Perfect Grilled Peach Burrata Salad: Easy Summer Recipe
A quick and easy summer salad featuring warm, smoky grilled peaches paired with creamy burrata, peppery arugula, and a tangy balsamic glaze. Perfect for summer entertaining or a light meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 4 ripe but firm peaches
- 8 ounces fresh burrata cheese
- 5 ounces fresh arugula
- 1/4 cup fresh basil leaves, torn
- 1/4 cup toasted pine nuts or sliced almonds
- Flaky sea salt (e.g., Maldon)
- Freshly cracked black pepper
- 1/2 cup good quality balsamic vinegar
- 1 tablespoon honey or maple syrup
- 2 tablespoons olive oil (for brushing peaches)
- 1 tablespoon olive oil (for dressing)
- 1 teaspoon balsamic vinegar (for dressing)
Instructions
- Make the Balsamic Glaze: In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tablespoon honey. Bring to a gentle simmer over medium heat, then reduce heat to low. Let bubble for 5-7 minutes, stirring occasionally, until thickened enough to coat the back of a spoon. Set aside to cool.
- Prep the Peaches: Cut peaches in half around the pit and twist to separate. Remove the pit. Brush the cut sides lightly with olive oil.
- Prep the Platter: Arrange arugula on a large serving platter. Tear burrata into pieces and nestle among the arugula. Scatter torn basil and toasted pine nuts over the top.
- Grill the Peaches: Heat grill or grill pan to medium-high heat. Place peaches cut-side down on the grill. Cook undisturbed for 3-4 minutes until grill marks form. Flip and cook for 1-2 minutes on the skin side until tender but still holding shape. Remove from grill immediately.
- Assemble the Salad: Arrange warm grilled peaches on top of the arugula and burrata. Drizzle with 1 tablespoon olive oil and 1 teaspoon balsamic vinegar. Then drizzle balsamic glaze over the top. Sprinkle with flaky sea salt and freshly cracked black pepper. Serve immediately.
Notes
For best results, use ripe but firm peaches. Take burrata out of fridge 15-20 minutes before serving for optimal creaminess. Don’t overcrowd the grill; grill peaches in batches if needed. Watch balsamic glaze carefully as it can burn quickly. Season generously with flaky salt. Serve immediately while peaches are warm for the best contrast with cold burrata.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18
- Sodium: 280
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 24
- Fiber: 4
- Protein: 12
Keywords: grilled peach salad, burrata salad, summer salad, easy salad recipe, grilled fruit salad