One late summer evening, the sun was slowly dipping behind the trees, and the air was thick with that warm, lazy kind of humidity you only get this time of year. I was fiddling with the grill, half-heartedly flipping some chicken, when I noticed a few ripe peaches sitting on the counter. Honestly, I wasn’t sure what to do with them—peaches are great fresh, sure, but I was craving something a little different. Then, on a whim, I tossed them on the grill for a couple of minutes. The smell that hit me almost stopped everything else from happening. Sweet, smoky, caramelized peaches were unlike anything I’d expected. From there, I grabbed some burrata from the fridge and thought, why not pair these smoky peaches with creamy cheese and add a little crunch with toasted almonds? What started as a casual experiment turned into a salad that’s now my go-to for those warm evenings when you want something simple yet feels special.

There’s something about how the sweet peaches grill to this golden perfection, the creamy burrata melts gently against that warmth, and the almonds crackle with toasted goodness. It’s not just a salad; it’s a little celebration of summer’s best flavors coming together with almost no effort. And, well, it stuck with me—not because it’s fancy or complicated, but because it feels like a fleeting summer moment you want to savor and remember.

That night, I realized this fresh grilled peach and burrata salad with toasted almonds isn’t just a recipe; it’s a quiet reminder that sometimes the best dishes come from the simplest ideas and a little curiosity. And here’s the thing: it’s the kind of salad you keep coming back to, time and again, without ever getting bored.

Why You’ll Love This Recipe

After making this fresh grilled peach and burrata salad with toasted almonds more times than I can count, I can honestly say it’s one of those rare recipes that feels effortless but always impresses. Whether you’re throwing together a last-minute dinner or hosting a casual summer gathering, this salad fits the bill perfectly.

• Quick & Easy: Ready in under 20 minutes, it’s perfect for busy evenings when you want something fresh but fuss-free.
• Simple Ingredients: No need to hunt for exotic items—just peaches, burrata, almonds, and a few pantry staples.
• Perfect for Summer: This salad captures the essence of the season, making it ideal for backyard barbecues or light lunches.
• Crowd-Pleaser: The creamy burrata and smoky-sweet peaches always get compliments from kids and adults alike.
• Unbelievably Delicious: The combination of textures and flavors—juicy, creamy, crunchy—creates a balanced bite that feels indulgent without being heavy.

What sets this salad apart is the grilling step. Grilling the peaches adds a subtle smoky depth and caramelization, turning an ordinary fruit into something extraordinary. Plus, pairing it with burrata rather than a firmer cheese makes every bite luxuriously smooth. Toss in the toasted almonds, and you have a satisfying crunch that lifts the whole dish. It’s comfort food that’s fresh, bright, and just a little unexpected.

Honestly, this isn’t just any summer salad—it’s the kind that makes you pause mid-bite, savor the flavors, and quietly thank yourself for trying something new.

What Ingredients You Will Need

This fresh grilled peach and burrata salad with toasted almonds is built on simple, fresh ingredients that come together to create something truly special. Here’s what you’ll need:

• Fresh ripe peaches: Look for peaches that are fragrant, slightly soft to the touch, and juicy (around 3-4 medium peaches). They’ll grill beautifully and add natural sweetness.
• Burrata cheese: One ball (about 8 ounces/225 grams) of fresh burrata—choose a creamy, high-quality brand for the best melt-in-your-mouth texture.
• Toasted almonds: About 1/3 cup (40 grams) sliced or slivered almonds, toasted until golden for a crunchy contrast.
• Mixed greens: Use about 4 cups (120 grams) of peppery arugula or a spring mix to add freshness and a slight bite.
• Extra virgin olive oil: 2 tablespoons for drizzling over the salad and grilling the peaches.
• Balsamic glaze: 1-2 tablespoons for drizzling—a sweet, tangy finish that ties everything together beautifully.
• Fresh lemon juice: 1 tablespoon, to brighten the flavors and add a hint of acidity.
• Salt and freshly ground black pepper: To season to taste.

Ingredient tips: If peaches aren’t quite in season, nectarines work well too. For a dairy-free twist, swap burrata with a soft tofu or vegan cheese, though the texture won’t be quite the same. I recommend using a buttery extra virgin olive oil like California Olive Ranch for the best flavor. And when toasting almonds, keep an eye on them—they can go from perfectly golden to burnt fast!

Equipment Needed

To make this fresh grilled peach and burrata salad with toasted almonds, you won’t need fancy gadgets, but a few key tools make the process smooth:

• Grill or grill pan: Essential for getting those beautiful char marks and caramelizing the peaches. If you don’t have a grill, a cast-iron skillet works well too.
• Mixing bowls: For tossing the salad greens and combining ingredients.
• Small skillet: For toasting the almonds gently on the stovetop.
• Sharp knife: To slice the peaches cleanly and cut the burrata if needed.
• Tongs or spatula: Handy for flipping the peaches on the grill without squishing them.

Personally, I like using a heavy-duty grill pan because it heats evenly and gives great marks without needing an outdoor grill. For toasting almonds, a dry skillet on medium-low heat works wonders, but if you have an oven, you can spread almonds on a baking sheet and toast at 350°F (175°C) for about 5-7 minutes—just keep checking so they don’t burn.

Preparation Method

1. Preheat your grill or grill pan: Heat it on medium-high so it’s nice and hot when you add the peaches. This usually takes about 5 minutes.
2. Prepare the peaches: Rinse and dry 3-4 ripe peaches. Cut them in half and gently remove the pits. Brush each peach half lightly with 1 tablespoon of olive oil to prevent sticking and encourage caramelization.
3. Grill the peaches: Place the peach halves cut-side down on the hot grill. Cook for about 3-4 minutes without moving them so they develop nice grill marks. Flip carefully and grill for another 2 minutes until tender but still holding shape. Remove and let cool slightly.
4. Toast the almonds: Meanwhile, heat a dry skillet over medium-low heat. Add 1/3 cup sliced almonds and toast, stirring often, until golden and fragrant (about 3-5 minutes). Watch carefully—they burn quickly. Remove from heat and set aside.
5. Prepare the salad base: In a large bowl, toss 4 cups of mixed greens with the remaining 1 tablespoon olive oil, fresh lemon juice, salt, and pepper to taste. This light dressing enhances the salad without overpowering the peaches and burrata.
6. Assemble the salad: Arrange the dressed greens on a serving platter or individual plates. Slice each grilled peach half into wedges and place on top of the greens.
7. Add burrata: Tear or slice the burrata cheese into chunks and scatter over the salad. The creaminess will melt slightly against the warm peaches—pure magic.
8. Finish with toasted almonds and balsamic glaze: Sprinkle toasted almonds over everything, then drizzle 1-2 tablespoons of balsamic glaze for a tangy-sweet finish.
9. Final seasoning: Give a light sprinkle of flaky sea salt and freshly ground black pepper if desired. Serve immediately to enjoy the contrast of warm peaches and cool cheese.

Pro tip: If the balsamic glaze is too thick, warm it gently to drizzle more easily. And don’t skip the lemon juice in the greens—it really brightens the whole salad.

Cooking Tips & Techniques

Getting the perfect balance in this fresh grilled peach and burrata salad with toasted almonds is all about paying attention to a few key details. First, grilling the peaches just right is crucial—they should be softened and caramelized but not mushy. If the grill is too hot, they’ll char too much; too low, and you won’t get that smoky flavor.

For toasting almonds, low and slow is the way to go. Stir often and listen for that nutty aroma. Burnt almonds can quickly turn bitter and ruin the salad’s delicate flavor.

When it comes to burrata, make sure it’s fresh and chilled until just before serving. Burrata melts beautifully when paired with warm peaches but can become too soft if left out too long.

Timing is key—you want to assemble the salad right after grilling so the contrast of warm peaches and cool cheese is at its best. Also, don’t overdress the greens; a light lemon-olive oil toss keeps the salad fresh and lets the main ingredients shine.

One lesson I learned the hard way: skipping the balsamic glaze makes the salad taste one-dimensional. That sweet-tart drizzle pulls everything together and adds a finishing touch that’s worth the extra step.

Variations & Adaptations

This salad is versatile, so you can tweak it for different tastes or dietary needs. Here are a few ideas:

• Vegan version: Use a plant-based mozzarella or a creamy cashew cheese in place of burrata. Add a splash of maple syrup to the balsamic glaze for a little extra sweetness.
• Seasonal swaps: In late summer or early fall, try grilled nectarines or even figs instead of peaches. Each brings a unique flavor profile that complements the creamy cheese.
• Nut alternatives: If you have nut allergies, swap toasted almonds for pumpkin seeds or toasted sunflower seeds for crunch.
• Herb additions: Fresh basil or mint leaves scattered on top add a burst of herbal brightness and pair wonderfully with the peaches.
• Spicy kick: For a little heat, sprinkle a pinch of chili flakes or drizzle some chili-infused olive oil over the salad before serving.

Personally, I once tried smoked sea salt for a deeper smoky flavor and it was surprisingly good—just a tiny pinch goes a long way.

Serving & Storage Suggestions

This fresh grilled peach and burrata salad with toasted almonds is best served immediately while the peaches are still warm and the burrata is cool and creamy. Serve it as a light lunch or a stunning side for grilled meats or seafood at dinner.

Pair it with a chilled glass of crisp white wine or sparkling water with fresh lemon for a refreshing summer combo. The salad looks beautiful served on a large white platter, letting the colors pop.

If you have leftovers (though that’s rare!), store the salad components separately. Keep the grilled peaches and almonds in an airtight container in the fridge for up to 2 days. Burrata is best fresh but can be kept chilled for a day. Dress the greens just before serving again to avoid sogginess.

To reheat peaches, warm gently in a skillet or microwave just until heated through; avoid overheating or they’ll turn mushy. The flavors deepen slightly if you let the salad rest briefly after assembly, but I recommend eating it fresh for maximum texture contrasts.

Nutritional Information & Benefits

This salad offers a balanced mix of nutrients with fresh fruit, leafy greens, healthy fats, and protein. A typical serving provides approximately:

Calories	280-320
Protein	10-12 g
Fat	20-22 g (mostly healthy fats from olive oil and almonds)
Carbohydrates	15-18 g
Fiber	3-4 g

The peaches provide vitamin C and antioxidants, while the almonds add vitamin E and heart-healthy fats. Burrata supplies calcium and protein, making this salad more than just a treat—it’s a light, nourishing meal. This recipe is naturally gluten-free and can be adapted for vegan diets as mentioned.

Conclusion

This fresh grilled peach and burrata salad with toasted almonds is a little slice of summer that’s easy to pull together but feels special enough for company. It’s a recipe born from curiosity and a bit of kitchen playfulness, and that’s what makes it so authentic and enjoyable. I keep going back to it because it’s fresh, bright, and full of textures that surprise and satisfy.

Feel free to make it your own—swap ingredients, add herbs, or tweak the dressings to match your mood. I hope this salad brings you the same quiet joy and comforting flavors it’s brought me on so many warm evenings.

Give it a try and let me know how you like to serve it or what twists you add. There’s always room at the table for fresh ideas and great food!

Frequently Asked Questions

Can I use canned or frozen peaches instead of fresh?

Fresh peaches work best for grilling and texture, but if you’re in a pinch, thawed frozen peaches can be grilled gently. Avoid canned peaches as they’re too soft and sugary for grilling.

What if I don’t have a grill or grill pan?

You can roast the peach halves under a broiler for 3-5 minutes per side or cook them in a hot cast-iron skillet to get similar caramelization.

How do I store leftovers?

Keep salad components separate. Store grilled peaches and toasted almonds in airtight containers in the fridge for up to 2 days. Burrata is best fresh but can be kept chilled for a day.

Can I prepare this salad ahead of time?

It’s best assembled just before serving to keep the textures fresh. You can grill the peaches and toast almonds a few hours ahead and refrigerate them separately.

Is there a good alternative to burrata?

Mozzarella or fresh goat cheese can work, but burrata’s creamy texture is unique. For dairy-free options, try a soft vegan cheese or marinated tofu for a different but tasty twist.

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