Grilled Peach Burrata Salad with Sumac Vinaigrette

Grilling peaches transforms them. The heat caramelizes their natural sugars, the flesh softens just enough to yield under a fork, and those char lines add a smoky bitterness that plays beautifully against creamy burrata. Toss in a tangy sumac vinaigrette and toasted almonds, and you’ve got a grilled peach burrata salad that works as a starter, a light lunch, or the centerpiece of a summer dinner party.

Why You’ll Love This Grilled Peach Burrata Salad

• Grilled peaches — caramelized, smoky, and impossibly sweet.
• Creamy burrata — the rich center oozes over warm fruit.
• Sumac vinaigrette — tangy, lemony, and a gorgeous deep red color.
• 15 minutes start to finish — most of that is grill time.
• Make it a meal — add prosciutto or grilled chicken for protein.

Ingredients

• 4 ripe but firm peaches (halved and pitted; freestone varieties are easier)
• 2 balls (8 oz total) burrata cheese (room temperature for maximum creaminess)
• 4 cups arugula (baby arugula is milder)
• 3 tbsp olive oil (plus more for the grill)
• 1 tsp sumac (for the vinaigrette)
• 2 tbsp lemon juice (fresh)
• 1 tsp honey
• 1 tbsp red wine vinegar
• ¼ cup sliced almonds (toasted)
• small handful fresh mint leaves (torn)
• to taste flaky sea salt and black pepper

Equipment

• Grill or grill pan
• Tongs
• Small whisking bowl (for vinaigrette)
• Sheet pan (for toasting almonds)
• Serving platter
• Small dry skillet — for toasting almonds without burning

How to Make Grilled Peach Burrata Salad

Step 1 — Toast the almonds and make the vinaigrette (5 minutes)

Heat a small dry skillet over medium heat. Add the sliced almonds and stir constantly for 3 to 4 minutes until golden and fragrant. They burn fast — the difference between toasted and burnt is about 15 seconds. Transfer to a plate immediately. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, honey, sumac, a pinch of salt, and pepper. Taste: it should be tangy and bright with a subtle lemony note from the sumac.

Step 2 — Grill the peaches (6 minutes)

Preheat a grill or grill pan to medium-high. Brush the cut sides of the peach halves lightly with olive oil. Place them cut-side down on the grill and cook without moving for 3 to 4 minutes, until you have distinct grill marks and the flesh has softened slightly. Flip and grill the skin side for 1 more minute. Remove and let cool for 2 minutes — they’re easier to handle when not scorching hot.

Step 3 — Assemble the salad (3 minutes)

Spread the arugula on a large platter. Tear the burrata into rough pieces and scatter over the greens — don’t be precious about it, you want the creamy stracciatella center to ooze out. Arrange the grilled peach halves (cut-side up) around the burrata. Drizzle the sumac vinaigrette over everything. Scatter the toasted almonds and torn mint leaves on top. Finish with flaky sea salt and a crack of black pepper.

Pro Tips

Choose peaches that are ripe but still firm. Overripe peaches turn to mush on the grill. They should yield slightly to pressure but not feel soft. If your peaches are very ripe, reduce grill time to 2 minutes per side.

Don’t move the peaches once they hit the grill. The urge to check them is strong. Leave them alone for a full 3 minutes so the grill marks develop and the sugars caramelize. If they stick, they’re not ready — they’ll release naturally when the crust forms.

Bring burrata to room temperature. Cold burrata is firm and doesn’t ooze. Thirty minutes on the counter before serving makes a dramatic difference in texture.

Make the vinaigrette a day ahead. The flavors meld and improve overnight. Store in a sealed jar in the fridge and shake vigorously before using. The sumac will settle to the bottom — that’s normal.

Serve on a platter, not in bowls. This salad is all about the visual impact — the white burrata against the charred peaches and green arugula. A wide, shallow platter shows it off. Individual bowls hide the beauty.

Oil the grill grates, not the peaches. Brushing oil directly on the peaches can cause flare-ups. Instead, fold a paper towel into a small pad, dip it in oil, and use tongs to rub it over the hot grates. The peaches have enough natural sugar to release on their own.

Make it a main course. Add 8 oz of prosciutto and a handful of shaved pecorino to turn this salad into a light but satisfying dinner. Serve with grilled bread rubbed with garlic.

Variations & Substitutions

With prosciutto

Drape 4 slices of thinly sliced prosciutto over the finished salad. The salty, silky ham against the sweet peach and creamy burrata is one of the best flavor combinations in existence.

Nectarine or apricot version

Nectarines grill even better than peaches — they’re firmer and hold their shape. Apricots work too; reduce grill time to 2 minutes per side since they’re smaller.

Vegan version

Replace burrata with thick cashew cream or a generous scoop of hummus. Add avocado slices for richness. The grilled peaches and sumac vinaigrette carry most of the flavor.

Storage & Reheating

Best served immediately. Grilled peaches and burrata are at their peak right after assembly. The arugula wilts and the burrata firms up in the fridge.

Grill the peaches ahead: You can grill the peach halves up to 4 hours in advance and keep them at room temperature. Assemble the salad just before serving.

Vinaigrette keeps for 1 week in a sealed jar in the fridge. Shake before using.

What to Serve With Grilled Peach Burrata Salad

This grilled peach burrata salad is a stunning starter for any summer dinner. Serve it alongside grilled fish or chicken for a complete meal that feels elegant but takes almost no effort.

For more warm-weather inspiration, browse our quick summer meals — all designed for minimal kitchen time and maximum flavor.

For more summer entertaining ideas, see our popular recipes for side dishes and starters.

Nutrition Information

Per serving (1 of 4): approximately 320 calories, 12g protein, 18g carbohydrates, 24g fat, 3g fiber. Values are estimates.

Frequently Asked Questions

Can I make this without a grill?

A cast iron grill pan on the stovetop works perfectly. You can also broil the peach halves cut-side up on a sheet pan for 4 to 5 minutes — you won’t get grill marks, but the caramelization is similar.

What if I can't find sumac?

Sumac has a unique lemony-tart flavor that’s hard to replicate. The closest substitute is the zest of one lemon plus an extra teaspoon of lemon juice in the vinaigrette. It won’t be identical but it’s close.

Can I use mozzarella instead of burrata?

Fresh mozzarella works but won’t have the same creamy, oozy center. If that’s all you can find, slice it thick and let it sit at room temperature to soften before serving.

How do I pick good peaches for grilling?

Smell them — a ripe peach smells like a peach. They should have a slight give when gently squeezed but not feel mushy. Avoid any with green tinges (underripe) or wrinkled skin (overripe).

Can I use nectarines instead of peaches?

Nectarines are actually easier to grill than peaches — their firmer flesh holds up better to the heat. No skin to worry about either. Use the same technique and timing.

If you make this grilled peach burrata salad, let us know if you went prosciutto or kept it vegetarian — both ways are incredible. this is the salad that makes people think you spent way more time in the kitchen than you did. save it for peach season. the key to perfect grilled peaches is patience — don’t move them for a full 3 minutes after they hit the grill. the sugars need uninterrupted heat to caramelize properly.