Grilled Peach Summer Salad (Printable)

Sweet grilled peaches paired with creamy burrata and peppery arugula, drizzled with aged balsamic glaze.

# What you'll need:

→ Produce

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

→ Dairy

04 - 8 oz burrata cheese (2 balls)

→ Nuts (optional)

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

→ Dressing

06 - 2 tbsp extra-virgin olive oil
07 - 2 tbsp aged balsamic vinegar or balsamic glaze
08 - 1/2 tsp flaky sea salt
09 - Freshly ground black pepper, to taste

# Method:

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, then flip and grill for 1 to 2 minutes. Allow to cool slightly and slice into wedges.
04 - In a large bowl, toss arugula and shallot with 1 tablespoon olive oil, a pinch of salt, and freshly ground black pepper.
05 - Arrange the arugula mixture on a serving platter or plates, then top with grilled peach wedges.
06 - Tear burrata gently and distribute evenly over the salad.
07 - Drizzle aged balsamic vinegar or glaze and the remaining olive oil over the top.
08 - Sprinkle toasted nuts (if using), flaky sea salt, and additional black pepper as desired. Serve immediately.

# Expert Advice:

01 -
  • The contrast between warm grilled peaches and cool, creamy burrata stops people mid-bite.
  • It's the kind of salad that tastes like it took hours, but comes together faster than you'd expect.
  • The aged balsamic glaze adds a depth that makes even simple ingredients feel restaurant-quality.
02 -
  • Burrata breaks down and gets sad if it sits in acid for too long—add it just before serving or the salad loses its textural magic.
  • The ripeness of your peaches matters more than any other ingredient; underripe ones won't caramelize properly, and overripe ones will fall apart on the grill.
03 -
  • If your grill pan isn't hot enough, the peaches will steam rather than caramelize—preheat longer than you think necessary.
  • Aged balsamic can be expensive, but a little goes a long way because it's concentrated and sweet; this recipe shows you why it's worth keeping a bottle in your pantry.
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