Pin Last summer, my neighbor dropped off a basket of peaches from their tree, and I had no idea what to do with half of them. I'd never grilled fruit before, but something told me to try it. The moment those peach halves hit the grill and the edges caramelized, releasing this sweet, almost honeyed smell, I realized I'd stumbled onto something special. It became the salad I made every week after that for the rest of the season.
I made this for a small gathering on my patio, and watching people's faces when they took that first bite—the surprise that fruit could work so beautifully in a savory context—made me understand why this salad stuck with me. Someone asked for the recipe before they'd even finished eating.
Ingredients
- Ripe peaches (3, halved and pitted): Look for peaches that yield slightly to gentle pressure; they should smell fragrant. Underripe peaches won't caramelize properly, but overripe ones fall apart on the grill.
- Arugula (5 oz): The peppery bite is essential here—it's what keeps this from feeling too sweet.
- Shallot (1 small, thinly sliced): Raw shallot adds a sharp, oniony note that balances the fruit.
- Burrata cheese (8 oz, 2 balls): This is where the creamy luxury comes from; let it sit out for a few minutes before serving so it's at room temperature.
- Toasted pistachios or walnuts (1/4 cup, roughly chopped): Toasting them yourself makes a surprising difference in flavor and crunch.
- Extra-virgin olive oil (2 tbsp, divided): Use a good one you actually like—it's simple enough that quality matters.
- Aged balsamic vinegar or glaze (2 tbsp): Aged balsamic is thicker and more complex; balsamic glaze skips the acidity, which works beautifully here.
- Flaky sea salt and freshly ground black pepper: These finish the dish with personality.
Instructions
- Fire up the grill:
- Get your grill or grill pan hot over medium-high heat. You want it hot enough that water droplets sizzle immediately, but not so hot that everything burns in seconds.
- Prep the peaches:
- Brush the cut sides lightly with olive oil. This prevents sticking and helps them caramelize instead of just warming through.
- Get that char:
- Place peaches cut side down and don't move them for 2-3 minutes. You're looking for golden-brown char marks and slight softening. Flip gently and cook the other side for 1-2 minutes, then let them cool just enough to handle before slicing into wedges.
- Build the base:
- Toss your arugula and shallot together with 1 tablespoon olive oil, a pinch of salt, and pepper. Arrange it on a platter or individual plates, creating a bed for everything else.
- Layer thoughtfully:
- Arrange warm peach wedges over the greens, then gently tear the burrata into pieces and scatter it across the top. The warmth softens it just enough.
- Finish with intention:
- Drizzle with aged balsamic and the remaining tablespoon of olive oil. Sprinkle with nuts, flaky salt, and fresh pepper. Serve right away while the peaches are still warm.
Pin I remember sitting down to eat this salad during that first week, and my partner said something like, 'This tastes like it took hours.' The simplicity of it, the way each element knew exactly what it was doing, made it feel more effortless and elegant than anything fussy I'd ever made.
Playing with Temperature and Texture
The magic of this salad lives in the temperature contrast. Warm grilled peaches meeting cool, crisp arugula, then that creamy burst of burrata—it all happens in your mouth at once. I learned that if everything is the same temperature, even if it tastes good, it feels flat and forgettable. This salad is interesting precisely because it challenges your palate.
When Fruit and Savory Click
The first few times I ate fruit in savory dishes, I was skeptical. But grilled peaches aren't sweet in the way dessert is—the grill mellows that sharpness and brings out something deeper, almost wine-like. Paired with peppery arugula and aged balsamic, they stop being a fruit and start being an ingredient that belongs exactly where it is.
Building Your Own Variations
Once you nail the basic formula, you realize how flexible this actually is. Different seasons brought different versions to my table, and they all worked.
- Prosciutto draped over the top adds a salty, savory richness that makes this feel like a proper entrée instead of just a side.
- Swap burrata for creamy goat cheese or fresh mozzarella if burrata isn't available, though the burrata is honestly worth seeking out.
- If peaches aren't in season, plums or nectarines grill beautifully and shift the flavor slightly without breaking the whole concept.
Pin This salad became my summer signature not because it's complicated, but because it tastes like you understand flavor and aren't afraid of a little heat and sweetness in the same bite. Serve it with crisp wine and watch people light up.
Recipe Q&A
- → How do you grill peaches properly?
Brush peach halves lightly with olive oil and grill cut-side down over medium-high heat for 2-3 minutes until charred and softened. Flip and grill the other side for 1-2 minutes.
- → Can I substitute burrata with other cheeses?
Yes, fresh mozzarella or goat cheese are great alternatives that provide a creamy texture with slightly different flavors.
- → What nuts work best in this dish?
Toasted pistachios or walnuts add a pleasant crunch and nutty flavor, but you can omit them for allergies or preferences.
- → How do I balance the flavors in this salad?
The sweetness of grilled peaches contrasts with the peppery arugula, creamy burrata, and the richness of aged balsamic glaze, creating a well-rounded taste.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or a dry rosé complements the fresh and fruity notes perfectly.