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Grilled Peach and Burrata Salad: Easy Summer Recipe

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A stunning summer salad featuring warm, caramelized grilled peaches paired with cold, creamy burrata, peppery arugula, and a balsamic glaze. Ready in 15 minutes, this gluten-free and vegetarian dish is perfect for entertaining or a quick, elegant dinner.

Ingredients

Scale
  • 4 ripe but firm peaches
  • 8 ounces burrata cheese
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic glaze
  • 4 cups arugula or mixed greens
  • ¼ cup fresh basil leaves, thinly sliced
  • ¼ cup toasted pine nuts or walnuts
  • Flaky sea salt and freshly cracked black pepper
  • Optional: 2 tablespoons honey

Instructions

  1. Preheat your grill to medium-high heat (about 400°F). If using a grill pan, heat over medium-high heat for 3-4 minutes until it starts to smoke lightly.
  2. Wash and dry the peaches. Cut each peach in half along the natural seam, twist to separate, and remove the pit. Leave the skin on. Brush the cut sides lightly with olive oil.
  3. Place the peach halves cut-side down on the hot grill grates. Do not move them for 3-4 minutes until distinct grill marks appear. Flip carefully and grill for another 1-2 minutes on the skin side. Remove to a plate and let cool slightly.
  4. In a small bowl, whisk together 2 tablespoons of the olive oil, 1 tablespoon of balsamic glaze, and a pinch of salt and pepper. Set aside.
  5. If not already toasted, toast the pine nuts or walnuts in a dry skillet over medium heat for about 3 minutes until fragrant and lightly golden. Transfer to a plate immediately.
  6. Spread the arugula on a serving platter. Drizzle about half the dressing over the greens and toss gently. Arrange the grilled peach halves cut-side up on top. Tear the burrata into pieces and nestle between the peaches.
  7. Drizzle the remaining dressing over the peaches and burrata. Scatter the basil ribbons and toasted nuts over the top. Finish with flaky sea salt and black pepper. If using, drizzle honey over the warm peaches. Serve immediately.

Notes

Don’t skip oiling the peaches to prevent sticking. Let burrata come to room temperature for 15-20 minutes before serving for best texture. Assemble salad right before serving to prevent wilting. Season in layers for depth of flavor.

Nutrition

Keywords: grilled peach salad, burrata salad, summer salad, easy salad recipe, gluten-free salad, vegetarian salad, peach burrata salad

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