Pin It Grilled Peach and Burrata Salad with Fresh Basil is an absolute summer favorite in my kitchen—sweet smoky stone fruit creamy burrata and aromatic basil together in each bite. The hot grill brings out the juiciness of the peaches and softens them just enough. It is the kind of salad that feels both elegant and easy perfect for long evenings with friends or a quick weeknight treat.
I remember making this for our first backyard dinner of the season and everyone raved about the combination of warm fruit and cool cheese. The empty platter spoke for itself—nothing left but a sprig of basil.
Ingredients
- Ripe peaches: Firm but fragrant with slight give to the touch pick local if possible for best flavor and grill marks
- Burrata cheese: Fresh and ultra creamy its mild taste balances the fruit look for burrata packed in liquid for best texture
- Fresh basil: Bright herbal notes and beautiful color use whole leaves or tear for more aroma
- Extra virgin olive oil: Adds richness and ties flavors together choose a peppery robust variety
- Flaky salt: Essential to heighten both peach and cheese flavors
- Black pepper: Freshly cracked for spicy contrast with the sweet fruit
- Optional balsamic glaze: For a tangy finishing drizzle look for one that coats the spoon for maximum impact
Instructions
- Prep the Peaches
- Cut peaches in half and remove pits. Slice each half into thick wedges so they can handle the heat without falling apart.
- Heat the Grill
- Preheat a grill or grill pan to medium high and oil the grates lightly to keep peaches from sticking. Let it heat fully to get clear grill marks.
- Grill the Peaches
- Place peaches cut side down directly on grill. Cook two to three minutes per side. The goal is to char the flesh lightly while still keeping them tender but not mushy.
- Plate the Burrata
- Divide burrata among plates or place whole on a platter. Tear gently to expose the creamy center but keep as intact as possible for a dramatic look.
- Assemble the Salad
- Arrange warm grilled peaches around and over the burrata. Tuck in fresh basil leaves so every bite has some herb brightness.
- Finish and Serve
- Drizzle generously with extra virgin olive oil and sprinkle with good flaky salt and cracked pepper. If using balsamic glaze add a ribbon before serving.
Pin It If you have never tried warm fruit in a savory dish this is the one to start with. Burrata is my favorite because its creamy center mixes with the grilled peach juices to make an instant dressing. My youngest always tries to sneak the last bit of burrata before anyone else can grab it.
Storage Tips
Leftover salad keeps for one to two days in the refrigerator but peaches will soften further. To store for best texture arrange components separately—grilled peaches in one container burrata and herbs in another. The salad is best fresh but makes an excellent cold lunch the next day if treated gently.
Ingredient Substitutions
If peaches are not available nectarines work beautifully and require no peeling. Swap burrata for fresh mozzarella or goat cheese for a tangier profile. If you prefer nuts sprinkle toasted pistachios or pine nuts for crunch.
Serving Suggestions
Pile salad over a bed of arugula or baby spinach for more greens. Serve as a light starter at summer gatherings or pair with grilled chicken or crusty bread to create a substantial meal. The salad also shines on a picnic spread as something a little unexpected.
Cultural and Seasonal Context
Grilled stone fruit salads have a longtime place in Mediterranean cuisines where summer produce is celebrated. Basil and peaches peak at the same time late June through August. The recipe feels timeless and modern all at once and is especially perfect for hot nights when you crave food that feels refreshing and simple.
Pin It This salad is pure summer on a plate. Enjoy the effortless freshness and let every bite be a celebration of the season.
Recipe Questions & Answers
- → Can I use regular mozzarella instead of burrata?
Yes, fresh mozzarella can be used, but burrata offers a creamier texture and richer flavor.
- → Should peaches be peeled before grilling?
Peaches don't need to be peeled; grilling with skin enhances texture and retains more juice.
- → How can I enhance the flavor?
Try adding a drizzle of balsamic glaze or honey, crushed walnuts, or a sprinkle of sea salt before serving.
- → What other herbs pair well with this salad?
Mint or arugula are great alternatives to basil, offering different fresh notes to complement the dish.
- → Can grilled plums or nectarines be substituted for peaches?
Absolutely. Both plums and nectarines grill nicely and offer unique flavors in this salad.
- → Is this salad suitable for meal prep?
It's best enjoyed fresh, but you can grill peaches ahead and assemble just before serving.