Grilled Peach Salad (Printable Version)

Sweet grilled peaches paired with arugula, burrata, and aged balsamic for a fresh summer salad.

# What You'll Need:

→ Produce

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

→ Dairy

04 - 8 ounces burrata cheese (2 balls)

→ Nuts (optional)

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

→ Dressing

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

# Directions:

01 - Preheat a grill or grill pan over medium-high heat.
02 - Brush peach halves lightly with a small amount of olive oil.
03 - Grill peaches cut side down for 2 to 3 minutes until charred and softened, then turn and grill for 1 to 2 minutes more. Let cool slightly and slice into wedges.
04 - In a large bowl, toss arugula and shallot with 1 tablespoon olive oil, a pinch of salt, and freshly ground black pepper.
05 - Arrange the arugula mixture on a serving platter or individual plates, then top with grilled peach wedges.
06 - Gently tear burrata cheese and evenly distribute over the salad.
07 - Drizzle with aged balsamic or balsamic glaze and the remaining olive oil.
08 - Sprinkle toasted nuts, flaky sea salt, and additional black pepper if desired. Serve immediately.

# Expert Hints:

01 -
  • The grill transforms ordinary peaches into caramelized jewels that make you forget summer will ever end.
  • Burrata melts into creamy pockets that catch every drop of balsamic, turning each bite into an embarrassment of richness.
  • You can pull this together in under 30 minutes, which means you actually have time to enjoy the moment instead of stressing in the kitchen.
02 -
  • Grilling peaches on the wrong heat temperature changes everything—too hot and they char before they soften, too cool and they stay firm and mealy, so trust the medium-high heat and the timing.
  • Burrata's creamy center is its whole reason for existing, so buying it the day you plan to use it and opening it just before serving means you actually get that moment of richness instead of a deflated ball of cheese.
03 -
  • If your balsamic is thin and runs straight to the bottom of the plate, reduce it in a small saucepan over medium heat for 3–4 minutes until it thickens into a glaze—it clings to everything better and tastes more concentrated.
  • Toast your own nuts in a dry skillet for 3–4 minutes if you can, because the aroma alone will tell you they're done, and they taste infinitely better than the pre-toasted ones.
Go Back