Red White Blue Grilled Peach and Burrata Salad

There is a moment at every Fourth of July cookout when the grill is still hot, the corn is done, and you need something fresh to balance all that smoky char. That is exactly when this **grilled peach burrata salad** shows up. Ripe peaches hit the grill for about 4 minutes per side, just long enough to caramelize their edges and warm their centers. You tear open balls of burrata, lay them over a bed of arugula and blueberries, nestle the grilled peaches in, and finish everything with a drizzle of balsamic glaze and a scattering of fresh basil. It takes 20 minutes start to finish, it looks like you tried way harder than you did, and the red, white, and blue color scheme makes it the most patriotic dish on the table. I have made this salad every July for the past five years. It is the one people ask for before they even arrive.

Why You’ll Love This Grilled Peach Burrata Salad

• This is the salad that converts people who say they do not like fruit in savory dishes. Here is why it works so well:

  – **Ready in 20 minutes.** 10 minutes of prep, 10 minutes on the grill. No oven required.
  – **The grill does the heavy lifting.** 4 minutes per side gives you caramelized, smoky-sweet peaches without any complicated technique.
  – **Burrata makes everything better.** One 8 oz ball torn over the top adds richness that a vinaigrette alone cannot achieve.
  – **Naturally red, white, and blue.** Peaches, burrata, and blueberries with basil. No food coloring needed.
  – **Scales easily.** Double the ingredients for 8 people. The grill time stays the same.
  – **Works as a starter or a light main.** Add grilled chicken and it is dinner.

Ingredients

• For 4 servings:
• – 4 ripe but firm peaches, halved and pitted
• – 1 tablespoon olive oil (for brushing the peaches)
• – 5 oz baby arugula (about 5 packed cups)
• – 1 cup fresh blueberries
• – 1 ball burrata (8 oz / 225 g), at room temperature
• – 1/4 cup balsamic glaze (store-bought or reduced from 1/2 cup balsamic vinegar)
• – 1/4 cup fresh basil leaves, torn
• – 2 tablespoons pine nuts, toasted
• – Flaky sea salt (such as Maldon)
• – Freshly cracked black pepper
• **Ingredient notes for this grilled peach burrata salad:**
• – **Peaches:** Choose freestone peaches that are ripe but still firm. They need to hold their shape on the grill. If they are too soft, they will fall apart. White peaches work beautifully here too and lean even more into the red-white-blue theme.
• – **Burrata:** Take it out of the fridge 20 to 30 minutes before serving. Cold burrata does not tear as gracefully and the creamy center stays too firm. Room temperature gives you that gorgeous ooze.
• – **Balsamic glaze:** You can buy this bottled (look for one with no added coloring) or make your own by simmering 1/2 cup balsamic vinegar with 1 tablespoon honey over medium heat for 8 to 10 minutes until it coats the back of a spoon.
• – **Pine nuts:** Toast them in a dry skillet over medium-low heat for 3 to 4 minutes, shaking the pan frequently. They go from golden to burned in about 15 seconds, so do not walk away.
• – **Arugula:** Baby arugula gives you a peppery bite that cuts through the sweetness. If you prefer something milder, use half arugula and half mixed greens.

Equipment

• You do not need anything fancy for this recipe:

  – **Outdoor grill or grill pan.** A cast-iron grill pan on the stove works if you do not have an outdoor grill. You want high heat and distinct grill marks. (Here is a guide to choosing a good grill pan.)
  – **Pastry brush or silicone brush.** For oiling the peach halves.
  – **Tongs.** For flipping peaches without crushing them.
  – **Large serving platter or shallow bowl.** You want surface area so the ingredients can spread out and show off those colors.
  – **Small saucepan.** Only if making your own balsamic glaze.

How to Make Grilled Peach Burrata Salad

Step 1

Step-by-Step Instructions

Pro Tips

After making this salad more times than I can count, here is what actually makes a difference:

– **Use freestone peaches, not clingstone.** The pit pops out cleanly and you get a flat surface for grilling. Clingstone peaches tear and leave you fighting with the pit.
– **Room-temperature burrata is non-negotiable.** Cold burrata from the fridge will not tear properly and the creamy stracciatella center stays trapped inside. Set it out 20 to 30 minutes before you start grilling.
– **Do not move the peaches too soon.** Put them cut-side down and leave them alone for a full 4 minutes. If you try to flip them before they have released from the grill, they will tear and stick.
– **Make extra balsamic glaze.** It keeps in the fridge for up to 2 weeks and is incredible on strawberries, vanilla ice cream, and grilled chicken.
– **Toast your pine nuts, do not buy pre-toasted.** Pre-toasted pine nuts taste stale. Three minutes in a dry skillet makes a noticeable difference.

Variations & Substitutions

This recipe is flexible. Here are the swaps I have tested:

– **Dairy-free / vegan:** Replace burrata with cashew ricotta or a thick coconut cream drizzle. You lose the dramatic tear-and-ooze moment, but the flavor still works.
– **Add protein:** Grilled chicken thighs (sliced), prosciutto ribbons, or seared shrimp all pair well. For a cookout, I often throw chicken on the grill alongside the peaches.
– **Swap the berries:** Sliced strawberries work if blueberries are not in season. They lean even harder into the red-and-white color scheme.
– **Different greens:** Spinach, mixed spring greens, or butter lettuce all work. Avoid anything too sturdy like kale. It fights the delicate burrata.
– **Nut swap:** Swap pine nuts for slivered almonds or walnuts. Toast them the same way.
– **Balsamic alternative:** A honey-lemon vinaigrette (2 tablespoons lemon juice, 1 tablespoon honey, 3 tablespoons olive oil, salt and pepper) is a lighter option if balsamic feels too sweet.

Storage & Reheating

This salad is best served immediately, but here is how to plan ahead:

– **Make-ahead:** You can grill the peaches up to 4 hours in advance and keep them at room temperature. Toast the pine nuts up to 2 days ahead and store in an airtight container. Make the balsamic glaze up to 2 weeks ahead and refrigerate.
– **Fridge storage:** Assembled leftovers keep for about 1 day in the refrigerator, but the arugula will wilt and the burrata will firm up. It is still tasty, just not as pretty.
– **Freezing:** Do not freeze this salad. Neither burrata nor arugula holds up to freezing.
– **Reheating:** Do not reheat the assembled salad. If you have leftover grilled peaches, eat them cold or at room temperature within 24 hours.

Frequently Asked Questions

Can I use nectarines instead of peaches?

Absolutely. Nectarines grill even better in some ways because their smoother skin does not tear as easily. The flavor is slightly more tart, which is a nice contrast to the rich burrata. Use the same grilling time: 4 minutes per side.

What if I do not have a grill?

A cast-iron grill pan on your stovetop works nearly as well. Heat it over medium-high for 2 minutes before adding the peaches. You can also broil the peach halves cut-side up on a sheet pan for 5 to 6 inches from the broiler for 6 to 8 minutes. You will not get the same grill marks, but the caramelization is still excellent.

Can I make this without burrata?

Fresh mozzarella slices are the closest substitute. They will not have the creamy center, but the mild, milky flavor still works. You can also use a generous dollop of ricotta, though it is firmer and less dramatic on the plate.

How do I know when peaches are ripe enough for grilling?

Press gently near the stem end. A ripe peach will yield slightly but still feel firm. If it feels like a tennis ball, it is too hard and will not caramelize properly. If it feels mushy, it will fall apart on the grill. When in doubt, buy your peaches 2 to 3 days before you plan to grill and let them ripen on the counter.

Is this salad kid-friendly?

The arugula might be too peppery for young kids. If that is a concern, swap in baby spinach or mixed greens. Kids tend to love the grilled peaches and burrata on their own. My nephew eats the peach halves straight off the plate before I can assemble this **grilled peach burrata salad**.

Can I prep this for a party of 12?

Yes. Double all the ingredients. Grill the peaches in 3 batches (8 halves per batch) so you do not crowd the grill. Crowding drops the temperature and steams the peaches instead of searing them. Assemble on a large sheet pan or two platters for easy serving.

This grilled peach burrata salad has been the star of my Fourth of July table for five years running, and I do not see that changing anytime soon. If you make it, save this recipe and share it with someone who needs a new cookout go-to. Drop a comment below and let me know how this **grilled peach burrata salad** turned out, especially if you tried any of the variations. I read every single one.