Smoky grilled peaches and creamy burrata cheese are a dream pairing in this grilled peach burrata salad that’s drizzled with a spicy fresh basil vinaigrette.
It’s salads like this one that really make me wish that summer would last forever! Just try and tell me you don’t wanna live in that gorgeous plate.
We’re giving peaches quite the workout this summer and we ain’t done yet! They’re getting the royal treatment today with a quick little trip to the grill and then piled on a bountiful summer plate with creamy burrata, sweet tomato wedges, and the most bomb spicy basil dressing ever drizzled on top.
It’s one of those salad that goes well with just about any meal, but’s also hearty enough to stand alone! Okay, maybe with some toasty bread on the side for dipping…
This may look like a showy salad, but it’s an absolute breeze to throw together! Minimal ingredients and wouldn’t ya know it, you can prep most of the components ahead of time!
It’s showy all right, but I’m here to tell you it tastes even better than it looks.
This Peach Salad features…
- Smoky grilled peaches and creamy burrata cheese
- Lots of fresh greens and juicy tomatoes
- A spicy fresh basil vinaigrette
- Minutes to make and compliments any summer meal
Making the Peach Salad
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Basil
- White wine vinegar
- Dijon mustard
- Honey
- Red pepper flakes
- Garlic
- Olive oil
- Peaches
- Spring greens
- Tomatoes
- Burrata
Make Ahead Instructions
Several components of this salad can be prepped ahead of time for easy assembly when ready to serve! You can make the dressing and store in refrigerator up to 1 week as well as halve the peaches, slice the tomatoes, and store in refrigerator up to 3 days.
Once the peaches are grilled and the salad is assembled, I recommend serving it immediately for the best flavor and texture.
Tips for Perfect Peach Salad
- Cut peaches in half for grilling – this will make grilling easy and you can place them directly on the grill grates.
- Brush peaches with honey and olive oil – these two ingredients will help caramelize the peaches while they grill.
- Don’t overcook peaches – the peaches should only take a few minutes to grill. Be careful not to overcook them or they will turn mushy.
- Cut tomatoes and peaches in uniform wedges – aim for 1/2-inch thick wedges to make the salad easy to eat.
Recipe Variations
Try these ideas for a different twist on this recipe.
- Use a different fruit – try using another stone fruit such as apricots, nectarines, or plums in place of the peaches.
- Adjust heat level – skip the red pepper flakes or decrease it to 1/4 teaspoon for a milder dressing. Alternatively, you can add more red pepper flakes to taste if you want the dressing extra spicy.
- Try a different cheese – try fresh mozzarella or goat cheese in place of the burrata.
Stovetop Instructions
Don’t have a grill? You can still make this recipe on the stovetop instead.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat (or brush over a large cast iron grill pan) Once pan is hot, add peaches cut-side down and sear 3-5 minutes until peaches are caramelized and slightly softened.
Allow to cool slightly then cut peaches into wedges and proceed with recipe.
All the flavors in this salad just blend absolutely flawlessly together! You get the spicy + herbiness from the basil dressing in every bite, rich burrata, and a burst of juicy tomatoes and peaches to round everything out.
It ticks all the salad boxes and your summer dinner table needs it!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch this salad made step-by-step on Google web stories.
More loaded salads to add to your menu!
Grilled Peach Burrata Salad with Spicy Basil Vinaigrette
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Ingredients
Spicy Basil Vinaigrette
- 1/2 cup firmly-packed basil leaves, minced
- 1/4 cup white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or agave nectar
- 1/2-1 teaspoon red pepper flakes (start with 1/2 teaspoon if you don't like it as spicy)
- 1 medium clove garlic, minced
- 1/3 cup extra-virgin olive oil
- Salt to taste
Grilled Peach Burrata Salad
- 3 medium ripe, yet slightly firm peaches, pitted and halved
- 2 tablespoons honey or agave nectar
- 2 tablespoons olive oil
- 2 cups firmly-packed spring greens or arugula
- 3 medium tomatoes, cored and sliced into 1/2-inch thick slices
- 8 oz burrata cheese, room temperature
- Salt and pepper to taste
- Fresh basil and crusty bread for serving
Instructions
Spicy Basil Vinaigrette
- In a food processor or blender, combine basil, vinegar, mustard, honey, pepper flakes, and garlic. Puree on low speed while drizzling olive oil through top until dressing is smooth, scraping down sides as necessary.
- Season dressing with salt to taste and refrigerate until ready to use.
Grilled Peach Burrata Salad
- Preheat a grill to 400F or lightly grease a large cast iron skillet to use on the stovetop indoors. In a small bowl, whisk honey and olive oil. Brush over cut side of peaches and set aside for a moment.
- Place peaches cut-side down on preheated grill or pan and let cook 3-5 minutes until grill marks appear and peaches are slightly caramelized.
- Transfer peaches to a cutting board and allow to cool slightly. When cool enough to handle, cut each peach half into 1/2-inch thick wedges.
- Arrange greens on a large serving plate and top with grilled peaches and tomatoes. Break burrata into large pieces and arrange on top.
- Drizzle salad with basil vinaigrette and season with salt and pepper. Top with additional fresh basil and serve with crusty bread if desired. Enjoy!
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