Grilled Peach Burrata Salad (Print Version)

Sweet grilled peaches blend with creamy burrata and fresh arugula in a flavorful summer salad.

# What You'll 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, 4 oz each

→ Pantry

07 - 2 tablespoons extra-virgin olive oil, plus more 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.
02 - Brush the 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 the arugula, cherry tomatoes, and red onion with the remaining olive oil. Season with sea salt and black pepper.
05 - Arrange the dressed greens and vegetables on a serving platter. Top with grilled peach wedges.
06 - Gently tear the burrata into pieces and arrange over the salad.
07 - Drizzle with balsamic glaze and additional olive oil if desired. Garnish with fresh basil leaves and serve immediately.

# Top Tips:

01 -
  • Grilling the peaches brings out a honeyed sweetness that raw fruit simply cannot match, making every bite feel like a small luxury.
  • The creamy burrata against crisp greens and charred fruit creates a textural experience that keeps your fork coming back.
  • You can have this elegant dish on the table in under 25 minutes, which means impressing people without the stress.
02 -
  • Don't grill the peaches too far in advance—they're best eaten within 15 minutes of hitting the grill, while they still have that warm, caramelized texture.
  • If your burrata is cold straight from the refrigerator, let it sit out for five minutes before serving so it's soft and creamy rather than stiff and rubbery.
  • Assemble this salad just before serving because the warm peaches will start to wilt the arugula if they sit together for too long.
03 -
  • If you don't have a grill, a cast iron skillet on high heat works almost as well—you might not get those distinctive marks, but you'll still develop that caramelized sweetness.
  • Buy the best balsamic glaze you can afford because it's the finishing accent that ties everything together, and a thin, syrupy one tastes infinitely better than a thick, muddy bottle.
Go Back