Save I discovered this salad by accident on a humid August afternoon when my farmer's market haul looked too beautiful to waste. The peaches were at that perfect moment of ripeness—almost too soft to handle—and I had just bought a ball of burrata that morning. Instead of making a standard fruit salad, I threw them on the grill on a whim, and the whole thing transformed. That charred sweetness against the peppery greens felt like summer distilled onto a plate.
I made this for a dinner party where I was already running behind, and it saved me. While the rest of the meal was still being plated, this salad was ready and beautiful, sitting on the table like it had been waiting there all along. One guest—a peach purist—went back for thirds, which told me everything I needed to know.
Ingredients
- Ripe peaches: The whole salad lives or dies with these; choose ones that yield slightly to pressure and smell like summer. Don't use rock-hard peaches from the back of the pile.
- Arugula: Its peppery bite is the backbone that keeps this from being too sweet. Baby arugula wilts faster than mature leaves, so add it just before serving if you're doing this ahead.
- Burrata cheese: The creamy center breaks into the warm peaches like silk meeting heat. If you can't find burrata, fresh mozzarella works but won't give you that same luxurious moment.
- Shallot: One thin slice provides a sharp whisper that balances the sweetness without overwhelming anything.
- Aged balsamic vinegar: Use the real thing if you can; cheap balsamic tastes thin and acidic, while aged balsamic has depth and slight sweetness that matches the peaches.
- Toasted nuts: Pistachios add a subtle earthiness, walnuts bring bolder flavor. Toast them yourself if you have time—the smell alone is worth it.
- Flaky sea salt: Finish salt makes a difference; it catches on your tongue differently than table salt.
- Extra-virgin olive oil: Get something you actually enjoy tasting; it's doing real work here as both a cooking fat and part of the dressing.
Instructions
- Get your grill ready:
- Heat a grill or grill pan over medium-high heat until it's hot enough that a drop of water sizzles immediately. This takes about 5 minutes if you're starting cold.
- Brush and char the peaches:
- Lightly brush the cut sides of the peach halves with olive oil—just enough to coat, not soak. Place them cut side down on the grill and listen for the sizzle; this means the sugar is caramelizing and will give you those beautiful dark lines.
- Flip and finish:
- After 2 to 3 minutes, flip them and grill the skin side for another minute or two until they soften slightly. You want them warm and marked, not falling apart. Let them cool just enough to handle before slicing into wedges.
- Dress the greens:
- In a bowl, toss the arugula and shallot with a tablespoon of olive oil, a pinch of salt, and black pepper. Don't over-dress; the greens should glisten but not be wet.
- Build on the plate:
- Lay down your dressed arugula first as the foundation. It should cover most of the space but leave room for the other elements to shine.
- Layer the warmth:
- Arrange the warm peach wedges over the greens so they're scattered but visible. Their warmth will soften the arugula just slightly at the edges.
- Add the creamy contrast:
- Tear the burrata into irregular pieces and distribute them gently over everything. The cold creaminess against the warm peaches is where the magic happens.
- Finish and serve:
- Drizzle aged balsamic and the remaining olive oil in light streaks. Scatter toasted nuts, sprinkle flaky salt, and grind black pepper over the top. Serve immediately while the peaches are still warm.
Save I remember serving this to my neighbor who had just moved in, and we ended up talking on the porch for an hour after dinner, mostly about how she had never had warm fruit with cold cheese before. It became one of those small moments that makes a new friendship feel less new.
Timing and Temperature
The architecture of this salad depends on temperature contrast, so timing matters. The peaches should still be warm when they hit the plate, the arugula cool, the burrata cold. If you prep everything ahead, wait to grill the peaches until just before you're ready to plate, and keep the other components separate until the last minute. This isn't a salad that sits well for hours; it's best eaten within 10 minutes of assembly.
Why Grilling Changes Everything
Grilling concentrates the peach's sweetness and adds a bitter char that transforms them from simple fruit into something complex. The high heat breaks down the cell structure just enough to intensify flavor without cooking them into jam. It's the difference between raw peaches on a salad and peaches that feel intentional.
Variations and Swaps
This salad framework is flexible enough to shift with the seasons and your preferences. In late summer when peaches are past their peak, nectarines work beautifully with the same technique. If burrata is hard to find or too expensive, fresh mozzarella is a solid substitute, though you lose some of that creamy indulgence. For a heartier version, add crispy prosciutto or pancetta; for something lighter, skip the nuts entirely or use a smaller quantity. The balsamic glaze is optional but recommended; if you only have vinegar, use 1 tablespoon instead of 2 and taste before adjusting.
- Add thinly sliced prosciutto for savory depth and crunch.
- Switch peaches to nectarines, plums, or grilled strawberries depending on what's ripe.
- Try burrata's cousins like stracciatella or fresh ricotta for a different creamy element.
Save This is the salad I make when I want to feel like I'm sitting on an Italian terrace, even if I'm in my backyard in suburban heat. It's simple enough to make on a weeknight but fancy enough to impress, which might be the best kind of recipe there is.
Recipe FAQs
- → What is the best way to grill peaches for this dish?
Brush halved peaches lightly with olive oil and grill cut side down over medium-high heat for 2–3 minutes until charred, then flip for 1–2 minutes. This softens and caramelizes the peaches.
- → Can I substitute burrata cheese?
Yes, fresh mozzarella or goat cheese work well as alternatives, offering a creamy texture with slightly different flavor profiles.
- → What nuts can be used for topping?
Toasted pistachios or walnuts add a pleasant crunch and nutty flavor, but they can be omitted or substituted according to dietary needs.
- → How should the salad be dressed?
Toss arugula and shallots with olive oil, then arrange with grilled peaches and burrata. Drizzle aged balsamic or balsamic glaze and the remaining olive oil on top before serving.
- → Are there suggested pairings with this dish?
Pairs beautifully with a crisp Sauvignon Blanc or a light rosé wine, complementing the sweet and savory flavors.