There’s nothing quite like the flavors of summer: juicy peaches, creamy burrata, crunchy pecans, and a tangy balsamic vinaigrette. This Grilled Peach Burrata Salad is my take on a dish I fell in love with at Root & Bone here in Indianapolis. When it disappeared from their menu, I recreated it at home with ingredients I had on hand and honestly think it turned out even better.
Bursting with sweet, smoky peaches and rich burrata, this salad feels gourmet but comes together in under 20 minutes. It’s one of those recipes that instantly elevates a weeknight dinner or makes the perfect side for summer entertaining.
Why You’ll Love This Grilled Peach Burrata Salad
- Fresh and seasonal – Nothing says summer like caramelized, smoky peaches hot off the grill.
- Easy but impressive – A restaurant-quality dish with just a few simple ingredients.
- Flavor explosion – Creamy burrata, smoky peaches, crunchy pecans, and tangy balsamic create the perfect balance.
- Versatile – Works as a light lunch, side salad, or show-stopping starter for guests.
When to Make This Grilled Peach Burrata Salad
This recipe shines during peach season (June to August) when peaches are juicy and perfect for grilling. It’s ideal for:
- A summer BBQ side dish where grilled peaches will wow your guests
- Girls’ night or date night dinners that feel a little fancy but easy to pull off
- Holiday weekends like Memorial Day, 4th of July, or Labor Day
- A refreshing lunch when you want something light but flavorful
You can even serve it alongside a sweet bite like my Peach Bars for the ultimate summer spread.
FAQs
Can I make this salad ahead of time?
You can prep the vinaigrette and toast the pecans ahead. Grill peaches just before serving for best flavor.
What’s the best substitute for burrata?
Fresh mozzarella or creamy goat cheese works in a pinch, though burrata gives the ultimate creamy texture.
Do I have to grill the peaches?
Grilling adds a smoky, caramelized flavor, but you don’t have to use a grill. You can also sear peach halves or slices in a hot cast iron skillet or grill pan on the stovetop until lightly caramelized. Or, simply use fresh raw peaches if you prefer a brighter, juicy bite.
What can I serve with this salad?
It pairs beautifully with grilled chicken, salmon, or a crusty baguette for a complete meal.
Make Ahead Tips
This salad is best enjoyed fresh, but some components can be prepared in advance. Toast the pecans up to 3 days ahead and keep them in an airtight container. The balsamic vinaigrette can be made up to 5 days ahead and stored in a sealed jar in the refrigerator. Grill or caramelize the peaches just before serving for the best flavor and texture, and add the burrata right before bringing it to the table.
Storage
If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. The burrata and peaches will soften the greens as they sit, so for best results, keep the salad components separate and assemble right before eating.
No Grill? No Problem
Don’t have access to a grill? You can still enjoy that caramelized flavor by searing peach slices in a hot cast iron skillet or grill pan on the stovetop for 3–4 minutes per side until golden. Or, skip the cooking altogether and use fresh peaches for a juicy, bright twist.
Watch This Recipe
@megsescapades
Grilled Peach Burrata Salad
Ingredients
Salad
- 2 peaches sliced (not overripe for sturdiness on the grill)
- 1/4 cup pecans toasted and chopped
- 2 – 4 oz burrata balls
- 4 oz salad mix
Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 1 tbsp tbsp balsamic vinegar
- 1 tbsp red wine vinegar
- 1/2 tbsp dijon mustard
- 1 tbsp honey
- 1 tsp green goddess seasoning (I use Trader Joe’s)
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
Method
- Heat a grill to medium. Grill peach slices for 3–5 minutes per side until char marks appear. Set aside.
- Spread pecans on a parchment-lined sheet pan. Bake at 350°F for 5–10 minutes, turning often, until fragrant (do not burn). Once cooled, give them a rough chop.
- Add all vinaigrette ingredients to a mason jar, secure the lid, and shake until well combined.
- Toss salad greens with balsamic vinaigrette. Top with grilled peaches, toasted pecans, and torn burrata. Drizzle with extra vinaigrette and serve.
What did you think?