Save It was a Saturday in July when my neighbor tossed a bag of peaches over the fence, still warm from her tree. I stood there holding them, completely unprepared, when it hit me—grill them. That afternoon, the smell of caramelizing stone fruit drifting across my patio changed how I think about summer cooking. Now whenever I make this salad, I'm back in that moment of happy accident, watching fruit transform on hot grates into something that tastes like the best version of the season.
I made this for a dinner party where I'd promised something light and impressive, then panicked about the menu an hour before everyone arrived. One of my friends took a bite and went quiet for a moment, which is never a good sign until they asked for seconds. That's when I knew this recipe had legs—it's the kind of dish that feels both totally doable and genuinely memorable at the same time.
Ingredients
- 3 ripe peaches, halved and pitted: This is where it all starts. Look for peaches that give slightly when you squeeze them gently, not rock hard. If they're still firm, they'll stay too structured on the grill and won't develop that caramelized edge you're after.
- 5 oz arugula: The peppery bite is essential here, cutting through the sweetness and richness of everything else. Don't use the sad pre-bagged stuff if you can help it; fresh from the produce section makes a noticeable difference.
- 1 small shallot, thinly sliced: Raw shallot adds a gentle bite and keeps the salad from feeling too soft. A mandoline makes quick work of this, but a sharp knife works fine too.
- 8 oz burrata cheese (2 balls): This is not mozzarella. Burrata has a creamy, almost liquid center that pools into the salad as you eat. If you can't find it, fresh mozzarella works, but you'll miss that luxe factor.
- 1/4 cup toasted pistachios or walnuts, roughly chopped: Toasting them yourself is worth the three minutes—it wakes them up. If you buy pre-toasted, that's fine too, but taste them first to make sure they're not rancid.
- 2 tbsp extra-virgin olive oil: Use something you actually like tasting, since it's doing real work here, not hiding in a sauce.
- 2 tbsp aged balsamic vinegar or balsamic glaze: Aged balsamic is thick and syrupy; regular vinegar is thinner. Either works, just adjust how much you use based on what you've got.
- 1/2 tsp flaky sea salt and freshly ground black pepper: Flaky salt dissolves differently than fine salt and gives you little bursts of flavor. Grind your pepper fresh—pre-ground tastes like dust by comparison.
Instructions
- Get your grill ready:
- Heat your grill or grill pan over medium-high heat for a few minutes until you can hold your hand six inches above it for just a few seconds. This is hot enough to create those caramel-colored marks without cooking the peach through before it softens.
- Oil and place the peaches:
- Brush each peach half lightly with olive oil—just enough to coat, not so much it drips. Place them cut-side down on the grill and don't move them. The urge to flip constantly is real, but resist it.
- Grill with patience:
- Let them sit for 2 to 3 minutes until you see caramelization on the cut side, then flip and grill the skin side for another minute or two. You're not trying to soften them into mush, just add color and warmth. Let them cool on a plate for a minute, then slice each half into wedges.
- Dress the arugula:
- Toss your arugula and shallot together in a large bowl with a tablespoon of olive oil, a pinch of salt, and pepper. The oil should coat everything lightly, not pool at the bottom.
- Compose the salad:
- Spread the dressed arugula on a platter or plates, then arrange the warm peach wedges on top. They're still slightly warm at this point, which is perfect—they'll soften the cheese a tiny bit.
- Add the burrata:
- Tear the burrata into large chunks and scatter it over everything. If it's cold from the fridge, it'll stay creamy and distinct; if it's closer to room temperature, it'll spread slightly, which is also beautiful.
- Finish with flavor:
- Drizzle the remaining tablespoon of olive oil and the aged balsamic across the top. Finish with the nuts, a small pinch of flaky salt, and more black pepper if you like. Serve right away while the peaches are still warm.
Save What got me most about this salad the first time I made it for someone I was trying to impress was the moment they bit into it. There's this second where sweet fruit, creamy cheese, and peppery greens all hit at once, and it just works. It's simple food that tastes thoughtful, which is somehow harder to pull off than anything complicated.
Timing and Temperature
The beauty of this salad lives in the temperature play. The warm peaches should still have a little heat in them when everything comes together, creating pockets of softness against the cool, snappy arugula. If you assemble it too far in advance, the warmth dissipates and you lose that textural contrast. If your peaches are straight from the fridge before grilling, they'll take longer to caramelize and might not develop that deep color. Room-temperature fruit works best.
Cheese Matters More Than You Think
Burrata is specifically designed to tear apart and collapse slightly once it hits warm fruit or dressing. If you use fresh mozzarella instead, it'll stay more structured, which isn't wrong, just different. The creamy center of burrata is what transforms this from a nice salad into something that feels indulgent. If burrata isn't available at your market, check the specialty cheese section or ask a cheesemonger—it's increasingly easy to find, and worth the seek.
Variations and Flexibility
This salad is more adaptable than it first appears. Swap nectarines for peaches, add thin slices of prosciutto for saltiness, or use walnuts instead of pistachios. Some people add a small handful of fresh basil or mint, which feels almost accidentally Italian. In late summer, when you're tired of salads, this one still feels refreshing because the grill marks bring enough depth that it doesn't feel like rabbit food.
- If peaches aren't in season, grilled apricots or stone plums work, though adjust your grilling time since they're smaller and softer.
- A drizzle of aged balsamic glaze (the thick reduction) is worth buying a small bottle for—it's thicker than regular vinegar and clings to the salad better.
- Always taste your finished salad before serving; balsamic vinegars vary wildly in sweetness, so you might need to adjust the amount based on what you've got.
Save This salad proved to me that sometimes the best cooking moments come from improvisation and happy accidents. It's the kind of dish that makes you feel like you nailed something without actually trying that hard.
Recipe FAQ
- → How do I grill peaches without them falling apart?
Brush peach halves lightly with olive oil and grill cut side down over medium-high heat for 2-3 minutes to achieve a firm char. Carefully flip and grill the other side for 1-2 minutes, letting them soften without becoming mushy.
- → Can I substitute burrata with other cheeses?
Yes, fresh mozzarella or goat cheese can be used for a similar creamy texture and mild flavor if burrata is unavailable.
- → What nuts work best toasted in this salad?
Toasted pistachios or walnuts add a crunchy contrast and subtle earthiness that complements the sweet and peppery components well.
- → Is there an alternative to aged balsamic glaze for dressing?
You can use aged balsamic vinegar or a well-reduced balsamic reduction to achieve the same rich, slightly sweet finish.
- → Can the salad be prepared in advance?
For best freshness, grill peaches and assemble the salad shortly before serving to preserve texture and vibrant flavors.