Description
A simple yet stunning summer salad featuring warm, smoky-sweet grilled peaches paired with cold, creamy burrata, peppery arugula, and a tangy balsamic vinaigrette. Ready in 15 minutes, it’s perfect for weeknight dinners or summer entertaining.
Ingredients
Scale
- 3 medium ripe but firm peaches (about 450g), cut into wedges
- 8 ounces (225g) burrata cheese, at room temperature
- 4 cups (about 100g) arugula or mixed greens
- 1/4 cup loosely packed fresh basil leaves
- 3 tablespoons (45ml) extra-virgin olive oil
- 2 tablespoons (30ml) balsamic vinegar
- 1 tablespoon (15ml) honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1/4 cup (30g) toasted pine nuts or sliced almonds
- Balsamic glaze, for drizzling (optional)
- Flaky sea salt, such as Maldon, for finishing
Instructions
- Preheat your grill or grill pan over medium-high heat.
- While the grill heats, wash the peaches, cut them in half, remove the pits, and slice each half into 3-4 wedges (about 1/2-inch thick).
- Brush the cut sides of the peach wedges with a little olive oil and season lightly with salt.
- Grill the peaches cut-side down for 2-3 minutes without moving them, until deep grill marks appear and they soften slightly. Flip and grill for another 1-2 minutes on the skin side. Remove from heat and let cool for a minute or two.
- While the peaches rest, make the vinaigrette: In a small bowl or jar, combine the olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper. Whisk or shake until emulsified. Taste and adjust.
- Remove the burrata from the refrigerator about 15 minutes before serving to bring to room temperature. Pat it dry gently with a paper towel.
- Assemble the salad: On a large platter or plate, spread the arugula or mixed greens in an even layer. Arrange the grilled peach wedges on top. Tear the burrata into chunks and nestle among the peaches.
- Drizzle the vinaigrette over the entire salad (start with half and add more to taste). Sprinkle the toasted pine nuts or almonds over the top.
- Finish with fresh basil leaves, a drizzle of balsamic glaze if using, and a generous pinch of flaky sea salt. Serve immediately while the peaches are still warm and the burrata is cold and creamy.
Notes
Choose ripe but firm peaches for best results. Let burrata come to room temperature before serving. Don’t overdress the salad; start with half the vinaigrette. Serve immediately for optimal texture contrast.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 16
- Sodium: 350
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 22
- Fiber: 3
- Protein: 12
Keywords: grilled peach salad, burrata salad, summer salad, easy salad recipe, peach burrata, grilled fruit salad, vegetarian salad, gluten-free salad