Peach Burrata Salad

This grilled peach burrata salad recipe is the essence of summer on a plate. This mouthwatering summer salad is made with juicy peaches that are grilled until they caramelize, served on a bed of arugula salad greens and cherry tomatoes, with a large ball of creamy burrata mozzarella nestled in the middle. This salad is quick and easy to prepare, but still looks like a stunning centerpiece.

This burrata and grilled peach salad works great as a part of a lunch or light dinner. It can also be served with additional appetizers as part of a happy hour bites spread or for a casual summer drinks get together.  It makes a great side dish for a BBQ or cookout. The flavors pair perfectly with grilled chicken, fish, and seafood.

Ingredient Notes:

• Peaches: Fresh and in season peaches are best. You can also use nectarines.
• Burrata cheese: This cheese is like mozzarella, but it has a creamy, soft center and a mild flavor that melts in your mouth. Use fresh mozzarella if you don’t have burrata available.
• Arugula: The peppery bite of arugula, also known as rocket, stands up well to the sweet peaches and creamy burrata cheeses, but you also use any lettuce or salad mix that you love. Spinach is also a great option, especially if you find the arugula flavor too spicy.
• Tomatoes: Cherry or grape tomatoes are perfect, just make sure you cut them in half to make them easier to eat. You can also use diced heirloom tomatoes.
• Basil: Basil adds a fresh and herby flavor that reminds you of a caprese salad.
• Olive oil: Use a good quality extra virgin olive oil for the best flavor.
• Balsamic glaze: You can get this already made in the salad dressing aisle or make it yourself by reducing balsamic vinegar until it’s thick and syrupy.
• Flakey sea salt: A little sprinkle of salt brings out all the fresh flavors of this summer salad.
• Ground black pepper: For just a bit of extra flavor.

Tips and tricks

This recipe is simple to make and comes together quickly, but I still have a few tips for making it a success every time:

• Make sure your grill is hot enough. A hot grill will give you grill marks, but if you don’t let it heat up long enough, you’ll just steam the peaches.
• Assemble the salad right before you serve it so that salad greens don’t get soggy. You can grill the peaches ahead of time if needed.

Variations of this summer grilled peach salad

• Nectarines: Use nectarines instead of peaches
• Add some protein: Add some grilled chicken or slices of prosciutto.
• Replace the tomatoes with cucumber or with berries (blueberries, blackberries, cherries) for a different flavor contrast.
• Additional toppings: You can also add some sliced red onions, regular or pickled. Some toasted nuts for extra crunch.
• Try it with a different type of cheese: Swap out the burrata for grilled halloumi, or replace it with some feta cheese or even with queso fresco.
• Drizzle it with fresh pesto or basil oil

Storage frequently questions

How do I store my peach burrata salad?

If you have leftover peach burrata salad, you can transfer it to an airtight container and store it in the refrigerator for 2-3 days, the arugula greens will start to wilt overnight but are still edible.

Can I make this ahead of time?

This salad is best eaten fresh. You can prep the components ahead of time, keeping them separate, and assemble the salad at the moment of serving.

Grilled Peach Burrata Salad

This easy peach burrata salad is made with grilled juicy peaches, creamy burrata cheese, arugula, cherry tomatoes, basil, olive oil and balsamic reduction glaze.

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Course: Appetizer, Salad, Side Dish

Cuisine: American, European inspired, Fusion, International, Italian inspired

Keyword: Balsamic reduction, Burrata, Easy and quick, Grilled, Peaches

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 4

Ingredients

• 2 peaches
• 4 cups arugula lightly packed, or your favorite salad greens mix
• ½ cup cherry or grape tomatoes, cut in halves
• 1 large ball of burrata cheese
• ¼ cup fresh basil leaves lightly packed
• 2 Tablespoons olive oil
• 2 Tablespoons homemade balsamic reduction or storebought balsamic glaze
• Flaky sea salt
• Black pepper

Instructions

• Preheat your grill to medium-high (about 375°F or 190°C) and oil the grill grates to prevent sticking.
• While the grill is heating, slice your peaches in half and remove the pits.
• Slice each half into quarters, so you have 8 pieces per peach. This works best with larger peaches. If your peaches are smaller, you may just need to quarter them.
  
• Grill the peach segments for 2-3 minutes per side until you have grill marks, and remove them to a plate.
  
• While the peaches are grilling, line a platter with arugula.
• Top the arugula with peaches and halved tomatoes.
• Place the ball of burrata in the center of your platter (or tear the burrata into small pieces and scatter it over the salad).
  
• Drizzle with olive oil and balsamic glaze and finish with flaky sea salt and freshly cracked black pepper. Serve immediately.
  

Photos of the step by step preparation process for Grilled Peach Burrata Salad:

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