Pin It Last August, I sliced into a peach at the farmers market and the juice ran down to my elbow. The vendor laughed and said they were perfect for grilling. I had never thought to put fruit on a grill before that moment, but I bought six of them and went straight home to try it. The char marks turned the sweetness smoky, and when I paired them with torn burrata and peppery greens, I realized summer had been missing this all along.
I made this salad for a backyard dinner the week my sister visited, and she kept going back for seconds. She said the balsamic glaze reminded her of the vineyards we visited in Napa years ago, though honestly I just bought mine at the grocery store. We sat outside until the citronella candles burned out, and she told me she'd been making the same three salads on repeat for months. I wrote the recipe down on a napkin before she left.
Ingredients
- Ripe peaches: Look for fruit that gives slightly when you press it, the kind that smells sweet even through the skin, and avoid any with green shoulders or hard flesh.
- Arugula: The peppery bite balances the peach sweetness better than spinach or mixed greens, and I learned to buy it the day I plan to use it so it stays crisp.
- Burrata cheese: This is the creamy center of the whole dish, so splurge a little if you can, and let it sit at room temperature for twenty minutes before serving.
- Shallot: Thinly sliced shallot adds a mild sharpness without overpowering the fruit, and I always soak the slices in cold water for five minutes to mellow the bite.
- Toasted pistachios or walnuts: They add crunch and a nutty richness, and I toast them in a dry skillet until they smell like butter and earth.
- Extra virgin olive oil: Use the good stuff here because you will taste it, fruity and green, in every bite.
- Aged balsamic vinegar or glaze: The thicker and sweeter it is, the better it clings to the peaches, and I keep a bottle just for salads like this.
- Flaky sea salt: The crystals catch the light and dissolve slowly on your tongue, finishing each bite with a clean mineral note.
- Freshly ground black pepper: A few cracks at the end wake up all the other flavors without making anything taste spicy.
Instructions
- Heat the grill:
- Preheat your grill or grill pan over medium high heat until you can hold your hand above it for only a few seconds. A hot surface gives you those dark caramelized lines without turning the fruit to mush.
- Prep the peaches:
- Brush the cut sides lightly with olive oil so they don't stick, and make sure your peaches are ripe but still firm enough to hold their shape. I once used overripe fruit and ended up with peach jam on the grates.
- Grill the peaches:
- Place them cut side down and let them sit undisturbed for two to three minutes until you see char marks. Flip them over and grill the skin side for one to two minutes, then pull them off and let them cool just enough to handle.
- Slice the peaches:
- Cut each grilled half into wedges, about four or five slices per half, and try not to eat them all before they make it to the salad. The edges will be caramelized and the centers will still be juicy.
- Dress the greens:
- Toss the arugula and shallot in a large bowl with a tablespoon of olive oil, a pinch of salt, and a few grinds of black pepper. The greens should glisten but not be dripping wet.
- Build the salad:
- Spread the dressed arugula on a platter and arrange the peach wedges on top in a loose pattern. Tear the burrata into rough pieces and scatter them over everything, letting the creamy insides spill out a little.
- Finish and serve:
- Drizzle the balsamic and remaining olive oil over the whole thing, then sprinkle with toasted nuts, flaky salt, and more black pepper. Serve it right away while the peaches are still warm and the burrata is cool.
Pin It One evening I brought this salad to a potluck and someone asked if I had ordered it from a restaurant. I told them it took me twenty minutes, and they didn't believe me until I walked them through it step by step. That night I realized simple food made with care always feels like a gift, even when it's just peaches and greens on a plate.
How to Pick the Right Peaches
I used to grab any peach that looked orange, but the best ones for grilling have a deep blush and a little give near the stem. Smell the fruit before you buy it, it should smell like honey and sunshine, not like cardboard. If the peaches are too hard, leave them on the counter in a paper bag for a day or two until they soften just enough to yield to gentle pressure.
What to Do with Leftovers
This salad does not hold well overnight because the arugula wilts and the burrata weeps, but leftover grilled peaches are a different story. I chop them up and toss them into yogurt for breakfast, or I blend them into a smoothie with a handful of spinach and a squeeze of lemon. Once I even warmed them with a drizzle of honey and spooned them over vanilla ice cream, and it tasted like summer in a bowl.
Simple Swaps and Add Ins
If you cannot find burrata, fresh mozzarella torn into pieces works beautifully, or try creamy goat cheese crumbled over the top for a tangy twist. I have added thinly sliced prosciutto for guests who wanted a little meat, and the salty pork made the sweet peaches sing even louder. You can also swap arugula for baby spinach or watercress, though you will lose some of that peppery edge.
- Try adding fresh basil or mint leaves for an herbal lift that brightens every bite.
- A handful of dried cranberries or cherries adds a chewy sweetness if stone fruit season has passed.
- Drizzle with honey instead of balsamic if you want the salad to taste softer and less sharp.
Pin It This salad taught me that grilling is not just for meat and vegetables, and that sometimes the best recipes come from a stranger at a farmers market who hands you a ripe peach and tells you to trust the fire. I hope you make it on a warm evening with people you love.
Recipe FAQs
- → How do you grill peaches for the best flavor?
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 flip for 1-2 minutes.
- → Can other cheeses be used instead of burrata?
Yes, fresh mozzarella or goat cheese can be substituted for a creamy texture with a slightly different flavor profile.
- → What nuts work well for adding crunch?
Toasted pistachios or walnuts are recommended, but feel free to use other nuts based on preference or allergies.
- → What dressing complements this dish?
A simple drizzle of aged balsamic vinegar or balsamic glaze with extra-virgin olive oil, seasoned lightly with flaky sea salt and black pepper.
- → Is there a way to add a savory element to this dish?
Thinly sliced prosciutto added before serving introduces a savory, salty counterpoint to the sweetness of the peaches.