Grilled Peach Burrata Salad (Print Version)

Sweet grilled peaches paired with creamy burrata, fresh arugula, cherry tomatoes, and balsamic glaze.

# What You'll 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, 4 oz each

→ Pantry

07 - 2 tbsp extra-virgin olive oil, plus more for drizzling
08 - 2 tbsp balsamic glaze
09 - 1 tbsp honey
10 - Flaky sea salt to taste
11 - Freshly ground black pepper to taste

# How to Make:

01 - Preheat a grill or grill pan over medium-high heat.
02 - Brush the peach halves lightly with 1 tablespoon olive oil and drizzle with honey.
03 - Place peaches cut side down on the grill. Grill for 3 to 4 minutes per side until grill marks appear and peaches soften slightly. Remove and cool, then slice each half into wedges.
04 - In a large bowl, toss the arugula, cherry tomatoes, and red onion with remaining olive oil. Season with sea salt and black pepper.
05 - Arrange the salad mixture on a serving platter and top with grilled peach wedges.
06 - Gently tear the burrata into pieces and arrange over the salad.
07 - Drizzle with balsamic glaze and additional olive oil if desired. Garnish with fresh basil leaves and serve immediately.

# Expert Advice:

01 -
  • The warm-cold contrast between grilled peaches and cool, creamy burrata feels a little luxurious without demanding much effort.
  • It comes together in less than 25 minutes, making it perfect for those nights when you want something that tastes like you fussed but honestly didn't.
  • The sweet, tangy, and peppery flavors balance so naturally that even skeptics of fruit-in-salad become instant converts.
02 -
  • Don't buy peaches that are hard as rocks hoping they'll soften on the grill—they won't, and you'll end up with charred outside and crunchy inside, which is not the vibe.
  • Burrata is delicate and gets stringy and weird if it sits in a warm salad too long, so dress everything right before serving, not an hour ahead.
03 -
  • If you don't have a grill or grill pan, a screaming hot cast-iron skillet works surprisingly well—you just get less dramatic char marks but the same delicious caramelization.
  • Buy your burrata the day you plan to use it from a source you trust; it's one of those ingredients where quality and freshness make an enormous difference in the final result.
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