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Easy Creamy Burrata & Grilled Peach Salad Recipe

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A simple yet elegant salad featuring creamy burrata, caramelized grilled peaches, peppery arugula, and a tangy-sweet balsamic glaze. Perfect for summer entertaining or a quick, impressive meal.

Ingredients

Scale
  • 2 ripe but firm peaches
  • 8 ounces burrata cheese
  • 4 cups fresh arugula
  • ¼ cup fresh basil leaves, torn
  • ¼ cup toasted pine nuts or sliced almonds
  • Flaky sea salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 cup balsamic vinegar
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon olive oil
  • Optional: 1 teaspoon fresh thyme leaves

Instructions

  1. Make the balsamic glaze: In a small saucepan, combine balsamic vinegar and honey. Bring to a gentle simmer over medium heat, then reduce heat to low. Let bubble for 10-12 minutes, stirring occasionally, until reduced by half and syrupy (coats the back of a spoon). Remove from heat and set aside.
  2. Prep the peaches: Wash and dry peaches. Cut in half along the natural seam, twist to separate, and remove the pit. If large, cut each half into 2-3 wedges. Brush cut sides lightly with olive oil.
  3. Toast the nuts (if using): In a small dry skillet over medium heat, toast pine nuts or sliced almonds for 2-3 minutes, shaking frequently, until golden and fragrant. Transfer to a plate to cool.
  4. Grill the peaches: Heat a grill pan over medium-high heat until smoking hot (3-4 minutes). Place peaches cut-side down on the grill. Cook undisturbed for 3-4 minutes until deep golden-brown grill marks appear. Flip and cook for another 1-2 minutes on the skin side. Peaches should be tender but hold their shape. Transfer to a plate and let cool slightly.
  5. Assemble the salad: Spread arugula on a large serving platter or shallow bowl. Scatter torn basil over the arugula. Place burrata in the center, either whole or gently torn into pieces. Arrange grilled peach wedges around and on top of the burrata.
  6. Finish and serve: Drizzle balsamic glaze generously over everything. Sprinkle toasted nuts on top, then finish with flaky sea salt and freshly cracked black pepper. Serve immediately while peaches are warm and burrata is creamy.

Notes

Let burrata sit at room temperature for 15-20 minutes before serving for best texture. Grill peaches just before serving to keep them warm. Make extra balsamic glaze; it keeps for weeks and is great on other dishes. If peaches are underripe, wait a day or two for better flavor and caramelization.

Nutrition

Keywords: burrata, grilled peach, summer salad, balsamic glaze, easy salad, Italian salad, peach salad

Find it online: https://tablemira.com/easy-creamy-burrata-and-grilled-peach-salad-recipe/