Peach Burrata Salad with Grilled Peaches & Pistachios

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Most peach burrata salad recipes are made with fresh peaches, but taking just five minutes to grill them completely transforms the dish. The natural sugars caramelize, the edges get beautifully charred, and suddenly every bite tastes like it belongs on a restaurant menu. Paired with creamy burrata, basil, and a simple balsamic-peach vinaigrette made with my secret ingredient, peach preserves, this salad is the kind of recipe that makes the most of summer produce without a lot of effort.

Overhead shot of grilled peach burrata salad with arugula, torn burrata, and pistachios on a platter

This is one of my favorite salads to bring to summer cookouts because it always looks impressive, yet it's incredibly easy to make. It's fresh, colorful, and always one of the first dishes to disappear. If you're building the perfect warm-weather menu, you may also like my Strawberry Salad or Israeli Couscous Salad.

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Ingredients for Peach Burrata Salad
Why You'll Love This Peach Burrata Salad
How to Make Peach Burrata Salad
Substitutions for Peach Burrata Salad
Variations to Try
Equipment
How to Store Peach Burrata Salad
Top Tip
FAQ
More from Whisk & Wine
More Summer Salads
Peach Burrata Salad with Grilled Peaches & Pistachios
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Ingredients for Peach Burrata Salad

This salad is short on ingredients and long on flavor - here's what you need, with the vinaigrette doing most of the heavy lifting.

For the Salad

Peaches
Arugula
Crushed pistachios
Burrata

The Vinaigrette

Balsamic vinegar
Peach preserves
Shallot
Olive oil
Orange juice
Salt and pepper

To Serve

Torn basil
Flaky salt

See recipe card for quantities.

Why You'll Love This Peach Burrata Salad

This is the salad that makes people ask what's in the dressing before they even finish the bite.

Ready in 20 minutes. Grill the peaches, blend the vinaigrette, and build - there's no real cook time here.
That char makes all the difference. Grilling concentrates the peach's sugar so every bite tastes deeper than raw fruit ever could.
Restaurant-plate energy, zero fuss. Torn burrata and a good vinaigrette make this look like it came off a $40 tasting menu.
Built for a crowd. It's a stunning potluck or cookout dish that doesn't require the oven on a hot day.
The vinaigrette is the real MVP. Balsamic and peach preserves together taste like summer got blended into a bottle - save extra for literally everything else in your fridge.

How to Make Peach Burrata Salad

Six easy steps, most of it hands-off - the grill and a blender do the heavy lifting.

Peach vinaigrette blended smooth in a blender

Make the Vinaigrette

Blend together the balsamic vinegar, peach preserves, shallot, olive oil, orange juice, salt, and pepper. Set aside.

Grilled peach halves with charred grill marks on a plate

Grill the Peaches

Brush the cut sides of the peach halves with a little olive oil and grill cut-side down over medium-high heat for 2-3 minutes, until charred. Let cool slightly, then slice.

Arrange the Arugula

Spread the arugula out on a large platter.

Grilled peaches, torn burrata, and crushed pistachios layered over arugula

Build the Salad

Top the arugula with the grilled peaches, torn burrata, and crushed pistachios.

Peach burrata salad drizzled with vinaigrette

Add the Vinaigrette

Drizzle the vinaigrette over the salad just before serving.

Substitutions for Peach Burrata Salad

Don't have everything on hand? This salad is forgiving - here's what to swap.

Burrata → fresh mozzarella. You'll lose the creamy center but keep the mild, milky flavor.
Pistachios → toasted almonds or pecans for a different crunch.
Peaches → nectarines work the same way on the grill, no peeling required.
Balsamic vinegar → a good red wine vinegar if that's what's open.

Variations to Try

Once you've made it the classic way, here's how I mix it up depending on what the night calls for.

Add torn prosciutto for a salty, savory edge.
Swap the arugula for baby spinach if you want something milder.
Add cooked farro or quinoa to turn this into a full meal.
Finish with a drizzle of honey along with the vinaigrette for extra sweetness.
Swap in fresh mozzarella and add cherry tomatoes for a caprese-style spin.

Equipment

You need almost nothing for this salad, but a few good tools make it easier. Everything here is non-toxic - that's non-negotiable in my kitchen.

Weber Original Kettle Charcoal Grill (Premium) - Real char from real fire is what makes this salad taste grilled instead of just warmed. This is the grill I reach for all summer.
Cast Iron Grill Pan (Budget) - No outdoor grill? A ridged cast iron pan gets you most of the char with none of the propane - my go-to on a weeknight.
8-inch Chef's Knife, Premium Brand (Premium) - A knife that actually holds an edge makes slicing peaches and tearing burrata so much cleaner.
Victorinox Fibrox Chef's Knife (Budget) - This is the budget knife I actually recommend to people - it's sharp, light, and holds up.
Ceramic Serving Platter (Premium) - A wide, flat platter lets the peaches and burrata sit in a single beautiful layer instead of a pile.
Bamboo Serving Platter (Budget) - Non-toxic, affordable, and still looks great on a summer table.
Mini Whisk, Premium (Premium) - For a vinaigrette this small, a mini whisk emulsifies everything in seconds.
Basic Stainless Mini Whisk (Budget) - A cheap stainless whisk does the same job - you don't need anything fancy here.

How to Store Peach Burrata Salad

This one's built to be eaten same-day - here's how to handle it if you're prepping ahead.

This salad doesn't store well once it's assembled - the arugula wilts and the burrata weeps. Grill the peaches and blend the vinaigrette up to a day ahead, then keep everything in separate airtight containers in the fridge. Assemble just before serving. If you do have leftovers already tossed, eat them within a few hours - they won't be pretty by the next day, but they'll still taste good.

Top Tip

Don't skip drying the cut side of the peaches before they hit the grill - any extra moisture steams instead of chars. Let the grill get properly hot, lay the peaches down, and don't touch them for a full two minutes. That's how you get real char marks instead of grey grill lines.

FAQ

Here's what people ask me most about this recipe.

Can I make peach burrata salad ahead of time?

Grill the peaches and make the vinaigrette up to a day ahead and store them separately in the fridge. Wait to tear the burrata and assemble the salad until right before serving so the arugula doesn't wilt.

Can I grill the peaches without an outdoor grill?

Yes - a cast iron grill pan or even a regular skillet over medium-high heat will get you most of the way there. You won't get the smoky flavor, but you'll still get that caramelized char.

What can I use instead of burrata?

Fresh mozzarella is the closest swap - you'll lose the creamy center but keep that mild, milky flavor. Goat cheese or a soft feta also work if you want more tang.

How do I know if my peaches are ripe enough to grill?

Look for peaches that give slightly when you press near the stem but aren't mushy. Rock-hard peaches won't caramelize well, and overripe ones will fall apart on the grates.