Grilled Peach and Burrata Salad Recipe

There’s nothing quite like the simple magic of a Grilled Peach and Burrata Salad: warm, juicy peaches with smoky grill marks, creamy burrata oozing across peppery arugula, and a glossy drizzle of tangy balsamic reduction. It’s a dish that captures summer in every bite, perfect for sharing with friends or savoring solo with a slice of crusty bread (no shame in the game!).

Ingredients You’ll Need

One of the things I love most about Grilled Peach and Burrata Salad is how every ingredient shines on its own while coming together in utter harmony. Each element adds something essential: texture, color, or a pop of flavor. Here’s what you’ll need and why you’ll love using each one.

• Burrata cheese (8 oz): The star of the show — its outer mozzarella shell gives way to a luxuriously creamy, spoonable center. Make sure it’s super fresh!
• Peaches (3): Look for ripe but firm peaches; they’ll hold up beautifully on the grill and caramelize sweetly.
• Butter or ghee (1 tbsp): Adds richness and helps the peaches develop those gorgeous grill marks.
• Coconut sugar (1 tbsp): A natural sweetener that boosts caramelization and brings out the fruit’s flavors.
• Balsamic vinegar (1/2 cup): Reduces into a shiny, tangy glaze that ties everything together.
• Arugula (4 cups): Its peppery bite perfectly balances the sweetness of the fruit and the richness of cheese.
• Pine nuts (1/4 cup): For crunchy bursts of nutty flavor — don’t skip the toast for extra depth!
• Olive oil (1/4 cup): A good-quality olive oil elevates the salad and softens the acidity.
• Black pepper (to taste): Just a crack or two gives every bite herby sharpness and pop.

Variations

One of the true joys of Grilled Peach and Burrata Salad is how forgiving and fun it is to play with. If you feel inspired or want to accommodate dietary needs, these variation ideas will keep the dish feeling brand new every time.

• Swap Your Greens: Try baby spinach, mixed greens, or even massaged kale if arugula isn’t your thing — each gives the salad a different personality.
• Go Nutty: Not a pine nut fan? Toasted pistachios, walnuts, or slivered almonds add lovely crunch and flavor.
• Fruity Flair: Want more fruit? Grilled nectarines or figs are extraordinary, and strawberries (fresh, not grilled) offer a refreshing spin.
• Dairy-Free Dream: Replace burrata with a thick cashew cheese or vegan mozzarella — the salad is still absolutely irresistible!
• Make It a Meal: Add grilled chicken, prosciutto, or even torn crusty bread for a more filling main course.

How to Make Grilled Peach and Burrata Salad

Step 1: Prepare and Slice the Peaches

Start by giving your peaches a gentle wash and patting them dry. If you’re using an outdoor grill, cut each peach in half and remove the pits — this larger size prevents slipping through the grates. For an indoor grill pan, slicing them into quarters works perfectly. Whichever way you go, you’re aiming for sturdy pieces that will hold up to the heat and flip easily with tongs.

Step 2: Butter, Sugar, and Grill

Heat your grill or grill pan to medium. Brush the cut sides of your peaches with plenty of melted butter or ghee, giving them a luscious sheen. Next, sprinkle coconut sugar on the cut surfaces for that crave-worthy caramelization. Place peaches cut-side down on the hot grill. Let them sit, undisturbed, for 2-3 minutes per side — this encourages those drool-worthy grill marks and brings out their natural sweetness.

Step 3: Simmer the Balsamic Reduction

While the peaches are grilling, pour your balsamic vinegar into a small saucepan. Set it over medium heat and let it simmer gently for about 5 minutes. Watch as it reduces and thickens — it should be syrupy but still pourable. Remember, it will continue to thicken as it cools, so don’t overdo it!

Step 4: Toast the Pine Nuts

Pop your pine nuts into a dry skillet over medium-low heat. Stir gently for a minute or two — as soon as they turn golden and you smell that irresistible toasted aroma, pull them off the heat. They go from perfect to burnt in seconds, so stay close!

Step 5: Assemble and Finish the Salad

Arrange a generous handful of arugula on serving plates. Top with warm, caramelized peach slices and tear big pieces of burrata over the top — don’t worry about being precious, rustic is best. Scatter with toasted pine nuts. Drizzle the whole party with olive oil, followed by your glossy balsamic reduction, and add a big, cheerful crack of black pepper. Step back and admire your work — this is Grilled Peach and Burrata Salad in all its glory!

How to Serve Grilled Peach and Burrata Salad

Garnishes

For the final flourish, I love to add a few extra twists of freshly cracked black pepper and, if you’re feeling extra fancy, thin ribbons of fresh basil or mint. A shower of flaky sea salt, a light zest of lemon, or an extra drizzle of golden olive oil will send your Grilled Peach and Burrata Salad over the top.

Side Dishes

This salad sings alongside a slice of good sourdough (for mopping up the creamy burrata and balsamic drizzle). For something heartier, pair with grilled chicken or salmon, or serve it as a gorgeous starter before your main course. A chilled rosé or crisp white wine truly brings out the summery notes.

Creative Ways to Present

Channel your inner “host with the most” by assembling Grilled Peach and Burrata Salad on a big platter for family-style sharing. Try layering in concentric circles for a dramatic look, or build individual “stacked” salads for a dinner party wow-factor. For casual gatherings, assemble in jars for picnic-perfect enjoyment!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Grilled Peach and Burrata Salad, pop any leftovers into an airtight container, keeping any greens separate if possible. The salad is best fresh, but will still taste lovely the next day if stored in the fridge for up to 24 hours.

Freezing

Neither burrata nor grilled peaches freeze particularly well — the textures and flavors just aren’t as vibrant after thawing. For that reason, I don’t recommend freezing this salad; enjoy Grilled Peach and Burrata Salad when it’s fresh for the best experience.

Reheating

If you’d like to enjoy the peaches warm, you can gently reheat just the peach slices in a skillet for a minute or so. Burrata is best at room temperature, so let it sit out briefly to regain its creamy texture before assembling your leftovers.

FAQs

Final Thoughts

If you’re craving something that’s as gorgeous as it is gratifying, give this Grilled Peach and Burrata Salad a spot on your table. I promise, once you taste those warm peaches with cool, silky cheese and bold greens, you’ll want to make it all season long. I can’t wait to hear how you make it your own!

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