Grilled Peach & Buratta Salad
There’s something impossibly sweet about peach season in the Okanagan, it’s like magic. Golden light filters through orchard rows, the trees heavy with sun-ripened fruit, and every bite tastes like a kiss of summer. In my kitchen, peaches are endlessly versatile—equally at home in rustic galettes, swirled into yogurt, or elevated into a salad so beautiful it could be the cover star of a summer soirée. There’s nothing quite like a perfect peach…
This grilled peach and burrata salad is my blush-toned jewel of the season. The peaches, kissed by the grill until caramelized and smoky, play against the creamy indulgence of burrata, the peppery bite of arugula, and the fragrant lift of fresh basil. Don’t get me started on the toasted pine nuts… It’s a dish that feels both effortless and decadent—exactly the kind of recipe that turns an ordinary summer evening into a moment worth remembering. There’s something so timeless and elegant about the pairing of juicy peaches and creamy burrata. It’s an iconic combo no doubt! In my kitchen, we don’t just eat peaches—we dress them up!
I gave this salad a quiet wellness twist with Eversio Wellness’ 4 Mushroom Blend, whisked right into the honey vinaigrette. It’s a blend I keep in my pantry for its adaptogenic benefits—supporting focus, immunity, and overall balance—without ever competing with the flavour of the dish. Here, it disappears into the dressing, adding support to your immunity and nervous system, all without altering the taste.
If you’d like to try it, you can shop Eversio Wellness and use my code EASTONGILOWSKI15 for a discount—because every beautiful plate deserves a little something extra to support you inside out.
What You’ll Need
This is one of those recipes where the quality of each ingredient truly sings, so it’s worth seeking out the best you can find. Start with fresh, sun-ripened peaches—ideally from your local farmer’s market—where their perfume alone feels like summer in the palm of your hand. If you grow your own basil, let it shine here; otherwise, choose lush, fragrant leaves from the market or a specialty grocer. For the burrata, opt for a high-quality one with that silky, creamy center that spills luxuriously into the salad. Toasted, salted pine nuts bring a buttery crunch, and a good balsamic glaze finishes everything with a glossy, tangy sweetness. Every element is simple, but together they feel like something you’d linger over on a long, golden evening.
GRILLED PEACH & BURRATA SALAD CHECKLIST
fresh peaches
arugula
basil leaves
burrata cheese
toasted pine nuts
balsamic glaze
Honey Vinaigrette
olive oil
balsamic
sea salt
honey
Making the Grilled Peach & Burrata Salad
Start by washing your peaches, their soft blush skin catching the late-summer light. Slice them into generous wedges and lay them gently on a hot grill, letting the heat kiss them until each side bears those perfect, caramelized char marks. I love using the BBQ for that faintly smoky note—it makes the peaches taste like they’ve just returned from a summer holiday in Tuscany.
In a large bowl, toss together the arugula and fresh basil. In a small jar or bowl, whisk (or shake) the olive oil, balsamic vinegar, sea salt, honey, and Eversio 4 Mushroom Blend until the dressing turns silky and golden. Pour over your greens, tossing until each leaf is just kissed with vinaigrette.
Nestle the grilled peaches on top, their golden flesh glowing against the deep greens. Scatter over the toasted, salted pine nuts, then crown the whole affair with a ball of burrata, creamy and luxurious. Drizzle the cheese with a whisper of olive oil, a pinch of sea salt, fresh-cracked pepper and crushed pine nuts.
Finally—this is where the romance happens—cut open the burrata so it spills its rich center over the salad. Add a ribbon of balsamic glaze and, if you like, a few delicate florals for that editorial-worthy touch. Serve immediately, while the peaches are still warm and the cheese is dreamily soft.
Every bite of this salad is a love letter to contrast—juicy, caramelized peaches playing against the cool creaminess of burrata, the peppery bite of arugula, and the toasty crunch of pine nuts. It’s sweet, it’s savory, and it’s impossibly fresh—like something you’d linger over at a sun-drenched café in the south of France. Peach season has always been one of my favourites, and this might just be my most-loved recipe of the summer. I can’t wait for you to taste it, to let each moment of it remind you why peaches are the crown jewel of the season.
Serving Tips to Elevate Your Salad
Add edible florals for an effortless touch of summer elegance—perfect for dinner parties
Top the burrata with a few thinly sliced fresh basil leaves to add extra fragrance and a beautiful pop of green as well as some crushed pine nuts to add texture.
Serve this salad while the peaches are still warm from the grill and the burrata is freshly cut—this contrast of temperatures makes every bite melt-in-your-mouth delicious.
For a more indulgent touch, offer thin slices of prosciutto on the side or layered right into the salad.
Drizzle a little extra good-quality olive oil over the top just before serving to add that final glossy finish.
Stay peachy, sweet one 🍑
Grilled Peach & Burrata Salad Recipe
Grilled Peach & Burrata Salad
A stunning summer salad with smoky kissed grilled peaches, creamy burrata, peppery arugula, toasted pine nuts, and a honey vinaigrette. Infused with fresh basil, the perfect balance of sweet and savoury. It's elegant, and effortlessly elevated.
Servings 4 people
Ingredients
- 2 fresh peaches
- 1 burrata cheese ball
- 4 cups arugula or desired amount (I do lots)
- 2 cups fresh basil leaves
- 2 tbsp toasted & salted pine nuts
Honey Vinaigrette
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- ½ tbsp honey
- pinch sea salt
Instructions
- Wash and slice your peaches into wedges Grill the peaches until lightly charred on each side – I love to do this on the bbq the flavour is so good!
- Add your arugula and fresh basil to a bowl. Add all your dressing ingredients together- mix or shake well. Now add your desired amount of dressing to your salad, toss until lightly coated.
- Add your grilled peaches, toasted + salted pine nuts and then place your burrata cheese in the center
- Top the cheese with an olive oil drizzle, sea salt, fresh cracked pepper, crushed pine nuts and thinly sliced basil leaves for a flavour burst- cut the burrata open over the salad
- I love to add a drizzle of balsamic glaze over the entire salad before serving and florals for an elegant finish!
