Juicy grilled peaches, creamy burrata, peppery arugula and a balsamic glaze transforms the ordinary summer salad into a gourmet meal. Fresh peaches are delicious on their own, but grilling transforms them. It caramelizes their natural sugars and adds a light smokiness. The softened, warm peaches contrast beautifully with the creamy, rich burrata cheese, while fresh arugula adds a fresh peppery bounce. Then it’s all topped off with a drizzle of balsamic vinaigrette for a salad that’s sweet, savory and absolutely delicious. Even better it’s surprisingly easy to create and comes together in just a few minutes!

What is burrata?

Burrata means “buttery” in Italian – which gives a hit to its amazing, melt-in-your mouth flavor and texture.  It was created over 100 years ago in the Puglia region of Southern Italy.  Genuine burrata is still made by hand today with just 3 simple ingredients: whole milk, rennet [a curdling enzyme] and cream. The smooth outer shell is mozzarella. The inside oozes with soft, creamy cheese.

Its combination of textures makes it a luxurious cheese to serve with salads, pizza, or on its own with a drizzle of olive oil and a balsamic glaze.

Why we love these ingredients

Yes, peaches-and-cream skin is a thing! Peaches are packed with Vitamin C and antioxidants that improve skin texture and promote collagen production. You need plenty of collagen to keep your skin healthy and youthful.

Peaches also keep your gut happy, thanks to their high levels of fiber. So it helps support a healthy microbiome and prevents constipation.  They also have high water content, which helps keep the body hydrated, especially during hot weather.

Arugula is a peppery lettuce that’s packed with nutrition. It’s high in fiber and a great source of nitrates which can help improve blood flow and reduce blood pressure. Arugula also contains Vitamin K which helps in the formation of strong bones and can prevent osteoporosis.

Basil is a treasure trove of flavonoids and polyphenols that improve blood flow and support heart health. It can also soothe the digestive tract and even reduce symptoms of indigestion. Plus, basil has adaptogenic properties that can help reduce anxiety, improve mood, and help the body cope with stress.

Pro tips for easy prep 

Grilling peaches isn’t difficult but here are a few tips to ensure the best results.

First, start with ripe but firm fruit. Overripe peaches will fall apart on the grill. Quartering the peaches (instead of halving) exposes more surface area for cooking and makes it easier to flip and grill evenly.

Next, brush the cut surfaces with olive oil or melted butter. This prevents sticking, promotes browning and adds a nice, charred flavor to the grilled peaches... And yes, you can substitute nectarines for the peaches.

You can grill the fruit ahead of time—the peaches will hold for several hours at room temperature without issue—but save the arugula and vinaigrette for the very end so the lettuce stays fresh and vibrant. This salad is at its best right after it’s assembled when the burrata is soft, the peaches are slightly warm or at room temperature, and the vinaigrette hasn’t yet wilted the herbs.

TIP: you can also use a blend of honey and balsamic vinegar as a quick alternative glaze.

Grilled Peach & Burrata Salad

Makes 4 servings

 Ingredients 

• 3 ripe peaches, pitted and cut into quarters
• 1 TBSP olive oil
• 1 ball burrata cheese (or 2 smaller ones)
• 4 cups of arugula or mixed greens
• ¼ cup fresh basil leaves
• 2 TBSP balsamic glaze
• Flaky sea salt and freshly ground black pepper
• Optional: prosciutto slices or chopped pistachios for added texture

 Instructions:

1. Preheat Grill or Grill Pan. Heat your grill or grill pan to medium-high. Lightly oil the grates if needed.
2. Prep the Peaches. Brush peach quarters with olive oil. Place them cut side down on the grill for 3–4 minutes, until grill marks appear and they soften slightly. Flip and grill the skin side for 1–2 minutes more.
3. Assemble the Salad. On a large platter or individual plates, spread out the greens and basil. Arrange grilled peach quarters on top.
4. Add Burrata. Tear the burrata into chunks and nestle it among the peaches
5. Drizzle & Season Drizzle balsamic glaze over the top. Add a bit of flaky sea salt and freshly cracked pepper to taste. If desired, garnish with torn prosciutto slices or sprinkle chopped pistachios on top for an extra layer of flavor.