Grilled Peach Burrata Salad (Printable)

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

# What You Need:

→ 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 tbsp extra-virgin olive oil, plus more for drizzling
08 - 2 tbsp balsamic glaze
09 - 1 tbsp 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.
02 - Brush peach halves lightly with 1 tablespoon olive oil and drizzle with honey.
03 - Place peaches cut side down on the grill. Grill for 3 to 4 minutes per side until grill marks appear and peaches are slightly softened. Remove and let 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.
05 - Arrange the salad mixture on a serving platter and top with grilled peach wedges.
06 - Gently tear burrata into pieces and arrange over the salad.
07 - Drizzle with balsamic glaze and additional olive oil if desired.
08 - Garnish with fresh basil leaves and serve immediately.

# Expert Suggestions:

01 -
  • The contrast between caramelized peach sweetness and peppery arugula feels like summer decided to become a dish.
  • Burrata melts slightly from the warm peaches, creating this creamy, luxurious moment that tastes far more complicated than it actually is.
  • It comes together in under 25 minutes, leaving you time to set the table and pour a cold drink instead of sweating in the kitchen.
02 -
  • Don't grill peaches that aren't ripe—they'll char on the outside and stay firm inside, which defeats the whole purpose of this salad.
  • Burrata is fragile and melts faster than you'd think, so add it right before serving rather than minutes ahead.
03 -
  • Pat the peaches completely dry before oiling and grilling—any moisture will create steam instead of caramelization.
  • If your burrata has been in the fridge, let it sit out for 5 minutes before tearing it; cold cheese doesn't have the same creamy, luxurious texture.
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