Grilled Peach Burrata Arugula (Printable)

Sweet grilled peaches, creamy burrata, and peppery arugula drizzled with tangy balsamic glaze. Perfect summer dish ready in 25 minutes.

# List of ingredients:

→ Produce

01 - 3 ripe peaches, halved and pitted
02 - 5 oz fresh arugula
03 - 1/4 small red onion, thinly sliced
04 - 1/4 cup fresh basil leaves

→ Cheese

05 - 2 balls (8 oz total) burrata cheese

→ Nuts

06 - 1/4 cup toasted pecans or walnuts

→ Dressing

07 - 3 tbsp extra-virgin olive oil
08 - 1 tbsp balsamic glaze
09 - 1 tsp honey
10 - 1/2 tsp Dijon mustard
11 - Salt and freshly ground black pepper to taste

# Steps:

01 - Preheat a grill or grill pan to medium-high heat.
02 - Lightly brush peach halves with a bit of olive oil. Grill cut side down for 2-3 minutes per side until grill marks appear and peaches are slightly softened. Remove and let cool slightly, then slice each half into wedges.
03 - In a small bowl, whisk together olive oil, balsamic glaze, honey, Dijon mustard, salt, and pepper to make the dressing.
04 - In a large salad bowl, toss arugula with half the dressing. Arrange on a serving platter.
05 - Distribute grilled peach slices and red onion over the arugula. Tear burrata into chunks and arrange on top. Sprinkle with fresh basil leaves and nuts, if using.
06 - Drizzle the remaining dressing and extra balsamic glaze over the salad. Serve immediately.

# Expert Advice:

01 -
  • The way warm charred peaches melt into cool burrata creates this incredible contrast that keeps every bite interesting
  • This looks like something from a restaurant but comes together faster than you can set the table
  • The balsamic honey dressing hits all the right notes between sweet and tangy
02 -
  • Grill peaches at least 15 minutes ahead so they can cool slightly. Hot peaches will melt your burrata into a puddle before anyone gets a bite.
  • Dress the arugula, not the whole salad. The peaches and onions should stay clean and bright against those dressed greens.
03 -
  • Pat your peach halves dry before brushing with oil. Excess moisture creates steam instead of those nice char marks.
  • Let the assembled salad sit for just 2 minutes before serving. The flavors need a moment to get acquainted.

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