✕
✕

Coconut-Crusted Key Lime Cheesecake with Mascarpone Cream

July 30, 2026

Lemon Basil Grilled Chicken

July 30, 2026

July 30, 2026

Grilled Peach & Burrata Summer Panzanella

PREP TIME: 20 Min
MARINATE TIME:
CHILL TIME:
COOK TIME: 15 Min
TOTAL TIME: 35 Min
YIELDS:

Summer salads should feel effortless, colorful, and full of fresh seasonal ingredients. This Grilled Peach & Burrata Panzanella combines smoky grilled sourdough, caramelized peaches, creamy burrata, peppery arugula, and crunchy toasted nuts, all finished with a sweet and spicy hot honey balsamic drizzle. It’s vibrant enough for entertaining yet simple enough to make for a slow summer lunch.

jump to recipe

The Salad That Tastes Like Summer

There are some recipes that instantly feel like summer, and this is one of them.

It’s the kind of dish you make when peaches are perfectly ripe, the grill is already warm, and dinner feels better served outdoors. Every ingredient has its own moment, the smoky grilled bread, sweet caramelized peaches, creamy burrata, fragrant basil, and a drizzle of hot honey balsamic that ties everything together.

Panzanella is traditionally a way to use up day-old bread, and grilling the sourdough gives it even more flavor. The lightly charred edges soak up just enough of the dressing while still keeping a satisfying bite.

Notes

  • Use peaches that are ripe but still slightly firm so they hold their shape on the grill.
  • Tear the burrata open just before serving so the creamy center naturally spills onto the platter.
  • Use both whole basil leaves and thin ribbons (chiffonade) for a more elegant presentation.
  • Toast the pistachios or sliced almonds for 3–4 minutes to deepen their flavor before adding them to the salad.
  • Serve on a large white or stone-colored platter to let the colors of the ingredients stand out.
  • Let some of the hot honey balsamic pool naturally on the platter, it looks beautiful and ensures every bite is well dressed.
  • Finish with flaky sea salt only at the very end for the best texture and flavor.

When choosing peaches, look for fruit that’s ripe but still slightly firm. They’ll hold their shape beautifully on the grill and develop gorgeous caramelized grill marks without becoming too soft.

The burrata is what brings everything together. Instead of slicing it neatly, tear it open just before serving so the creamy center naturally spills across the platter. It makes every bite rich, fresh, and completely irresistible.

  • Note: If the salad will be sitting out for an extended period, serve the arugula on the side to keep it fresh and prevent it from becoming soggy.

A few simple finishing touches make all the difference. Toasting the pistachios or almonds deepens their flavor, using both whole basil leaves and thin ribbons adds texture and freshness, and finishing with flaky sea salt right before serving helps every ingredient shine.

If you’re serving this as an appetizer that’s going to sit out for a while, consider serving the arugula on the side. It stays much fresher that way and lets everyone build their own perfect plate.

For My Daughter's Journal

I hope you remember summers by the little things.

Peaches on the counter, bare feet outside, the grill warming up, and dinner served on the patio while everyone stayed at the table a little longer than usual.

If you make this someday, I hope it tastes a little like summer at home.

founder of La Vita Bianca

Meet Bianca

Bianca is a home cook, host, and mom based in Naples, Florida, sharing the recipes she comes back to, the little details that make a home feel special, and the everyday moments in between. For her, good food is less about perfection and more about bringing people together around the table.

Get Social With Me

Author
Bianca | La Vita Bianca

Grilled Peach & Burrata Summer Panzanella

A beautiful summer salad featuring grilled sourdough, caramelized peaches, creamy burrata, fresh basil, peppery arugula, and a sweet-and-spicy hot honey balsamic drizzle. Perfect as a light lunch, appetizer, or side for warm-weather gatherings.

5 from 3 reviews
PREP TIME: 20 Min
MARINATE TIME:
MARINATE TIME:
COOK TIME: 15 Min
TOTAL TIME: 35 Min
YIELDS:
pin recipe

Print Recipe

Ingredients:

For the Salad
  • 1 large sourdough loaf, cut into thick slices
  • 3 large ripe peaches, halved and pitted
  • 8 oz burrata
  • Arugula
  • ½ cup fresh basil leaves
  • ¼ cup toasted pistachios, roughly chopped (or toasted sliced almonds)
  • Flaky sea salt
  • Freshly cracked black pepper
  • Olive oil
Hot Honey Balsamic Drizzle
  • ¼ cup balsamic vinegar
  • 3 tbsp honey
  • ¼ tsp red pepper flakes

Instructions:

  1. Make the Hot Honey Balsamic
In a small saucepan, combine the balsamic vinegar, honey, and red pepper flakes. Bring to a gentle simmer over medium heat and cook for 5–7 minutes, or until slightly thickened and glossy. Set aside to cool while preparing the remaining ingredients.
  1. Grill the Sourdough
Brush both sides of the sourdough slices generously with olive oil. Grill over medium heat for 2–3 minutes per side, until lightly charred. Allow the bread to cool slightly, then tear it into rustic 1½–2-inch chunks.
  1. Grill the Peaches
Brush the cut sides of the peaches lightly with olive oil. Place them cut-side down on the grill and cook for 3–4 minutes, until caramelized with distinct grill marks. Slice each peach half into wedges.
  1. Assemble the Salad
On a large serving platter, spread a layer of arugula. Scatter the grilled sourdough pieces over the greens. You don't need to use the entire loaf, about three-quarters is usually perfect, and you can serve extra grilled slices on the side if desired. Arrange the grilled peach wedges evenly throughout. Tear the burrata into large pieces and nestle it between the peaches and bread. Scatter whole basil leaves along with a few thinly sliced basil ribbons across the salad. Drizzle generously with the hot honey balsamic. Sprinkle over the toasted pistachios or almonds. Finish with flaky sea salt, freshly cracked black pepper, and a final drizzle of good-quality olive oil.