Grilled Peach Arugula Salad (Print)

Sweet grilled peaches paired with fresh arugula, creamy burrata, and a rich balsamic glaze for a refreshing dish.

# What You Need:

→ Produce

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

→ Dairy

04 - 8 ounces burrata cheese (2 balls)

→ Nuts (optional)

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

→ Dressing

06 - 2 tablespoons extra-virgin olive oil
07 - 2 tablespoons aged balsamic vinegar or balsamic glaze
08 - 1/2 teaspoon 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 slightly softened. Turn and grill the opposite side for 1 to 2 minutes. Let cool slightly, then slice each half 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 dressed arugula mixture on a serving platter or individual plates, then top with grilled peach wedges.
06 - Gently tear burrata and distribute it evenly over the salad.
07 - Drizzle aged balsamic or balsamic glaze and the remaining olive oil over the salad.
08 - Sprinkle toasted nuts, flaky sea salt, and additional black pepper as desired. Serve immediately.

# Helpful Hints:

01 -
  • The contrast between warm grilled peaches and cool, buttery burrata makes every bite feel special without any fussy technique.
  • It comes together in under thirty minutes, perfect for when you want to impress without spending your whole evening in the kitchen.
  • The flavors feel indulgent and restaurant-quality, but honestly it's just four or five ingredients doing exactly what they're meant to do.
02 -
  • The timing of grilling matters more than the temperature—you want just enough char and softening to concentrate the peach flavor, not enough to turn them mushy or bitter.
  • Burrata is delicate and will separate if you handle it roughly or dress it too far in advance; it's worth tearing it by hand rather than cutting it with a knife.
  • Don't skip the flaky salt at the end; it's not just seasoning, it's texture and brightness that makes every other flavor pop.
03 -
  • Don't let perfect be the enemy of done—a little char on the peaches is better than none, and uneven browning adds character to the plate.
  • If your burrata starts to separate or looks tired, you can use the whey it's packed in to dress the salad instead, adding a subtle creamy tang that anchors everything together.
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