Save One July afternoon, I bit into a grilled peach still warm from the grill and realized I'd been making salads all wrong. The char on the fruit had deepened its sweetness into something almost honeyed, and when I tossed it with peppery arugula and the creamy surprise of burrata, it felt like summer had finally understood itself. This salad came together that night almost by accident—leftovers from a farmers market trip and a last-minute dinner party—but it's been the version I reach for every time August rolls around.
I made this for a dinner party where someone arrived late with her new partner, and by the time she sat down, she was already defending her second plate against friendly forks. The peach's natural sugars caramelized on the grill in a way that even the skeptics—the ones who said peaches don't belong in salad—couldn't resist. That's when I knew this wasn't just a summer recipe; it was a conversation starter.
Ingredients
- Ripe peaches (3, halved and pitted): You want them just at the edge of peak ripeness—still firm enough to handle on the grill but sweet enough that the grill brings out honey notes instead of tartness.
- Arugula (5 oz / 140 g): Fresh peppery greens provide the sharp backbone that balances the peaches' sweetness.
- Shallot (1 small, thinly sliced): Adds a whisper of sharpness that keeps the salad from feeling too delicate.
- Burrata cheese (8 oz / 225 g, 2 balls): The creamy center is what makes this salad memorable—handle it gently and tear it just before serving so it stays luxurious.
- Toasted pistachios or walnuts (1/4 cup / 30 g, roughly chopped): Optional but worth the effort; they add a textural crunch that ties everything together.
- Extra-virgin olive oil (2 tbsp): Quality matters here since it's tasted directly.
- Aged balsamic vinegar or glaze (2 tbsp): The aged version has a sweetness and body that fresh vinegar can't match.
- Flaky sea salt (1/2 tsp) and freshly ground black pepper: These finish the dish with intention.
Instructions
- Get your grill ready:
- Heat a grill or grill pan over medium-high heat until you can feel the warmth radiating a few inches above the grates. This takes about 3 to 5 minutes and is worth not rushing.
- Oil and arrange the peaches:
- Brush the flat side of each peach half with a light coat of olive oil—just enough to prevent sticking. Place them cut-side down on the hot grill and let them sit undisturbed for 2 to 3 minutes until you see dark char marks forming.
- Finish grilling:
- Flip each peach half and grill the skin side for 1 to 2 minutes to soften it slightly, then remove to a cutting board. Once they're cool enough to handle, slice each half into 3 to 4 wedges.
- Dress the greens:
- In a large bowl, toss the arugula and shallot with 1 tablespoon of olive oil, a pinch of salt, and a few grinds of pepper, just enough to coat them lightly without making them wilt.
- Build your foundation:
- Spread the dressed arugula across a large serving platter or divide it among individual plates, creating space for the peaches to nestle in.
- Layer the warm and cool:
- Arrange the grilled peach wedges over the arugula, then gently tear the burrata into irregular pieces and scatter them across the salad.
- Finish with balsamic and oil:
- Drizzle the aged balsamic vinegar and remaining tablespoon of olive oil in a light pattern across everything, letting some pool in the hollows of the burrata.
- Final touches:
- Scatter the toasted nuts over the top if using, then finish with a sprinkle of flaky sea salt and one more grind of fresh pepper. Serve immediately while the peaches are still warm.
Save There's a moment when you first taste this salad where the sweetness of the peach, the creaminess of the burrata, and the peppery bite of the arugula all arrive at once, and you understand why people have been eating fruit and cheese together for centuries. It's one of those rare dishes where nothing needs to be more complex to be unforgettable.
Choosing and Grilling Your Peaches
Peaches are the star here, so pick them with intention. Look for fruit that gives just slightly when you apply gentle pressure and smells like peach—if it smells like nothing, it will taste like nothing, no matter how long you grill it. The grill is your best friend because it concentrates the sugars and creates a caramelized exterior that fresh fruit alone can't deliver. I've learned the hard way that overcharring the skin tastes bitter, so keep an eye on them and don't walk away.
The Chemistry of Warm and Cold
The reason this salad works is the temperature play—warm grilled peaches against cool, creamy burrata and peppery greens creates an experience that pure room-temperature salads can't match. The warmth also helps the balsamic vinegar open up and coat your palate more generously. I've served this same salad with room-temperature peaches before, and while it's still good, it loses that compelling dynamic that makes people reach for seconds.
Building Flavor Layers
This salad teaches you something valuable about construction: order matters. The shallot adds a quiet sharpness, the nuts add texture and earthiness, and the balsamic adds depth that ties everything together without overpowering the peaches. It's a reminder that you don't need many ingredients to create complexity—you need intention and respect for what each element brings.
- Taste as you build and adjust seasoning at the end rather than trying to season as you layer.
- If you can't find aged balsamic, a good quality balsamic glaze works beautifully and requires no reduction.
- This salad is at its best served immediately, but any components prepped ahead will wait happily for assembly.
Save This is the kind of salad that tastes like the season itself, and it reminds me why I love cooking with what's fresh and in its moment. Make it once and it becomes the recipe you can't wait to make again next summer.
Recipe Guide
- → What is the best way to grill peaches?
Brush peach halves lightly with olive oil and grill cut side down over medium-high heat for 2-3 minutes until charred and softened, then turn and grill the other side 1-2 minutes.
- → Can I substitute burrata cheese?
Yes, fresh mozzarella or goat cheese can be used as alternatives to burrata to maintain creamy texture and mild flavor.
- → What nuts work well in this salad?
Toasted pistachios or walnuts add a crunchy texture and complement the flavors nicely; nuts can be omitted if preferred.
- → How should the salad be dressed?
Dress the arugula and shallots with olive oil, salt, and pepper before assembling; finish with a drizzle of aged balsamic glaze and additional olive oil over the top.
- → Are there any suggested wine pairings?
Crisp Sauvignon Blanc or rosé wines pair beautifully with this salad's fresh and tangy profile.
- → Can I add protein to this salad?
Thinly sliced prosciutto can be added before serving for an extra savory note that complements the sweetness of the peaches.