Grilled Peach and Burrata Salad
A refreshing summer salad with smoky grilled peaches, creamy burrata, peppery arugula, and a drizzle of balsamic glaze.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Salad
Cuisine American
Grill pan For caramelizing peaches and adding smoky flavor
- 4 ripe peaches halved and pitted
- 1 tablespoon olive oil
- 1 ball fresh burrata cheese
- 4 cups arugula or mixed greens packed
- 2 tablespoons balsamic glaze
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- ½ teaspoon crushed red pepper flakes optional, for heat
- Salt and black pepper each to taste
Preheat a grill or grill pan over medium-high heat.
Brush peach halves lightly with olive oil. Place cut side down on the grill and cook for 2–3 minutes until char marks appear. Flip and grill for another 1–2 minutes. Remove and let cool slightly, then slice into wedges.
On a serving platter, arrange the arugula or mixed greens. Place the burrata ball in the center.
Arrange grilled peach wedges around the burrata.
Drizzle with balsamic glaze, extra virgin olive oil, and honey.
Sprinkle with crushed red pepper flakes, salt, and black pepper.
Serve immediately, tearing into the burrata so the creamy center spreads into the salad.
- Make Ahead: Grill peaches ahead of time and chill until ready to serve. Assemble salad just before eating.
- Variations: Substitute nectarines or plums for peaches. Add prosciutto or toasted walnuts for extra richness.
- Storage: Best enjoyed fresh; if storing, keep peaches and burrata separate from greens to prevent sogginess.
