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Grilled Peach and Burrata Salad

Grilled peach and burrata salad with smoky caramelized fruit, peppery arugula, and a creamy burrata center. In under 20 minutes, you’ll grill peaches and drizzle a quick honey balsamic glaze for a sweet-savory summer finish.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 3 ripe peaches Halved and pitted.
  • 2 balls fresh burrata 8 oz total.
  • 4 cup baby arugula
  • 0.25 cup toasted pecans or walnuts
  • 0.25 cup fresh basil leaves Torn.
  • 2 tbsp olive oil For grilling.
  • 0.25 flaky sea salt To taste.
  • 0.25 cracked black pepper To taste.
Honey Balsamic Glaze
  • 3 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 3 tbsp extra virgin olive oil
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Grill the peaches
  1. Preheat a grill or grill pan over medium-high heat, then brush the cut sides of the peach halves generously with olive oil to help them caramelize.
  2. Place peaches cut-side down on the grill and cook for 3–4 minutes without moving, until caramelized grill marks form and the flesh starts to soften.
  3. Flip peaches and cook for 1–2 minutes more, until the second side is lightly caramelized, then remove and let cool slightly.
Make the honey balsamic glaze
  1. Whisk together balsamic vinegar, honey, Dijon mustard, and extra virgin olive oil in a bowl until emulsified, then season with salt and pepper.
Assemble and serve
  1. Spread baby arugula across a large serving platter to create the base for the toppings.
  2. Arrange the grilled peach halves on top, cut side up, so the caramelized surfaces stay visible.
  3. Tear or cut burrata into pieces and nestle them between the peaches so the creamy interior spills naturally.
  4. Scatter torn basil and toasted pecans or walnuts over the top for fresh color and crunch.
  5. Drizzle the honey balsamic glaze generously over everything for a glossy finish.
  6. Finish with flaky sea salt and cracked black pepper, and add an extra drizzle of olive oil if desired, then serve immediately.

Notes

For the best texture, grill the peaches until you see clear grill marks but still feel a little give when pressed—let them cool just enough to stop steaming before assembling. Store leftovers in an airtight container in the fridge up to 1 day; note that arugula will soften. Freezing is not recommended. Dietary swap: use lactose-free burrata (or a lactose-free fresh mozzarella) if you need to avoid dairy.