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Perfect Grilled Peach and Burrata Salad

grilled peach and burrata salad - featured image
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A stunning summer salad featuring warm, caramelized grilled peaches paired with cool, creamy burrata, peppery arugula, and a tangy balsamic glaze. Ready in under 20 minutes, it’s perfect for entertaining or a quick, impressive meal.

Ingredients

Scale
  • 4 ripe but firm peaches, halved and pitted
  • 8 ounces burrata cheese (2 small balls)
  • 3 cups fresh arugula, loosely packed
  • 1/2 cup balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1/4 cup fresh basil leaves, torn
  • Flaky sea salt (e.g., Maldon), to taste
  • Freshly cracked black pepper, to taste
  • 4 thin slices prosciutto (optional)
  • 2 tablespoons toasted pine nuts (optional)

Instructions

  1. Make the balsamic glaze: In a small saucepan, combine balsamic vinegar and honey. Bring to a gentle simmer over medium heat, then reduce heat to low. Cook for 5-7 minutes, stirring occasionally, until thickened to a syrupy consistency that coats the back of a spoon. Remove from heat and set aside to cool slightly.
  2. Prepare the peaches: Wash and pat dry the peaches. Cut each in half along the natural seam, twist to separate, and remove the pit. Brush the cut sides lightly with olive oil.
  3. Preheat the grill or grill pan to medium-high heat (about 400°F for gas grills).
  4. Grill the peaches: Place peach halves cut-side down on the grill. Cook undisturbed for 3-4 minutes until deep grill marks form. Flip and cook for another 1-2 minutes on the skin side. Peaches should be tender but still hold their shape. Remove from grill and let cool for 1-2 minutes.
  5. Assemble the base: Spread arugula on a large serving platter. Drizzle with about 1 tablespoon olive oil and a pinch of salt. Gently toss to coat.
  6. Arrange the peaches: Place grilled peach halves cut-side up on the arugula, spacing evenly.
  7. Add the burrata: Place burrata balls in the center of the platter. Gently tear them open to reveal the creamy center, leaving some pieces intact.
  8. Finish and serve: Drizzle balsamic glaze over everything. Scatter torn basil leaves on top. Sprinkle with flaky sea salt and cracked black pepper. If using, drape prosciutto slices and scatter pine nuts over the salad. Serve immediately while peaches are warm and burrata is cool.

Notes

Choose peaches that are ripe but firm. Oil the cut side of the peaches, not the grill grates. Don’t move the peaches too early on the grill; let them develop grill marks before flipping. Let the balsamic glaze cool slightly before drizzling over burrata to avoid warming the cheese. Assemble the salad just before serving for best texture. Season in layers: lightly season arugula, add a pinch of salt to warm peaches, and finish with flaky salt on top.

Nutrition

Keywords: grilled peach salad, burrata salad, summer salad, peach burrata, easy salad recipe, grilled fruit salad

Find it online: https://merrymorsel.com/perfect-grilled-peach-and-burrata-salad-easy-summer-recipe/