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grilled peach and arugula salad with burrata cheese

Grilled Peach and Arugula Salad with Burrata and Balsamic Glaze

This fresh summer salad combines smoky grilled peaches, peppery arugula, and creamy burrata, finished with a drizzle of balsamic glaze. It’s light, colorful, and perfect for warm weather meals, whether you serve it as a side, starter, or main dish.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 3 servings
Course: Appetizer, Side Dish
Cuisine: Mediterranean-inspired, Modern American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3 –4 ripe but firm peaches
  • 5 oz about 4 cups fresh arugula
  • 1 ball burrata cheese
  • 2 tbsp olive oil plus more for grilling
  • 1 tbsp balsamic glaze
  • Salt and freshly cracked black pepper to taste
Optional add-ins: toasted almonds, pistachios, or thin slices of prosciutto

Method
 

  1. Preheat your grill or grill pan to medium-high heat.
  2. Cut peaches in half and remove the pits.
  3. Lightly brush the cut sides with olive oil.
  4. Place peaches cut-side down on the grill. Cook for 3–4 minutes until grill marks appear. Flip and grill the skin side for 1–2 minutes. Remove from heat.
  5. Arrange arugula on a serving platter.
  6. Tear burrata into large chunks and scatter over the arugula.
  7. Slice or quarter the grilled peaches and add them on top.
  8. Drizzle with olive oil and balsamic glaze.
  9. Sprinkle lightly with salt and freshly cracked pepper. Serve immediately.

Notes

  • Use peaches that are firm enough to grill without falling apart.
  • Fresh burrata makes a big difference, but you can swap with mozzarella if needed.
  • If making ahead, grill the peaches first and store them in the fridge. Assemble the salad right before serving so the arugula stays crisp.
  • Homemade balsamic glaze is easy: simmer balsamic vinegar until it thickens.