This Grilled Peach Burrata Salad is like summer on a platter, with corn, tomatoes and the most delicious herb vinaigrette over a bed of arugula.
This salad is for when you’re feeling fresh and a little bit fancy! I love making this one for summer parties – it always impresses! One bite and you’ll see what I mean.
Why you’ll love this recipe
- Sweet and savoury perfection: Caramelized peaches, burrata, and herbs turn into an irresistible flavour combo.
- Gorgeous and easy: Looks impressively fancy but comes together quickly for effortless summer entertaining.
Ingredients and substitutions
- Olive oil: Swap with avocado oil or another mild cooking oil for grilling.
- Ripe peaches: Nectarines or plums work beautifully for a similar sweetness.
- Corn: Fresh, frozen, or canned all work.
- Baguette: Any crusty bread, ciabatta, or even store-bought croutons for crunch.
- Baby arugula: Spinach, mixed greens, or baby kale make great swaps.
- Burrata cheese: Fresh mozzarella or goat cheese for a creamy and mild alternative.
- Prosciutto: Leave this out for the vegetarians, or try crispy pancetta or bacon bits for a salty kick.
- Cherry tomatoes: Grape tomatoes or diced heirlooms add the same burst of freshness.
- Pistachios: Toasted almonds, walnuts, or pecans work for crunch and nuttiness.
Herb vinaigrette:
- Olive oil: Use avocado oil or neutral oil for a lighter flavour.
- Lemon juice: Swap with lime juice if you prefer.
- Red wine vinegar: White wine vinegar or apple cider vinegar are easy swaps.
- Honey: Maple syrup or agave work for vegan-friendly sweetness.
- Dijon mustard: Use grainy mustard or yellow mustard in a pinch.
- Shallot: Use finely minced red onion or green onion for a milder option.
- Basil: Swap with mint or tarragon for a different herbal note.
- Parsley: Try cilantro or dill instead.
How to make this peach burrata salad
Step 1: Grill the corn.
Season corn and grill it.
Step 2: Grill peaches.
Arrange peaches on skewers, and grill them.
Step 3: Grill bread cubes.
Add bread cubes to skewers and grill.
Step 4: Prep the dressing.
In a small bowl or Pyrex cup, mix the dressing ingredients.
Step 5: Cut off the cob.
Once the corn has cooled slightly, shave the kernels using a knife.
Step 6: Assemble the salad.
Start with arugula, then top with corn, peaches, bread, and tomatoes. Drizzle with dressing, toss gently, and finish with torn burrata, prosciutto, and chopped pistachios.
Recipe Tips and Variations
This salad is basically summer on a plate. Here are some ways to make it just right for you:
- Use nectarines or plums: Swap out peaches for other stone fruits for a slightly different sweetness.
- Try different greens: Baby spinach or mixed greens work great if arugula isn’t your thing.
- Make it vegetarian: Simply skip the prosciutto or replace it with crispy chickpeas for a plant-based crunch.
- Add extra crunch: Toasted almonds or walnuts work beautifully if you’re out of pistachios.
- Serve it warm or cold: Enjoy it freshly grilled and warm or chill the components ahead for a super-refreshing meal.
Frequently asked questions
Do I have to grill the peaches?
Grilling really brings out their sweetness and caramelizes the edges, but you can absolutely use them fresh if you’re short on time.
How do I stop the arugula from wilting?
Toss with dressing right before serving and keep all ingredients cool until you’re ready to assemble.
How do I keep the burrata from spreading everywhere?
Tear it gently over the salad right before serving so you get creamy pockets without losing the structure.
What to serve with this dish
This grilled peach burrata salad is gorgeous enough to shine on its own but also plays so well with others. Here are a few delicious ideas to make it a full meal:
How to store
Make ahead: Grill the peaches, corn, and bread in advance, and prep the dressing so assembly is quick.
Store: Keep assembled salad components separate in airtight containers in the fridge for up to 2 days.
More summer salad recipes
Grilled Peach Burrata Salad
Equipment
Ingredients
- 1 tbsp olive oil
- 2 ripe peaches sliced
- 2 cobs corn
- 1/2 baguette chopped into 1-inch pieces
- 4 cups baby arugula
- 1 ball burrata cheese
- 100 g prosciutto
- 1 cup cherry tomatoes
- 1/4 cup pistachios chopped
Herb vinaigrette
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 2 tbsp honey
- 1 tbsp dijon mustard
- 1 shallot thinly sliced
- 2 tbsp basil finely chopped
- 2 tbsp parsley finely chopped
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat grill to med-high heat. Brush corn, peach slices and bread cubes with olive oil, then season with salt and pepper. Grill corn for 10 minutes, rotating occasionally to get a nice char.
- Add bread cubes and peaches to skewers to make them easier to cook evenly. Cook for each skewer for 2 minutes per side – watch bread closely as it may need a little less time.
- Meanwhile, mix dressing ingredients together and prepare other components of the salad.
- When corn has cooled slightly, cut off the cob.
- Add arugula to a large platter, then top with corn, peach slices, bread and tomatoes. Pour dressing overtop and toss to coat, then add prosciutto, rip up burrata and spread all over, along with pistachios. Serve and enjoy!
Comments & Reviews
Tara says
This is THE best salad ever!!!
I had to do a couple of pivots because we’re in the middle of a heatwave & decided to pan fry the corn & peaches instead. It was way too hot to grill. Also, burrata was not available at 2 stores, so bocconcini came to the rescue. I found Salami w/ prosciutto which was on sale.
We skipped the bread but I can totally see how amazing it would be grilled too.
Easy to prep. The dressing alone you could drink!
Another yummy salad that’s an instant favourite!
Deborah says
Made this last night and it was delicious! Did the dressing and the grilling in the morning, so easy. Thank you for such a delicious recipe.
Taylor Stinson says
I’m so happy you enjoyed it!!! 😀
Renee Amaral says
Love this summer salad!