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Fresh Grilled Peach and Burrata Salad

fresh grilled peach and burrata salad - featured image
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A light and refreshing summer salad featuring smoky grilled peaches, creamy burrata cheese, peppery arugula, and a tangy balsamic glaze. Perfect for quick gatherings or a fresh side dish.

Ingredients

Scale
  • 4 fresh peaches, firm yet ripe, sliced into halves and then 3-4 thick slices each
  • 8 ounces burrata cheese, torn or sliced into bite-sized pieces
  • 4 cups arugula or mixed baby greens (about 120g)
  • 1/4 cup fresh basil leaves, torn
  • 1/2 cup balsamic vinegar (for glaze) or 2 tablespoons balsamic glaze
  • 2 tablespoons extra-virgin olive oil, plus more for brushing peaches
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: toasted pine nuts or chopped walnuts for crunch

Instructions

  1. Preheat your grill or grill pan to medium-high heat, about 400°F (204°C).
  2. Wash and dry peaches. Slice each peach in half and remove pits. Cut each half into 3-4 thick slices.
  3. Brush peach slices lightly with extra-virgin olive oil to prevent sticking and aid caramelization.
  4. Grill peach slices for 3-4 minutes per side until grill marks appear and peaches soften but are not mushy.
  5. While peaches grill, place arugula or mixed greens in a large bowl and add torn basil leaves.
  6. Slice or tear burrata into bite-sized pieces and keep chilled until assembly.
  7. If making balsamic glaze, simmer 1/2 cup balsamic vinegar in a small saucepan over medium heat until reduced by half and syrupy, about 10-15 minutes. Let cool.
  8. Arrange grilled peaches over the greens in the bowl or on a serving platter.
  9. Scatter burrata pieces evenly over the peaches and greens.
  10. Drizzle 2 tablespoons extra-virgin olive oil and 2 tablespoons balsamic glaze over the salad.
  11. Season with sea salt and freshly ground black pepper to taste.
  12. Optionally, sprinkle toasted pine nuts or walnuts for added texture.
  13. Serve immediately while peaches are warm and burrata is creamy.

Notes

Use ripe but firm peaches to avoid mushy texture on the grill. Keep burrata cold until assembly for best contrast with warm peaches. Oil grill grates well to prevent sticking. Homemade balsamic glaze tastes better but store-bought is a convenient shortcut. Assemble salad just before serving to keep greens crisp.

Nutrition

Keywords: grilled peach salad, burrata salad, summer salad, balsamic glaze, easy salad recipe, fresh peaches, arugula salad

Find it online: https://sofiaspice.com/fresh-grilled-peach-and-burrata-salad-recipe-easy-summer-balsamic-salad/