Grilled Peach Burrata Salad (Printable)

Sweet grilled peaches, creamy burrata, fresh arugula, and tangy balsamic combine in a 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, 4 oz each

→ Pantry

07 - 3 tbsp extra-virgin olive oil, divided
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 cool slightly, then slice each half into wedges.
04 - In a large bowl, toss the arugula, cherry tomatoes, and red onion with the remaining 2 tablespoons 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 additional olive oil if desired.
08 - Garnish with fresh basil leaves and serve immediately.

# Expert Advice:

01 -
  • The contrast between warm, caramelized peaches and cool, creamy burrata feels indulgent without demanding hours in the kitchen.
  • It's the kind of salad that looks like you spent all day on it but tastes even better than it looks, making you feel like a genius.
02 -
  • Overripe peaches fall apart on the grill—firm but fragrant ones hold their shape and caramelize beautifully, so picking them correctly is ninety percent of the battle.
  • Burrata waits for no one, so don't dress the salad and let it sit while you finish other things, or the greens will wilt and the whole thing loses its textural magic.
03 -
  • Let your grill get properly hot before the peaches touch it—the dry heat is what creates caramelization, not just warmth.
  • Buy burrata from a place where it's stored in liquid and kept cold until the moment you buy it, because once it warms up it loses that center-of-the-universe texture.
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