the lactic acidity of the burrata.
• Do not walk away from the almonds while toasting them in the skillet. They go from perfectly golden to bitter and burnt in a matter of three seconds flat.
• Burrata is incredibly delicate and will release excess water after being torn. This salad is best enjoyed immediately, as the leftovers will turn soggy and lose their structural integrity after a day in the fridge.
• Choose stone fruits that are fragrant but still slightly firm to the touch. If they are overripe, they will collapse into jam the second they hit the hot grill pan.

Serving Suggestions

This vibrant salad is the ultimate centerpiece for any warm-weather gathering, offering a gorgeous play of temperatures and textures. To make it a complete meal or a stunning spread, try these pairing ideas:

• Serve alongside crusty grilled sourdough rubbed with a raw garlic clove to scoop up the creamy burrata.
• Pair it with a refreshing summer drink like our refreshing Orange Lemonade to balance the rich cheese.
• Tuck it next to a platter of Sticky Grilled Chicken Thighs for a spectacular backyard barbecue feast.
• Drizzle with a bit of hot honey if you want to mimic the sweet-heat profile of our Peach Burrata Salad with Honey & Pistachios.
• Present it on a rustic wooden board alongside a chilled glass of crisp sauvignon blanc or dry rosé.

Storage and Reheating

Let's be completely honest here: this is not a make-ahead salad.

The moment you tear into fresh burrata, it begins to weep its cream. If you try to store a fully assembled salad in the fridge, you will wake up to a puddle of watery arugula and sad, limp peaches.

But you can prep the elements separately.

Grill the peaches and nectarines a day in advance, store them in an airtight container in the fridge, and let them come to room temperature before assembling.

The almonds can also be toasted days ahead and kept in a jar on your counter.

Ingredient Substitutes

If you don't have these exact ingredients on hand, don't panic. Here are some simple swaps that work beautifully:

1. Peaches and Nectarines: Swap in ripe plums or fresh figs, which grill beautifully and offer a similar jammy sweetness.
2. Burrata: Fresh mozzarella di bufala or even a block of creamy goat cheese will provide that necessary rich, creamy element.
3. Almonds: Toasted walnuts, pecans, or pistachios make excellent crunchy alternatives.
4. White Balsamic: A high-quality traditional balsamic glaze or a squeeze of fresh lemon juice will provide the perfect acidic pop.

There is something incredibly magical about the way warm, smoky fruit melts into cold, creamy cheese. It is the kind of dish that makes everyone at the table quiet down for a second, and I hope it brings a little bit of that effortless summer joy to your kitchen.