Grilled Peach Salad with Burrata & Basil
Charred peaches meet creamy burrata and peppery arugula for a summer salad that's elegant but takes 20 minutes. A simple balsamic vinaigrette ties everything together.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 12g
Ingredients
- 4 whole ripe peaches, halved and pitted
- 8 oz burrata cheese
- 3 cups arugula
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- ¼ cup fresh basil (torn)
- 1 pinch salt and black pepper
Instructions
- 1
Heat a grill or grill pan over medium-high heat for 2 minutes until hot.
- 2
Brush peach halves lightly with 0.5 tbsp olive oil on cut sides only.
- 3
Place peaches cut-side down on the grill and cook 3-4 minutes without moving.
- 4
Flip peaches and cook 2 more minutes until caramelized and tender. Remove and cool.
- 5
Whisk balsamic vinegar with 2.5 tbsp olive oil, salt, and pepper in a small bowl.
- 6
Toss arugula with half the dressing and divide between 2 plates.
- 7
Top each plate with 2 peach halves, then tear burrata and scatter over.
- 8
Drizzle remaining dressing over everything and scatter torn basil on top.
Tools you’ll need
- grill or grill pan
- small mixing bowl
- whisk
- serving plates
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