Print

Grilled Peach Salad with Arugula and Burrata Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 483 reviews

A refreshing and flavorful Grilled Peach Salad with peppery arugula, creamy burrata, crunchy toasted walnuts, and a tangy balsamic glaze. Perfect for a light summer meal or an elegant side dish with a beautiful balance of smoky sweetness and savory creaminess.

Ingredients

Salad Ingredients

  • 4 ripe peaches, halved and pitted
  • 6 cups arugula
  • 8 ounces burrata cheese
  • 1/4 cup walnuts, toasted
  • 1/4 cup balsamic glaze
  • Olive oil for grilling
  • Salt and pepper, to taste

Instructions

  1. Preheat Grill: Preheat your grill to medium heat, ensuring it is properly heated before placing the peaches on it to achieve perfect grill marks and caramelization.
  2. Prepare Peaches: Brush the cut sides of the peach halves generously with olive oil to prevent sticking and to promote a nice sear while grilling.
  3. Grill Peaches: Place the peaches cut-side down on the grill and cook for about 4-5 minutes until grill marks form and the peaches are slightly softened but still hold their shape. Remove from the grill and allow to cool slightly.
  4. Assemble Salad: In a large bowl, combine the arugula with the grilled peaches, arranging the peaches cut side up to showcase their caramelized surface.
  5. Add Burrata Cheese: Tear the burrata cheese into bite-sized pieces and distribute it evenly on top of the salad for creamy texture and richness.
  6. Add Walnuts and Dressing: Sprinkle toasted walnuts over the salad and drizzle with balsamic glaze to add crunch and a sweet tang. Season with salt and freshly ground black pepper to taste.
  7. Serve: Serve the salad immediately to enjoy the contrast of warm grilled peaches with cool burrata and fresh arugula.

Notes

  • Choose ripe but firm peaches to ensure they hold up well on the grill without falling apart.
  • To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.
  • Balsamic glaze can be substituted with a balsamic reduction or high-quality balsamic vinegar if preferred.
  • This salad is best served fresh; burrata cheese can become watery if left sitting too long.
  • For a vegan variation, substitute burrata with vegan cheese or omit it entirely.

Find it online: https://alinacooks.com/grilled-peach-salad-with-arugula-and-burrata-recipe/