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Perfect Grilled Peach and Burrata Salad: Easy Summer Recipe

grilled peach and burrata salad - featured image

This easy summer salad combines smoky grilled peaches with creamy burrata, peppery arugula, and a tangy balsamic glaze for a quick, impressive dish that comes together in under 15 minutes.

Ingredients

Scale
  • 2 large ripe but firm peaches
  • 8 oz burrata
  • 4 cups arugula
  • 1/4 cup fresh basil leaves, torn
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic glaze
  • 1/2 tsp flaky sea salt (like Maldon)
  • 1/4 tsp freshly cracked black pepper
  • Optional: 4 slices prosciutto
  • Optional: 2 tbsp toasted pine nuts

Instructions

  1. Preheat an outdoor grill or grill pan to medium-high heat. Wash and dry the peaches.
  2. Cut each peach in half along the natural seam, twist to separate, and remove the pit. Brush the cut sides with 1 tablespoon of olive oil.
  3. Place the peaches cut-side down on the hot grill. Cook undisturbed for 3-4 minutes until deep golden-brown grill marks appear. Flip and grill for another 1-2 minutes on the skin side. Remove and set aside.
  4. In a small bowl, whisk together the remaining 2 tablespoons of olive oil with a pinch of salt and pepper to make the dressing.
  5. On a large serving platter, spread the arugula in an even layer. Drizzle with half the dressing. Arrange the grilled peach halves over the arugula. Tear the burrata into large pieces and nestle among the peaches.
  6. Drizzle the salad with balsamic glaze. Sprinkle with flaky sea salt and black pepper. Scatter torn basil leaves over the top. Add prosciutto and pine nuts if using. Serve immediately.

Notes

For best results, use firm but ripe peaches. Don’t over-grill the peaches; they should still hold their shape. Take burrata out of the fridge 15-20 minutes before serving for optimal creaminess. The salad is best served immediately. Leftovers can be stored separately; reheat peaches in a dry skillet.

Nutrition

Keywords: grilled peach salad, burrata salad, summer salad, easy salad recipe, peach burrata, grilled peaches, arugula salad, balsamic glaze