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Smoky Grilled Peach Burrata Salad (Easy Summer Recipe)

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A stunning summer salad featuring smoky grilled peaches, creamy burrata, peppery arugula, and a drizzle of balsamic glaze. Ready in under 20 minutes, it’s perfect for entertaining or a quick weeknight meal.

Ingredients

Scale
  • 3–4 medium ripe but firm peaches
  • 8 oz burrata cheese (1 large ball or 2 small)
  • 4–5 cups mixed greens or arugula
  • 10–12 large fresh basil leaves
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar or balsamic glaze
  • Flaky sea salt (e.g., Maldon)
  • Freshly cracked black pepper
  • 1 tsp honey (optional, for extra sweetness)
  • 2 tbsp toasted pine nuts or walnuts (optional, for crunch)

Instructions

  1. Preheat your grill to medium-high heat (400-450°F for gas, or until coals are ashed for charcoal). If using a grill pan, heat over medium-high for 5 minutes.
  2. Wash and dry the peaches. Cut each in half along the natural seam, twist to separate, and remove the pit. Brush the cut sides lightly with olive oil.
  3. Place the peaches cut-side down on the hot grill. Cook undisturbed for 3-4 minutes until grill marks form and sugars caramelize. Flip and grill for another 2 minutes on the skin side. Remove and set aside.
  4. While peaches grill, arrange the arugula or mixed greens on a large serving platter.
  5. Place the warm grilled peach halves on top of the greens, cut-side up. Tear the fresh basil leaves and scatter over the peaches and greens.
  6. Gently place the burrata in the center of the platter. For a rustic look, tear it open slightly with your hands to reveal the creamy center.
  7. Drizzle the extra-virgin olive oil and balsamic glaze (or vinegar) over everything. Sprinkle generously with flaky sea salt and a few cracks of black pepper. If using, drizzle honey over the peaches.
  8. Sprinkle toasted pine nuts or walnuts on top for crunch (optional).
  9. Serve immediately while the peaches are still warm and the burrata is at room temperature.

Notes

For best results, use ripe but firm peaches. Let burrata come to room temperature before serving. Grill peaches just before assembling to maintain warm-cold contrast. If peaches stick to the grill, they may not be ripe enough or the grill may not be hot enough. For a vegan version, swap burrata with vegan cashew mozzarella or omit cheese and add avocado.

Nutrition

Keywords: grilled peach salad, burrata salad, summer salad, easy salad, smoky peach, peach burrata, vegetarian salad, gluten-free salad

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