Grilled Peach Burrata Salad (Printable)

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

# 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, 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

# 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 to 4 minutes per side until grill marks appear and the 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 additional olive oil if desired. Garnish with fresh basil leaves.
08 - Serve immediately while the peaches are still warm.

# Expert Advice:

01 -
  • The contrast between warm grilled peaches and cool creamy burrata feels indulgent but takes barely twenty minutes.
  • It's the kind of dish that looks like you spent hours in the kitchen when really you just understood how to let good ingredients shine.
  • Summer on a plate without any fussiness or pretension.
02 -
  • Cold burrata on warm peaches is exactly what you want—the temperature contrast is part of what makes this work, so don't let the burrata get warm before assembling.
  • Timing is everything here; make the salad just before grilling so the greens don't wilt, and eat it immediately after plating rather than letting it sit.
03 -
  • Buy your burrata the morning of or even a few hours before serving, and keep it cold until the very last moment—it's temperature sensitive and tastes best fresh.
  • If your balsamic is thin rather than a glaze, simmer it gently in a small pan for a few minutes until it reduces and thickens, then let it cool before drizzling.
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