Recipes › Salad › Grilled Peach and Burrata Salad Recipe

Grilled Peach and Burrata Salad Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired salad celebrates summer produce with charred peaches that develop deep caramelization when grilled, creating a natural sweetness that contrasts beautifully with creamy burrata cheese and peppery arugula. The combination of warm fruit, cool cheese, and crisp greens finished with aged balsamic and fruity olive oil delivers an elegant yet simple dish that works as a light appetizer or main course. Fresh basil and toasted almonds add herbaceous notes and textural depth.

Ingredients

• 4 ripe but firm peaches (about 680g), halved and pitted
• 240g fresh burrata cheese (two 120g balls), chilled
• 120g baby arugula
• 45ml extra-virgin olive oil (3 tablespoons)
• 30ml aged balsamic vinegar (2 tablespoons)
• 45g sliced almonds (¼ cup), lightly toasted
• 12 fresh basil leaves
• 2g fleur de sel or sea salt (½ teaspoon)
• 1g freshly cracked black pepper (¼ teaspoon)
• 2ml honey (½ teaspoon)

Instructions

1. Pat the peach halves dry with paper towels and lightly brush the cut sides with 15ml (1 tablespoon) of olive oil.

2. Heat a cast-iron grill pan or outdoor grill to medium-high heat (about 200°C / 400°F). Place peach halves cut-side down and grill for 3-4 minutes until deep golden-brown char marks form.

3. Flip the peaches carefully and grill the skin side for 2-3 minutes until the skin blisters slightly and releases easily from the flesh.

4. Transfer grilled peaches to a cutting board and let cool for 2 minutes, then cut each half into 3-4 wedges.

5. Divide arugula among four serving plates, creating a loose nest in the center of each.

6. Arrange warm peach wedges around the arugula on each plate, then gently tear the burrata into pieces and place in the center of the greens.

7. Whisk together the remaining 30ml (2 tablespoons) olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl until combined.

8. Drizzle the vinaigrette lightly over each salad, scatter toasted almonds and fresh basil leaves across the top, and serve immediately while peaches are still warm.

Substitutions

• Use fresh mozzarella or goat cheese instead of burrata for a firmer texture and tangier flavor
• Substitute arugula with baby spinach or mixed greens if arugula is unavailable
• Replace aged balsamic with aged red wine vinegar or fig balsamic for a different flavor profile
• Use pecans or walnuts in place of almonds for nuttier depth

Tips

• Select peaches that yield slightly to pressure but are not fully soft—they hold their shape better on the grill and develop superior char without becoming mushy
• Dress the salad just before serving to prevent the greens from wilting; the warm peaches will gently warm the burrata without melting it completely
• Toast almonds in a dry skillet over medium heat for 2-3 minutes while the peaches grill for maximum flavor and aroma

This salad draws from the Italian tradition of pairing cheese with fruit, seen in classics like pear and Gorgonzola combinations. The use of burrata, a modern Puglian cheese with creamy curds inside a mozzarella shell, alongside grilled fruit reflects contemporary Italian cuisine that respects seasonal produce and simple, quality ingredients.

You might also like

Grilled Vegetable Salad Recipe

35 min · Salad

Grilled Zucchini and Mint Salad Recipe

27 min · Salad

High-Protein

High Protein Tuna Pasta Salad Recipe

25 min · Salad

Italian Antipasto Salad Recipe

20 min · Salad