Grilled Peach Burrata Salad (Print Version)

Sweet grilled peaches meet creamy burrata and fresh arugula in a balanced summer dish.

# 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, approximately 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

# Directions:

01 - Preheat a grill or grill pan over medium-high heat until ready for cooking.
02 - Brush the peach halves lightly with 1 tablespoon olive oil and drizzle with honey.
03 - Place peaches cut side down on the grill. Cook 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 to taste.
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 Tips:

01 -
  • It's ready in under 25 minutes, which means you can pull together something restaurant-quality without spending your afternoon in the kitchen.
  • The contrast between the warm grilled peaches and cold, pillowy burrata creates a textural moment that feels almost indulgent, yet it's just fresh ingredients doing what they do best together.
  • It works as a light lunch, a side dish at a summer gathering, or even a vegetarian main course when you're craving something that doesn't feel heavy.
02 -
  • Buy your peaches at least a day before you plan to grill them, because rock-hard peaches won't have that sweet flavor or the slight softness that makes grilling worthwhile, and rushing them to ripeness in a paper bag never quite works the way you hope.
  • The burrata needs to stay cold until the absolute last moment, so take it out of the fridge only when you're ready to tear and scatter it—letting it sit at room temperature for more than a few minutes causes it to lose that miraculous creamy center and become just another cheese.
  • If your grill isn't hot enough, the peaches will steam instead of caramelize, and you'll miss the entire point of char and sweetness that makes this dish different from just eating raw fruit on top of greens.
03 -
  • If you don't have a grill, a grill pan over medium-high heat works just as well, and cast iron especially will give you those dramatic grill marks that make the salad look professionally composed.
  • Keep the balsamic glaze in a squeeze bottle if you have one, because it gives you more control and lets you draw thin lines across the platter like you've done this at a Michelin-starred restaurant.
  • This salad is vegetarian as written, but a few slices of prosciutto scattered over the top would add a salty, crispy element that nobody would complain about if you're feeding meat eaters too.
Go Back