Grilled Peach Burrata Basil Salad

This Grilled Peach and Burrata Salad with Fresh Basil brings together juicy sweetness, creamy decadence, and herby freshness for the ultimate summer side dish. The flavors are bright and layered, each bite a celebration of peak-season peaches with cool cheese and a hint of smokiness. When backyard peaches reach their prime, this salad is always the one I crave for lazy lunches or elegant evenings with friends gathered around the table.

I first discovered grilled fruit at a farmers market demo and fell in love instantly Every time I make this salad I remember that summer afternoon and the laughter around our noisy patio table

Ingredients

• Ripe peaches: Choose peaches that yield slightly to the touch for the juiciest flavor grilling brings out their natural sweetness
• Burrata cheese: This cheese provides an extra creamy rich center seek out burrata with a tight skin and plenty of liquid inside for the best texture
• Extra virgin olive oil: Adds richness and a peppery bite select a cold:pressed oil for the most robust flavor
• Fresh basil: Fragrant and bold look for glossy leaves free of brown spots as they lend a pop of freshness
• Flaky sea salt: Highlights the sweetness and brings everything together opt for a clean finishing salt for best results
• Fresh ground black pepper: Adds gentle heat and earthiness crack it fresh for the most floral notes
• Optional baby arugula: Offers a peppery bite and extra greens especially if you want to serve the salad as a light lunch

Instructions

Prepare the grill or grill pan:

Preheat your grill or a sturdy cast:iron grill pan over medium:high heat for at least five minutes You want it hot so the peaches caramelize rather than steam

Slice the peaches:

Halve and pit the peaches then slice each half into thick wedges about three per half No need to peel the skins The thickness helps them keep their shape on the grill

Grill the peaches:

Brush the peach wedges lightly with olive oil Arrange them flesh side down on the grill Let them cook for about two minutes without disturbing to lock in perfect char lines Flip and grill another minute until slightly softened but still distinct in shape Transfer to a plate and let cool for a minute

Layer the burrata:

Arrange torn pieces of burrata onto your serving platter The goal is to expose the creamy inside Keep it gently chilled until right before serving for maximum creaminess with cool contrast to the warm peaches

Assemble the salad:

Nestle the grilled peaches among the burrata If using baby arugula scatter a handful over the platter so every bite gets a little bit of green and a touch of peppery lift

Dress and finish:

Drizzle generously with extra virgin olive oil then sprinkle with flaky sea salt and fresh ground black pepper Tear fresh basil leaves and scatter them over the top Serve immediately while the peaches are still warm and the cheese is lusciously creamy

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Burrata is hands down my favorite cheese to pair with ripe summer produce There is nothing like the moment someone cuts open a ball of burrata and watches the creamy center spill onto those warm peaches I still remember my niece’s face lighting up the first time she tried this salad at my summer birthday

Storage Tips

This salad is best eaten fresh right after assembling since both burrata and grilled peaches lose some of their texture on refrigeration If you must store leftovers keep the grilled peaches and cheese separate in airtight containers and bring to room temperature before enjoying again

Ingredient Substitutions

If you cannot find burrata a very fresh mozzarella or a dollop of ricotta can work Peaches can be swapped for nectarines or even plums If you are out of basil thinly sliced mint adds brightness in a different way

Serving Suggestions

Serve alongside grilled protein like salmon or chicken for a light meal or part of a summer dinner spread It makes a lovely appetizer when spooned onto crisp crostini or sits happily as a side with other salads on a picnic table

Cultural Background

Grilled fruit and creamy cheese is a classic Italian combination especially in regions known for stone fruit Burrata originates from southern Italy and comes from the word meaning buttered which makes sense given its texture The layering of sweet salty and herbal is a signature of Mediterranean summer meals

Seasonal Adaptations

To suit late summer swap in grilled plums or figs For cooler seasons try roasting the peaches and serving with a drizzle of honey and toasted walnuts Meyer lemon zest is a wonderful addition in early spring

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Savor every bite of this dish with good bread and maybe a crisp glass of white wine It is proof that simple honest ingredients create some of the best summer memories

Recipe FAQs

→ Can I use canned peaches instead of fresh?

Fresh peaches are ideal for grilling, but canned can work if well-drained and gently dried.

→ What greens pair best with this salad?

Arugula, spinach, or mixed spring greens complement the flavors nicely and add freshness.

→ Is it necessary to grill the peaches?

Grilling adds caramelization and depth, but raw peaches also offer a vibrant twist if preferred.

→ How do I store leftovers?

Refrigerate in an airtight container for up to one day, though peaches may soften further.

→ What dressing works well with this combination?

Simple olive oil and balsamic vinegar accentuate the ingredients without overpowering them.

→ Can I substitute burrata with another cheese?

Fresh mozzarella or ricotta are good alternatives if burrata is unavailable.