Grilled Peach Salad with Burrata and Balsamic
Warm grilled peaches contrast with cool, creamy burrata cheese and peppery arugula in this elegant summer salad. A quick balsamic glaze ties everything together for a dish that looks fancy but takes under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 380
- Protein
- 14g
Ingredients
- 2 whole fresh peaches, firm but ripe
- 8 ounces burrata cheese
- 2 cups fresh arugula
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 0 to taste salt and pepper
Instructions
- 1
Pat the peaches dry with a clean kitchen towel. Cut each peach in half lengthwise from the stem to the bottom, twisting gently to separate the two halves, then remove the pit with a spoon.
- 2
Brush both sides of each peach half lightly with 1 tablespoon of olive oil, using a pastry brush or the back of a spoon. Sprinkle lightly with salt and pepper.
- 3
Pour the balsamic vinegar into a small saucepan and place over medium-high heat. Let it bubble gently, stirring once every 10 seconds, until it darkens and thickens to the consistency of honey, about 3 minutes.
- 4
Place a grill pan or cast iron skillet over medium-high heat and wait until it is very hot — when you hold your hand 3 inches above it for 3 seconds, you should feel strong heat that makes you pull away.
- 5
Lay the peach halves flat-side down on the hot grill pan. Do not move them for 2 minutes, until the cut surface turns golden brown with dark grill marks.
- 6
Flip each peach half using tongs and cook the skin side for 1 minute until it softens slightly and lightens in color, then transfer to a cutting board.
- 7
Divide the fresh arugula equally between two plates, spreading it in a loose mound in the center of each plate.
- 8
Slice each grilled peach half crosswise into 4 strips, cutting perpendicular to the skin. Arrange the slices on top of the arugula on each plate, fanning them slightly.
- 9
Tear the burrata cheese into 2–3 pieces per plate and scatter them over the peaches, breaking it gently with your hands so the creamy center spills slightly.
- 10
Drizzle the thickened balsamic reduction in a thin zigzag pattern across the top of each salad.
Tools you’ll need
- pastry brush or spoon
- small saucepan
- grill pan or 10-inch cast iron skillet
- tongs
- cutting board
- chef's knife
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