There’s something truly magical about the way flames transform a ripe summer peach. The heat caramelizes the natural sugars, intensifying that honeyed sweetness while adding a subtle smokiness that perfectly complements the fruit’s natural tang. It’s a technique my grandmother taught me years ago, watching her transform simple ingredients into spectacular dishes on her weathered backyard grill. Today, I’m sharing one of my favorite summer plates that marries Italian luxury with American abundance: a grilled peach and burrata salad that’s simultaneously rustic and refined.
The Perfect Summer Marriage 🍑🧀
This dish represents what I love most about cooking—finding harmony between contrasting elements. The smoky-sweet warmth of grilled peaches against cool, creamy burrata creates a temperature and texture contrast that awakens the palate. Though not strictly traditional Italian fare, this dish honors the Mediterranean philosophy of letting exceptional seasonal ingredients speak for themselves.
I first encountered a version of this dish during my travels through northern Italy, where a small trattoria served grilled stone fruit alongside fresh cheese as a simple antipasto. The local nonna explained that good cooking isn’t about complexity—it’s about respecting your ingredients and knowing when to leave well enough alone.
Essential Ingredients 🧾
For 4 servings, you’ll need:
- 4 ripe but firm peaches, halved and pitted
- 8 oz (225g) fresh burrata (one large ball or two smaller ones)
- 2 tablespoons (30ml) high-quality extra virgin olive oil, plus extra for brushing
- 2 tablespoons (30ml) aged balsamic glaze or reduction
- 1 tablespoon (15ml) local honey
- ¼ cup (30g) pistachios, lightly toasted and roughly chopped
- Fresh basil leaves (about 10-12), torn
- Flaky sea salt and freshly ground black pepper
- Optional: 2 oz (55g) thinly sliced prosciutto
Chef’s Note: The quality of your burrata makes all the difference here. Look for cheese that’s extremely fresh—ideally made the same day. When cut open, it should have a creamy, almost fluid center that pools onto the plate.
Grilling The Perfect Peach 🔥
The key to this dish lies in properly grilling your peaches:
- Preheat your grill to medium-high heat (around 400-425°F/205-220°C). A properly heated grill prevents sticking and ensures beautiful grill marks.
- Gently halve peaches along their natural seam and remove pits. Leave skin on—it helps maintain their shape during grilling.
- Brush cut sides lightly with olive oil to prevent sticking and encourage caramelization.
- Place peaches cut-side down on the grill and cook undisturbed for 3-4 minutes until caramelized with distinct grill marks.
- Carefully flip and grill skin-side down for another 1-2 minutes. You want them softened but not mushy—they should hold their shape when transferred to a plate.
- Remove from grill and allow to cool slightly to just above room temperature.
The ideal grilled peach maintains its structural integrity while developing a concentrated sweetness and subtle smokiness. If peaches are particularly firm, you can grill them longer; if very ripe, reduce grilling time accordingly.
Assembly & Presentation 🍽️
This is where we transform simple ingredients into something spectacular:
- Arrange warm (not hot) grilled peaches on a large serving platter.
- Gently tear the burrata into large pieces and nestle among the peaches. The contrast of the white cheese against the golden peaches creates visual drama.
- If using prosciutto, drape slices in loose folds around the plate.
- Scatter toasted pistachios over everything for textural contrast.
- Sprinkle torn basil leaves throughout.
- Drizzle with honey, then balsamic glaze in a crisscross pattern.
- Finish with a light drizzle of your best olive oil, flaky sea salt, and freshly cracked black pepper.
I like to serve this immediately, while the peaches are still slightly warm, creating a temperature contrast with the cool burrata. It makes a stunning first course for a dinner party or a light summer lunch alongside crusty bread.
Beyond the Recipe 💭
This dish welcomes thoughtful adaptation. No pistachios? Try toasted walnuts or even spiced cashews. Vegetarian guests? Skip the prosciutto—the dish stands beautifully on its own. And while I prefer classic basil, mint makes a refreshing alternative, especially when paired with a touch of lime zest.
For a more substantial meal, this pairs wonderfully with smoky paprika burgers or luscious cashew chicken. For meat lovers, consider serving alongside tender Senegalese Dibi lamb for an impressive spread.
Remember that cooking is ultimately about connection—to our ingredients, our traditions, and each other. This simple plate of grilled peaches and creamy cheese tells the story of summer’s abundance and invites us to slow down, if just for a meal, to savor the fleeting sweetness of the season.