Grilled Peach Burrata Salad (Printable)

A summer salad combining grilled peaches, creamy burrata, arugula, cherry tomatoes, and a balsamic glaze finish.

# 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, 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

# Directions:

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 3-4 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 salad mixture 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 a little more olive oil if desired. Garnish with fresh basil leaves and serve immediately.

# Expert Tips:

01 -
  • The grill transforms peaches into something almost caramel-like while keeping them bright and summery.
  • Burrata melts slightly when it meets the warm peaches, creating pockets of creamy luxury without any heavy feeling.
  • It looks restaurant-worthy but takes barely half an hour from start to table.
02 -
  • Underripe peaches will remain mealy no matter how long you grill them—smell the blossom end first to confirm fragrance before buying.
  • Burrata separated from its packaging starts to deteriorate quickly, so gently tear it only when you're ready to eat, and always bring it back to room temperature if it's been refrigerated.
03 -
  • Prep everything except the peaches hours ahead, then grill them 10 minutes before serving so they're still warm when the salad comes together.
  • If your grill isn't available, a cast-iron skillet over high heat creates almost identical results and smells incredible in a kitchen.
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