Grilled Peach Burrata Salad (Printable Version)

Sweet grilled peaches paired with creamy burrata and fresh arugula, finished with a balsamic drizzle.

# Components:

→ 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

# Directions:

01 - Preheat a grill or grill pan over 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. Grill 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 arugula, cherry tomatoes, and red onion with remaining olive oil. Season with sea salt and black pepper.
05 - Arrange the dressed salad mixture on a serving platter. Top with grilled peach wedges.
06 - Gently tear burrata into pieces and arrange over the salad.
07 - Drizzle with balsamic glaze and additional olive oil if desired.
08 - Top with fresh basil leaves and serve immediately.

# Expert Tips:

01 -
  • Ready in under 30 minutes with minimal hands-on time
  • Perfect balance of sweet, savory, tangy, and creamy elements
  • Naturally vegetarian and gluten-free for diverse dietary needs
  • Showcases seasonal summer produce at its finest
  • Impressive presentation that looks like it came from a fine-dining restaurant
  • Requires no special cooking skills—perfect for beginners
02 -
  • Oil the grill grates well to prevent the peaches from sticking
  • Use a fish spatula or thin metal spatula to carefully flip the delicate grilled peaches
  • Don't skip the honey drizzle before grilling—it enhances caramelization
  • Tear the burrata rather than cutting it to preserve its creamy center
  • Drizzle the balsamic glaze just before serving to prevent the greens from wilting
  • Make your own balsamic reduction by simmering balsamic vinegar until thickened for a more intense flavor
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