Grilled Peach Arugula Burrata (Printable)

Summer salad featuring grilled peaches, arugula, creamy burrata, and a rich balsamic glaze.

# Ingredient List:

→ Produce

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

→ Dairy

04 - 8 oz burrata cheese (2 balls)

→ Nuts (optional)

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

→ Dressing

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

# How to Prepare:

01 - Preheat a grill or grill pan over medium-high heat.
02 - Brush peach halves lightly with olive oil.
03 - Grill peaches cut side down for 2–3 minutes until charred and softened; turn and grill the other side for 1–2 minutes. Let 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 sea salt, and black pepper.
05 - Arrange arugula mixture on a serving platter or individual plates and top with grilled peach wedges.
06 - Gently tear burrata and scatter over the salad.
07 - Drizzle aged balsamic vinegar or glaze and remaining olive oil over the salad.
08 - Sprinkle with toasted nuts (if using), flaky sea salt, and additional black pepper. Serve immediately.

# Expert Suggestions:

01 -
  • The contrast between warm grilled peaches and cool, creamy burrata feels indulgent but comes together in minutes.
  • It tastes like something from a fancy restaurant but lives in your weeknight rotation because it's genuinely that easy.
02 -
  • Don't grill the peaches too long—they'll turn to mush and lose their shape. You're looking for caramelization, not cooking them through.
  • Assemble the salad as close to serving as possible because the warm peaches will start to soften the arugula, which is actually beautiful but happens fast.
03 -
  • If your balsamic is too thin and runny, reduce it in a small saucepan over medium heat for 2 to 3 minutes until it coats the back of a spoon—it concentrates the flavor and creates that glossy glaze.
  • Grill your peaches over real charcoal if you can; the flavor depth is noticeably different from a gas grill, though gas works beautifully too.
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