Save to Pinterest There's something about the smell of fruit hitting a hot grill that makes you pause mid-conversation. I discovered this salad by accident one July evening when I had peaches softening on the counter and a burst of curiosity about what happens when you char them. The balsamic pooling around those warm, caramelized halves felt like a small kitchen revelation, and the way the creamy burrata melted into the warm fruit changed how I thought about summer eating entirely.
I made this for a dinner party where I'd promised something light but impressive, and one guest sat there quietly for a moment after the first bite, then just shook her head and smiled. That's when I knew it wasn't about being complicated or following some recipe blog formula—it was about letting good ingredients speak for themselves and trusting them to shine.
Ingredients
- Ripe peaches (3 whole, halved and pitted): Look for peaches that yield slightly to pressure but aren't mushy; they'll hold their shape on the grill and caramelize beautifully rather than turn to mush.
- Fresh arugula (5 oz): The peppery bite cuts through the sweetness and fat, keeping every spoonful bright instead of heavy.
- Shallot (1 small, thinly sliced): A whisper of sharpness and color; slice it thin so it softens slightly against the warm peaches without overpowering them.
- Burrata cheese (8 oz, about 2 balls): This is the magic ingredient—creamy, tender, and worth buying from a good source because the quality difference is real.
- Toasted pistachios or walnuts (1/4 cup, roughly chopped): Adds textural contrast and a subtle nuttiness that echoes the caramelized peaches; toast them yourself if you can.
- Extra-virgin olive oil (2 tbsp): Don't skimp here—use one you actually enjoy tasting on its own.
- Aged balsamic vinegar or balsamic glaze (2 tbsp): The aged version has deeper, sweeter notes that round out the whole dish; balsamic glaze works too if that's what you have.
- Flaky sea salt and freshly ground black pepper: Salt brings everything into focus, and fresh pepper adds a gentle heat that lingers.
Instructions
- Heat your grill:
- Get it to medium-high so the peaches develop those dark, caramelized edges without burning through before they warm inside. If you're using a grill pan on the stovetop, you'll hear it when it's ready—a little water droplet should dance away immediately.
- Oil and grill the peaches:
- A light brush of oil helps them char without sticking. Place them cut side down and resist the urge to move them around; let them sit for 2–3 minutes until you see real color, then flip gently and finish the rounded side for just another minute or two.
- Prepare the arugula base:
- In a bowl, dress the arugula and shallot with a tablespoon of olive oil, a pinch of salt, and pepper. It should taste good on its own, almost peppery enough to make you wince a little—that's when you know it's right.
- Build the salad:
- Spread the arugula on a platter or plates, then arrange the warm peach wedges on top. The residual heat from the fruit will slightly soften the greens without wilting them into submission.
- Add the burrata:
- Tear it gently with your hands—never cut it with a knife—and scatter the pieces across the salad. Let some nestle against the warm peaches so the edges start to creep into a soft warmth.
- Finish with balsamic, oil, nuts, and pepper:
- Drizzle the balsamic and remaining olive oil in loose streams, sprinkle the nuts generously, and crack fresh pepper over everything. Taste a bite and add more flaky salt if it needs it—then serve right away while the peaches are still warm.
Save to Pinterest I've watched people pick up their forks cautiously, almost skeptical about peaches in a salad, and then see that moment where the flavors click into place and they understand. It's become the salad I make when I want to impress people without sounding like I'm trying to impress them.
Finding the Right Peaches
The secret to this salad lives in the peach selection. A perfectly ripe peach should smell fragrant and yield to gentle pressure, but not be bruised or mushy. If your peaches are still firm, grill them anyway—they'll soften on the heat and develop better color. Avoid peaches that smell like nothing; flavor matters more than appearance, and a peach that's been picked truly ripe will carry the whole dish on its shoulders.
Why Balsamic Glaze Changes Everything
I used to think aged balsamic vinegar was the only option, until a friend brought over a bottle of balsamic glaze and suddenly the salad tasted richer, sweeter, more cohesive. The glaze clings to the warm peaches and coats the leaves in a way that straight vinegar doesn't quite accomplish, though honest vinegar does add a sharper brightness if that's what you prefer. Either works, but knowing the difference helps you choose based on the mood you're going for.
Customizing Without Losing the Plot
This salad has a simple structure, which means you can play with it as long as you keep the core: warm fruit, cool creamy cheese, peppery greens. Goat cheese crumbles work if you can't find burrata; crispy prosciutto adds salt and smokiness if you want richness in a different form; candied walnuts push the sweetness further if that calls to you.
- If you add prosciutto, tear it into pieces and layer it with the peaches so it gets a little warm and softer.
- Fresh mint or basil leaves scattered at the end bring a green, aromatic note that some people love more than the pure arugula bite.
- A squeeze of lemon juice instead of some balsamic shifts the whole flavor toward bright and herbal rather than rich and deep.
Save to Pinterest This salad reminds me that some of the best meals come from working with what's in season rather than against it. When you let each ingredient do what it does best, everything else falls into place.
Recipe FAQs
- → How do I grill peaches properly?
Brush peach halves lightly with olive oil and grill cut side down for 2-3 minutes until charred and softened, then flip and grill the other side for 1-2 minutes.
- → Can I substitute burrata cheese?
Yes, fresh mozzarella or goat cheese can be used as alternatives to burrata, offering different textures and richness.
- → What nuts work best for this salad?
Toasted pistachios or walnuts add a pleasant crunch and complement the flavors; nuts can be omitted for allergies.
- → Is there a recommended dressing for this dish?
A mix of aged balsamic vinegar or balsamic glaze with extra-virgin olive oil enhances the salad’s sweetness and adds depth.
- → What wine pairs well with this combination?
A crisp Sauvignon Blanc or rosé wine complements the sweetness of the peaches and freshness of the greens perfectly.