Imagine this: juicy grilled peaches, creamy burrata, and a drizzle of balsamic glaze all layered over peppery arugula. It’s summery, stunning, and takes less than 20 minutes to pull together. Whether you’re hosting brunch or craving something fresh and a little fancy for lunch, this salad is your go-to. Let’s make something gorgeous that tastes like sunshine on a plate!
Why You’ll Love This Recipe
This salad checks all the boxes: sweet, savory, creamy, and crisp. Plus, it’s incredibly simple to make but looks like it belongs on a restaurant menu. My kids love the peaches, and I love how beautifully it comes together with pretty much zero stress!
- Quick and easy: Done in under 20 minutes.
- Seasonal and fresh: Perfect for summer gatherings.
- Elevated flavor: Burrata takes everything up a notch.
- Versatile: Great as a starter, side, or light main.
Ingredients Breakdown
Essentials
- 2 ripe peaches, halved and pitted
- 1 tablespoon olive oil (for grilling)
- 5 oz arugula (or your favorite salad greens)
- 1 ball burrata cheese
- 2 tablespoons balsamic glaze
- ¼ cup toasted pine nuts (optional but recommended)
- Fresh basil leaves, for garnish
- Salt and freshly cracked black pepper, to taste
Pro Tips
- Use freestone peaches—they’re easier to halve and pit than clingstone.
- Let the burrata sit out while you prep so it’s luxuriously creamy.
- Grill the peaches on high heat to get those gorgeous char marks fast.
Step-by-Step Instructions
- Preheat your grill or grill pan to medium-high heat. Brush the peach halves with olive oil on the cut side.
- Place peaches cut side down and grill for 2–3 minutes, or until grill marks appear but they’re still slightly firm. Set aside.
- On a large platter, spread the arugula evenly as your salad base.
- Tear the burrata slightly and nestle it onto the greens. (This part is messy, but beautiful!)
- Place the grilled peach halves around the plate. If they’re large, you can slice them into wedges first.
- Drizzle with balsamic glaze and sprinkle toasted pine nuts on top.
- Add a few torn basil leaves, a pinch of salt, and cracked pepper to finish. Serve immediately!
Chef’s Tips and Tricks
- Don’t overcook the peaches—you want them warm and tender, not mushy.
- If you don’t have balsamic glaze, reduce balsamic vinegar with a touch of honey until thickened.
- Use a nonstick grill pan indoors if you’re not firing up the outdoor grill.
- For extra flavor, rub the peach halves with a pinch of brown sugar before grilling.
Recipe Variations and Serving Suggestions
- Add Prosciutto: Drape a few slices over the top for a salty contrast.
- Use Nectarines: No peaches? Ripe nectarines or plums work just as well!
- Make it a Meal: Add grilled chicken or shrimp for protein.
- Serve it Toasted: On grilled bread for a pretty appetizer or light lunch!
FAQs
What if I can’t find burrata?
Fresh mozzarella is a great backup! It’s not quite as creamy, but still super delicious.
Can I make this ahead of time?
You can grill the peaches ahead and store them in the fridge, but assemble the salad just before serving for the best texture.
Is this kid-friendly?
Absolutely! The sweet peaches and creamy cheese make it really appealing—even my picky eater asks for seconds.
Recipe Card
Total Time: 20 minutes
Ingredients:
- 2 ripe peaches, halved and pitted
- 1 tbsp olive oil
- 5 oz arugula
- 1 ball burrata
- 2 tbsp balsamic glaze
- ¼ cup toasted pine nuts (optional)
- Fresh basil leaves
- Salt and pepper to taste
Instructions:
- Preheat grill to medium-high. Brush peaches with olive oil.
- Grill cut side down for 2–3 minutes until charred. Set aside.
- Arrange arugula on a platter, tear and place burrata on top.
- Add grilled peaches, drizzle with balsamic glaze.
- Top with pine nuts, basil, salt, and pepper. Serve fresh!
If you try this salad, I want to hear about it! Tag me on Instagram @thekitchensaid or leave a comment to share how it turned out. Your kitchen creations always inspire me!
