Save Last summer, I was standing in my friend's backyard watching smoke curl up from her brand-new grill when she handed me a perfectly charred peach. The heat had turned it amber and soft, and when I bit into it, the sweetness was almost shocking. That's when I realized grilled peaches weren't something I'd seen in a salad before, and I became a little obsessed. Now whenever late June rolls around and the farmers market has those fuzzy baskets piled high, I know exactly what I'm making.
I made this for a dinner party where someone's partner had just left their corporate job, and we were all a little uncertain about what to say. Halfway through the salad, nobody was talking about that anymore—they were just asking for the recipe and passing plates around. There's something about good food on a table that settles everything.
Ingredients
- Ripe peaches (3, halved and pitted): Look for ones with some give when you squeeze them gently; they should smell sweet and smell like summer, not like the mealy ones that disappoint you.
- Arugula (5 oz): The peppery bite is what keeps this from feeling too dessert-like, so don't skip it or swap it for something milder.
- Shallot (1 small, thinly sliced): Shallots have a gentler bite than onions, and they add a little sophistication without overwhelming the peaches.
- Burrata cheese (8 oz, 2 balls): This is the creamy heart of the whole thing; it's worth seeking out at a decent grocery store or specialty cheese counter.
- Toasted pistachios or walnuts (1/4 cup, roughly chopped): The crunch matters here, and toasting them yourself makes a difference you can actually taste.
- Extra-virgin olive oil (2 tbsp): Good olive oil isn't a luxury here; it's half the dressing, so choose one you'd actually want to taste.
- Aged balsamic vinegar or glaze (2 tbsp): The dark, thick kind that clings to the back of a spoon is what you want; it's sweet and complex where cheap vinegar would just be harsh.
- Flaky sea salt (1/2 tsp): The flaky kind catches the light and reminds you there's salt in there instead of just disappearing into the background.
- Freshly ground black pepper: Use a grinder if you have one; pre-ground pepper tastes like dust compared to what you grind fresh.
Instructions
- Get your grill ready:
- Heat your grill or grill pan to medium-high heat until you can feel the warmth rising off it from a few inches away. This takes maybe five minutes, but it matters—you want it hot enough to actually char the peaches, not just warm them through.
- Prepare the peaches:
- Pat your peach halves dry and brush them lightly with olive oil, just enough so they glisten. This keeps them from sticking and helps them brown properly.
- Grill with intention:
- Lay the peaches cut side down on the grill and resist the urge to move them around; you want that contact to create caramelization. Listen for them to stop sticking after about two minutes, then you can check them. Flip gently and cook the rounded side for a minute or two until it's warm and has a few char marks.
- Cool and slice:
- Let the peaches rest on a cutting board for a minute while you finish prepping everything else, then slice them into wedges. The slight cooling makes them easier to handle without falling apart.
- Dress the greens:
- In your salad bowl, toss the arugula and shallot with one tablespoon of olive oil, a tiny pinch of salt, and some black pepper. Keep this separate from the warm peaches until you're ready to serve.
- Build the salad:
- Spread the dressed arugula on your serving platter or plates, then scatter the warm peach wedges over top. The warmth will soften the arugula just slightly without wilting it into nothing.
- Add the burrata:
- Tear the burrata gently with your hands instead of cutting it; the creamy center should be almost spilling out when it hits the warm salad. This contrast between cold and warm is part of what makes it work.
- Finish with care:
- Drizzle the balsamic and remaining olive oil all over everything, then scatter your nuts, a little more flaky salt, and another grind of pepper. Serve while the peaches are still warm and the cheese is still cool, all at once.
Save My neighbor brought me a bottle of really good aged balsamic last fall, and it was the kind of gift that changes how you cook. It made me realize how much the quality of these small, finishing ingredients actually matters to whether something tastes like Sunday dinner or like you're just throwing things together on a Tuesday.
When to Make This
This salad is a mid-summer thing; it needs peaches that are actually ripe and sweet, not those hard ones from March that taste like cucumbers. If you find good peaches at a farmer's market in July or August, that's when you make this. It's also the kind of salad that works for lunch alone or as part of a larger meal, and it makes people feel like you put more effort in than you actually did.
Small Swaps and Variations
If burrata isn't available or feels too expensive, fresh mozzarella or even a creamy goat cheese will do something similar; they all bring that cooling richness that balances the warm peaches. You can add thin slices of prosciutto if you want to make it a bit more substantial, or leave it vegetarian if that's your preference. The pistachios are my favorite nut here because they're subtle and a little fancy, but walnuts or even toasted almonds work fine if that's what you have on hand.
Pairing and Serving
This salad feels right on a warm evening when you don't want to heat up your kitchen, and it pairs beautifully with a cold glass of Sauvignon Blanc or a dry rosé that has some acidity to match the balsamic. It can be a light main course on its own or an elegant first course before something grilled. Make sure everything is ready to go before you pull the peaches off the grill, because this is one of those dishes that's best eaten right away while temperatures are still contrasting.
- Chill your plates for five minutes if you have time; it keeps the greens and cheese cool longer.
- Don't assemble this more than a few minutes before eating, or the warm peaches will start to wilt the arugula.
- If you're cooking for a crowd, grill the peaches ahead and let them cool to room temperature, then rewarm them gently just before serving.
Save This is the kind of recipe that reminds you why cooking matters—because it turns four seasons and several continents into something that fits on one plate and brings people together. Make it when you have good peaches, good cheese, and someone worth cooking for.
Recipe FAQs
- → How should the peaches be grilled?
Peach halves should be brushed lightly with olive oil and grilled cut side down for 2–3 minutes until slightly charred, then flipped for 1–2 minutes.
- → Can I substitute the burrata cheese?
Yes, fresh mozzarella or goat cheese make excellent alternatives that maintain a creamy texture.
- → What nuts work best in this salad?
Toasted pistachios or walnuts add crunch and complement the flavors, though nuts are optional based on preference or allergies.
- → What dressing is used for this salad?
A combination of extra-virgin olive oil and aged balsamic vinegar or glaze provides a rich and tangy dressing.
- → How can I enhance the flavor further?
Add thinly sliced prosciutto before serving to introduce a savory, salty note balancing the sweetness of the peaches.