Grilled Peach Burrata Salad (Print Version)

Summer salad with grilled peaches, creamy burrata, arugula, balsamic glaze, and fresh basil.

# 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, 4 oz each

→ Pantry

07 - 2 tbsp extra-virgin olive oil, plus more for drizzling
08 - 2 tbsp balsamic glaze
09 - 1 tbsp honey
10 - Flaky sea salt to taste
11 - Freshly ground black pepper to taste

# Steps to Follow:

01 - Preheat a grill or grill pan to medium-high heat.
02 - Brush 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 from heat and allow to 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 and top with grilled peach wedges.
06 - Gently tear burrata cheese 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 - Transfer to individual plates or serve family-style immediately.

# Additional Tips::

01 -
  • The heat of the grill transforms ordinary peaches into caramelized jewels that taste like summer concentrated into a single bite.
  • Burrata's creamy, almost melting center plays against crisp arugula in a way that feels indulgent but somehow still light.
  • The whole thing comes together in under half an hour, leaving you looking like you spent all day cooking when really you just had good timing and a hot grill.
02 -
  • Burrata is fragile and wants to be handled like it might shatter—buying it the same day you plan to eat it and keeping it at room temperature for 15 minutes before serving makes all the difference between dense cheese and that cloud-like center.
  • Warm peaches hitting cold arugula and room-temperature burrata creates the magic here, so timing matters; don't grill the peaches hours ahead and try to reheat them.
03 -
  • If your grill isn't giving you good marks, you might need to oil the grates themselves instead of just the peaches; a clean grill is a sad grill, and burned-on bits prevent good contact.
  • Taste a tiny piece of raw peach before you commit to grilling all of them—if they're mealy or flavorless, no amount of heat will save them, and you're better off moving to nectarines or adjusting your other ingredients.
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