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Savory Grilled Peach Burrata Salad: Best Summer Recipe

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A savory grilled peach burrata salad with warm, smoky peaches, cool creamy burrata, peppery arugula, and a sweet balsamic glaze. This quick and easy summer recipe is perfect for entertaining and will make you feel like you’re on vacation in your own backyard.

Ingredients

Scale
  • 4 ripe but firm peaches, halved and pitted
  • 8 ounces fresh burrata cheese
  • 5 ounces baby arugula
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup toasted pine nuts
  • Flaky sea salt, to taste
  • Fresh cracked black pepper, to taste
  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey or brown sugar
  • 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: In a small saucepan, combine 1/2 cup balsamic vinegar and 2 tablespoons honey. Bring to a gentle simmer over medium heat, then reduce to low. Let it bubble for 8-10 minutes, stirring occasionally, until thick enough to coat the back of a spoon. Remove from heat and set aside.
  2. Preheat your grill or grill pan to medium-high heat. Brush the cut sides of the peach halves with a little olive oil.
  3. Grill the peaches cut-side down for 3-4 minutes without moving them. Flip and grill for another 2-3 minutes on the skin side. Transfer to a cutting board and let cool slightly.
  4. Make the dressing: In a small jar, combine 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, minced garlic, a pinch of salt, and a few grinds of black pepper. Shake vigorously until emulsified.
  5. Assemble the base: Spread the arugula on a large platter. Drizzle about half the dressing over it and toss gently with your hands.
  6. Add the peaches and burrata: Slice each grilled peach half into 3-4 wedges and arrange over the arugula. Place the burrata in the center, either whole or torn into large pieces.
  7. Finish and serve: Drizzle the remaining dressing over everything. Spoon the balsamic glaze over the peaches and burrata in a zigzag pattern. Scatter torn basil and toasted pine nuts on top. Finish with flaky sea salt and black pepper. Serve immediately.

Notes

Use firm but ripe peaches so they hold their shape on the grill. Bring burrata to room temperature before serving for the creamiest texture. Watch the balsamic glaze carefully as it can burn quickly. For best results, assemble the salad just before serving to prevent the arugula from wilting.

Nutrition

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

Find it online: https://ariaappetite.com/savory-grilled-peach-burrata-salad-best-summer-recipe/