Grilled Peach Burrata Salad (Printable Version)

A fresh mix of grilled peaches, burrata, arugula, tomatoes, and balsamic glaze for a bright, flavorful dish.

# What You Need:

→ 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 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

# How To Make:

01 - Heat a grill or grill pan over medium-high heat until surface is evenly hot.
02 - Brush 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 peaches are slightly softened. Remove from heat and allow to 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 generously with sea salt and black pepper.
05 - Arrange the dressed salad mixture on a serving platter and top with grilled peach wedges.
06 - Gently tear burrata into pieces and distribute evenly over the salad.
07 - Drizzle with balsamic glaze and additional olive oil if desired. Garnish with fresh basil leaves and serve immediately.

# Cooking Tips:

01 -
  • The contrast between warm caramelized peaches and cool creamy burrata feels indulgent without any real effort.
  • It comes together in under 25 minutes, which means you can actually make it on a weeknight instead of just thinking about it.
02 -
  • Don't prep the salad more than 10 minutes ahead or the arugula will wilt into sadness—the greens need to be perky when you eat this.
  • If your peaches are rock hard, they won't grill well; wait a day or two, or swap in nectarines if that's what's actually ripe at your market.
03 -
  • Let the peaches cool just enough to handle but serve them while they're still warm—that temperature contrast with the burrata is non-negotiable.
  • If you don't have a grill, a cast iron skillet over high heat works almost as well, though the aesthetic of grill marks won't be quite as stunning.
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