Grilled Peach and Burrata Salad Recipe
This Grilled Peach and Burrata Salad is a delightful combination of sweet, smoky peaches and creamy burrata cheese served atop a vibrant bed of mixed salad leaves and cherry tomatoes. Toasted walnuts add a satisfying crunch, while a drizzle of balsamic glaze and extra virgin olive oil enhances the fresh flavors. Perfect as a light lunch or elegant starter, this salad offers a refreshing and colorful dish bursting with summer flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Ingredients
Salad
- 100 g / 3 cups mixed salad leaves (including lamb’s lettuce, pea shoots, and baby beet leaves)
- 200 g / 1 ½ cups cherry tomatoes on the vine, halved
- ¼ medium red onion, thinly sliced
- 25 g / ¼ cup toasted walnut halves
- ¼ tsp sea salt
- ⅛ tsp freshly ground black pepper
- A small handful of basil leaves
Fruit and Cheese
- 3 or 4 peaches, sliced for grilling
- 150 g / 1 large ball of burrata cheese
Dressings and Oils
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze
- Olive oil for cooking (grilling peaches and toasting bread)
Optional
- Ciabatta bread, sliced, to serve
Instructions
- Prepare the salad base: Place the mixed salad leaves in a large serving bowl or on a large platter. Add the halved cherry tomatoes and thinly sliced red onion. Sprinkle with a scant ¼ teaspoon of sea salt and toss everything well to combine, allowing the flavors to meld.
- Grill the peaches: Brush a griddle pan or BBQ grill with olive oil to prevent sticking. Add the peach slices and cook for 2–3 minutes on each side until they develop grill marks and soften slightly. Once grilled, transfer the peaches to a plate and keep warm.
- Toast the ciabatta (optional): Drizzle a little olive oil on both sides of the sliced ciabatta bread. Using the same grill or pan, toast the bread slices until golden and crisp on both sides. Serve alongside the salad if desired.
- Assemble the salad: Crumble the toasted walnut halves over the salad mixture. Layer the grilled peaches evenly on top. Tear open the burrata ball by hand and use a small spoon to spread its creamy interior throughout the salad for even coverage.
- Dress and serve: Drizzle 1 tablespoon of extra virgin olive oil and 1 tablespoon of balsamic glaze over the assembled salad. Finish with a sprinkle of freshly ground black pepper and scatter fresh basil leaves on top. Serve immediately, accompanied by the toasted ciabatta if using.
Notes
- For extra smoky flavor, grill the peaches over a charcoal BBQ if possible.
- Burrata can be challenging to spread evenly—tearing it open and gently breaking it up helps distribute the creamy texture throughout the salad.
- This salad is best served fresh to enjoy the contrast of warm grilled peaches and cool, creamy burrata.
- To make this salad vegan, substitute burrata with a plant-based cheese alternative.
- Optional ciabatta bread adds a nice crunchy side but can be omitted for a lighter meal.
