Grilled Peach Salad (Printable Version)

Sweet grilled peaches paired with creamy burrata, arugula, and aged balsamic for a fresh summer dish.

# What You Need:

→ Produce

01 - 3 ripe peaches, halved and pitted
02 - 5 ounces arugula
03 - 1 small shallot, thinly sliced

→ Dairy

04 - 8 ounces burrata cheese (2 balls)

→ Nuts (optional)

05 - 1/4 cup toasted pistachios or walnuts, roughly chopped

→ Dressing

06 - 2 tablespoons extra-virgin olive oil
07 - 2 tablespoons aged balsamic vinegar or balsamic glaze
08 - 1/2 teaspoon flaky sea salt
09 - Freshly ground black pepper, to taste

# How To Make:

01 - Preheat a grill or grill pan over medium-high heat.
02 - Lightly brush peach halves with olive oil.
03 - Grill peaches cut side down for 2-3 minutes until charred and softened. Flip and grill the other side for 1-2 minutes. Allow to cool slightly, then slice each half into wedges.
04 - In a large bowl, toss arugula and shallot with 1 tablespoon olive oil, a pinch of salt, and black pepper.
05 - Spread arugula mixture evenly on a large serving platter or individual plates.
06 - Top the arugula with grilled peach wedges.
07 - Gently tear burrata and evenly distribute over the salad.
08 - Drizzle aged balsamic vinegar or glaze and remaining olive oil over the salad. Sprinkle with toasted nuts if using, flaky sea salt, and additional black pepper as desired. Serve immediately.

# Expert Tips:

01 -
  • The contrast between warm grilled peaches and cool, peppery arugula hits you all at once.
  • Burrata tears into creamy clouds that catch every drop of balsamic, making each bite feel luxurious without the fuss.
  • It comes together faster than you can chill a wine glass, yet tastes like you spent all afternoon fussing over it.
02 -
  • Grilled peaches cool down quickly, so assemble the salad the moment they're sliced—a warm peach against cold burrata is part of the whole appeal.
  • Burrata is delicate and breaks apart in a way that looks almost accidental but is actually perfect; tearing it by hand instead of cutting keeps those creamy pockets intact.
03 -
  • Slice your peaches thicker than you think you need to—thin slices collapse into the warmth, but wedges hold their shape and look more intentional on the plate.
  • Taste the arugula after you dress it; if it tastes good on its own, the rest of the salad will fall into balance.
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