As summer begins its slow, golden fade into fall, I find myself clinging to those last warm evenings—and the flavors that define them. A few years back, on one of those lazy Sunday afternoons where time feels syrupy and still, I brought home a basket of peaches from the local market. They were just firm enough for the grill but ripe enough to perfume the entire kitchen. That same day, I had burrata in the fridge, a loaf of crusty sourdough on the counter, and not much else planned for dinner. The idea of combining it all into one plate felt almost too simple.
But magic doesn’t need much. I brushed those peach halves with honey and olive oil and tossed them on the grill until they picked up those smoky stripes and started to soften. I tore the burrata open—creamy and cool—and nestled it beside sweet tomatoes and greens. Then I whipped up a spicy basil vinaigrette that’s now a staple in my kitchen. The result? A salad that feels both luxurious and casual, fancy enough for friends, yet easy enough to throw together after work.
This grilled peach burrata salad with spicy basil vinaigrette has become a dish I return to all season long. It’s colorful and fresh, packed with flavor and texture—smoky fruit, soft cheese, peppery greens, a bite of heat in the dressing. And while it may look like something you’d order at a wine bar, it’s astonishingly easy to pull off at home. Whether you’re planning a weekend brunch or just trying to make a Tuesday dinner a little brighter, this salad is a guaranteed favorite.
In the next part, we’ll dive into the flavor story behind every ingredient—and how to choose the best ones for your perfect plate.
Flavor Breakdown and Ingredient Guide
Why this flavor combo works—and how to choose the best ingredients
When you first take a bite of this grilled peach burrata salad with spicy basil vinaigrette, the contrast is what hits you. There’s the gentle sweetness of the peaches, deepened by caramelization on the grill. Next comes the creaminess of burrata, lush and cool against the heat. Then, the vinaigrette—sharp, herby, with a touch of fire from red pepper flakes—pulls everything together into one unforgettable forkful. This isn’t just a salad. It’s summer in full Technicolor.
What makes this salad shine is the way each component plays off the others. Grilled peaches bring natural sugars that intensify over the fire. Pairing that with burrata, a fresh Italian cheese with a soft mozzarella shell and a creamy center, creates a textural dream. The spicy basil vinaigrette cuts through the richness with vinegar, mustard, and garlic—its bite is intentional and welcome. Tomatoes add body and a juicy burst, while greens like arugula or spring mix provide the needed base and a bit of bite.
To make this salad great, ingredient quality matters. Here’s what to look for:
- Peaches: Choose ripe but firm ones that won’t fall apart on the grill. Slightly underripe is better than overripe for texture.
- Burrata: Let it come to room temp before serving for best flavor. If unavailable, substitute with fresh mozzarella.
- Greens: Arugula adds pepperiness; spring mix offers a softer bite. Either works well.
- Tomatoes: Go for vine-ripened or heirloom—colorful ones make the dish pop.
- Olive oil & vinegar: Use a good extra-virgin olive oil and white wine vinegar for the vinaigrette to let the basil shine.
- Red pepper flakes: Start with ½ teaspoon if you’re sensitive to heat, then build from there.
Ready to fire up the grill and build your salad? In Part 3, I’ll walk you through exactly how to grill your peaches and assemble the dish step-by-step for maximum flavor and presentation.
Grilled Peach Burrata Salad with Spicy Basil Vinaigrette
Ingredients
- Spicy Basil Vinaigrette
- 1/2 cup firmly-packed basil leaves minced
- 1/4 cup white wine vinegar
- 1 tablespoon
- 1 tablespoon honey or agave nectar
- 1/2-1 teaspoon red pepper flakes start with 1/2 teaspoon if you don’t like it as spicy
- 1 medium clove garlic minced
- 1/3 cup extra-virgin olive oil
- Salt to taste
- Grilled Peach Burrata Salad
- 3 medium ripe yet slightly firm peaches, pitted and halved
- 2 tablespoons honey or agave nectar
- 2 tablespoons olive oil
- 2 cups firmly-packed spring greens or arugula
- 3 medium tomatoes cored and sliced into 1/2-inch thick slices
- 8 oz burrata cheese room temperature
- Salt and pepper to taste
- Fresh basil and crusty bread for serving
Instructions
- Spicy Basil Vinaigrette
- In a food processor or blender, combine basil, vinegar, mustard, honey, pepper flakes, and garlic. Puree on low speed while drizzling olive oil through top until dressing is smooth, scraping down sides as necessary.
- Season dressing with salt to taste and refrigerate until ready to use.
- Grilled Peach Burrata Salad
- Preheat a grill to 400F or lightly grease a large cast iron skillet to use on the stovetop indoors. In a small bowl, whisk honey and olive oil. Brush over cut side of peaches and set aside for a moment.
- Place peaches cut-side down on preheated grill or pan and let cook 3-5 minutes until grill marks appear and peaches are slightly caramelized.
- Transfer peaches to a cutting board and allow to cool slightly. When cool enough to handle, cut each peach half into 1/2-inch thick wedges.
- Arrange greens on a large serving plate and top with grilled peaches and tomatoes. Break burrata into large pieces and arrange on top.
- Drizzle salad with basil vinaigrette and season with salt and pepper. Top with additional fresh basil and serve with crusty bread if desired. Enjoy!
Notes
Salad is best if served immediately after assembly.
Nutrition
Serving: 12 oz salad (calculated without bread) | Calories: 354kcal | Carbohydrates: 27.5g | Protein: 12.5g | Fat: 26.4g | Saturated Fat: 9.7g | Cholesterol: 40mg | Sodium: 191mg | Potassium: 473mg | Fiber: 3.1g | Sugar: 25.6g | Calcium: 342mg | Iron: 1mg
Easy Method, Maximum Impact
How to grill peaches like a pro and build the perfect summer salad
You don’t need a backyard grill or professional skills to make this grilled peach burrata salad with spicy basil vinaigrette shine. What you do need? A few smart steps, a hot pan or grill, and a sense of timing. This part walks you through the process from fruit to finish—no stress, just beautiful results.
Grilling the peaches right
The most important step in this salad is getting those peaches caramelized just enough. Start by halving and pitting three medium peaches. They should feel just a little firm when gently squeezed—this helps them hold together over heat. In a small bowl, whisk together 2 tablespoons honey (or agave nectar) with 2 tablespoons olive oil. Brush this mixture on the cut sides of the peaches.
Preheat your grill or a stovetop cast iron skillet to medium-high heat (about 400°F). Lightly grease the surface if needed. Place the peaches cut-side down and let them grill for 3 to 5 minutes, without moving them. You’re looking for visible grill marks and a light caramelization. They should be soft around the edges but still hold their shape.
Once grilled, remove them and let them cool slightly on a board. When you can handle them comfortably, slice each half into thick wedges. You’re aiming for pieces that hold their own on a fork but still melt in your mouth.
Building the ultimate grilled peach salad
Now comes the fun part: assembling. On a large serving platter, spread out your greens—about 2 cups of packed arugula or spring mix. Nestle in the grilled peach wedges and layer in thick-sliced fresh tomatoes (around ½-inch cuts work well). Gently tear or spoon open the burrata—don’t be shy, let it ooze a little—and distribute it across the plate.
Drizzle everything with your spicy basil vinaigrette. Make sure it hits the cheese, fruit, and greens for full flavor coverage. Sprinkle with flaky salt and cracked pepper. Finish with torn basil leaves for color and fragrance.
At this point, you’ll want to grab some crusty bread. Because once that vinaigrette and burrata meet on the plate, you’ll be mopping up every last bit.
Tips, Pairings & Storage
Make it a meal, prep it ahead, and serve it like a pro
What makes this grilled peach burrata salad with spicy basil vinaigrette so special is its flexibility. It’s the kind of dish you can dress up for guests or toss together for yourself on a quiet evening. And with a few thoughtful pairings and prep tips, it becomes even easier to make and enjoy.
What to serve with peach burrata salad
On its own, this salad makes a bright, satisfying vegetarian meal—especially with some warm, crusty bread for scooping up the creamy burrata and vinaigrette. But if you’re planning a larger menu, here are some great additions:
- Grilled chicken or shrimp: A simple lemon-herb marinade works perfectly and doesn’t compete with the salad’s flavors.
- Prosciutto: Add a few slices right on top of the salad if you want a savory, salty edge—no cooking required.
- Wine pairings: Try a chilled glass of Sauvignon Blanc, rosé, or even a lightly sparkling Lambrusco. You want something crisp and refreshing to balance the richness of the cheese and vinaigrette.
- Side dishes: Serve alongside a chilled pasta salad, roasted potatoes, or a herby couscous dish for a fuller spread.
This salad is also a standout as a brunch main, paired with soft-poached eggs or served family-style for casual entertaining.
Make-ahead and storage tips
While the salad itself is best assembled just before eating, many parts can be made ahead—ideal for entertaining or weeknight prep.
- Basil vinaigrette: Make this up to 1 week ahead and store in a jar in the fridge. Shake well before using.
- Peaches and tomatoes: You can halve and slice them up to 3 days in advance. Keep them in airtight containers in the fridge.
- Greens: Wash and dry thoroughly, then store with a paper towel in a zip-top bag to keep them fresh.
Once the salad is assembled—especially with the burrata—it’s best eaten right away. Leftovers don’t hold well, as the burrata becomes watery and the peaches soften too much. If needed, store components separately and assemble just before serving.
FAQs About Grilled Peach Burrata Salad with Spicy Basil Vinaigrette
Your top questions answered clearly and quickly
What is a burrata salad?
A burrata salad features burrata cheese—fresh mozzarella on the outside with a soft, creamy center—served over greens, vegetables, or fruit. It’s meant to be torn or spooned open so the creamy center can blend with the rest of the salad. In this recipe, burrata pairs with grilled peaches, tomatoes, and a spicy basil vinaigrette for a bold, fresh combination.
What to serve with burrata and peach salad?
This salad works beautifully with crusty bread, grilled chicken, or prosciutto for a protein boost. A chilled white wine or rosé rounds it out nicely. For a summer dinner party, serve it alongside roasted potatoes, a herby grain salad, or fresh pasta with olive oil and herbs.
How do you make peach burrata with honey?
It’s simple: Slice ripe but firm peaches in half and brush the cut sides with a mix of honey (or agave) and olive oil. Grill them cut-side down until lightly caramelized. Serve with fresh burrata and a drizzle of extra honey, or try a vinaigrette like the spicy basil one in this recipe to balance the sweetness.
Are burrata salads healthy?
Burrata salads can be part of a healthy diet when balanced with fresh produce and reasonable portions. This salad includes nutrient-rich peaches, tomatoes, and greens. Burrata is rich in calcium and protein, though it’s also higher in fat. For a lighter take, serve a smaller portion of cheese or add extra greens.
Conclusion
Fresh, fiery, and unforgettable—this is summer on a plate
If you try just one salad before the season ends, make it this Grilled Peach Burrata Salad with Spicy Basil Vinaigrette. It’s got everything you want in a summer dish: sweet grilled fruit, creamy burrata, juicy tomatoes, and a basil vinaigrette that brings the heat. It’s simple to make but layered with flavor—and it never fails to impress.
Whether you’re serving it at a dinner party or savoring it solo with a slice of bread and chilled wine, this salad turns any meal into something memorable. The balance of textures and flavors—soft, crisp, creamy, spicy, sweet—is what makes this recipe a repeat favorite in my kitchen.
Try it once, and you’ll see why it deserves a permanent place in your summer rotation.
