This peach burrata salad pairs warm grilled peaches with creamy burrata, juicy blackberries, cherry tomatoes, fresh mint, pecans, and mixed baby greens. Finished with a simple balsamic dressing and a touch of red pepper flakes, it’s a colorful summer salad that’s sweet, creamy, tangy, and just a little spicy.
I wanted this peach burrata salad to have more than just fresh peaches and creamy cheese, so I grilled the peaches first. Grilling softens them slightly, brings out their sweetness, and adds those lovely caramelized edges that work so well with creamy burrata.
I added blackberries and cherry tomatoes for little bursts of sweet and tart flavor, along with fresh mint and pecans for freshness and crunch. Instead of leaving the burrata as one large ball in the center, I like to tear it into pieces and distribute them around the salad. It looks beautiful, but more importantly, you get more creamy burrata in every serving.
I finish it with a simple balsamic dressing and just a touch of red pepper flakes. It’s not meant to make the salad spicy—the little bit of heat simply balances the sweetness of the peaches, berries, and balsamic glaze.
Why you’ll love this recipe
- Beautiful enough for entertaining but surprisingly easy to put together.
- Grilling transforms the peaches and gives this salad a completely different character from a fresh peach salad.
- Great balance of textures from creamy burrata, juicy fruit, tender greens, and crunchy pecans.
- Easy to serve as a salad or appetizer on a large platter for sharing.
Ingredients and substitutions
- Peaches – Use ripe but still firm peaches for grilling. Very soft peaches can stick to the grill and fall apart when you turn them.
- Burrata – The creamy centerpiece of this salad. Take it out of the refrigerator shortly before assembling so it isn’t ice-cold when served.
- Mixed baby greens – I use a mix of tender greens with some arugula. Spring mix or baby arugula works well too.
- Cherry tomatoes – Their acidity and savory flavor balance the sweet peaches and berries. Grape tomatoes work just as well.
- Blackberries – Add tartness, color, and another juicy element. Raspberries can work, although they’re more delicate.
- Fresh mint – I chop the mint rather than leaving large leaves so you get a little freshness throughout the salad. Basil would also work beautifully with peaches and burrata.
- Pecans – Add much-needed crunch against the soft fruit and cheese. Walnuts or pistachios are good substitutes.
- Olive oil – Use extra virgin olive oil for the dressing. You can also brush a small amount over the peaches before grilling if needed.
- Balsamic glaze – Gives you concentrated balsamic flavor and sweetness without making the salad watery. This is balsamic glaze, not regular balsamic vinegar.
- Garlic powder – Adds savory flavor without raw garlic pieces competing with the fruit.
- Red pepper flakes – Just enough to add a gentle background heat and balance the sweetness.
- Salt and black pepper – Season to taste, especially after adding the burrata, as the cheese itself is quite mild.
How to Make Peach Burrata Salad
Grill the peaches
Cut the peaches into halves or thick wedges, depending on how you want to present them. Lightly brush the cut surfaces with olive oil.
Heat the grill or grill pan until properly hot before adding the peaches. Place them cut-side down and leave them alone long enough to develop grill marks. Turn and grill briefly on the other side.
Transfer to a plate and let them cool slightly while you assemble the salad.
Pro tip – You want the peaches warm and lightly softened but still holding their shape—we aren’t trying to cook them until mushy.
Make the balsamic dressing
Whisk together the olive oil, balsamic glaze, garlic powder, salt, black pepper, and red pepper flakes.
Pro tip – Because balsamic glazes vary considerably in sweetness and thickness, taste the dressing. If yours is particularly sweet, you may need less glaze.
Assemble the salad
Spread the mixed baby greens over a large serving plate or shallow platter. Scatter over the chopped mint, cherry tomatoes, blackberries, and pecans.
Arrange the grilled peaches around the salad.
Place the burrata on the platter, open it, then gently tear it into large pieces and distribute them around the salad.
Pro tip – I prefer doing this rather than leaving the whole burrata in the center. It means you don’t have to destroy your beautifully arranged salad when everyone tries to get some cheese.
Dress and serve
Drizzle the balsamic dressing over the salad just before serving, making sure some lands directly on the peaches and burrata.
Finish with freshly ground black pepper and, if you like, another small pinch of red pepper flakes.
Serve while the peaches are still slightly warm or at room temperature.
Storage and Make Ahead
- You can prepare several components ahead, but this salad is at its best when assembled shortly before serving.
- Wash and dry the greens, chop the pecans, prepare the tomatoes, and make the dressing ahead. Store everything separately in the refrigerator.
- The peaches are best grilled shortly before serving. They don’t have to be piping hot—in fact, slightly warm or room-temperature peaches are excellent with burrata.
- Wait to open the burrata and assemble and dress the salad until you’re ready to serve.
- Once assembled, leftovers can be refrigerated, but the greens will soften and the burrata will release some liquid. This is definitely a salad that’s best enjoyed fresh.
Variations
- Add prosciutto – The salty prosciutto pairs beautifully with sweet grilled peaches and creamy burrata, making the salad more substantial.
- Use nectarines – Firm nectarines are excellent on the grill and can be substituted for peaches.
- Change the berries – Raspberries or blueberries can replace the blackberries.
- Use basil instead of mint – Basil gives the salad a more savory Italian direction and is a natural partner for both tomatoes and burrata.
- Change the nuts – Pistachios, walnuts, or toasted almonds can replace the pecans.
Peach Burrata Salad with Grilled Peaches
Grilled peaches, creamy burrata, blackberries, cherry tomatoes, mint, and crunchy pecans come together over mixed baby greens with an easy balsamic dressing. A beautiful summer salad that’s sweet, creamy, fresh, and slightly spicy.
Video
Ingredients
- 3 med Peaches ripe but firm
- 1 tsp Olive oil for grilling the peaches
- 4 cups Mixed baby greens
- 225 g (8 oz) Burrata
- 1 cup Cherry tomatoes halved
- 1 cup Fresh blackberries
- 4 – 5 g Fresh mint leaves chopped
- ½ cup Pecans roughly chopped
- 3 tbsp Extra virgin olive oil
- 2 tbsp Balsamic glaze
- ¼ tsp Garlic powder
- ¼ tsp Red pepper flakes or to taste
- ½ tsp Salt
- ¼ tsp Black pepper
Method
- Grill the peaches – Preheat a grill or grill pan over medium-high heat. Cut the peaches into halves or thick wedges and lightly brush the cut surfaces with olive oil. Grill until you have visible grill marks and the peaches have softened slightly but still hold their shape. Remove and let cool slightly.3 med Peaches, 1 tsp Olive oil
- Make the dressing – Whisk the olive oil, balsamic glaze, garlic powder, red pepper flakes, salt, and black pepper until combined. Taste and adjust the seasoning depending on the sweetness of your balsamic glaze.3 tbsp Extra virgin olive oil, 2 tbsp Balsamic glaze, ¼ tsp Garlic powder, ¼ tsp Red pepper flakes, ½ tsp Salt, ¼ tsp Black pepper
- Assemble the salad – Arrange the mixed greens over a large platter. Scatter over the mint, cherry tomatoes, blackberries, and pecans. Arrange the grilled peaches around the platter.4 cups Mixed baby greens, 225 g Burrata, 1 cup Cherry tomatoes, 1 cup Fresh blackberries, 4 – 5 g Fresh mint leaves, ½ cup Pecans
- Add the burrata – Place the burrata over the salad, gently open it, and tear it into large pieces. Distribute the pieces around the platter.
- Dress and serve – Drizzle the balsamic dressing over the peaches, burrata, and greens just before serving. Finish with additional black pepper or red pepper flakes, if desired, and serve.
Notes
- Choose ripe but firm peaches so they don’t fall apart during grilling.
- Make sure the grill is hot before adding the peaches.
- Depending on the size of your peaches, 2 large or 3 medium peaches should be enough.
- Balsamic glaze is sweeter and more concentrated than balsamic vinegar, so they aren’t interchangeable in the same quantity.
- Toast the pecans for a few minutes for more flavor, then cool them completely before adding them to the salad.
- Don’t toss the assembled salad vigorously. This one is better arranged on a platter and drizzled with dressing just before serving.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Start with a properly hot grill. If the grill isn’t hot enough, the peaches sit there softening before they develop any color. A hot surface gives you better grill marks without overcooking the fruit.
- Don’t use extremely ripe peaches. For eating out of hand, wonderfully soft peaches are fantastic. For grilling, they’re trouble. Choose peaches that are ripe and flavorful but still firm enough to handle.
- Don’t keep moving the peaches. Put them down and give the hot grill time to do its job. Constantly checking underneath makes it harder to achieve good grill marks.
- Let the burrata lose some of its refrigerator chill. Creamy cheese tastes much better when it isn’t fridge-cold. I like taking it out while I prepare the other ingredients.
- Don’t toss this salad aggressively. There are too many delicate ingredients. Build it on a platter, distribute the burrata, and drizzle the dressing over everything.
- Dress at the last minute. The berries, tomatoes, peaches, and burrata already bring plenty of moisture. Add the dressing just before it goes to the table.
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Frequently asked questions
No, but for this particular version I recommend it. Grilling makes the peaches softer and sweeter, giving them a slightly caramelized flavor that pairs beautifully with burrata. If you want to keep the peaches as fresh as possible, my classic peach salad is a better option.
No. I leave the skin on. It helps the peach pieces hold together on the grill, and there’s no extra work.
Prepare the dressing and individual salad components ahead, but grill the peaches and assemble the salad close to serving time. Add the burrata and dressing last.
Serve it as a summer appetizer or side with grilled chicken, fish, steak, or other grilled meats. With some crusty bread alongside, it also makes a lovely light lunch.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
I made this when we had friends over last weekend and it looked so beautiful on the platter. Grilling the peaches was the game changer for me. I’d never done that before and now I want to grill every peach in sight!
Right?! Grilling peaches brings out so much sweetness and gives them that lovely caramelized flavor. And burrata with warm peaches… hard to beat. So happy everyone enjoyed it!