Grilled Peach Salad

Last summer, I stood at the farmers market on a blazing Saturday morning, and something about the way the sunlight hit a pile of fuzzy peaches made me stop in my tracks. The vendor handed me one to smell, and I was sold before I even bit into it. That afternoon, I fired up the grill on pure instinct, not entirely sure what I was doing, but the moment those peach halves hit the grate and started to char, I knew I'd stumbled onto something magical. When I pulled them off and tasted that first sweet, smoky bite, I called my neighbors over without thinking twice.

I'll never forget the look on my sister's face when she took her first forkful at a July dinner party. She closed her eyes for a second, and I knew right then that this salad had crossed over from just being food into becoming something people would ask me to make again and again. The sweet-salty-peppery combination seemed to catch everyone off guard in the best way, and suddenly we were all eating seconds while the evening light turned golden around us.

Ingredients

• Ripe peaches (3, halved and pitted): The whole salad lives or dies here, so pick ones that smell like summer and give slightly when you squeeze them—they should be at that perfect moment before they get mushy.
• Arugula (5 oz / 140 g): Buy it fresh and use it the day you plan to make this, because wilted arugula is a tragedy nobody needs.
• Shallot (1 small, thinly sliced): This gives you a whisper of onion sharpness without overpowering anything, and the thin slices are crucial.
• Burrata cheese (8 oz / 225 g, 2 balls): This is not the time to buy the pre-torn stuff in plastic containers—seek out the fresh ball and open it just before serving so it stays creamy and intact.
• Toasted pistachios or walnuts (1/4 cup / 30 g, roughly chopped): The nuts add crunch and keep everything from feeling too soft, and toasting them yourself makes all the difference.
• Extra-virgin olive oil (2 tbsp): Use something you actually like the taste of, not the fancy stuff gathering dust, but something real.
• Aged balsamic vinegar or glaze (2 tbsp): The aged stuff is thicker and sweeter, which is what you want here, and it creates those glossy ribbons everyone notices.
• Flaky sea salt (1/2 tsp) and freshly ground black pepper: These aren't afterthoughts—they're what make each bite feel intentional.

Instructions

Get your grill ready:

Heat a grill or grill pan to medium-high heat until it's hot enough that you can feel the warmth from a few inches away. This takes about 5 minutes, but it's worth the wait because a cold grill gives you steamed fruit, not caramelized peaches.

Oil and season the peaches:

Brush the cut side of each peach half lightly with olive oil and a tiny pinch of salt. Don't go overboard—you want a whisper, not a coating.

Grill those peaches:

Place them cut side down on the grate and let them sit for 2–3 minutes without moving them. You'll hear a slight sizzle, and when you peek underneath, you should see dark caramel marks. Flip and grill the skin side for 1–2 minutes until it softens, then transfer to a cutting board to cool for a minute or two before slicing into wedges.

Dress the greens:

Toss the arugula and shallot in a large bowl with 1 tablespoon of olive oil, a pinch of salt, and a crack of black pepper. The goal is to coat everything lightly without drowning it.

Build the salad:

Spread the arugula mixture across your serving platter or individual plates, then arrange the grilled peach wedges over the top like you're creating something intentional and beautiful.

Add the burrata:

Tear the burrata by hand—not cutting, but actually tearing—and scatter the pieces gently across the salad. This is the moment where it all comes together.

Finish with balsamic and oil:

Drizzle the aged balsamic and remaining olive oil in a thin stream across everything, letting it pool in little pockets. Add the nuts, a final sprinkle of flaky salt, and black pepper, then serve right away.

Save

There's something about serving this salad that makes you feel like you've figured out life a little bit. My mother-in-law, who doesn't usually eat salads, asked for the recipe, and that's when I knew this wasn't just another summer dinner—it was one of those meals that sticks with people.

Why Grilling Peaches Changes Everything

Raw peaches are lovely, but they're meek. When you hit them with heat, something ancient happens—the sugars caramelize, the flesh becomes tender, and suddenly they taste like themselves but turned up to eleven. The slight char adds this smoky, almost savory undertone that keeps the sweetness from feeling cloying. I've made this salad once in mid-August with peaches that were almost too ripe, and the grill turned them into something transcendent, so don't skip the heat even if you're tempted.

Building Layers of Flavor and Texture

The secret to salads that actually feel like meals is understanding that texture is just as important as taste. The soft arugula and creamy burrata give you base notes, the grilled peaches add sweetness and a slightly charred chew, and the nuts come in at the end like the cymbal crash that makes everything land. The balsamic glaze is thick enough to cling to everything instead of pooling at the bottom of the bowl, so every bite feels intentional.

Ways to Make This Your Own

This recipe is solid as-is, but it's also a jumping-off point for whatever your summer pantry holds. I've made it with grilled nectarines when peaches ran out, and I've added a few torn fresh basil leaves when I had them. One ambitious evening, I draped thin prosciutto over the top, and it became something entirely different but still unmistakably itself. The framework is what matters—the rest is intuition.

• If dairy isn't your thing, fresh mozzarella or tangy goat cheese swaps in seamlessly and changes the texture in interesting ways.
• A handful of fresh mint or basil adds another layer of brightness that surprises people every time.
• Crispy prosciutto or even some crumbled feta turns this into a more substantial course if you're serving it as part of a longer meal.

Save

This salad is proof that some of the most delicious moments come from trusting simple ingredients and not overthinking it. Make it once, and I guarantee you'll be looking for excuses to fire up the grill all summer long.

Recipe FAQs

→ How do you grill peaches for this salad?

Brush peach halves lightly with olive oil, then grill cut side down over medium-high heat for 2-3 minutes until charred and softened. Flip and grill for another 1-2 minutes before slicing.

→ Can I substitute burrata cheese?

Yes, fresh mozzarella or goat cheese make excellent alternatives if burrata is unavailable or preferred.

→ What nuts work best as toppings?

Toasted pistachios or walnuts add a nice crunch and complement the creaminess of the cheese and sweetness of the peaches.

→ Is there a recommended dressing for the salad?

The salad is dressed with extra-virgin olive oil and aged balsamic glaze, which provide a rich and tangy finish enhancing the flavors without overpowering.

→ Can this dish be prepared ahead of time?

It’s best served fresh to preserve the texture of the grilled peaches and the creaminess of the cheese, but components can be prepped in advance to save time.