Grilled Peach Burrata Salad (Printable version)

Sweet grilled peaches paired with creamy burrata, arugula, and balsamic glaze create a fresh and vibrant salad.

# Needed 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

# 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 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 the arugula, cherry tomatoes, and red onion with the remaining olive oil. Season with sea salt and black pepper
05 - Arrange the dressed salad mixture on a serving platter and top with grilled peach wedges
06 - Gently tear the burrata into pieces and distribute evenly over the salad
07 - Drizzle with balsamic glaze and additional olive oil if desired. Garnish with fresh basil leaves
08 - Serve immediately while peaches are still warm

# Expert advice:

01 -
  • Grilled peaches develop this caramelized depth that makes you wonder why you never thought of this before.
  • Burrata melts into creamy pockets throughout the salad, turning each bite into something luxurious without trying hard.
  • The whole thing comes together in under 25 minutes, making it perfect for those nights when you want something that feels restaurant-quality but doesn't demand hours in the kitchen.
02 -
  • Don't assemble this more than 15 minutes before serving or the arugula will start to wilt from the oil and the burrata will get too soft; it's meant to be eaten right away while everything is in its prime.
  • If your peaches are rock-hard when you buy them, give them a day or two on the counter—they'll develop the floral sweetness that makes this salad sing, and grilling them will finish the job.
03 -
  • Make your balsamic glaze thicker by simmering it in a small pan for a minute or two, which concentrates the flavor and makes it drizzle-worthy instead of runny.
  • Chill your serving platter in the freezer for 10 minutes before assembling if your kitchen is warm; it keeps the greens and burrata cooler longer and makes the whole experience more refreshing.
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