Grilled Peach Burrata Salad (Print view)

Fresh grilled peaches paired with creamy burrata, arugula, and a hint of balsamic glaze.

# List of Ingredients:

→ 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

# Step-by-Step Directions:

01 - Preheat a grill or grill pan over medium-high heat until fully heated
02 - Brush peach halves lightly with 1 tablespoon olive oil and drizzle with honey
03 - Place peaches cut side down on the grill and cook for 3 to 4 minutes per side until grill marks appear and peaches are slightly softened. Remove from heat and allow to cool slightly, then slice each half into wedges
04 - In a large bowl, toss arugula, cherry tomatoes, and red onion with remaining olive oil. 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 burrata cheese into pieces and distribute over the salad
07 - Drizzle with balsamic glaze and additional olive oil if desired. Garnish with fresh basil leaves and serve immediately

# Expert Suggestions:

01 -
  • The contrast of warm grilled fruit against cold, creamy burrata feels indulgent but takes barely twenty minutes.
  • It's the kind of dish that tastes like you spent hours in the kitchen when really you just got lucky with timing.
  • People always ask for the recipe, which never gets old.
02 -
  • Burrata waits for no one—assemble this salad as close to serving time as possible or the cheese will weep and the arugula will wilt into submission.
  • If your peaches are underripe, you can still grill them, but brush them with honey and give them a few extra seconds per side; they'll soften more than you expect once off the heat.
03 -
  • Pat your peaches completely dry before oiling and grilling—any moisture will create steam instead of caramelization.
  • If you don't have a grill, a very hot skillet or cast iron pan works just as well, though you'll get pan marks instead of grill marks and that's perfectly fine.
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