Grilled Peach Burrata Salad (Printable)

Sweet grilled peaches paired with creamy burrata and peppery arugula drizzled with balsamic glaze.

# Components:

→ Produce

01 - 3 ripe peaches, halved and pitted
02 - 5 ounces 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 ounces each

→ Pantry

07 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
08 - 2 tablespoons balsamic glaze
09 - 1 tablespoon 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 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. 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 the arugula, cherry tomatoes, and red onion with the 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.
08 - Serve immediately while the peaches are still warm.

# Expert Advice:

01 -
  • The contrast between warm grilled peaches and cool, creamy burrata feels unexpectedly luxurious for something so easy to pull together.
  • It's proof that a salad can be memorable—people actually ask you to make it again, which almost never happens with salads.
  • Everything comes together in under 25 minutes, leaving you time to actually enjoy your guests instead of being stuck at the stove.
02 -
  • Cold burrata loses its creamy interior texture—this is why room temperature or even slightly warm is better, and why timing matters more than you'd think.
  • Don't slice the peaches until after grilling; they'll hold together better on the grill as halves, and you'll get more control over how they cook.
  • The honey on the peaches isn't just flavor—it's the secret to the dark caramelization that makes people ask what restaurant you got this from.
03 -
  • Buy peaches that are fragrant and slightly soft—they'll have more flavor and juice, and they'll reach perfect tenderness on the grill without becoming mushy.
  • If your balsamic glaze is too thin, reduce it in a small pan for 2 minutes before drizzling, or use less and let the natural peach juice create its own sauce.
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