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Fresh Grilled Peach and Burrata Salad with Balsamic Glaze

Grilled Peach and Burrata Salad - featured image
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A quick and impressive summer salad featuring smoky grilled peaches, creamy burrata, peppery arugula, and a sweet-tart balsamic glaze. Ready in 20 minutes with just five main ingredients, it’s perfect for hot days and summer gatherings.

Ingredients

Scale
  • 4 medium fresh peaches (firm but ripe)
  • 8 ounces burrata cheese (2 balls)
  • 5 ounces fresh arugula (about 4 large handfuls)
  • ¼ cup balsamic glaze (store-bought or homemade)
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon flaky sea salt (e.g., Maldon)
  • ¼ cup fresh basil leaves, torn
  • 1 tablespoon honey (optional, if peaches need sweetness)
  • Freshly ground black pepper, to taste
  • ¼ cup toasted pine nuts or sliced almonds (optional)

Instructions

  1. Preheat your grill to medium-high heat (about 400-450°F). Clean the grates well and oil them lightly with a paper towel dipped in vegetable oil to prevent sticking.
  2. While the grill heats, prepare the peaches: wash them gently, cut each peach in half along the natural seam, twist apart, and remove the pit. Leave the skin on.
  3. Brush the cut sides of the peaches with olive oil and season with a tiny pinch of salt.
  4. Grill the peaches cut-side down for 3-4 minutes without moving them, until they develop char marks and caramelized edges.
  5. Flip the peaches and grill for another 2-3 minutes on the skin side. Remove from the grill and let cool slightly on a cutting board.
  6. While the peaches rest, prepare the base: spread the arugula on a serving platter or large shallow bowl. Drizzle with about 1 tablespoon of olive oil and a tiny pinch of salt. Toss gently to coat.
  7. Tear the burrata into 4-6 pieces each using your hands (not a knife) and arrange over the arugula.
  8. Slice each grilled peach half into 3-4 wedges and arrange over the arugula and burrata.
  9. Drizzle everything with the balsamic glaze (start with about 3 tablespoons).
  10. Sprinkle with flaky sea salt and freshly cracked black pepper.
  11. Scatter the torn basil leaves and toasted nuts (if using) over the top.
  12. Drizzle with honey if your peaches need extra sweetness (optional).
  13. Serve immediately.

Notes

For best results, use peaches that are firm but give slightly to gentle pressure. Overly ripe peaches will turn to mush on the grill. Let burrata come to room temperature for about 30 minutes before serving for optimal creaminess. Do not assemble the salad more than 10-15 minutes before serving, as the arugula will wilt. If making balsamic glaze from scratch, simmer 1 cup balsamic vinegar with 2 tablespoons brown sugar for 10-15 minutes until thickened.

Nutrition

Keywords: grilled peach salad, burrata salad, summer salad, easy salad recipe, gluten-free salad, peach burrata, balsamic glaze, quick salad, 20-minute meal

Find it online: https://bitematrix.com/fresh-grilled-peach-and-burrata-salad-easy-summer-recipe/