Perfect Grilled Peach Burrata Salad: Best Summer Recipe
A simple yet stunning summer salad featuring warm, smoky grilled peaches paired with cold, creamy burrata, peppery arugula, and a tangy balsamic honey dressing. Ready in 15 minutes, it’s perfect for entertaining or a quick weeknight meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Italian-American
Ingredients
Scale
- 3–4 ripe but firm peaches, halved and pitted
- 8 ounces burrata cheese (1 large ball or 2 smaller ones)
- 3–4 cups fresh arugula (baby arugula preferred)
- 2 tablespoons good quality balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 6–8 large fresh basil leaves, torn
- Flaky sea salt (like Maldon) and cracked black pepper, to taste
- 2 tablespoons toasted pine nuts or sliced almonds (optional)
- 4–6 thin slices prosciutto (optional)
Instructions
- Preheat your grill or grill pan over medium-high heat until hot (almost smoking).
- Brush the cut sides of the peach halves with olive oil and sprinkle with a tiny pinch of salt.
- Place peaches cut-side down on the hot grill. Cook without moving for 3-4 minutes until deep grill marks appear. Flip and grill skin side for 1-2 minutes to warm through. Remove from heat and set aside.
- While peaches grill, make the dressing: In a small bowl or jar, whisk together balsamic vinegar, olive oil, honey, and a pinch of salt and pepper. Taste and adjust sweetness if needed.
- Arrange arugula on a large serving platter, spreading it out. Drizzle about half the dressing over the arugula and toss gently.
- Place grilled peach halves on top of the arugula, fanning them out or slicing into wedges if desired.
- Tear burrata into pieces and nestle among the peaches, letting some creamy center spill out.
- Drizzle remaining dressing over peaches and burrata.
- Scatter torn basil leaves over the top. Add optional pine nuts or prosciutto if using. Finish with a generous pinch of flaky sea salt and cracked black pepper.
- Serve immediately while peaches are warm and burrata is cold and creamy.
Notes
Don’t skip salting the peaches before grilling—it draws out moisture and intensifies sweetness. Let the grill get really hot to achieve good char marks. Use room temperature burrata for the creamiest texture. Dress the arugula lightly to avoid sogginess. This salad is best served immediately; leftovers don’t store well.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 335
- Sugar: 16
- Sodium: 280
- Fat: 23
- Saturated Fat: 8
- Carbohydrates: 21
- Fiber: 3
- Protein: 13
Keywords: grilled peach salad, burrata salad, summer salad, peach burrata, easy salad recipe, gluten-free salad, vegetarian salad