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Perfect Grilled Peach Burrata Salad: Best Labor Day Recipe

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A delightful summer salad featuring warm, smoky grilled peaches, creamy burrata, peppery arugula, and a sweet balsamic glaze. Perfect for Labor Day or any summer gathering.

Ingredients

Scale
  • 4 ripe but firm peaches
  • 8 ounces fresh burrata cheese
  • 5 ounces baby arugula
  • 1/2 cup toasted pecans, roughly chopped
  • 1/4 cup fresh basil leaves, torn
  • Flaky sea salt (e.g., Maldon)
  • Freshly cracked black pepper
  • 1 cup balsamic vinegar
  • 2 tablespoons honey
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • Salt and pepper to taste

Instructions

  1. Make the balsamic glaze: Combine 1 cup balsamic vinegar and 2 tablespoons honey in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low. Simmer for 12-15 minutes, stirring occasionally, until thick enough to coat the back of a spoon. Remove from heat and let cool.
  2. Toast the pecans: Heat a dry skillet over medium heat. Add 1/2 cup roughly chopped pecans and toast for 3-4 minutes, shaking frequently, until fragrant and lightly browned. Transfer to a plate to cool.
  3. Preheat grill to medium-high heat (400-450°F). Clean grates and lightly oil them.
  4. Prepare the peaches: Wash and dry peaches. Cut each in half along the natural seam, twist to separate, and remove the pit. Brush cut sides lightly with olive oil.
  5. Grill the peaches: Place cut-side down on hot grill. Cook for 3-4 minutes without moving. Flip and cook for another 2-3 minutes until warm and slightly softened but still holding shape. Remove and let cool for 2 minutes.
  6. Make the vinaigrette: In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, and minced garlic. Season with salt and pepper.
  7. Assemble the salad: On a large platter, spread arugula in an even layer. Slice each grilled peach half into 3-4 wedges and arrange over arugula. Tear burrata into pieces and nestle among peaches. Sprinkle toasted pecans and torn basil over everything.
  8. Finish and serve: Drizzle vinaigrette over salad, then drizzle balsamic glaze in a zigzag pattern. Finish with flaky sea salt and freshly cracked black pepper. Serve immediately while peaches are warm.

Notes

Choose ripe but firm peaches. Let burrata come to room temperature before serving. Make balsamic glaze ahead of time. Toast pecans fresh for best texture. Don’t overdress the salad.

Nutrition

Keywords: grilled peach salad, burrata salad, Labor Day recipe, summer salad, peach salad, grilled fruit salad

Find it online: https://bakebelle.com/perfect-grilled-peach-burrata-salad-best-labor-day-recipe/