Grilled Peach Burrata Salad (Print)

A summer salad with sweet grilled peaches, creamy burrata, and peppery arugula balanced by tangy glaze.

# 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 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.
02 - Brush peach halves lightly with 1 tablespoon olive oil and drizzle with honey.
03 - Place peaches cut side down on grill and cook for 3 to 4 minutes per side until grill marks appear and flesh softens slightly. Remove from heat and 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 and top with grilled peach wedges.
06 - Gently tear burrata into pieces and distribute over the salad.
07 - Drizzle with balsamic glaze and additional olive oil as desired. Garnish with fresh basil leaves and serve immediately.

# Expert Advice:

01 -
  • It comes together in under 25 minutes, which means you can actually pull this off on a weeknight when someone's coming over.
  • The contrast between warm grilled peaches and cool creamy burrata is genuinely addictive—sweet, tangy, peppery, creamy all at once.
  • It's the kind of salad that makes you feel like you've done something impressive without actually breaking a sweat.
02 -
  • Don't let the peaches sit on the grill too long or they'll collapse completely—you want grill marks and caramelization, not mush.
  • If your burrata is cold from the fridge when you add it to a warm salad, it creates this magical temperature contrast that makes the whole thing sing, so don't warm it up beforehand.
03 -
  • Assemble this salad right before serving—the longer it sits, the more the warm peaches will wilt everything, which isn't necessarily bad but changes the texture.
  • If you don't have a grill, a cast-iron skillet over medium-high heat works surprisingly well, creating similar caramelization with those beautiful browning marks.
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