Grilled Peach Salad (Printable)

Summer salad with grilled peaches, arugula, burrata, and aged balsamic glaze, finished with toasted nuts.

# What Goes In:

→ Produce

01 - 3 ripe peaches, halved and pitted
02 - 5 ounces arugula
03 - 1 small shallot, thinly sliced

→ Dairy

04 - 8 ounces burrata cheese (2 balls)

→ Nuts (optional)

05 - 1/4 cup toasted pistachios or walnuts, roughly chopped

→ Dressing

06 - 2 tablespoons extra-virgin olive oil
07 - 2 tablespoons aged balsamic vinegar or balsamic glaze
08 - 1/2 teaspoon flaky sea salt
09 - Freshly ground black pepper, to taste

# How to Make It:

01 - Preheat a grill or grill pan over medium-high heat.
02 - Brush peach halves lightly with olive oil.
03 - Grill peaches cut side down for 2 to 3 minutes until charred and slightly softened. Flip and grill the opposite side for 1 to 2 minutes. Allow to cool slightly, then slice each half into wedges.
04 - In a large bowl, toss arugula and shallot with 1 tablespoon olive oil, a pinch of salt, and freshly ground black pepper.
05 - Arrange the dressed arugula mixture on a large serving platter or individual plates.
06 - Top the arugula with grilled peach wedges.
07 - Gently tear burrata and distribute evenly over the salad.
08 - Drizzle aged balsamic or balsamic glaze and the remaining tablespoon of olive oil over the top.
09 - Sprinkle toasted nuts, flaky sea salt, and additional black pepper if desired. Serve immediately.

# Expert Advice:

01 -
  • The contrast of hot grilled peaches against cool creamy burrata feels like something you would order at a restaurant but comes together in under 30 minutes
  • People actually gasp when you set this on the table because it looks stunning and tastes even better
02 -
  • I once skipped toasting the nuts and the salad lost that textural contrast that makes it special so take the extra 5 minutes
  • Room temperature burrata is essential because cold burrata will not tear properly and you miss out on that luscious cream factor
03 -
  • If your balsamic vinegar is too thin simmer it in a small pan over low heat until it reduces by half and coats a spoon
  • A little drizzle of honey over the peaches before grilling helps them caramelize even more deeply if your fruit is not perfectly ripe
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