Watermelon and grilled peach burrata salad

Watermelon and grilled peach burrata salad

Watermelon and grilled peach burrata salad blends sweet, smoky fruit with creamy cheese and bright herbs for a showstopping summer salad. It comes together quickly: char peaches, cube chilled watermelon, tear burrata, dress with a simple balsamic vinaigrette and finish with basil and flaky salt.

Why this salad works

This salad works because grilling concentrates the peaches sugars and adds smoky char while watermelon stays bright and juicy, and burrata brings rich, creamy texture that balances the fruit. Acid from balsamic or lemon cuts through the creaminess and fresh basil or mint lifts the flavors.

We like the contrast of a warm, slightly caramelized peach against cold watermelon and cool burrata. A light drizzle is all it needs, and a sprinkle of flaky salt sharpens the sweetness.

Ingredients

Below are quantities for 4 servings. Use ripe peaches and a sweet watermelon for the best balance. Optional add-ins appear at the end of the list.

• 3 large ripe peaches, halved (about 18-20 oz / 500-600 g)
• 4 cups watermelon, 1-inch cubes (about 16 oz / 450 g)
• 8 oz burrata (two 4-oz / 115 g balls), chilled until ready to serve
• 4 cups arugula or mixed baby greens (about 120 g)
• 3 tbsp extra-virgin olive oil (45 ml)
• 1 tbsp balsamic vinegar (15 ml) or 2-3 tbsp balsamic reduction
• 1 tsp honey (5 ml), optional
• 1 tsp lemon juice (5 ml)
• Flaky sea salt and freshly cracked black pepper
• 1/4 cup fresh basil leaves, torn
• Optional: 4 oz prosciutto, toasted pine nuts or sliced almonds

Equipment and prep notes

All you need is a grill or a grill pan, tongs, a sheet pan to rest fruit, and a small bowl or jar to whisk the dressing. If you want concentrated sweetness, a small saucepan for reducing balsamic helps.

Prep the watermelon and herbs ahead, but grill peaches and tear burrata just before serving so textures stay distinct. For tips on peeling or handling peaches try our guide on how to peel a peach without boiling.

How to pick the best peaches and watermelon

Pick peaches that give slightly to gentle pressure and smell fragrant at the stem end. For watermelon look for a creamy yellow field spot and a hollow, low-pitched thump when tapped, both signs of sweetness.

If peaches are underripe they will be firmer and need an extra minute or two on the grill. If watermelon seems bland, a quick sprinkle of salt and a splash of acid brightens it right up.

Dressing and glaze options

We use two reliable options: a simple balsamic vinaigrette for light coating and a reduced balsamic glaze for a glossy finish. Use a vinaigrette if fruit is very ripe, and a glaze if you want visual drama and concentrated acidity.

Basic balsamic vinaigrette

Whisk 3 tbsp olive oil to 1 tbsp balsamic (3:1 ratio), add 1 tsp honey, 1 tsp lemon juice, and salt and pepper to taste. Adjust if your peaches are tart or extra sweet.

Balsamic reduction

Simmer 1/2 cup (120 ml) balsamic over medium-low heat until reduced to about 2-3 tbsp, about 10-12 minutes, stirring occasionally. It should be thick but still pourable.

Grilling the peaches

Grilling peaches brings out deep caramel notes by Maillard reactions. Halve and remove pits, brush flesh lightly with 1 tsp olive oil per half and place cut-side down on a medium-high grill at about 400-450°F (200-230°C).

Cook for 2-4 minutes per side until you see dark grill marks and the flesh yields slightly to a finger. Very ripe peaches need closer to 2 minutes per side; firmer ones need 3-4 minutes. For a stovetop alternative, use a cast-iron grill pan over medium-high heat for similar timing.

Grill troubleshooting

If peaches stick wait for them to release naturally, that is a sign the sugars have caramelized. If they char too fast, move to a cooler zone and reduce heat. Underripe peaches can be brushed with 1 tsp honey to help caramelize, but watch closely.

Building the salad

Start with greens if using them. Toss 4 cups arugula with a tablespoon of vinaigrette so leaves are lightly dressed. Arrange diced watermelon, sliced grilled peaches, and top with torn burrata just before serving.

To keep textures distinct serve burrata chilled and peaches warm, or let peaches cool for a minute so the cheese does not soften too much. Finish with basil, flaky sea salt and a drizzle of reduction or vinaigrette and cracked black pepper.

Personal note: I used to toss everything together right after grilling and ended up with a watery mess. I learned to rest peaches on a sheet pan and drain watermelon in a colander for 5-10 minutes, and to tear burrata over the top at the last minute. That small timing change made the salad hold up and look clean on the plate.

Make-ahead, storage and leftovers

Do as much ahead as possible without assembling. Cut watermelon and refrigerate up to 2 hours. Greens and dressing keep comfortably for 3-5 days. Grilled peaches store in an airtight container for 24-48 hours refrigerated.

Do not store assembled salad with burrata for more than a few hours. For leftovers, keep fruit and cheese separate and reassemble to avoid sogginess.

Variations and serving suggestions

Add prosciutto, toasted nuts for crunch, or swap nectarines or plums for peaches. For a vegan version use a plant-based burrata and replace honey with agave syrup.

Pair with a chilled Rosé, Sauvignon Blanc, or a light gin and tonic. Serve alongside grilled chicken or crusty bread to make it a bigger meal.

Recipe

Printable version below with exact times and step-by-step directions so you can make this watermelon and grilled peach burrata salad for a quick dinner or summer entertaining.

Watermelon and grilled peach burrata salad

Recipe by Daniel Harper

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

320

kcal

Total time

25

minutes

A showstopping summer salad: charred peaches, chilled watermelon, torn burrata, basil and a simple balsamic dressing come together in about 25 minutes.

Ingredients

• 3 large ripe peaches, halved (about 500-600 g / 18-20 oz)

• 4 cups watermelon, 1-inch cubes (about 450 g / 16 oz), drained 5-10 minutes

• 8 oz burrata (2 x 4-oz / 230 g total), chilled until serving

• 4 cups arugula or mixed greens (about 120 g)

• 3 tbsp extra-virgin olive oil (45 ml), divided

• 1 tbsp balsamic vinegar (15 ml) or 2-3 tbsp balsamic reduction

• 1 tsp honey (5 ml), optional

• 1 tsp lemon juice (5 ml), salt and black pepper to taste

• 1/4 cup fresh basil leaves, torn

• Optional: 4 oz prosciutto, toasted pine nuts or sliced almonds

Directions

• Halve peaches and remove pits, brush cut sides with about 1 tsp olive oil per half and preheat grill or grill pan to medium-high, about 400-450°F (200-230°C).
• Place peaches cut-side down and grill for 2-4 minutes per side until there are dark grill marks and the flesh yields slightly to a fingertip, shorter for very ripe fruit.
• While peaches grill, cube watermelon into 1-inch pieces, place in a colander to drain 5-10 minutes to reduce excess liquid.
• Whisk vinaigrette in a small bowl: 3 tbsp olive oil, 1 tbsp balsamic, 1 tsp honey, 1 tsp lemon juice and salt and pepper to taste. Adjust sweetness if fruit is tart.
• Toss 4 cups arugula with about 1 tbsp of the vinaigrette to lightly coat the leaves, then arrange on a serving platter.
• Add drained watermelon cubes and sliced grilled peaches, then tear burrata over the top in pieces so pockets of cream remain visible.
• Finish with torn basil, flaky sea salt, cracked black pepper and either a light drizzle of vinaigrette or 2-3 tbsp balsamic reduction for gloss and acidity.
• Serve immediately so burrata is cool and peaches are warm, or let peaches cool for a few minutes if you prefer all-cold salad.

Notes

• Tip 1: Drain watermelon in a colander for 5-10 minutes to avoid a watery salad.
  Tip 2: Keep burrata chilled until the last moment to preserve its texture.
  Tip 3: For a glossy finish, spoon 2-3 tbsp balsamic reduction over the salad just before serving.

Frequently asked questions