Grilled Peach and Burrata Salad Recipe
This vibrant Grilled Peach and Burrata Salad combines the smoky sweetness of char-grilled peaches with creamy burrata cheese, fresh arugula, and juicy blueberries, all tossed in a honey-balsamic vinaigrette. Perfect for a light, fresh summer meal or appetizer, this salad offers a wonderful balance of flavors and textures in just 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dressing
- 2 Tablespoons olive oil
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon honey
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Salad
- 6 firm ripe yellow peaches, cut into wedges
- 1 Tablespoon olive oil
- 3 cups arugula
- ½ cup blueberries
- 2 balls burrata cheese
Instructions
- Prepare the Grill: Clean your grill grates thoroughly. Use a paper towel dipped in oil to wipe the grates evenly to prevent sticking. Preheat the grill to medium-high heat and allow it to heat for 5-10 minutes for optimal grilling temperature.
- Make the Dressing: In a small bowl, whisk together 2 tablespoons of olive oil, balsamic vinegar, honey, salt, and freshly ground black pepper until well combined and emulsified.
- Grill the Peaches: Drizzle the peach wedges with 1 tablespoon of olive oil to prevent sticking and enhance flavor. Place the peaches on the hot grill and cook without moving them for 2-3 minutes to develop grill marks and caramelization. Flip the peaches and grill for an additional minute. Remove the peaches and let them cool slightly before assembling the salad.
- Assemble the Salad: On a serving platter, place the burrata balls in the center. Arrange half of the arugula around the cheese, then top with half of the grilled peaches. Repeat the layering with the remaining arugula and peaches. Scatter blueberries evenly around and over the salad.
- Dress and Serve: Drizzle the prepared honey-balsamic vinaigrette evenly over the entire salad. When serving, plate a portion of arugula, peaches, and blueberries, then break up the burrata with a spoon and scoop it generously over each plate to combine creamy and fresh elements.
Notes
- Use firm, ripe peaches to ensure they hold their shape on the grill and don’t become mushy.
- If you don’t have a grill, you can use a grill pan or broil the peaches in your oven.
- For a nuttier flavor, sprinkle toasted almonds or pine nuts on top before serving.
- Serve immediately after assembling to enjoy the creamy texture of burrata at its best.