Grilled Peach and Burrata

Warm caramelized peaches nestled against cool creamy burrata bring together everything I love about summer salads. The combination of smoky sweetness from grilled fruit with tender spinach and juicy tomatoes makes every bite taste like sunshine. A sprinkle of pistachios adds crunch while fresh dill lends a gentle herbal aroma that makes this dish truly unforgettable.

I made this salad for a family cookout and it completely stole the show. No one could resist the contrast of smoky peaches and velvety cheese and it has become my go-to dish for any special summer gathering.

Ingredients

• Ripe peaches: The best flavor comes from peaches that are fragrant and yield slightly to gentle pressure. Look for those with deep golden skin and no green spots.
• Fresh spinach: baby leaves are best as they are sweet and tender plus they hold up well under juicy toppings.
• Cherry tomatoes: pick bright shiny ones for juiciness and beautiful pops of color.
• Burrata cheese: always choose burrata that feels heavy for its size indicating it is fresh and full of cream.
• Pistachios: opt for shelled unsalted nuts then roughly chop for maximum crunch.
• Fresh dill: choose feathery sprigs with vibrant green color as limp or yellow dill will taste dull.
• Olive oil: use a fruity extra virgin oil for richness. Save some for grilling to add a savory edge.
• Balsamic reduction: optional but adds a syrupy tang that complements all the flavors.
• Salt and pepper: try a flaky salt and freshly cracked pepper for the final sprinkle.

Step-by-Step Instructions

Preheat and Prep:

Set your grill or grill pan to medium high heat. Allow it to heat for at least ten minutes so the grates get hot enough for caramelizing.

Prepare Peaches:

Lightly brush the cut sides of the peach halves with olive oil. Sprinkle with a touch of salt. This keeps them from sticking and brings out natural sweetness.

Grill Peaches:

Lay peaches cut side down on the hot grill. Cook for four to five minutes until deep golden grill marks form and fruit slightly softens. Peaches should not get mushy but should smell fragrant.

Cool and Slice:

Using tongs gently transfer peaches to a plate and let cool just until you can handle them. Slice each half into three or four thick wedges to keep their shape.

Build Salad Base:

On a large platter scatter fresh spinach in a single layer. Dot evenly with halved cherry tomatoes so each bite gets juicy sweetness.

Add Main Toppings:

Nestle grilled peach wedges throughout the greens. Pull apart burrata gently and arrange creamy pieces across the platter.

Finish Dressing and Season:

Sprinkle pistachios and torn dill springs evenly all over salad. Drizzle with olive oil and balsamic reduction. Finish with salt and pepper to taste and serve while peaches are still a little warm.

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I can never choose between the peaches and the burrata but the creamy cheese always wows my guests. The first time I brought this salad to my parents it disappeared before the burgers were ready and now it is a family favorite.

Storage Tips

This salad is best eaten fresh while the burrata is cold and peaches are still warm but you can prep ingredients ahead. Grill peaches and slice tomatoes a day before store them covered and undressed in the fridge. Wait to assemble and dress until just before serving because spinach wilts quickly under moisture.

Ingredient Substitutions

If peaches are out of season replace them with nectarines plums or apricots using the exact same grilling method. If you cannot find burrata fresh mozzarella works beautifully. For a fun twist use feta for a bright tangy bite. Switch pistachios for walnuts or almonds if preferred.

Serving Suggestions

Serve this salad on a big platter so everyone gets a swoop of each ingredient. It is stunning alongside grilled chicken or fish or just with crusty bread for a light lunch. For extra color add a scattering of edible flowers or thinly shaved radish.

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Cultural Context

Grilled fruit salads have roots in Mediterranean cuisines especially in Italy where peaches and fresh cheese often come together in antipasto. The use of dill is common in Eastern European salads and the marriage of sweet and savory is a defining quality of many classic summer dishes.

Frequently Asked Questions About Recipes

→ What makes grilled peaches special in this dish?

Grilling caramelizes the natural sugars in peaches, creating a deep, smoky-sweet flavor that perfectly complements the fresh ingredients and creamy burrata.

→ Can I use other stone fruits instead of peaches?

Absolutely! Nectarines, plums, or apricots work well—just grill them the same way to enhance their flavor and maintain the dish's vibrant appeal.

→ What’s a good alternative to burrata?

Fresh mozzarella offers a similar creaminess, while feta brings a tangy edge if you’d like to change up the flavor profile a bit.

→ Are there suggested nut substitutions?

Toasted walnuts or sliced almonds provide a pleasant crunch and rich flavor if pistachios aren’t available or preferred.

→ How should I serve this dish for the best experience?

Serve while the peaches are still slightly warm, letting their softness contrast beautifully with the cool cheese and crisp greens.

→ Is it necessary to use dill?

Not at all—basil or mint both offer fresh, aromatic qualities that complement the other ingredients just as well.