Grilled Peach and Burrata Salad

Name: Grilled Peach and Burrata Salad
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 4 ripe but firm peaches, halved, pitted; 8 oz fresh burrata cheese; 4 cups baby arugula; 4 tbsp extra-virgin olive oil; 2 tbsp balsamic glaze (store-bought or reduced balsamic vinegar); 2 tsp honey; 1/2 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1/4 cup fresh basil leaves, torn; 1/4 cup pine nuts, toasted; 1/4 tsp flaky sea salt (such as Maldon)

Sweet caramelized grilled peaches paired with creamy burrata, peppery arugula, and a honey-balsamic drizzle for an elegant summer salad.

23 minEasyServes 4290 cal/serving

Italian-AmericanSaladGrillVegetarianMediterraneanLow CarbGluten-FreeEgg-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

4 ripe but firm peaches, halved, pitted
8 oz fresh burrata cheese
4 cups baby arugula
4 tbsp extra-virgin olive oil
2 tbsp balsamic glaze (store-bought or reduced balsamic vinegar)
2 tsp honey
1/2 tsp kosher salt
1/2 tsp black pepper, freshly ground
1/4 cup fresh basil leaves, torn
1/4 cup pine nuts, toasted
1/4 tsp flaky sea salt (such as Maldon)

Instructions

1

Preheat grill or grill pan to medium-high heat and brush the grates clean.
2

Brush the cut sides of 4 halved, pitted ripe but firm peaches with half the 4 tbsp extra-virgin olive oil and season lightly with kosher salt and freshly ground black pepper.
3

Place peaches cut-side down on the grill and cook undisturbed for 3-4 minutes until grill marks form and the fruit is slightly softened. Flip and grill the skin side for 2 more minutes. Remove and let cool slightly.
4

Arrange 4 cups baby arugula on a large platter or individual plates. Drizzle with the remaining extra-virgin olive oil and season with kosher salt and black pepper.
5

Place the grilled peach halves on the arugula. Tear or place 8 oz fresh burrata cheese alongside the peaches.
6

Drizzle 2 tbsp balsamic glaze (store-bought or reduced balsamic vinegar) and 2 tsp honey over everything. Scatter 1/4 cup toasted pine nuts and 1/4 cup torn fresh basil leaves over the top. Finish with 1/4 tsp flaky sea salt (such as Maldon) and serve immediately.

Questions

Can I make Grilled Peach and Burrata Salad dairy-free?

Yes. The dairy in this entry is 8 oz fresh burrata cheese. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Grilled Peach and Burrata Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Grilled Peach and Burrata Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

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