Grilled Peach Burrata Salad (Printable)

Summer salad with grilled peaches, creamy burrata, arugula, and a balsamic drizzle.

# 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, approximately 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 Make It:

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 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 - Garnish with fresh basil leaves and serve immediately.

# Expert Suggestions:

01 -
  • The peaches turn into candy on the grill while staying juicy inside, creating this honeyed warmth that makes everything around them taste better.
  • It comes together in less than 25 minutes but feels special enough to serve at a dinner party without anyone knowing how easy it was.
  • Burrata's creamy center against peppery arugula and tangy balsamic creates a flavor combo that tastes like you spent all day thinking about it.
02 -
  • Don't oil the peaches too heavily or they'll slide around the grill like hockey pucks—a light brush is all you need, just enough so they don't stick.
  • Buy your burrata the day you're making this and keep it cold; it tears easier and tastes fresher when it hasn't been sitting around, and there's a real difference between yesterday's burrata and today's.
03 -
  • Don't slice the peaches until after they've cooled slightly; they'll hold together better and look more intentional on the platter.
  • Tear the burrata by hand rather than cutting it with a knife—the irregular edges catch the balsamic glaze better and it looks more rustic and appealing.
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