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Perfect Grilled Peach & Burrata Salad: Easy Summer Recipe

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A simple yet stunning summer salad featuring warm, smoky grilled peaches paired with cold, creamy burrata, peppery arugula, and a tangy balsamic glaze. Ready in under 20 minutes, it’s perfect for backyard barbecues or elegant dinner parties.

Ingredients

Scale
  • 4 ripe but firm peaches, halved and pitted
  • 8 ounces fresh burrata cheese (e.g., BelGioioso)
  • 3 cups fresh arugula, washed and dried
  • 2 tablespoons high-quality balsamic glaze
  • 2 tablespoons extra-virgin olive oil, plus more for grilling
  • Flaky sea salt (e.g., Maldon)
  • Freshly cracked black pepper
  • Handful of fresh basil leaves (optional, for garnish)
  • Prosciutto (optional, for serving)
  • Toasted pine nuts or walnuts (optional, for texture)
  • Honey (optional, for drizzling)
  • Balsamic vinegar (optional, instead of glaze)

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C). Let it heat for at least 5 minutes.
  2. Cut each peach in half around the pit and twist to separate. Remove the pit. Brush the cut sides lightly with olive oil.
  3. Place the peaches cut-side down on the grill. Cook undisturbed for 3-4 minutes until grill marks form. Flip and cook for another 2-3 minutes until tender but still holding shape.
  4. Transfer grilled peaches to a plate and let cool slightly for about 2 minutes. Take burrata out of the fridge if not already at room temperature.
  5. Spread arugula on a large serving platter. Drizzle with 1 tablespoon olive oil and a pinch of salt. Toss gently to coat.
  6. Tear or slice burrata into pieces and arrange over the arugula, exposing the creamy center.
  7. Place grilled peach halves on top of the arugula and burrata, nestling them in.
  8. Drizzle balsamic glaze over everything in a zigzag pattern. Add remaining 1 tablespoon olive oil. Sprinkle with flaky sea salt and freshly cracked black pepper.
  9. Scatter fresh basil leaves on top if using. Serve immediately while peaches are warm and burrata is cool and creamy.

Notes

Room temperature burrata is essential for creaminess. Don’t skip oiling the peaches to prevent sticking. Use ripe but firm peaches; too soft and they’ll fall apart. For best results, assemble just before serving to keep arugula crisp. Leftover grilled peaches are great on yogurt or oatmeal.

Nutrition

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

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