Grilled Peach Burrata Salad (Print Version)

Sweet grilled peaches paired with creamy burrata, arugula, and a balsamic drizzle for a fresh summer salad.

# 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 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:

01 - Preheat a grill or grill pan over medium-high heat until it reaches optimal grilling temperature.
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 and cook for 3 to 4 minutes per side until grill marks appear and the peaches are slightly softened. Remove from heat and allow to cool slightly, then slice each half into wedges.
04 - In a large bowl, combine arugula, cherry tomatoes, and red onion with the remaining olive oil, then season with sea salt and black pepper to taste.
05 - Arrange the dressed salad mixture on a serving platter and distribute the grilled peach wedges evenly across the top.
06 - Gently tear the burrata cheese into pieces and arrange throughout the salad, preserving the creamy interior.
07 - Drizzle the salad with balsamic glaze and additional olive oil if desired, then garnish with fresh basil leaves.
08 - Present the salad immediately while the peaches retain their warmth and the burrata remains creamy.

# Expert Advice:

01 -
  • The sweetness of grilled peaches plays against peppery arugula in a way that feels fancy but takes almost no time.
  • Burrata has this luxurious texture that breaks into creamy pools when you tear it, making everyone think you tried way harder than you actually did.
02 -
  • Burrata is delicate and can separate or weep if it sits too long in a warm place, so add it as close to serving time as possible and keep your salad relatively cool beforehand.
  • Don't skip the resting time after grilling—warm peaches cool just enough to handle while staying juicy, which makes a real difference in texture.
03 -
  • If your balsamic glaze is too thin and drippy, reduce it in a small saucepan for a minute or two until it becomes syrupy enough to drizzle without running everywhere.
  • Chill your serving platter in the freezer for ten minutes before assembling so everything stays cooler longer, which keeps the burrata from softening too quickly.
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