Description
Dive into this smoky grilled peach burrata salad—juicy peaches, creamy cheese, and fresh herbs make it a perfect summer appetizer or refreshing lunch.
Ingredients
Scale
Produce
- 4 ripe peaches, halved and pitted
- 5 oz fresh arugula
- 1/4 cup fresh basil leaves
Dairy
- 8 oz burrata cheese
Other
- 1 tablespoon olive oil
- 1/4 cup toasted pine nuts
- 2 tablespoons balsamic glaze
- Salt and freshly cracked black pepper, to taste
Instructions
- Preheat the Grill: Set your grill or grill pan over medium-high heat and allow it to heat fully before grilling the peaches. This ensures you get a nice char and beautiful grill marks that bring out the peaches’ natural sweetness.
- Prepare the Peaches: Lightly brush the cut sides of each peach half with olive oil. This helps prevent sticking and encourages even caramelization.
- Grill the Peaches: Place the peaches cut-side down on the hot grill. Grill for 3-4 minutes or until the peaches are nicely charred and slightly softened. Remove the peaches from the grill and let them cool slightly before slicing.
- Assemble the Salad Base: Spread the fresh arugula evenly over a large serving platter, creating a vibrant green bed for your other ingredients.
- Add the Burrata and Peaches: Tear the burrata into bite-sized chunks and nestle them over the arugula. Slice the cooled grilled peaches and arrange them attractively around the platter, tucking them among the burrata and greens.
- Finish with Toppings: Scatter the toasted pine nuts and fresh basil leaves over the salad for added crunch and herby brightness.
- Add the Final Touches: Generously drizzle the salad with balsamic glaze and season with salt and freshly cracked black pepper to taste. Serve the salad immediately to enjoy the contrast of textures and temperatures.
Notes
- Use ripe yet firm peaches for the best grilling results—they should hold their shape on the grill.
- If burrata is unavailable, fresh mozzarella can be substituted, but burrata brings extra creaminess.
- For extra depth, try grilling the peaches a few hours in advance; serve the salad at room temperature.
- Sprinkle with an extra pinch of flaky sea salt just before serving for a flavor boost.
- The salad pairs beautifully with grilled meats or crusty sourdough bread.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salads
- Method: Grilling
- Cuisine: Modern American, Italian-inspired
Nutrition
- Serving Size: 1/4 of salad
- Calories: 280 kcal
- Sugar: 14g
- Sodium: 260mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg