Grilled Peach Arugula Burrata (Print Version)

A colorful summer salad with smoky peaches, fresh arugula, creamy burrata, and rich balsamic glaze.

# Components:

→ Produce

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

→ Dairy

04 - 8 oz burrata cheese (2 balls)

→ Nuts (optional)

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

→ Dressing

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

# Preparation Steps:

01 - Preheat a grill or grill pan over medium-high heat.
02 - Brush the peach halves lightly with olive oil.
03 - Grill peaches, cut side down, for 2–3 minutes until charred and slightly softened. Turn and grill the other side for 1–2 minutes. Let 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 black pepper.
05 - Arrange arugula mixture on a large serving platter or individual plates. Top with grilled peach wedges.
06 - Gently tear burrata and distribute over the salad.
07 - Drizzle aged balsamic vinegar (or balsamic glaze) and remaining olive oil over the top.
08 - Sprinkle with toasted nuts, flaky sea salt, and additional black pepper if desired. Serve immediately.

# Expert Advice:

01 -
  • The grill marks on peaches add a subtle bitterness that somehow makes the sweetness taste even sweeter.
  • Burrata tears into creamy pockets that catch the warm fruit and balsamic, turning a simple salad into something that feels fancy without effort.
  • It's one of those dishes that comes together so fast your guests think you've been cooking all day.
02 -
  • The difference between a good salad and a great one is about temperature contrast—warm grilled peaches meeting cool burrata is where the magic lives.
  • Don't grill your peaches too far ahead; they're best assembled within 10 minutes of coming off the heat, or they'll lose that textural tension and just become soft fruit on a plate.
03 -
  • Slice your peaches right before assembling; they oxidize quickly and the cut surfaces will turn brown if they sit around, which is not the look you're going for.
  • If you're cooking for a crowd, you can grill the peaches up to an hour ahead and serve them at room temperature—they're still delicious cold, just miss that textural magic.
Return