Fresh Grilled Peach and Burrata Salad Recipe Easy Perfect Summer Basil Salad

Introduction

Let me tell you, the moment those peaches hit the grill and start to caramelize, the whole kitchen fills with this irresistible sweet-smoky aroma that instantly makes your mouth water. The first time I grilled peaches and paired them with creamy burrata and fresh basil, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It’s funny how a simple summer fruit like peaches can transform into something downright magical once kissed by the grill’s heat.

Years ago, when I was knee-high to a grasshopper, my grandma always told me that the secret to a memorable dish is balance: sweet, creamy, fresh, and a little something unexpected. This salad nails that balance every single time. I stumbled upon this recipe during a sunny weekend barbecue, trying to create a light, breezy dish to beat the heat. Honestly, I wish I’d discovered this fresh grilled peach and burrata salad recipe years ago—it’s dangerously easy and brings pure, nostalgic comfort with every bite.

My family couldn’t stop sneaking those grilled peaches off the platter before the salad was even assembled (and I can’t really blame them). This salad has become a staple for summer gatherings, potlucks, or just a sweet treat to brighten up any meal. Let’s face it, if you want a salad that’s both elegant and effortless, this fresh grilled peach and burrata salad with basil is your go-to—perfect for impressing guests or indulging in a little self-care on a hot day. I’ve tested it a handful of times (in the name of research, of course), and it always feels like a warm hug on a plate. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

Honestly, this fresh grilled peach and burrata salad with basil isn’t just another salad. It’s a celebration of summer’s best flavors, and here’s why it stands out:

• Quick & Easy: Comes together in under 20 minutes, making it perfect for busy weeknights or last-minute summer dinners.
• Simple Ingredients: No fancy trips to specialty stores—just peaches, burrata, basil, and a handful of pantry staples you probably already have.
• Perfect for Summer Occasions: Ideal for backyard barbecues, brunches, or a light lunch that feels fancy but isn’t a hassle.
• Crowd-Pleaser: Kids love the sweetness of the grilled peaches, and adults rave about the creamy burrata and fresh basil combo.
• Unbelievably Delicious: The contrast between smoky, juicy peaches and velvety burrata is pure comfort food with a fresh twist.

What really makes this salad different is the grilling step. You know, that quick char on the peaches brings out their natural sugars in a way that raw fruit just can’t match. Plus, tossing in fresh basil adds a fragrant, herbaceous note that balances the richness of the cheese. I’ve tried versions with plain fresh peaches, but honestly, grilled peaches take this salad from good to unforgettable. It’s comfort food reimagined—lighter, fresher, but just as satisfying.

This is the kind of recipe that makes you close your eyes after the first bite and smile. Whether you’re impressing guests without breaking a sweat or just treating yourself on a lazy afternoon, this fresh grilled peach and burrata salad with basil delivers every time.

What Ingredients You Will Need

This fresh grilled peach and burrata salad recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most items are pantry staples or fresh produce you can find at any grocery store during peach season.

• Fresh Peaches: 4 ripe but firm peaches, halved and pitted (firm peaches grill better and hold shape well)
• Burrata Cheese: 8 ounces fresh burrata (I recommend BelGioioso for creamy texture)
• Fresh Basil Leaves: About 1 cup loosely packed, torn or whole (adds bright, herbaceous flavor)
• Olive Oil: 2 tablespoons good-quality extra virgin olive oil (for brushing peaches and drizzling)
• Balsamic Glaze: 2 tablespoons (store-bought or homemade, adds sweet acidity)
• Sea Salt: To taste (enhances natural peach sweetness)
• Freshly Ground Black Pepper: To taste (for a subtle spicy kick)
• Lemon Juice: 1 teaspoon fresh-squeezed (balances richness)
• Optional Toasted Nuts: 1/4 cup toasted almonds or pine nuts (adds crunch and nuttiness)

If you want to swap things up, feel free to use nectarine halves instead of peaches for a slightly firmer bite. For a dairy-free option, try a vegan burrata or creamy cashew cheese. When it comes to olive oil, I personally love using Colavita for its fruity notes, but any extra virgin olive oil will do. If fresh basil isn’t available, baby arugula makes a nice peppery substitute. In summer, this salad shines brightest when made with the freshest peaches you can find.

Equipment Needed

• Grill or Grill Pan: Essential for getting those beautiful char marks on the peaches. If you don’t have a grill, a cast-iron grill pan works just fine on the stovetop.
• Sharp Knife: For halving and pitting peaches cleanly.
• Mixing Bowl: To toss the salad components together if you prefer.
• Serving Platter or Bowl: A nice wide dish to showcase the salad’s vibrant colors.
• Basting Brush: Useful for brushing oil onto the peach halves before grilling.

For those on a budget, a simple stovetop grill pan is a fantastic alternative to an outdoor grill and gives you consistent heat control. If you’re using an outdoor grill, make sure the grates are clean and well-oiled to prevent sticking. I’ve learned the hard way that a sticky grill can ruin perfectly good peaches! A silicone basting brush is easy to clean and reusable, saving you from messy paper towels. Overall, this recipe keeps your kitchen gear minimal and straightforward.

Preparation Method

1. Preheat the Grill: Heat your grill or grill pan to medium-high, about 400°F (200°C). This usually takes 5-7 minutes. You want it hot enough to get nice char marks without burning the peaches.
2. Prepare the Peaches: Rinse and pat dry 4 ripe peaches. Slice each peach in half and carefully remove the pit. Use a sharp knife to get clean halves that hold together on the grill.
3. Brush with Olive Oil: Using a basting brush, lightly coat the cut sides of the peaches with 2 tablespoons of extra virgin olive oil. This prevents sticking and helps caramelization.
4. Grill the Peaches: Place peach halves cut-side down on the hot grill. Grill for 3-4 minutes until you see golden brown grill marks and the peaches soften slightly. Avoid moving them too much to get those perfect char lines. Flip and grill the skin side for another 2 minutes.
5. Cool Slightly: Remove peaches and let them cool for a few minutes on a plate. They should be warm but not piping hot when assembling the salad.
6. Assemble the Salad: Tear or slice 8 ounces of fresh burrata and arrange on a serving platter. Slice grilled peaches into wedges and layer them around or on top of the cheese.
7. Add Basil and Season: Scatter about 1 cup of fresh basil leaves over the peaches and burrata. Drizzle with balsamic glaze and a little more olive oil if desired.
8. Final Touches: Sprinkle sea salt and freshly ground black pepper to taste. Add a teaspoon of fresh lemon juice to brighten flavors. Optionally, sprinkle toasted almonds or pine nuts for crunch.
9. Serve Immediately: This salad is best enjoyed right away while the peaches are still warm and the burrata is creamy.

If you notice peaches sticking to the grill, don’t fret—just gently nudge them with a spatula after a minute or two; they’ll release as they caramelize. The subtle smoky char combined with sweet peach juice pooling on the burrata is seriously addictive. Letting the peaches cool just enough to handle makes slicing easier and keeps the cheese from melting too much. You can prep the peaches ahead of time and assemble right before serving for maximum freshness.

Cooking Tips & Techniques

Grilling peaches sounds simple but a few tricks make all the difference. First, always pick peaches that are ripe but still firm. Too soft, and they turn mushy on the grill. I’ve learned this the hard way after ending up with a sad peach puree instead of juicy wedges.

Make sure the grill is properly preheated and clean—grill marks won’t show on a cold or dirty grill. Brush on just enough olive oil to prevent sticking without making the peaches greasy. Trust me, less is more here.

Don’t rush flipping the peaches; let them develop color and caramelization before moving. Patience pays off with those gorgeous char marks that bring flavor. When assembling, tearing the burrata by hand rather than cutting preserves its creamy texture better.

For multitasking, grill the peaches while your guests mingle, then assemble the salad in minutes. If you want to save time, you can grill peaches a few hours ahead but keep them covered in the fridge and warm slightly before serving.

Lastly, don’t skip the fresh basil—it’s the herbaceous note that makes this salad sing. I sometimes add a pinch of flaky sea salt right before serving to amp up the flavors even more.

Variations & Adaptations

This fresh grilled peach and burrata salad is versatile and lends itself well to different twists:

• Seasonal Swap: In late summer or early fall, swap peaches for grilled nectarines, plums, or even figs for a different sweet profile.
• Green Twist: Add a handful of arugula or baby spinach for extra greens and peppery bite without overpowering the peaches.
• Dairy-Free Option: Replace burrata with a creamy vegan cheese or ripe avocado slices for a luscious, plant-based alternative.
• Spicy Kick: Sprinkle a pinch of red pepper flakes or drizzle a little chili honey for a sweet-heat combo that wakes up your taste buds.
• Nutty Crunch: Swap toasted almonds for walnuts, pecans, or pistachios depending on what you have on hand.

I once tried adding a drizzle of honey mustard vinaigrette instead of balsamic glaze and it was surprisingly good—adds a tangy complexity that still lets the peaches shine. Feel free to experiment with your favorite herbs like mint or tarragon for a fresh herbal twist.

Serving & Storage Suggestions

This salad is best served immediately, ideally at room temperature or slightly warm from the grilled peaches. The creamy burrata and sweet peaches really shine when not chilled too much. If you want to prep ahead, keep components separate and assemble just before serving to maintain burrata’s creaminess.

Pair this salad with light grilled chicken, crusty bread, or even a chilled glass of crisp white wine like Sauvignon Blanc or Pinot Grigio. It’s a perfect starter or side to a casual summer meal.

If you have leftovers (which is rare!), store the salad without dressing in an airtight container in the fridge for up to 1 day. Burrata tends to lose texture if refrigerated too long, so I recommend eating fresh whenever possible. To reheat peaches, warm gently in a skillet for just a couple of minutes—avoid overheating or they’ll get mushy.

Flavors develop nicely if you let the salad sit a few minutes after assembling, allowing the basil and balsamic to mingle with the peaches and cheese, but don’t wait too long or the burrata will soften excessively.

Nutritional Information & Benefits

This fresh grilled peach and burrata salad is not just tasty but offers some nutritional perks. Peaches bring vitamin C, dietary fiber, and antioxidants, supporting immune health and digestion. Burrata adds a good dose of calcium and protein, making this salad satisfyingly nourishing.

With healthy fats from olive oil and optional nuts, this dish is balanced and keeps you feeling energized without heaviness. It’s naturally gluten-free and can easily be made dairy-free with substitutions. Just watch the portion size of cheese if you’re mindful of saturated fat.

From a wellness perspective, this salad feels like a light, wholesome way to enjoy summer’s bounty while indulging in creamy, fresh textures. It’s a great addition to a balanced diet that doesn’t skimp on flavor or satisfaction.

Conclusion

If you’re looking for a salad that’s bursting with summer flavor, easy to make, and impressive enough for guests, this fresh grilled peach and burrata salad with basil ticks all the boxes. It’s one of those recipes you’ll want to make over and over because it’s simple, fresh, and downright delicious.

Don’t hesitate to customize it with your favorite nuts, herbs, or a splash of your preferred dressing. I love how flexible this salad is, and honestly, it’s become a personal favorite for warm-weather dinners and weekend entertaining. It’s like a little taste of sunshine on a plate.

Give it a try, and let me know how you like to make it your own! Drop a comment below with your favorite twists or share this recipe with friends who need a fresh summer salad in their life. Remember, good food brings people together—so dig in and enjoy every bite of this fresh grilled peach and burrata salad with basil.

FAQs

Can I use canned or frozen peaches instead of fresh?

Fresh peaches work best for grilling since they hold their shape and have vibrant flavor. Canned peaches are too soft and won’t grill well. Frozen peaches could work if thawed and patted dry, but fresh is ideal.

What can I substitute for burrata if I can’t find it?

Mozzarella or fresh mozzarella balls are good substitutes but less creamy. For a dairy-free option, try vegan cheese or ripe avocado slices for creaminess.

How do I make my own balsamic glaze?

Simmer 1 cup balsamic vinegar over medium heat until it reduces by half and thickens to a syrupy consistency. Let cool before drizzling on the salad.

Can I prepare the salad ahead of time?

You can grill peaches a few hours ahead and store them covered in the fridge. Assemble the salad with burrata and basil just before serving for best texture and flavor.

Is this salad suitable for meal prep or packed lunches?

It’s best fresh but you can pack components separately (grilled peaches, cheese, basil) and assemble when ready to eat to avoid sogginess and keep burrata fresh.

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