Healthy Charred Peach & Burrata Salad for Lunch

Charred Peach & Burrata Salad with Blackberry Balsamic, Candied Pecans & Basil – Easy Summer Appetizer

In about 20 minutes, you can put together this show-stopping summer salad that works as an appetizer, a light lunch, or the centerpiece of a casual dinner party. The creamy burrata contrasts beautifully with smoky charred peaches, while the blackberry balsamic glaze adds a tangy-sweet finish and the candied pecans bring the crunch. I first made this last July during a weekend trip to a local peach orchard, and it instantly became the dish everyone requested at every barbecue that followed.

The best part is that it looks far more impressive than the effort it requires.

Why You’ll Love This Recipe

• Ready in under 20 minutes, making it perfect for last-minute entertaining or a quick weeknight upgrade
• Requires just one pan for the peaches and pecans, which means minimal cleanup
• Bursting with contrasting textures, creamy, crunchy, juicy, and crisp all in one bite
• Naturally gluten-free and vegetarian-friendly, so almost everyone at the table can enjoy it
• Feels special without being complicated, the kind of dish that makes you look like you tried harder than you actually did

Ingredients

• 2 ripe but firm peaches, halved and pitted
• 1 tablespoon olive oil
• 8 ounces burrata cheese, at room temperature
• 4 cups fresh arugula or mixed greens
• 1/2 cup blackberry balsamic vinegar
• 1/2 cup pecan halves
• 2 tablespoons maple syrup or honey
• 1 tablespoon butter
• Pinch of sea salt
• Fresh basil leaves, for garnish
• Flaky sea salt and cracked black pepper, to finish

Instructions

• Heat a grill pan or cast iron skillet over medium-high heat. Brush the cut sides of the peaches with olive oil.
• Place the peaches cut-side down on the hot pan. Cook for 3 to 4 minutes without moving them until deep grill marks appear.
• Flip the peaches and cook for another 1 to 2 minutes, then remove them from the pan and set aside.
• In a small saucepan, bring the blackberry balsamic vinegar to a simmer over medium heat. Let it reduce for about 4 to 5 minutes until it thickens to a syrupy consistency. Remove from heat.
• In the same pan used for the peaches, melt the butter over medium heat. Add the pecans and maple syrup, stirring constantly for 2 to 3 minutes until the nuts are glossy and fragrant. Sprinkle with a pinch of salt and transfer to a plate to cool.
• Arrange the arugula on a large serving platter. Tear the burrata into pieces and scatter it over the greens.
• Place the charred peach halves on top of the salad. Drizzle generously with the blackberry balsamic reduction.
• Sprinkle the candied pecans over everything and finish with fresh basil leaves, flaky sea salt, and cracked black pepper.

Pro Tips

• Use peaches that are firm to the touch. Overly soft peaches will turn mushy on the grill and lose their shape completely.
• Let the burrata sit at room temperature for at least 15 minutes before assembling. Cold burrata lacks that luscious, creamy texture that makes this salad sing.
• Watch the balsamic reduction carefully. It thickens quickly once it comes off the heat, and if you over-reduce it, it can turn bitter and sticky rather than glossy and sweet.
• Toast the pecans just until you smell them. They continue cooking after you remove them from the pan, so pulling them a moment early prevents burnt bits.
• Serve immediately after dressing. The arugula will wilt if it sits too long with the warm peaches and glaze.

Variations

• Swap the arugula for peppery watercress or tender baby spinach for a slightly different bite.
• Use regular balsamic vinegar and stir in a spoonful of blackberry jam if you cannot find blackberry balsamic.
• Replace the pecans with walnuts or pistachios, and use honey instead of maple syrup for the candied coating.
• Add a handful of fresh blackberries on top of the salad for extra color and a pop of tartness.

Frequently Asked Questions

• Can I make this salad ahead of time? It is best assembled and served right away. You can grill the peaches and make the candied pecans up to a few hours ahead, then assemble just before serving.
• What if I do not have a grill pan? A regular cast iron skillet works perfectly. You can also use an outdoor grill, just make sure the grates are clean and well-oiled.
• How do I know when the peaches are done? Look for deep, defined grill marks and a slight softening around the edges. The peach should still hold its shape when you lift it with a spatula.
• What can I use instead of burrata? Fresh mozzarella is the closest substitute, though it will not be as creamy. Soft goat cheese or ricotta also work well.
• Can I serve this as a main course? Yes, it works as a light lunch or dinner. Pair it with crusty bread or a side of grilled chicken to make it more substantial.
• How do I store leftovers? This salad does not store well once dressed. If you have components leftover, keep them separate and assemble fresh the next day.

More Recipes You’ll Love

• Watermelon Peach Blackberry Burrata Balsamic
• Charred Peach Apricot Burrata Bites
• Crostini Whipped Brie Roasted Peaches
• Peach Brie Nachos Hot Honey
• Heirloom Tomato Burrata Basil Honey

Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.