This grilled peach salad with burrata is the perfect summer salad recipe! You will love the fresh grilled peaches paired with peppery arugula, cherry tomatoes, and fresh mint, smothered in a homemade honey dijon mustard vinaigrette and then topped with luscious burrata. A healthy salad made with fresh ingredients for your family and friends!
The Best Grilled Peaches and Burrata Salad
Perfect Summer Salad! This salad really is the best in the summer--fresh peaches, fresh mint, cherry tomatoes, arugula, and onion. Grilling the peaches gives them beautiful grill marks and roasted flavor--the star of the show!
Homemade Vinaigrette. This vinaigrette pairs so wonderfully with this salad, and you can save the leftovers in the fridge for more salads! Honey, dijon mustard, lemon juice, olive oil, white wine vinegar, and red pepper flakes make a super simple but delicious dressing.
Healthy. This party-worthy salad is not only healthy, it is low-calorie, and loaded with vitamins, minerals, and nutrients. Add some grilled tofu or chicken to increase the protein for a complete meal!
Peach Arugula Salad Ingredients
Here are the ingredients you will need to make grilled peach salad:
- Extra Virgin Olive Oil: Use a different oil if desired but use a higher quality oil.
- White Wine Vinegar: a light, slightly sweet vinegar to make the dressing pair perfect in this recipe.
- Lemon Juice: freshly squeezed lemon juice gives the best flavor. Zest the peel and add a teaspoon of zest if desired.
- Dijon Mustard: dijon mustard adds a deeper, zesty, and mildly spicy flavor.
- Honey: is your natural sweetener for the vinaigrette, and you can add more or less to taste.
- Red Pepper Flakes: adds a nice spice to the dressing; add more or less based on your tolerance.
- Kosher Salt
- Ground Black Pepper
- Peaches: fresh, firm, and ripe peaches work best in this recipe. If they are too soft, they won't hold their shape on the grill.
- Baby Arugula Leaves: arugula has a very nice flavorful peppery taste to it. Baby arugula leaves are more tender and make a great salad.
- Mint Leaves: I used fresh mint leaves in this recipe. Leave them whole or chop them to make them smaller and release some of their oils for more flavor.
- Sweet Onion: you can substitute with red onion or white onion based on preference.
- Cherry Tomatoes: use all red cherry tomatoes or various kinds of cherry tomatoes.
- Burrata: this is an Italian mozzarella but is semi-soft. The outside is firm, and the interior is soft, made up of curds and cream.
- Toasted Pine Nuts: pine nuts add a subtle crunch and nutty flavor to this salad. Fun fact: pine nuts are used in making traditional Italian pesto!
For exact ingredient quantities, please see the recipe card below!
Substitutions and Variations
Substitute red onion for sweet onion in this recipe.
Add sweet yellow, red, or orange bell pepper to add crunch and color!
Use a different green mix if desired; arugula adds a delicious peppery that is key in this salad.
Adjust the sweetness of your dressing by adding more honey for additional sweetness and less for less sweetness.
Swap the burrata cheese with crumbled goat cheese or feta cheese!
Use any variety of cherry tomatoes you'd like to. I like to use a mixture when in season --so so good!
Add grilled tofu, chicken, or any other protein of your choice to make this salad a complete meal.
Be sure to save this pin to Pinterest for later! 😉
How To Make Grilled Peach Burrata Salad
Here are the step-by-step instructions for making grilled peach burrata salad:
1. In a small bow or jar, whisk together all the vinaigrette dressing ingredients-set aside.
2. Grease grill grates and preheat to high 450 to 500 degrees F—grill peaches for 2 to 3 minutes on each side until charred. Remove and let cool.
3. In a large salad bowl or platter, layer arugula, mint leaves, sweet onion, cherry tomatoes, burrata wedges, peaches, then pine nuts.
4. Drizzle with dressing and serve. Adjust salt and pepper to taste.
How to Serve This Grilled Peach Salad Recipe
Serve this salad layered on individual plates and drizzle the dressing over the top.
Serve combined in a large serving bowl or platter and drizzle over the top. Leave it layered or toss the salad so all ingredients are combined together.
Garnish the top with crumbled feta or goat cheese.
Top with fresh chopped chives, crumbled bacon, or croutons if desired.
Meal idea! Pair this salad with grilled pork steaks or grilled chicken! Make this peach BBQ sauce to serve with your pork or chicken to pair perfectly with this salad! Serve on the side or cut into strips and serve over the top.
How to Store Peach Burrata Arugula Salad
If you have leftovers, I would suggest storing the salad separately from the dressing. If you store them together after being tossed together, your greens will wilt and become soggy. If stored separately, your greens should last up to 3 days, and your dressing will last up to 7 days in the fridge.
Peach and Arugula Salad FAQ's
You do not need to peel peaches when grilling. When you grill the peaches, it softens the skin and the flesh. If you want to peel them, you can, but the skin also helps them hold their shape.
Grilling peaches helps their natural sugars release, become juicier, and enhance their best flavor!
You can do SO much with grilled peaches! Adding them to salads, make peach salsa, peach BBQ sauce, on pizza, and many dessert options! One of my favorites is to serve grilled peaches over a scoop of vanilla ice cream topped with toasted pecans and a sprinkle of cinnamon.
Grilled Peach Burrata Salad
- ⅓ cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- ¼ red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 6 firm ripe peaches (no need to peel; pit removed and peaches are quartered)
- 8 ounces baby arugula leaves
- ½ cup mint leaves
- 1 small sweet onion (about ¼ cup; halved and thinly sliced)
- ¾ cup cherry tomatoes, halved
- 8 ounces burrata cheese (cut into 8 wedges while chilled, then bring to room temperature)
- ¾ cup toasted pine nuts
- In a small bowl or jar, whisk together all the vinaigrette ingredients. Set aside.
- Grease grill grates and preheat to high 450 to 500 degrees F. Grill peaches for 2 to 3 minutes on each side until charred. Remove and let cool.
- In a large salad bowl or platter layer arugula, mint leaves, sweet onion, cherry tomatoes, burrata wedges, peaches, then pine nuts.
- Drizzle with dressing then serve. Adjust salt and pepper to taste.
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Use red onion instead of sweet onion; Sweet yellow, red, or orange bell pepper would add beautiful color and add sweetness. A mix of greens may be used, keeping in mind that peppery arugula is a key flavor in this recipe; adjust the dressing to your tastes by adding more honey if you want it sweeter or less if you want it less sweet; Feta or goat cheese are great substitutes for burrata. They are tangy, so you will need to add sweetness to the salad with a sweet vegetable or fruit (fresh or dried).
- TIPS: Once peaches are placed on the grill, don't move until you are ready to turn them over. It's a little bit easier to work with peach halves than quarters, so feel free to grill the peach halves, let them cool then cut each half into half (you will lose some pretty grill marks, however); If the burrata is very soft you can place in the freezer for a short time just to firm it up so it's easy to cut into wedges.
- SERVING SUGGESTIONS: The salad can be served on individual plates with the dressing drizzled on top. If you want to toss the salad with the dressing, add burrata and peaches after tossing the dressing.
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