Grilled Peach Burrata Salad (Printable)

Bright blend of grilled peaches, creamy burrata, and arugula with balsamic glaze for fresh summer flavor.

# What You’ll Use:

→ 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

# How-To:

01 - Preheat a grill or grill pan over medium-high heat until hot.
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 soften slightly. 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 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 and serve immediately.

# Expert Advice:

01 -
  • Ready in under 25 minutes, so it's perfect for weeknight entertaining without the stress.
  • The grilled peaches taste nothing like raw ones—they become jammy and complex, which is the real magic here.
  • It's one of those salads that somehow feels both fancy and completely unpretentious.
02 -
  • Don't grill your peaches too long or they'll collapse into mush—you're looking for softness with structure, not a peach compote.
  • Assemble this salad no more than 10 minutes before serving, or the greens will wilt from the warm peach juices, which sounds romantic but tastes sad.
03 -
  • Buy your peaches a day or two before you plan to make this so they're at peak ripeness—underripe peaches won't have enough flavor, no matter how well you grill them.
  • If your balsamic glaze is thin and runny, reduce it in a small pan over medium heat for a few minutes until it coats a spoon thickly, which concentrates the flavor and prevents soggy salad.
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