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Grilled Peach and Burrata Salad Recipe

Grilled Peach and Burrata Salad

Wholesome Cove
This grilled peach and burrata salad recipe brings together warm, caramelized fruit and cool, creamy cheese in one plate. It works as a light lunch, a starter for a summer dinner party, or a side for anything off the grill.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 320 kcal

Equipment

  • Outdoor grill or cast iron grill pan
  • Tongs
  • Sharp paring knife
  • Cutting board
  • Small mixing bowl
  • Pastry brush
  • Handheld citrus juicer - optional, for the lemon
  • Large ceramic serving platter

Ingredients
  

  • 4 ripe but firm peaches - halved and pitted
  • 2 balls fresh burrata cheese - 8 oz / 227 g each
  • 5 cups baby arugula - about 100 g
  • 1/2 cup fresh basil leaves - 12 g, torn
  • 4 slices prosciutto - optional
  • 3 tablespoons extra virgin olive oil - 45 ml, divided
  • 2 tablespoons aged balsamic glaze - 30 ml
  • 1 tablespoon honey - 20 g
  • 1/3 cup shelled pistachios - 40 g, toasted and roughly chopped
  • 1/2 lemon - juiced
  • flaky sea salt - to taste
  • freshly cracked black pepper - to taste

Instructions
 

  • Wash and dry peaches, slice in half lengthwise, remove pits, and brush cut sides with 1 tablespoon olive oil.
  • Preheat grill or grill pan over medium-high heat for 5 minutes, then lightly oil the grates or pan surface.
  • Place peaches cut side down on the hot grill and cook undisturbed for 3-4 minutes until char marks form, then flip and grill skin side for 1-2 minutes. Remove to a plate.
  • If using prosciutto, lay slices in the same pan for about 1 minute per side until edges curl and crisp, then transfer to a paper towel-lined plate.
  • Spread arugula on a large serving platter, scatter torn basil over it, drizzle with 1 tablespoon olive oil and lemon juice, and season lightly with flaky salt.
  • Cut each grilled peach half into 3-4 wedges and arrange evenly over the greens, tucking crisped prosciutto between the wedges if using.
  • Tear each burrata ball in half over the platter, letting the creamy center spill onto the salad, and nestle the torn pieces among the peaches and greens.
  • Drizzle balsamic glaze and honey over the entire platter, sprinkle with chopped toasted pistachios, finish with flaky salt and black pepper, and serve immediately.

Notes

  • Choose peaches that give slightly when pressed but aren't soft or bruised for the best grilling results.
  • Bring burrata to room temperature for about 20 minutes before serving for the creamiest texture.
  • Don't overcrowd the grill pan; peaches need room to sear rather than steam.
  • Tear burrata by hand instead of slicing to keep that signature oozy center.
  • Toast pistachios in a dry skillet for 2-3 minutes to deepen their flavor before chopping.
  • Assemble the salad right before serving since the greens wilt quickly once dressed.
  • If your balsamic glaze is too thick, warm it slightly for easier drizzling.
  • Store leftover grilled peaches in an airtight container in the fridge for up to 2 days.
  • Keep burrata separate from dressed greens if not serving everything right away.
  • Swap arugula for baby spinach if you prefer a milder, less peppery green.

Nutrition

Serving: 1ServingCalories: 320kcalCarbohydrates: 19gProtein: 14gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 35mgSodium: 310mgPotassium: 415mgFiber: 3gSugar: 14gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 8mg
Keyword burrata recipe, easy vegetarian, grilled peach salad, summer salad
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