Grilled Peach Burrata Salad (Printable)

A fresh mix of grilled peaches, creamy burrata, arugula, and balsamic for warm days.

# What You 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 tablespoons extra-virgin olive oil, plus additional 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 the surface is 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 and cook for 3 to 4 minutes per side until grill marks appear and flesh is slightly softened. Remove from heat and allow to cool before slicing each half into wedges.
04 - In a large bowl, combine arugula, cherry tomatoes, and red onion with the remaining 1 tablespoon olive oil. Season with sea salt and freshly ground black pepper to taste.
05 - Arrange the dressed salad mixture on a serving platter and top with grilled peach wedges.
06 - Gently tear the burrata into pieces and distribute evenly over the salad.
07 - Drizzle the salad with balsamic glaze and additional olive oil if desired. Garnish with fresh basil leaves and serve immediately.

# Expert Suggestions:

01 -
  • It tastes like summer but takes less time than you'd spend scrolling through dessert options.
  • The contrast between creamy burrata and charred peaches feels fancy enough to impress, yet honest enough to feel like your own discovery.
02 -
  • Burrata is delicate and temperature-sensitive—if your peaches are still steaming hot when you add it, the cheese will separate and look like a disappointment rather than a luxury.
  • The magic moment is when everything is still slightly warm, not hot—about thirty seconds after the peaches leave the grill, which means timing is tighter than you'd think but absolutely worth respecting.
03 -
  • Arrange everything on a cold platter if you can—it keeps the burrata intact and prevents the arugula from wilting when it meets the warm peaches.
  • Make the balsamic glaze reduction yourself by simmering regular balsamic in a small saucepan for five minutes if your store-bought version tastes too sharp—it rounds out and deepens considerably.
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