Grilled Peach Burrata Salad (Printable Version)

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

# What You Need:

→ Produce

01 - 3 ripe peaches, halved and pitted
02 - 5 ounces 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 ounces 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:

01 - Preheat a grill or grill pan over medium-high heat until fully heated.
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 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 to taste.
05 - Arrange dressed salad mixture on a serving platter. Top with grilled peach wedges.
06 - Gently tear burrata into pieces and distribute evenly over the salad.
07 - Drizzle balsamic glaze and additional olive oil if desired. Garnish with fresh basil leaves and serve immediately.

# Expert Advice:

01 -
  • It tastes like restaurant-quality food but takes less time than ordering delivery.
  • Grilling the peaches unlocks a sweetness that raw fruit simply can't match, creating this beautiful contrast with peppery arugula.
  • The burrata melts slightly from the warm peaches, creating pockets of creamy richness that feel indulgent without being heavy.
02 -
  • Don't wait to serve this salad—every minute it sits, the moisture from the peaches and tomatoes will soften the arugula and dilute the flavors, so have your plates ready before you even start grilling.
  • The burrata must be genuinely cold and creamy when it hits the warm peaches; this temperature contrast is what creates that magical moment where the cheese begins to melt slightly around the edges.
03 -
  • If your grill isn't available, a cast-iron skillet works remarkably well—the peaches develop similar caramelization and you have more control over the heat.
  • Don't peel the peaches after grilling; the skin holds everything together and adds visual appeal and texture that's part of the dish's charm.
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