Grilled Peach Burrata Salad (Printable View)

Sweet grilled peaches meet burrata and arugula with a balsamic glaze for a fresh summer dish.

# What You'll Need:

→ Produce

01 - 3 ripe peaches, halved and pitted
02 - 5 ounces arugula
03 - 1 cup cherry tomatoes, halved
04 - 1/4 red onion, thinly sliced
05 - Fresh basil leaves for garnish

→ Dairy

06 - 2 balls fresh burrata cheese, approximately 4 ounces each

→ Pantry

07 - 2 tablespoons extra-virgin olive oil, plus additional for drizzling
08 - 2 tablespoons balsamic glaze
09 - 1 tablespoon honey
10 - Flaky sea salt to taste
11 - Freshly ground black pepper to taste

# How To Make It:

01 - Preheat a grill or grill pan over medium-high heat until surface is hot and ready for cooking.
02 - Brush the peach halves lightly with 1 tablespoon olive oil and drizzle with honey, ensuring even coating.
03 - Place peaches cut side down on the grill. Cook for 3 to 4 minutes per side until grill marks appear and peaches soften slightly. Remove from heat and cool briefly, then slice each half into wedges.
04 - In a large bowl, combine arugula, cherry tomatoes, and red onion. Toss with remaining olive oil and season with sea salt and black pepper to taste.
05 - Arrange the dressed salad mixture on a serving platter and top with grilled peach wedges.
06 - Gently tear the burrata into pieces and distribute evenly over the salad.
07 - Drizzle with balsamic glaze and additional olive oil if desired. Garnish with fresh basil leaves and serve immediately.

# Expert Advice:

01 -
  • The contrast between warm grilled peaches and cool, pillowy burrata feels almost luxurious but takes barely any time to pull together.
  • It's the kind of salad that tastes like you spent all day in the kitchen when really you were sipping wine the whole time.
  • Summer fruit on a plate without feeling heavy—just bright, balanced, and honestly addictive.
02 -
  • Don't grill your peaches too far in advance—they're best served warm, and if they cool all the way down, that textural magic starts to disappear.
  • Burrata is delicate and can break apart if you rough it up, so let your fingers do the tearing and treat it like the treasure it is.
03 -
  • If your grill isn't cooperating or the weather won't cooperate with you, a cast-iron skillet works beautifully—the peaches will still caramelize, just in a different way.
  • Toast some pine nuts in a dry pan while the peaches cook, then scatter them over the finished salad for a nutty depth that makes people ask what that flavor is.
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