Grilled Peach Burrata Salad (Printer View)

Sweet grilled peaches, creamy burrata, and peppery arugula come together in a fresh summer salad.

# Components:

→ Produce

01 - 3 ripe peaches, halved and pitted
02 - 5 oz 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 oz 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

# Method:

01 - Preheat a grill or grill pan to medium-high heat.
02 - Brush peach halves lightly with 1 tablespoon olive oil and drizzle with honey.
03 - Place peaches cut side down on grill and cook for 3 to 4 minutes per side until grill marks appear and peaches soften slightly. Remove and allow to cool briefly, then slice each half into wedges.
04 - In a large bowl, combine arugula, cherry tomatoes, and red onion. Toss with remaining 1 tablespoon olive oil and season with sea salt and black pepper.
05 - Arrange seasoned salad mixture on a serving platter and top with grilled peach wedges.
06 - Gently tear 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, creamy burrata feels luxurious but comes together in under 25 minutes.
  • It's the kind of salad that actually satisfies you, not something you eat while waiting for the real food.
  • Vegetarian, gluten-free, and impressive enough to serve at dinner parties without anyone realizing how simple it is.
02 -
  • Timing is everything—assemble this right before eating because the warm peaches will start to wilt the delicate burrata if you let it sit.
  • Underripe peaches won't get sweet when grilled, so if they feel hard, wait another day or your whole salad will taste flat.
03 -
  • Buy peaches a day or two before you plan to make this—they ripen at room temperature and you want them yielding but firm.
  • If your balsamic glaze is thin rather than thick, let it reduce in a small pan for a few minutes before drizzling, or it'll make the salad soggy.
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