Grilled Peach and Burrata Salad – Summer’s Creamiest, Juiciest Bite
This Grilled Peach and Burrata Salad is the ultimate summer dish—sweet, savory, creamy, and fresh. Featuring caramelized grilled peaches, creamy burrata, peppery arugula, and fresh basil drizzled with balsamic glaze, it’s perfect for entertaining, easy weeknight dinners, or a refreshing brunch starter.
Ingredients
- 3 ripe peaches halved and pitted
- 8 oz burrata cheese 2 small balls or 1 large
- 5 oz baby arugula
- ¼ cup fresh basil leaves
- 2 tbsp olive oil
- 2 tbsp balsamic glaze
- Sea salt and freshly ground black pepper
Instructions
- Preheat the grill or grill pan to medium heat. Lightly oil the grates.
- Grill the peaches cut-side down for about 3–4 minutes until charred but not mushy.
- Layer arugula on a platter or shallow bowl. Top with grilled peaches.
- Tear the burrata and nestle pieces around the peaches.
- Add fresh basil, then drizzle everything with olive oil and balsamic glaze.
- Season with salt and pepper, and serve immediately.
Notes
Secret Tips for Grilled Peach and Burrata Salad
- Choose Freestone Peaches: Freestone varieties (as opposed to clingstone) make it easier to halve and pit peaches cleanly for grilling. Look for ones that yield slightly to pressure but aren’t too soft.
- Chill the Burrata Before Serving: Keep the burrata refrigerated until the last moment. This contrast of cold, creamy cheese against warm peaches creates an irresistible texture and flavor experience.
- Brush Peaches with Honey or Olive Oil Before Grilling: Brushing the cut sides lightly with honey or olive oil enhances caramelization and keeps the fruit from sticking to the grill grates.
- Use a Cast Iron Grill Pan for Indoor Grilling: If you don’t have an outdoor grill, a cast iron grill pan offers excellent heat retention and grill marks—just make sure it’s well preheated.
- Add a Pinch of Flaky Salt on Top: Just before serving, sprinkle flaky sea salt (like Maldon) over the burrata and peaches. It enhances both sweetness and creaminess with a pop of texture.
- Serve on a Chilled Platter: A cold plate keeps the greens crisp and burrata cool, especially when serving outdoors on hot summer days.
- Let Peaches Rest After Grilling: Let the peaches rest for 2 minutes after grilling before assembling. This helps them stay juicy but not soggy, and slightly firms them up for easier slicing if needed.
- Drizzle Balsamic in Zigzags, Not Puddles: Instead of drizzling balsamic glaze in pools, zigzag it lightly across the top to distribute flavor evenly and keep the salad fresh, not soggy.