Grilled Peach Salad (Printable Version)

A summer salad featuring sweet grilled peaches, creamy burrata, arugula, and a rich balsamic glaze.

# What You'll Need:

→ Produce

01 - 3 ripe peaches, halved and pitted
02 - 5 oz arugula
03 - 1 small shallot, thinly sliced

→ Dairy

04 - 8 oz burrata cheese (2 balls)

→ Nuts (optional)

05 - 1/4 cup toasted pistachios or walnuts, roughly chopped

→ Dressing

06 - 2 tbsp extra-virgin olive oil
07 - 2 tbsp aged balsamic vinegar or balsamic glaze
08 - 1/2 tsp flaky sea salt
09 - Freshly ground black pepper, to taste

# Directions:

01 - Preheat a grill or grill pan over medium-high heat.
02 - Brush peach halves lightly with olive oil.
03 - Grill peaches cut side down for 2 to 3 minutes until charred and softened, then grill the opposite side for 1 to 2 minutes. Let cool slightly and slice into wedges.
04 - In a large bowl, toss arugula and shallot with 1 tablespoon olive oil, a pinch of salt, and black pepper.
05 - Arrange the arugula mixture on a serving platter or individual plates.
06 - Top the arugula with the grilled peach wedges.
07 - Gently tear burrata and distribute evenly over the salad.
08 - Drizzle balsamic vinegar or glaze and remaining olive oil over the top.
09 - Sprinkle with toasted nuts, flaky sea salt, and additional black pepper if desired. Serve immediately.

# Expert Advice:

01 -
  • Grilling the peaches brings out a hidden sweetness that raw fruit can't touch, creating a warm-cool contrast that feels elegant without trying.
  • It comes together in under 30 minutes but tastes like you've been thinking about it all day.
  • The burrata melts slightly into warm fruit, creating its own sauce—no fussy plating required.
02 -
  • Burrata gets grainy and separates if it gets too warm—add it at the last possible moment and serve immediately, not 20 minutes later.
  • Peaches that are too soft will collapse on the grill; aim for fruit that's ripe but still has a tiny bit of firmness when you press it gently.
03 -
  • Toast your own nuts if you can—it takes 5 minutes in a dry pan and changes the entire flavor profile compared to store-bought roasted ones.
  • Aged balsamic is thicker and more complex than regular; if you only have vinegar, reduce it in a small pan first to concentrate the flavor and viscosity.
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