Peach Burrata Protein Salad : Sweet, Savory & Summer-Perfect

Today, I’m throwing my favorite summer flavors into one bowl and I am SO excited to share it with you. This isn’t your side-salad-afterthought. This is a main event Peach Burrata Protein Salad that’s going to make you actually look forward to dinner. We’re talking sweet, lightly charred peaches, creamy, dreamy burrata cheese, savory grilled chicken, and a tangle of peppery greens, all brought together with a kiss of balsamic. It’s the ultimate meld of sweet and savory, creamy and crisp, fancy and downright easy.

I know sometimes “salad for dinner” can feel a little…lacking. But trust me, this one is built to satisfy. It’s packed with protein, bursting with fresh flavor, and it comes together in about 15 minutes. It’s the kind of meal that feels special enough for a weekend gathering but is simple enough for a Tuesday night when you just want something awesome without the fuss. So, grab your favorite knife, and let’s turn those gorgeous summer peaches into a meal you’ll want on repeat all season long.

The Peach Stand Revelation: Where This Salad Was Born

This recipe totally has a “Eureka!” moment behind it. A few summers back, I was driving down a dusty back road in Georgia, visiting family, when I saw a hand-painted sign that just said “PEACHES” with an arrow. Obviously, I followed it. I ended up at this tiny roadside stand run by a couple who’d been growing peaches for decades. They handed me a sample, and I kid you not, biting into that peach was like tasting sunshine. It was absurdly perfect.

On the drive home, my brain was buzzing. I had a ball of fresh burrata in the fridge (because I always do), some chicken from the night’s grill, and a bundle of basil from my mom’s garden. I kept thinking about that peach—how its incredible sweetness needed something rich, something savory to play against. And then it hit me: What if I grilled it? Grilling would caramelize those natural sugars, add a smoky hint, and make it sturdy enough to hang with the other big flavors.

That night, I threw it all together on a platter. No fancy techniques, no complicated dressings. Just the best ingredients I had, respecting each one. The first forkful was a revelation. The warm, smoky peach with the cool, creamy burrata and the salty chicken… it was a harmony I didn’t know I needed. It was a reminder that the best food often comes from a simple moment of inspiration and using what’s absolutely at its peak. That happy accident is now my favorite summer tradition.

Gathering Your Flavor All-Stars

Here’s the beautiful part: this salad is all about quality, not quantity. Each ingredient has a starring role to play. Let’s break it down.

• 1 large ripe peach, sliced: This is the MVP. Look for peaches that are fragrant and give just a little when gently pressed. Chef’s Insight: Don’t have a peach? A ripe nectarine or even thick slices of mango will bring that same sweet, juicy vibe.
• 1 cup cooked grilled chicken, sliced: The protein anchor. I use leftovers from last night’s BBQ, a store-bought rotisserie chicken, or quickly pan-sear a seasoned breast. Chef’s Insight: For a vegetarian twist, chickpeas (rinsed, dried, and lightly pan-fried until crispy) are a fantastic swap.
• 4 cups arugula or mixed greens: Our crunchy, peppery base. I love arugula for its bite, but a spring mix or even baby spinach works great. Pro Tip: If using a delicate green, pop it in the fridge for 30 mins before serving for an extra crisp texture.
• 1 ball burrata cheese (about 4 oz): The creamy heart of the dish. Burrata is mozzarella’s more decadent cousin—a firm outer pouch holding a luscious, creamy center. Chef’s Insight: If you can’t find burrata, fresh mozzarella (the kind packed in water) is a good backup. Let it come to room temp for maximum creaminess.
• 1/4 cup fresh basil leaves: The aromatic lift. Tear, don’t chop, the leaves to release their oils and prevent bruising. No basil? Fresh mint offers a wonderfully bright, different twist.
• 1 tbsp olive oil, plus more for drizzling: For cooking and finishing. Use a good extra-virgin olive oil here—it’s a flavor, not just a lubricant.
• Salt & black pepper to taste: Non-negotiables! They make all the other flavors pop. I use flaky sea salt for finishing.
• Optional: balsamic glaze for drizzling: The flavor “glue.” This reduced, syrupy balsamic adds a sweet-tangy punch that ties everything together. You can find it in most grocery stores or make your own by simmering balsamic vinegar until it thickens.

Let’s Build Some Deliciousness: Your Step-by-Step Guide

Ready to make magic? Here’s your play-by-play. I’m adding my favorite little hacks in there to make sure your salad is absolutely foolproof.

1. Fire Up the Grill (or Grill Pan): Get your grill, grill pan, or even a heavy cast-iron skillet nice and hot over medium-high heat. We want those beautiful grill marks! Chef’s Hack: If using an indoor grill pan, lightly brush it with oil to prevent sticking. For extra flavor, rub the cut side of the peach with the oiled grill for a second before placing it down.
2. Grill Those Peaches: Lightly brush both sides of your peach slices with a bit of the olive oil. Place them on the hot grill. Now, walk away. Seriously. Let them cook, undisturbed, for about 1-2 minutes per side. You’re looking for tender flesh and those sexy, dark caramelized grill lines. Chef’s Commentary: The smell at this point is pure summer heaven. Once they’re done, take them off and let them hang out on a plate.
3. Build Your Base: Grab a large, shallow bowl or a pretty serving platter. Scatter your greens across the bottom. This isn’t just for looks—a wide surface area means every bite gets a perfect mix of toppings.
4. Layer on the Good Stuff: Artfully arrange your sliced grilled chicken and those gorgeous warm peach slices over the greens. Don’t be shy! Then, take your ball of burrata. Tear it open with your hands and place the creamy pieces and the outer shell randomly over the salad. The messy, rustic look is what we want—it ensures creamy goodness in every forkful.
5. The Finishing Touches: Scatter the fresh, torn basil leaves over everything. Now, season generously with salt and freshly cracked black pepper. This step is crucial—it seasons every layer.
6. Drizzle and Serve: Give the whole masterpiece a final, light drizzle of your best olive oil. Then, zig-zag that beautiful balsamic glaze over the top. Final Pro Tip: Serve immediately while the peaches are still slightly warm. The contrast of the warm fruit with the cool, creamy cheese is *chef’s kiss*.

How to Serve This Summer Stunner

Presentation is part of the fun! Since this salad is such a looker, I love serving it family-style on one big, beautiful wooden board or a white platter—it really lets the colors pop. Pile everything high and let everyone dig in.

While this salad is a complete meal on its own, it also plays incredibly well with others. For a casual backyard gathering, I’ll serve it alongside a big basket of crusty, grilled garlic bread for soaking up any leftover creamy burrata and glaze. If you want to keep things super light, a simple, chilled glass of rosé or a crisp Sauvignon Blanc is the perfect partner. The wine’s acidity cuts through the richness beautifully.

And for the ultimate “I’ve got my life together” summer dinner party? Start with a simple appetizer like melon and prosciutto, then bring out this salad as the star main course. Your friends will think you’re a culinary genius, and we’ll just keep that how-easy-it-was part our little secret.

Make It Your Own: 5 Tasty Twists

The “Meld” in Food Meld means I always encourage you to play with your food! Here are a few of my favorite spins on this salad.

• The Prosciutto Party: Add 3-4 slices of thin, salty prosciutto, torn into ribbons. The salty-meaty element with the sweet peach is an absolute classic combo.
• Go Nuts: Sprinkle on a handful of toasted pistachios, walnuts, or pecans right before serving. The added crunch and toasty flavor take the texture to the next level.
• Veggie Power: Swap the chicken for crispy roasted chickpeas or a grilled portobello mushroom cap, sliced. You’ll get that satisfying protein and a wonderful meaty texture.
• Berry Bright: Not a peach fan? Use grilled or fresh strawberries, blackberries, or plums. Each brings its own unique sweetness and acidity.
• Herb Swap: Try using fresh mint or tarragon instead of basil. Mint makes it incredibly refreshing, while tarragon adds a lovely, subtle anise note.

Jackson’s Kitchen Notes & Stories

This recipe has become my summer litmus test. The first time I make it each year means summer has officially arrived in my kitchen. It’s also evolved in funny ways. Once, I was filming a reel for the blog and got so caught up talking to the camera that I completely charred my peach slices into little hockey pucks. Lesson learned: even a 30-second distraction can be the difference between caramelized and cremated! (We ordered pizza that night).

Another time, a friend asked if they could use canned peaches. Now, I’m a “fresh is best” guy, but in a pinch? Go for it! Just pat them *very* dry and grill them quickly—they’re more delicate. The spirit of this salad is adaptability. It’s about using what you have to create something joyful and delicious. That’s what home cooking is all about.

Your Questions, Answered

Q: Can I make any part of this ahead of time?
A: Absolutely! You can grill the chicken and peaches up to a day ahead. Store them separately in the fridge. Let the peaches come to room temp or give them a quick warm-up in a pan before assembling. Prep your greens and wash your basil. But, assemble and add the burrata and dressing right before serving to keep everything fresh and crisp.

Q: My peaches aren’t ripe yet! What do I do?
A> No panic! Place unripe peaches in a paper bag on the counter for a day or two. The ethylene gas they release will speed up ripening. Adding a banana to the bag kicks it into hyperdrive!

Q: What if I don’t have a grill or grill pan?
A: You have options! A broiler works great—just watch them closely, they cook fast. Or, use a non-stick skillet over medium-high heat. You won’t get the lines, but you’ll still get that wonderful caramelization.

Q: The balsamic glaze is too thick/sweet for me. Any alternatives?
A> For sure. A simple vinaigrette of 3 parts olive oil to 1 part balsamic vinegar, whisked with a little Dijon mustard and honey, is lovely. Or, a squeeze of fresh lemon juice and a good olive oil is a pristine, clean option.

Nutritional Highlights (Per Serving)

Let’s talk fuel! This salad isn’t just tasty; it’s nourishing. Each generous serving (based on 2 servings) packs in around 400 calories, but the focus is on quality nutrients. You’re getting a solid 30 grams of protein from the chicken and cheese, which helps keep you full and satisfied. The healthy fats (25g) from the olive oil and burrata are great for absorbing all the fat-soluble vitamins in those gorgeous greens and peaches.

With about 12 grams of carbs and 3 grams of fiber, it’s a balanced, lower-carb meal that still delivers on natural sweetness and energy. Remember, these numbers are estimates. Using different greens, more or less oil, or skipping the glaze will adjust things. My philosophy? Eat real, flavorful food like this, and the nutrition takes care of itself.

Ready, Set, Grill!

And that’s it, my friends! Your roadmap to a salad that’s going to change your summer dinner game. This Peach Burrata Protein Salad is everything I love about cooking: it’s simple, it’s packed with flavor, and it turns basic ingredients into something that feels like a special occasion.

I hope you give it a try and make it your own. Add your favorite nut, swap the herb, throw in some corn or avocado—make it a true Food Meld. When you do, I’d love to see it! Tag me on social @FoodMeld so I can cheer you on.

Now, go find the ripest peaches you can, tear into that burrata, and let’s cook something awesome together. Here’s to a summer full of unforgettable, flavor-packed bites!

Keep it bold, keep it comforting,
Jackson