Grilling peaches in summer captures the essence of fresh flavors. The way they caramelize on the grill while retaining some of their juiciness is pure magic. Paired with the creamy richness of burrata and the bite of arugula, this Summer Grilled Peach and Burrata Salad with Balsamic Glaze is a perfect dish for picnics, gatherings, or a light dinner. It’s a celebration of seasonal produce that’s quick and easy to prepare.

Why you’ll love this recipe

This salad stands out for its fantastic interplay of flavors and textures. The sweetness of the grilled peaches complements the creaminess of the burrata, while the peppery arugula adds depth. Here’s why you should consider making it:

Key benefits: This dish is incredibly easy to assemble and requires only a few ingredients, making it a perfect recipe for busy weeknights or special occasions.
Ideal occasions: Serve it at summer barbecues, casual brunches, or as a light starter for dinner parties. It’s a versatile dish that pleases a crowd.
Target audience: Perfect for food lovers, health-conscious eaters, or anyone looking to indulge in a taste of summer.

"This recipe turned out even better than I expected. It’s simple, but the flavor is amazing."

Ingredients you’ll need

1/2 cup Balsamic Vinegar (good quality)
2 large Ripe Peaches (firm but ripe, halved and pitted)
1 tbsp Olive Oil (for brushing peaches)
1 pinch Salt (to taste)
1 pinch Black Pepper (freshly ground, to taste)
5 oz Arugula (baby arugula)
8 oz Burrata Cheese (2 balls, torn into pieces)
4 slices Prosciutto (optional, torn into pieces)
1/4 cup Fresh Basil (fresh leaves, torn or chopped)
1/4 cup Pistachios (shelled and roughly chopped)
1 tbsp Extra Virgin Olive Oil (for dressing)
1/4 tsp Flaky Sea Salt (optional, for finishing)

How to make Summer Grilled Peach and Burrata Salad with Balsamic Glaze

Prepare the Balsamic Glaze: In a small saucepan over medium heat, bring the balsamic vinegar to a gentle simmer. Reduce the heat and let it simmer for about 10-15 minutes, or until it thickens slightly and coats the back of a spoon. Remove it from the heat and allow it to cool.
Grill the Peaches: Preheat your grill or grill pan over medium-high heat. Brush the cut sides of the peach halves with olive oil and season lightly with salt and pepper. Place the peaches cut-side down on the grill. Grill for about 3-4 minutes, or until grill marks appear and they begin to soften. Carefully flip them over and grill for another 2 minutes. Remove from heat.
Assemble the Salad: In a large bowl, combine the arugula, torn burrata, and torn prosciutto (if using). Add the grilled peaches and toss gently to combine. Drizzle with extra virgin olive oil and season with flaky sea salt if desired.
Plate and Finish: Transfer the salad to a serving dish. Drizzle with the balsamic glaze, and sprinkle the chopped pistachios and fresh basil on top. Serve immediately.

Pro tips for best results

Choose quality ingredients: The balance of flavors relies on quality balsamic vinegar and ripe peaches. Look for peaches with a slight give when pressed.
Don’t overcook the peaches: Grill them just until they’re warm and lightly charred, allowing them to maintain their shape and juiciness.
Presentation matters: Arrange the salad in a way that showcases the vibrant colors and textures—the fresh basil and pistachios add a lovely touch.

Variations and substitutions

Vegan alternative: Replace the burrata with a vegan cheese option or simply omit it altogether.
Gluten-free: This salad is inherently gluten-free, so feel free to enjoy it without worry!
Add a twist: Incorporate quinoa or farro to turn this salad into a heartier main dish.

How to store and reheat

Refrigeration guidelines: Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad may lose some freshness; consider adding a fresh drizzle of olive oil before serving.
Freezing instructions: This salad is not ideal for freezing due to the creamy texture of burrata and fresh greens.
Best reheating methods: If you need to warm it slightly, consider a quick microwave for just a few seconds—enough to take the chill off without cooking the ingredients.

Common questions

Can I use other fruits?
Yes, nectarines or plums would also work beautifully in this salad.
What is burrata cheese?
Burrata is a fresh Italian cheese made from mozzarella and cream. It has a soft outer shell with a creamy interior.
Can I make this salad in advance?
While the components can be prepped ahead of time, it’s best to assemble the salad just before serving to maintain freshness.
What can I substitute for prosciutto?
You can use bacon or smoked salmon for a different flavor profile, or simply skip it for a vegetarian version.
Is this dish suitable for a picnic?
Absolutely! Just keep the components chilled separately until it’s time to serve.

Final thoughts

This Summer Grilled Peach and Burrata Salad with Balsamic Glaze is a delightful way to indulge in summer’s bounty. Easy to prepare and absolutely delicious, it’s bound to impress anyone who takes a bite. Don’t hesitate to try this recipe and bring a taste of summer to your table!

Summer Grilled Peach and Burrata Salad with Balsamic Glaze

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Author: ruby
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Salad
Method: Grilling
Cuisine: Italian
Diet: Vegetarian

Print Recipe

Description

A refreshing salad featuring grilled peaches, creamy burrata, and peppery arugula, all drizzled with a sweet balsamic glaze.

Ingredients

1/2 cup Balsamic Vinegar (good quality)
2 large Ripe Peaches (halved and pitted)
1 tbsp Olive Oil (for brushing peaches)
1 pinch Salt (to taste)
1 pinch Black Pepper (to taste)
5 oz Arugula (baby arugula)
8 oz Burrata Cheese (torn into pieces)
4 slices Prosciutto (optional, torn into pieces)
1/4 cup Fresh Basil (torn or chopped)
1/4 cup Pistachios (shelled and roughly chopped)
1 tbsp Extra Virgin Olive Oil (for dressing)
1/4 tsp Flaky Sea Salt (optional, for finishing)

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Instructions

Prepare the Balsamic Glaze: In a small saucepan over medium heat, bring the balsamic vinegar to a gentle simmer. Reduce the heat and let it simmer for about 10-15 minutes, or until it thickens slightly and coats the back of a spoon. Remove it from the heat and allow it to cool.
Grill the Peaches: Preheat your grill or grill pan over medium-high heat. Brush the cut sides of the peach halves with olive oil and season lightly with salt and pepper. Place the peaches cut-side down on the grill. Grill for about 3-4 minutes, or until grill marks appear and they begin to soften. Carefully flip them over and grill for another 2 minutes. Remove from heat.
Assemble the Salad: In a large bowl, combine the arugula, torn burrata, and torn prosciutto (if using). Add the grilled peaches and toss gently to combine. Drizzle with extra virgin olive oil and season with flaky sea salt if desired.
Plate and Finish: Transfer the salad to a serving dish. Drizzle with the balsamic glaze, and sprinkle the chopped pistachios and fresh basil on top. Serve immediately.

Notes

Choose quality ingredients for the best flavor, and consider presentation to enhance the dish’s appeal.