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Creamy Burrata Grilled Peach Salad with Balsamic Glaze

creamy burrata grilled peach salad with balsamic glaze - featured image
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A quick and easy summer salad featuring warm, smoky grilled peaches, cool creamy burrata, and peppery arugula, all drizzled with a tangy balsamic glaze. Perfect for weeknight dinners or impressing guests.

Ingredients

Scale
  • 5 ounces (about 5 cups) baby arugula
  • 3 medium ripe but firm peaches
  • 8 ounces burrata cheese (2 small balls or 1 large)
  • 3 tablespoons balsamic glaze
  • 3 tablespoons extra virgin olive oil
  • Salt and black pepper to taste
  • A handful fresh basil leaves
  • Optional: 1/4 cup toasted pine nuts
  • Optional: 4 ounces prosciutto, torn
  • Optional: Honey for drizzling

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 400°F). Brush the grates lightly with oil.
  2. Wash and dry 3 peaches. Cut them in half around the pit, twist to separate, and remove the pit. For large peaches, cut each half into two wedges. Pat the cut sides dry with paper towels and brush lightly with olive oil.
  3. Place the peaches cut-side down on the hot grill. Cook for 3-4 minutes without moving them. Flip and cook for another 2 minutes on the skin side. Transfer to a plate and let cool slightly.
  4. Remove the burrata from its liquid, pat dry, and tear into rough pieces with your hands.
  5. Spread 5 ounces of arugula on a large serving platter. Drizzle with 2 tablespoons of olive oil and a pinch of salt and pepper. Toss gently.
  6. Arrange the grilled peach halves or wedges over the arugula. Scatter the torn burrata pieces around and on top.
  7. Drizzle 3 tablespoons of balsamic glaze over everything. Season with flaky sea salt and black pepper.
  8. Tear a handful of fresh basil leaves and scatter over the top. Add optional pine nuts or prosciutto if using. Serve immediately.

Notes

For best results, pat peaches dry before grilling to ensure caramelization. Let burrata come to room temperature for 20 minutes before serving for a creamier texture. Start with 2 tablespoons of balsamic glaze and add more to taste. Grill peaches in batches if needed to avoid crowding. Assemble salad just before serving to prevent wilting.

Nutrition

Keywords: burrata, grilled peach, balsamic glaze, summer salad, arugula, easy salad, vegetarian, gluten-free

Find it online: https://yumbelle.com/creamy-burrata-grilled-peach-salad-with-balsamic-glaze/