Sometimes you just need something fresh and bright for a hot evening. This grilled peach and burrata salad brings the best of summer to your plate. It is simple, stunning, and ready in minutes. You will love how the warm fruit meets creamy cheese.
Why This Recipe Is a Winner
This recipe is a winner because it feels like a fancy restaurant dish. It is perfect for a breezy summer date night on the patio. You get smoky, sweet, and creamy flavors in every single bite. It uses seasonal stone fruit at its absolute peak.
Simple Method
You start by giving the peaches a quick sear on the grill. This brings out their natural sugars and adds a lovely smoky depth. Then, you just layer everything on a big, beautiful platter. It is completely stress-free for any beginner cook.
Ingredients You’ll Need
These ingredients are fresh and easy to find at your local market.
- 4 ripe but firm peaches, halved and pitted
- 2 balls (approx. 4 oz each) fresh burrata cheese
- 4 cups baby arugula
- 2 tablespoons extra virgin olive oil
- 1/4 cup balsamic glaze
- 1/4 cup fresh basil leaves, chiffonade
- 1/4 cup toasted pine nuts
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon freshly cracked black pepper
Step-by-Step
- Preheat a grill or cast-iron grill pan to medium-high heat.
- Lightly brush the cut side of the peach halves with 1 tablespoon of olive oil.
- Place peaches cut-side down on the grill and sear for 3 to 4 minutes until distinct grill marks appear and the fruit begins to soften.
- Remove peaches from the grill and set aside to cool slightly for 2 minutes.
- Arrange the baby arugula as a base layer on a large serving platter.
- Place the grilled peach halves on top of the arugula.
- Carefully tear or break the burrata balls into large chunks and distribute them among the peaches.
- Drizzle the salad with the remaining tablespoon of olive oil and the balsamic glaze.
- Top with toasted pine nuts and fresh basil chiffonade.
- Season with flaky sea salt and freshly cracked black pepper immediately before serving.
Best Ways to Enjoy It
Serve this on a large wooden board for a rustic look. Pair it with a chilled glass of white wine or lemonade. It goes great with grilled chicken or a crusty baguette. Share it with friends at your next backyard gathering.
Keep It Fresh
This salad is best enjoyed immediately while the peaches are warm. You can store leftovers in the fridge for up to one day. The arugula may wilt slightly, but it still tastes great. Do not freeze this dish as the cheese texture will change.
Tips for Best Results
- Don’t skip the balsamic glaze for that perfect tangy finish.
- Avoid using overly soft peaches or they will fall apart on the grill.
- Swap pine nuts for walnuts if you have them on hand.
- Grill the peaches ahead of time to save a few minutes.
- For a summer party, double the recipe to feed a crowd.
- Add a drizzle of honey for extra sweetness and shine.
Ways to Switch It Up
- Use nectarines instead of peaches for a smooth-skin alternative.
- Swap burrata for fresh mozzarella pearls for a budget-friendly version.
- Add grilled prosciutto for a salty, savory crunch.
Common Questions
Can I use a grill pan?
Yes, a cast-iron grill pan works perfectly on your stove. You still get those beautiful sear marks and smoky flavor.
What if I can’t find burrata?
Fresh mozzarella is a great, creamy substitute. Just tear it into pieces to soak up the balsamic glaze.
Will kids eat this?
Most kids love the sweet grilled fruit and mild cheese. It is a fun way to serve fruit for dinner.
I hope this fresh salad brightens your summer evenings. Give it a try and enjoy every creamy, sweet bite. Happy cooking!
— Alex
Ingredients
- 4 ripe but firm peaches, halved and pitted
- 2 balls (approx. 4 oz each) fresh burrata cheese
- 4 cups baby arugula
- 2 tablespoons extra virgin olive oil
- 1/4 cup balsamic glaze
- 1/4 cup fresh basil leaves, chiffonade
- 1/4 cup toasted pine nuts
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Preheat a grill or cast-iron grill pan to medium-high heat.
- Lightly brush the cut side of the peach halves with 1 tablespoon of olive oil.
- Place peaches cut-side down on the grill and sear for 3 to 4 minutes until distinct grill marks appear and the fruit begins to soften.
- Remove peaches from the grill and set aside to cool slightly for 2 minutes.
- Arrange the baby arugula as a base layer on a large serving platter.
- Place the grilled peach halves on top of the arugula.
- Carefully tear or break the burrata balls into large chunks and distribute them among the peaches.
- Drizzle the salad with the remaining tablespoon of olive oil and the balsamic glaze.
- Top with toasted pine nuts and fresh basil chiffonade.
- Season with flaky sea salt and freshly cracked black pepper immediately before serving.
