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Best Savory Grilled Peach and Burrata Salad Recipe

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This savory grilled peach and burrata salad is a quick and easy summer dish featuring sweet, smoky grilled peaches, creamy burrata, peppery arugula, and a tangy balsamic glaze. It’s a perfect crowd-pleaser for barbecues or lazy lunches, ready in under 20 minutes.

Ingredients

Scale
  • 4 ripe but firm peaches, halved and pitted
  • 8 ounces burrata cheese (room temperature)
  • 5 ounces fresh baby arugula
  • 1/4 cup toasted pine nuts (optional)
  • 10 fresh basil leaves, torn
  • Flaky sea salt (e.g., Maldon)
  • Freshly cracked black pepper to taste
  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey or brown sugar
  • 2 tablespoons olive oil (for brushing peaches)

Instructions

  1. Make the balsamic glaze: In a small saucepan, combine 1/2 cup balsamic vinegar and 2 tablespoons honey. Bring to a simmer over medium heat, then reduce heat to low. Cook for 8-10 minutes, stirring occasionally, until thickened and coats the back of a spoon. Remove from heat and let cool. It will thicken more as it sits.
  2. Preheat your grill or grill pan to medium-high heat. If using a grill pan, brush lightly with oil.
  3. While the grill heats, halve the peaches and remove the pits. Brush the cut sides with olive oil.
  4. Place the peaches cut-side down on the grill. Cook for 3-4 minutes without moving them to get grill marks. Flip and cook for another 2-3 minutes until slightly softened but still holding shape. Transfer to a plate and let cool for a minute.
  5. On a large serving platter, spread the arugula in an even layer. Tear the burrata into pieces and scatter over the greens. Arrange the grilled peach halves on top, cut-side up. Sprinkle with toasted pine nuts and torn basil leaves.
  6. Drizzle the balsamic glaze generously over the salad in a zigzag pattern. Finish with a pinch of flaky sea salt and a few cracks of black pepper. Serve immediately while peaches are warm.

Notes

For best results, use ripe but firm peaches to avoid them falling apart on the grill. Let burrata sit at room temperature for 10-15 minutes before serving for a creamy texture. The balsamic glaze can be made ahead and stored in the fridge for up to a week. If you don’t have a grill, a non-stick skillet works as a substitute.

Nutrition

Keywords: grilled peach salad, burrata salad, summer salad, savory peach recipe, easy salad, gluten-free, vegetarian

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