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Grilled Peach and Burrata Salad

Grilled peach burrata salad with warm caramelized peach halves, creamy torn burrata, and peppery arugula, finished with honey and balsamic glaze. Charred fruit and glossy cream spill over the greens for an elegant summer appetizer plate.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 4 ripe peaches halved and pitted
Olive oil
  • 1 tbsp olive oil
Burrata
  • 2 balls fresh burrata 8 oz total
Arugula
  • 3 cup arugula
Pistachios
  • 0.25 cup pistachios roughly chopped
Honey
  • 3 tbsp honey
Balsamic glaze
  • 2 tbsp balsamic glaze
Fresh basil
  • 0.5 cup fresh basil leaves torn
Flaky sea salt
  • 1 flaky sea salt for finishing
Black pepper
  • 1 black pepper for finishing

Equipment

  • 1 grill

Method
 

Grill the peaches
  1. Brush the peach halves with olive oil, cut-side down. Grill over medium-high heat for 4-5 minutes until caramelized with deep grill marks.
Assemble the salad
  1. Spread the arugula across a large serving platter, creating an even bed.
  2. Place the warm grilled peach halves over the arugula, letting them sit on the greens.
  3. Tear the burrata balls and nestle them between and around the peaches, then let the cream flow onto the platter.
  4. Drizzle the honey and balsamic glaze over everything, aiming for glossy coverage across peaches and burrata.
  5. Scatter the pistachios and torn basil leaves on top, then finish with flaky sea salt and black pepper. Serve immediately.

Notes

For the best contrast, grill peaches right before serving so the burrata stays creamy and the peaches remain warm. Store leftovers in the refrigerator up to 1 day, though the arugula softens; freezing is not recommended. For a lighter option, use part-skim mozzarella-style dairy to replace burrata, keeping the same honey-and-balsamic finish.