Grilled Peach & Burrata Salad with Citrus Vinaigrette

Summer sweetness meets creamy burrata.

by Samantha Tulett

Published Feb 16, 2026

RECIPE ↓

20 MINS

EASY

SERVES 4

About the Recipe

This Grilled Peach & Burrata Salad with Citrus Vinaigrette is the perfect balance of sweet, tangy, and creamy. Juicy, caramelized peaches meet soft, pillowy burrata, while blackberries, mint, and toasted almonds add pops of colour, flavour, and texture. Tossed in a zesty citrus vinaigrette, it’s a show-stopping salad that feels effortless yet indulgent.

It’s ideal for summer lunches, light dinners, or entertaining, and comes together in under 30 minutes. The combination of fresh fruits, nuts, and cheese makes every bite exciting, while the simple grilling step elevates it into something truly special. Serve it straight away to enjoy the peaches warm and the burrata luxuriously creamy.

RECIPE

Grilled Peach & Burrata Salad with Citrus Vinaigrette

by Samantha Tulett | City Slicker

COOK TIME

5 MINS

TOTAL TIME

20 MINS

INGREDIENTS

Salad

4 ripe peaches

Olive oil, for brushing

2 balls burrata (300g), at room temperature

6 handfuls rocket

¼ cup almonds, toasted and roughly chopped

50g blackberries, quartered

2 tbsp fresh mint leaves, roughly torn

½ tbsp balsamic glaze, for drizzling

Flaky sea salt

Citrus Vinaigrette

4 tbsp fresh orange juice

2 tbsp fresh lemon juice

4 tbsp extra virgin olive oil

2 tsp honey

¼ tsp salt

¼ tsp freshly ground black pepper

Zest of 1 lemon

METHOD

Whisk together orange juice, lemon juice, olive oil, and honey in a small bowl. Season lightly with salt and pepper and set aside.

Preheat a grill pan or outdoor grill over medium heat. Halve the peaches and remove the pits. Keep three halves whole for presentation and cut the rest into wedges.

Brush the peach halves with olive oil and sprinkle a pinch of flaky sea salt. Grill them cut-side down for 3–5 minutes until caramelized and tender.

Toss the rocket lightly in half of the citrus vinaigrette and spread it evenly across a large serving platter to form a fresh green base.

Fan the grilled peach halves in the center of the platter and scatter the remaining wedges around the rocket. Tear the burrata into chunks and dot it around the peaches. Add the blackberries, then sprinkle over toasted almonds and torn mint leaves.

Drizzle the remaining citrus vinaigrette and a little balsamic glaze over the top. Finish with a pinch of flaky sea salt and serve immediately.

Tips

Make sure your peaches are ripe but firm so they hold their shape on the grill. Overripe peaches will become mushy when grilled.

Burrata is best at room temperature. Take it out of the fridge 15–20 minutes before assembling for the creamiest texture.

The citrus vinaigrette can be made ahead and stored in the fridge for up to 2 days. Whisk it again before tossing with the rocket.

For a little extra wow, drizzle balsamic glaze right before serving. It adds a beautiful glossy finish and a touch of sweetness that pairs perfectly with the peaches.