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

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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.

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Questions

What should Grilled Peach and Burrata Salad look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until grill marks form and the fruit is slightly softened.

Is there a substitute for pine nuts in Grilled Peach and Burrata Salad?

The entry for Grilled Peach and Burrata Salad calls for 1/4 cup pine nuts, toasted. In its place: Toasted slivered almonds, walnuts or sunflower seeds. Sunflower seeds keep it nut-free.

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

Yes. The dairy in Grilled Peach and Burrata Salad 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.

Is Grilled Peach and Burrata Salad vegan?

No, though it is vegetarian. What keeps it from vegan is 8 oz fresh burrata cheese and 2 tsp honey. For fully plant-based entries, see the vegan salad collection.

Does Grilled Peach and Burrata Salad contain tree nuts?

Yes: 1/4 cup pine nuts, toasted. The full allergen list for this entry is dairy and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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