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Best Savory Sweet Grilled Peach and Burrata Salad Recipe

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A quick and easy summer salad featuring warm, caramelized grilled peaches paired with cold, creamy burrata, peppery arugula, and a tangy balsamic glaze. Perfect for weeknight dinners or summer gatherings.

Ingredients

Scale
  • 4 medium ripe but firm peaches, halved and pitted
  • 8 ounces fresh burrata cheese (1 large or 2 small balls)
  • 4 cups loosely packed arugula
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic glaze
  • 1/2 teaspoon flaky sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 cup torn fresh basil leaves
  • 4 slices prosciutto (optional)
  • 1 tablespoon honey (optional)

Instructions

  1. Preheat your grill to medium-high heat (about 400°F or 200°C). While the grill is heating, take the burrata out of the fridge to come to room temperature (about 15-20 minutes).
  2. Wash the peaches, cut them in half, and remove the pits. Pat them dry with a paper towel.
  3. Brush the cut sides of the peaches with 1 tablespoon of olive oil and season lightly with a pinch of flaky salt.
  4. Place the peaches cut-side down on the hot grill grates. Cook undisturbed for 3-4 minutes until deep golden-brown grill marks appear. Flip and cook for another 2 minutes on the skin side. They should be tender but still hold their shape.
  5. Remove the peaches from the grill and let them cool for 1-2 minutes on a cutting board.
  6. Arrange the arugula on a large serving platter. Drizzle with the remaining 2 tablespoons of olive oil and a pinch of salt. Toss lightly with your hands.
  7. Place the grilled peaches on top of the arugula, cut-side up. If using prosciutto, tear it into pieces and tuck around the peaches.
  8. Tear the burrata into large chunks with your hands and distribute evenly over the salad.
  9. Drizzle with balsamic glaze, then sprinkle with flaky sea salt and freshly cracked black pepper.
  10. Garnish with torn basil leaves and serve immediately.

Notes

Use ripe but firm peaches to prevent them from falling apart on the grill. Let burrata come to room temperature for best texture. Grill peaches just before serving to maintain temperature contrast. For a vegan version, omit cheese and prosciutto and add grilled tofu or chickpeas. To make balsamic glaze at home, simmer 1 cup balsamic vinegar with 2 tablespoons brown sugar until reduced by half (about 10-12 minutes).

Nutrition

Keywords: grilled peach salad, burrata salad, summer salad, peach burrata, easy salad recipe, grilled fruit salad

Find it online: https://bakebelle.com/best-savory-sweet-grilled-peach-and-burrata-salad-recipe/