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Creamy Grilled Peach Burrata Salad: Best Summer Recipe

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A quick and easy summer salad featuring smoky grilled peaches, creamy burrata, peppery arugula, and a sweet-tart balsamic glaze. This impressive dish comes together in under 20 minutes with simple ingredients.

Ingredients

Scale
  • 4 medium-sized ripe but firm peaches
  • 2 large balls burrata cheese (about 8 ounces total)
  • 4 cups baby arugula (about 4 ounces)
  • 1/4 cup fresh basil leaves, roughly torn
  • 1/4 cup toasted pine nuts or slivered almonds (optional)
  • Flaky sea salt (like Maldon) for finishing
  • 1 cup good-quality balsamic vinegar
  • 2 tablespoons honey or brown sugar
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste

Instructions

  1. Make the Balsamic Glaze: In a small saucepan, combine 1 cup balsamic vinegar and 2 tablespoons honey or brown sugar. Bring to a gentle simmer over medium heat, then reduce heat to low. Cook, stirring occasionally, until reduced by half and syrupy (about 8-10 minutes). Remove from heat and let cool.
  2. Prep the Peaches: Wash and dry the peaches. Cut each peach in half along the natural seam and twist to separate. Remove the pit. Brush cut sides with olive oil and season with salt and pepper.
  3. Preheat the Grill: Preheat a grill or grill pan to medium-high heat. Clean and oil the grates well.
  4. Grill the Peaches: Place peach halves cut-side down on the hot grill. Cook without moving for 3-4 minutes until deep golden-brown grill marks appear. Flip and cook for another 1-2 minutes until warmed through but still holding shape. Transfer to a plate to cool slightly.
  5. Assemble the Salad: Arrange arugula on a large serving platter. Tear burrata into large pieces and nestle among the arugula. Place grilled peach halves on top, cut-side up.
  6. Finish and Serve: Drizzle balsamic glaze generously over the salad. Sprinkle with torn basil, toasted nuts (if using), and a generous pinch of flaky sea salt. Serve immediately while peaches are warm and burrata is cold.

Notes

For best results, use ripe but firm peaches so they hold their shape on the grill. Let burrata sit at room temperature for 15-20 minutes before serving for optimal creaminess. The balsamic glaze can be made ahead and stored in the fridge for weeks. Don’t skip the flaky sea salt at the end—it balances the sweetness and richness. This salad is best served immediately; leftovers do not store well once assembled.

Nutrition

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

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