How long it takes: 26 minutes Equipment you’ll need: grill or grill pan Servings: 6 This beautiful grilled peach salad is the sort of salad you want to present with a flourish and say “Ta-da!” It’s that impressive and trust me, it isn’t difficult at all to create your own magazine-worthy grilled peach salad. I know how it is. You page through magazines or scroll through the internet, and you see all these amazing photos of drool-worthy food, thinking to yourself, “Well, mine would never look like that. They have professional food stylists and photographers.” Deliciously photogenic. Fear not, professionals aren’t needed to make this grilled peach salad look great. When you start with gorgeous ingredients like fresh in-season peaches and tomatoes, creamy white burrata, and emerald green basil, you really can’t mess up. Summer on a plate. Does this grilled salad taste as great as it looks? You betcha! All the tastes of summer are combined in a stunningly delicious salad. Try it today before the peach season is over! Serve it as a salad or light main course. This show-stopping salad can be served as a light main course with warm crusty bread or crostini. It goes well with grilled chicken or salmon, too.
Ingredient Notes
Peaches: A quick hit on the grill caramelizes the peaches and elevates their sweetness. Choose ripe, but firm peaches to grill; if the peaches are too soft, they won’t hold up well to grilling. In-season peaches have the best flavor. Be sure they are freestone peaches; otherwise, they won’t release from the pits. Olive Oil: The peaches are lightly coated with olive oil so they don’t stick to the grill. Any oil with a higher smoke point can be substituted. We tested melted butter but it tends to smoke and gave the peaches an unpleasant flavor. Cherry Tomatoes: Fresh juicy cherry tomatoes are an integral part of this salad, adding textural and color contrast. The light acidity of the tomatoes balances the richness of the cheese and the sweetness of the peaches. During peak summer time, use garden fresh tomatoes or heirloom tomato slices. Burrata: Burrata is creamy Italian cheese which pairs beautifully with grilled peaches (and pretty much everything else!). It’s readily available at most grocery stores but you can substitute ricotta or fresh mozzarella, if you can’t find burrata. Almonds: Sliced or slivered almonds add both flavor and crunch. Toasting them first enhances their nutty flavor and is easy to do. Basil: Roughly chopped fresh basil leaves top the grilled peach salad for added flavor and freshness. Fresh thyme or mint also pair well in this salad. Balsamic Glaze: Finish the salad with a generous drizzle of balsamic glaze. The sweet, but tangy glaze balances the sweetness of the peaches and the creamy burrata, pulling everything together for a beautifully balanced salad. You can make a homemade balsamic glaze (it’s easy!) or you can purchase a bottle of balsamic glaze at your favorite grocery retailer. Sea Salt and Coarsely Ground Pepper, for seasoning the salad.
How to Make Grilled Peach Salad
Toast almonds. Place slivered or sliced almonds in a small dry skillet over medium low heat; toast for 4 to 5 minutes. Watch carefully because they tend to burn quickly. As soon as they are golden brown, transfer the almonds from the pan to a plate to cool. Prepare and season the tomatoes. Using a serrated knife, halve the cherry tomatoes. Place them in a medium sized bowl; season with salt and pepper. Set aside. Prep the cheese. Drain the burrata cheese and pat it dry with paper towels. Arrange it on a large platter, leaving room between each round. Grill the peaches. Grill the peaches indoors on a heated grill plan or outside on a grill. Preheat the grill while you prep the peaches. Wash and dry the peaches. It isn’t necessary to peel the peaches. With a sharp knife, cut each peach in half; twist slightly to separate the halves and remove the pit. Slice each half into three so that you have six slices per peach. Do not slice the peaches too thinly as they will not hold up to the heat when grilling. Six thick slices per peach works well. In a large bowl, gently toss the peaches with olive oil until coated. If you prefer, spray each side with olive oil spray instead. Place peach slices on the preheated grill. After three minutes, use tongs to flip each slice over and grill for 3 more minutes. Try not to move them. It’s best to keep them in place so they get nice grill marks. Compose the salad. Arrange the peaches evenly around the burrata. Add spoonfuls of tomatoes between the peaches and cheese, filling in the spaces. Finish the salad with a generous drizzle of balsamic glaze. Sprinkle the toasted almonds over the salad. Cut or tear basil leaves; add them to the salad. Sprinkle with additional sea salt and a few grinds of black pepper. If desired, drizzle lightly with additional extra virgin olive oil.
Serving Suggestions
You can enjoy this salad on its own as a wonderful light meal or it can be served as a side dish. It’s perfect for summer entertaining and will certainly impress your guests. Arrange the different components on a large serving platter or toss it together in a large shallow bowl. Light meal: Serve the peach salad with a crusty bread, baguette or toasted crostini. We love to spread the burrata on crostini, topping it with a sliced peach and tomato for the perfect bite. Side dish: This is a fairly hearty salad. Serve it with a simple protein, like grilled chicken or air fryer salmon or tilapia.
Recipe Variations
Substitute nectarines. If peaches aren’t available or if you prefer nectarines, they can easily be substituted. Be sure they are ripe but still firm freestone nectarines. Skip the grill. If you don’t want the hassle, the salad can easily be made with peaches that haven’t been grilled but we highly recommend spending the extra few minutes to grill the peaches. The caramelization and sweetness from grilling your peaches truly elevates this salad. Use canned peaches. You can grill canned peaches if you prefer. Drain the peaches well and pat them as dry as possible. Grill as directed. Try a different type of cheese. Substitute fresh mozzarella or good quality feta cheese for the burrata.
Make Ahead & Storage Tips
Grilled peach salad is best enjoyed right away. If you want to prepare it ahead of time, we recommend not dressing it with the balsamic glaze until you’re ready. Garnish with the almonds and fresh basil right before serving. If you have salad left over, store it in the refrigerator in a covered container for up to 2 days. It will still taste okay but it won’t look as stunning. Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #77. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly.
