Grilled Peach Burrata Salad (Printable)

Sweet grilled peaches paired with creamy burrata, arugula, and balsamic glaze in a summer salad.

# 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, approximately 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

# How-To Steps:

01 - Preheat a grill or grill pan over medium-high heat until hot.
02 - Brush the peach halves lightly with 1 tablespoon olive oil and drizzle with honey.
03 - Place peaches cut side down on the grill and grill 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 the arugula, cherry tomatoes, and red onion with the remaining olive oil. Season with sea salt and black pepper to taste.
05 - Arrange the dressed salad mixture on a serving platter and top with grilled peach wedges.
06 - Gently tear the burrata into pieces and distribute 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 heat transforms peaches into something entirely different—sweet, smoky, and unexpectedly complex.
  • Burrata feels indulgent but comes together in minutes, making weeknight entertaining actually possible.
  • It's the kind of salad that converts vegetable skeptics because the grilled fruit does all the heavy lifting.
02 -
  • Burrata is not mozzarella—if you buy it more than a few hours ahead, it'll lose that liquid center magic, so shop with serving time in mind.
  • The salad's success depends entirely on peach ripeness; underripe peaches won't caramelize properly, and overripe ones fall apart on the grill—aim for that soft-but-firm spot.
  • Don't toss everything together aggressively; treat it gently like you're assembling rather than mixing, because burrata breaks apart and the leaves bruise.
03 -
  • If you don't have a grill, a cast-iron skillet works beautifully—preheat it until it's smoking and you'll get better char than you'd expect.
  • Add toasted pine nuts after the basil if you want texture, or scatter prosciutto strips if you want to make this feel like a proper main course rather than a side.
Go Back