Fresh Grilled Peach and Burrata Salad Recipe Easy Summer Basil Salad Ideas

Let me tell you, the scent of sweet peaches caramelizing on a hot grill, mingling with the creamy richness of burrata and the fresh zing of basil, is enough to make anyone’s mouth water. The first time I grilled peaches for a salad, it was one of those summer evenings when the golden hour light hits just right, and you know something delicious is about to happen. I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, fresh fruit salads meant little more than a bowl of sliced melons and berries. But stumbling upon this fresh grilled peach and burrata salad with basil recipe on a lazy weekend changed my whole perspective. It’s dangerously easy and offers pure, nostalgic comfort, reminding me of warm summer nights and family gatherings. Honestly, my family couldn’t stop sneaking bites off the platter while it cooled (and I can’t really blame them).

This fresh grilled peach and burrata salad is perfect for potlucks, a sweet treat for your kids, or a bright spot on your Pinterest salad board. After testing it multiple times (in the name of research, of course), it’s become a staple for family gatherings and gifting. It feels like a warm hug on a plate, and you’re going to want to bookmark this one for all your summer celebrations.

Why You’ll Love This Recipe

With a recipe this fresh and vibrant, you might wonder what makes it stand out from your usual salad. Well, let me share why this fresh grilled peach and burrata salad with basil has won a permanent spot in my kitchen routine:

• Quick & Easy: Comes together in under 20 minutes—perfect for busy weeknights or last-minute summer dinners.
• Simple Ingredients: No fancy grocery trips needed; just fresh peaches, creamy burrata, fragrant basil, and a few pantry staples.
• Perfect for Summer: Great for barbecues, brunches, or casual dinners that need a fresh, light touch.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—sweet, creamy, and herbaceous all at once.
• Unbelievably Delicious: The grilled peaches add a smoky-sweet depth, while burrata brings that melt-in-your-mouth creaminess.

What really makes this salad different is the grilling step—the slight char on the peaches adds a caramelized flavor that pairs beautifully with the lush burrata and fresh basil. It’s not just another salad; it’s a sensory experience that makes you close your eyes after the first bite. Whether you want to impress guests without stress or turn a simple meal into something memorable, this recipe has got your back.

What Ingredients You Will Need

This fresh grilled peach and burrata salad uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find at your local farmers’ market during peach season.

• Fresh Peaches: 4 ripe but firm peaches, halved and pitted (choose peaches that hold their shape well when grilled)
• Burrata Cheese: 8 oz (225 g) fresh burrata (I prefer BelGioioso brand for its creamy texture)
• Fresh Basil Leaves: 1 cup loosely packed, torn (for that fragrant, herbal punch)
• Extra Virgin Olive Oil: 2 tablespoons (use a fruity, cold-pressed variety for best flavor)
• Balsamic Glaze or Vinegar: 1 tablespoon (adds a tangy-sweet finish; you can make your own or buy pre-made)
• Sea Salt: To taste (I like flaky Maldon salt for a nice crunch)
• Freshly Ground Black Pepper: To taste
• Optional: A handful of toasted pine nuts or walnuts (adds a lovely crunch)

Feel free to swap fresh basil with mint or arugula for a peppery twist. And if you can’t find burrata, fresh mozzarella balls work in a pinch, but burrata really makes the salad sing. For a dairy-free option, try a creamy cashew cheese alternative.

Equipment Needed

• Grill or Grill Pan: Essential for getting those beautiful char marks on the peaches. A cast-iron grill pan works great indoors if the weather isn’t cooperating.
• Medium Mixing Bowl: For tossing the basil with olive oil and seasoning.
• Salad Serving Plate or Platter: To arrange your peaches, burrata, and basil beautifully.
• Sharp Knife: For halving peaches without squishing them.
• Tongs or Spatula: Handy for flipping peaches on the grill without losing their juicy goodness.

If you don’t have a grill, a broiler can work for quick charring—just keep a close eye. And honestly, if you’re on a budget, a simple stovetop grill pan is a worthy investment that gets plenty of summer use.

Preparation Method

1. Preheat your grill or grill pan: Get it hot—medium-high heat is ideal (about 400°F/204°C). This usually takes 5-7 minutes. A hot grill caramelizes the peaches nicely without drying them out.
2. Prepare the peaches: Wash and halve 4 ripe peaches, removing the pits carefully. Pat dry to avoid steaming on the grill.
3. Oil the peaches lightly: Brush the cut sides with about 1 tablespoon of extra virgin olive oil. This helps prevent sticking and encourages golden grill marks.
4. Grill the peaches: Place peaches cut-side down on the grill. Cook for 3-4 minutes until grill marks appear and the peaches start to soften. Flip and grill the skin side for another 2 minutes. Watch closely to avoid burning; peaches should be tender but hold their shape.
5. Prepare basil and dressing: While peaches grill, tear a cup of fresh basil leaves into a medium bowl. Drizzle with 1 tablespoon olive oil and a pinch of sea salt and black pepper. Toss gently to coat.
6. Assemble the salad: Arrange grilled peach halves on a serving platter, cut side up. Tear the burrata into chunks or gently pull it apart, distributing it evenly over the peaches.
7. Add basil and finish: Scatter the dressed basil leaves across the salad. Drizzle with 1 tablespoon balsamic glaze or vinegar for a touch of tangy sweetness.
8. Season and garnish: Sprinkle flaky sea salt and freshly ground black pepper on top. Add a handful of toasted pine nuts or walnuts if using. Serve immediately for best texture and flavor.

Pro tip: Let the salad sit for 5 minutes before serving to let flavors mingle but don’t wait too long or the burrata may lose its lovely creaminess.

Cooking Tips & Techniques

Grilling peaches might seem straightforward, but a few tricks can make all the difference. First, make sure your grill is properly preheated—it’s the key to getting those perfect caramelized edges without mushiness. I learned the hard way that peaches need to be ripe but still firm; overly soft peaches turn to mush on the grill.

Use a light hand with the olive oil. Too much and you risk flare-ups or greasy fruit; too little and the peaches can stick. Another tip is to avoid flipping peaches too often—once or twice is enough.

When handling burrata, be gentle. It’s delicate and can lose its shape quickly if you’re rough. Tear it by hand instead of slicing with a knife to preserve its creamy texture.

Timing is everything here. Grill peaches last minute or just before serving so they’re warm but not cooled down. Multitasking by prepping basil and dressing while peaches cook saves time and ensures freshness.

Variations & Adaptations

You can customize this fresh grilled peach and burrata salad recipe in several fun ways. Here are some ideas to make it your own:

• Seasonal Swap: Try grilling nectarines, plums, or even pineapple for a different fruity twist.
• Flavor Boost: Add a sprinkle of chili flakes or a drizzle of honey for a sweet-spicy kick.
• Greens Upgrade: Toss in arugula or baby spinach for extra color and texture.
• Dairy-Free Version: Replace burrata with almond-based cheese or a creamy avocado mash.
• Nut-Free Option: Skip the nuts or swap pine nuts for toasted pumpkin seeds if allergies are a concern.

Once, I swapped basil for fresh mint and added a squeeze of lime juice, turning it into a refreshing summer side for grilled chicken. It was a hit and gave the salad a whole new vibe.

Serving & Storage Suggestions

This salad is best served fresh and at room temperature to showcase the creamy burrata and juicy peaches. It makes a stunning centerpiece for summer dinners or as a side to grilled meats and seafood.

Pair it with chilled white wine or sparkling water infused with lemon for a light, refreshing meal. If you want to prep ahead, grill peaches a few hours before and store them in an airtight container in the fridge, burrata and basil separately. Assemble just before serving to keep everything fresh.

Leftovers can be refrigerated for up to 24 hours but keep in mind the burrata may lose some creaminess, and peaches might soften further. Reheat peaches gently in a warm skillet if you want to serve warm again, but avoid microwaving to preserve texture.

Flavors deepen slightly after resting, so a little patience goes a long way if you’re prepping for a party.

Nutritional Information & Benefits

Per serving (serves 4), this fresh grilled peach and burrata salad contains approximately 220 calories, 16g fat, 12g carbohydrates, and 6g protein.

Peaches offer a good dose of vitamins A and C, antioxidants, and dietary fiber, supporting healthy skin and digestion. Burrata provides calcium and protein, fueling your body with essential nutrients. Basil adds a fresh flavor while contributing vitamin K and anti-inflammatory compounds.

This salad is naturally gluten-free and low in carbs, making it suitable for many dietary preferences. Just watch for nut toppings if you have allergies. Overall, it’s a wholesome dish that combines indulgence with fresh, natural goodness.

Conclusion

This fresh grilled peach and burrata salad with basil is a recipe you’re going to want to keep handy all summer long. It’s simple, quick, and packs a flavor punch that transforms humble ingredients into something memorable. I love how it brings people together—whether at a backyard barbecue or a casual family meal.

Don’t hesitate to tweak it based on your taste—add a little heat, swap herbs, or try different nuts. It’s flexible and forgiving, just like good cooking should be. If you try this recipe, I’d love to hear how you make it your own. Share your thoughts and variations in the comments below, and if you enjoyed it, pass it along to friends who love fresh, easy summer salads.

Remember, good food is about joy and sharing, so go ahead, grill those peaches, and savor every bite!

FAQs

Can I use canned or frozen peaches instead of fresh?

Fresh peaches work best for grilling because they hold their shape and caramelize nicely. Canned or frozen peaches tend to be too soft and may turn mushy on the grill.

How do I make a balsamic glaze at home?

Simply simmer ½ cup balsamic vinegar in a small saucepan over medium heat until it reduces by half and thickens to a syrupy consistency. Let it cool before drizzling.

What can I substitute for burrata if I can’t find it?

Fresh mozzarella balls are a good substitute, though they’re less creamy. For a dairy-free option, try a cashew-based cheese or ripe avocado slices.

Is it necessary to grill the peaches?

Grilling adds a smoky-sweet depth that fresh peaches alone don’t have, but if you’re short on time, you can skip grilling and serve sliced fresh peaches instead.

How long can I store leftovers?

Store grilled peaches, burrata, and basil separately in airtight containers in the fridge for up to 24 hours. Assemble just before serving for best taste and texture.

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