Grilled Peach and Burrata Salad brings out the best in those sweet summer peaches! Fresh and light, it's the perfect dinner to eat on the patio. Quick and simple with chicken and peaches that get even sweeter when grilled! Tie it all together with creamy burrata cheese, fresh basil and honey balsamic vinaigrette dressing!
Here is Minnesota, we wait all year for the Colorado peaches. We buy them by the case and fall in love with them for a few short weeks as summer winds down. We love them fresh, but grilling peaches caramelizes their natural sugars and is simply delicious! This easy summer peach burrata salad brings out peaches at their best!
Ingredients & Substitutions
- Chicken Breast - I like to use thin skinless boneless chicken breasts for this recipe so they grill up fast. The chicken is seasoned simply with olive oil, salt and pepper. Chicken adds the protein to make this salad a stand alone dinner. You could also leave the chicken out, or substitute thinly sliced chopped prosciutto to make this salad into a delicious summer side dish.
- Peach - Wait until the good peaches come in! That may vary by area, but there are the regular year-round peaches, and the summer peaches. Wait for the good ones! Peaches are delicious when grilled, but this recipe could also be made with fresh ripe sliced peaches.
- Lettuce or Arugula Mix - Any salad greens are great for this recipe. I love the peppery arugula taste and use a 4 oz box that is a mix of arugula and other greens. If lettuce is growing in your garden, by all means use that!
- Burrata Cheese - Burrata cheese is a soft ball of fresh mozzarella filled inside with a creamy center of soft curd and cream. Slice it into pieces and pile around your salad. The creamy interior oozes out and grilled peaches and burrata is a match made in heaven! Burrata is easy to find at the regular grocery store and comes in a tub of liquid. If you aren't into burrata, you can easily substitute fresh mozzarella pearls, crumbed feta, goat cheese or shaved Parmesan.
- Pine Nuts - I love the little pop of nuttiness that the pine nuts bring, but they are totally optional in this salad. Lightly toast them, or substitute sliced almonds or pecans.
- Basil - It's summer so I pretty much garnish everything with fresh basil leaves! Their sweet flavor works well with this peach balsamic salad
- The dressing can be made in seconds by adding all ingredients to a small jar with a lid and shaking until well combined. It's heavy on the honey with tangy balsamic vinegar to marry the sweet peaches and the creamy burrata. You could also use any store-bought balsamic vinaigrette or a drizzle of balsamic glaze.
See recipe card for quantities.
Preheat your grill and prepare your chicken by seasoning it evenly with olive oil, salt and pepper. I like to pre-measure the salt and pepper into a small bowl so you aren't touching your pepper grinder with chicken hands! Slice your peach and toss it in a bowl with a bit of olive oil so it doesn't stick to the grill.
Grill the chicken and peaches at the same time. The peaches take about 3 minutes per side, carefully flip them with a metal spatula. The chicken will take a bit longer but really depends on how thick it is. Thin breasts take about 6 to 10 minutes. Make sure to check that the internal temperature reaches 165°. Rest the chicken on a plate for 5 minutes before slicing.
Arrange the peach burrata arugula salad on a serving platter starting with the bed of greens. Add the grilled chicken and peaches. Slice the burrata cheese into quarters or bite-sized pieces and add to the salad, letting the creamy interior ooze out onto the salad.
Toast pine nuts in a dry skillet over medium heat for 2 minutes. Garnish the salad with fresh basil leaves and the toasted pine nuts. Shake the dressing ingredients in a jar and drizzle over the salad. Serve immediately.
Hint: Get the grill nice and hot before adding the chicken and peaches. You want to sear in the flavor with those nice black grill marks!
Variations & Serving Suggestions
This Grilled Peach Burrata Salad is a complete dinner on its own. A baguette, sliced, oiled and grilled along with the peaches and chicken would be a great addition. For a bigger crowd, add a summer appetizer like Bruschetta with Cherry Tomatoes or this White Bean Salad or Broccoli Salad with Feta and Cranberries.
You could even bulk up the salad by adding an additional summer favorite ingredient such as blueberries or blanched green beans. The dressing for this recipe is a very basic vinaigrette, if you want to really jazz things up, try it with this Basil Balsamic Vinaigrette!
This grilled peach salad with balsamic vinaigrette is best eaten fresh so you have the hot salad/cold salad combination. But, leftovers can be stored in an airtight container and eaten cold the next day for lunch.
Use peaches when they are at their peak of ripeness. Press them gently, if they are soft when pressed, they are ripe and ready. If they feel hard, just let them sit on the counter a day or two!
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Grilled Peach and Burrata Salad with Chicken
- ½ to 1 pound chicken breast
- 1 teaspoon olive oil
- ½ teaspoon kosher salt
- 8 grinds fresh black pepper
- 1 peach
- 4 ounces lettuce or arugula mix
- 2 balls burrata cheese
- 1 Tablespoon pine nuts toasted
- basil leaves for garnish
For the Dressing
- 1 Tablespoon honey
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon olive oil
- ¼ teaspoon kosher salt
- Preheat an outdoor grill over high heat. Season the chicken breast with the olive oil, salt and pepper evenly on all sides. Slice the peach and toss it in a bowl with a bit of olive oil to coat.
- Grill the chicken and peaches at the same time. Peaches take about 3 minutes per side and are best flipped with a metal spatula, careful they are delicate! The chicken may take a bit longer than the peaches, depending on its thickness. Thin chicken breasts take anywhere from 6 to 10 minutes to cook. Use a thermometer to check that the thickest part of the meat reaches 165°. Remove the chicken and peaches to separate plates and let the chicken rest 5 minutes before slicing.
- Toast pine nuts in a dry skillet over medium heat, about 2 minutes.
- Add all ingredients for the dressing to a jar with a lid and shake well. Or whisk together in a small bowl.
- Arrange the salad on a platter starting with the bed of salad greens or arugula. Top with sliced chicken, peach slices and burrata. Carefully cut the balls of burrata into quarters or bite-sized pieces and arrange across the salad. Garnish with the pine nuts, fresh basil leaves and drizzle with the honey balsamic dressing. Serve immediately!
- Chicken grilling time can vary by how thick the chicken is. Be sure to check for doneness with a thermometer, 165°.
- Burrata cheese can be subbed with fresh mozzarella pearls, feta crumbles, goat cheese, or shaved Parmesan.
- Make the simple homemade dressing with a quick shake in a jar, or substitute any store-bought balsamic vinaigrette or a drizzle of balsamic glaze.
- Cook chicken to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended