Grilled Peach and Burrata Salad
A stunning and effortless summer BBQ side salad featuring sweet charred peaches, creamy burrata cheese, and peppery arugula, finished with toasted pecans and a rich balsamic glaze. Perfect for elegant outdoor dining.
Equipment
- Grill or grill pan
- Pastry brush
- Large serving platter
- Small dry skillet
Ingredients
Produce
- 2 whole Yellow peaches — Firm but ripe, halved and pitted
- 4 cups Baby arugula — Washed and dried
- 0.25 cup Fresh basil or mint (optional) — Torn
Dairy & Pantry
- 8 oz Burrata cheese — Drained and kept cool until serving
- 0.33 cup Pecans — Roughly chopped
- 2 tablespoons Extra virgin olive oil — Divided (for grilling and drizzling)
- 2 tablespoons Balsamic glaze — Store-bought or reduced balsamic vinegar
- 0.5 teaspoon Flaky sea salt — To taste
- 0.25 teaspoon Freshly ground black pepper — To taste
Produce
| 2 whole | Yellow peaches | Firm but ripe, halved and pitted |
| 4 cups | Baby arugula | Washed and dried |
| 0.25 cup | Fresh basil or mint (opt.) | Torn |
Dairy & Pantry
| 8 oz | Burrata cheese | Drained and kept cool until serving |
| 0.33 cup | Pecans | Roughly chopped |
| 2 tablespoons | Extra virgin olive oil | Divided (for grilling and drizzling) |
| 2 tablespoons | Balsamic glaze | Store-bought or reduced balsamic vinegar |
| 0.5 teaspoon | Flaky sea salt | To taste |
| 0.25 teaspoon | Freshly ground black pepper | To taste |
Instructions
-
Preheat your grill or indoor grill pan to medium-high heat. Clean and lightly oil the grates.
~5 minMake sure the grill is hot before adding the peaches to get distinct, beautiful grill marks without turning the fruit to mush. -
While the grill heats, place a small dry skillet over medium heat. Add the chopped pecans and toast for 3-4 minutes, stirring frequently, until fragrant. Remove from heat and set aside.
~4 minWatch the nuts closely as they can burn very quickly once they start releasing their oils. -
Brush the cut sides of the peach halves lightly with about 1 teaspoon of olive oil.
~1 minDo not over-oil, or it will cause flare-ups on an outdoor grill. -
Place the peaches cut-side down on the grill. Cook undisturbed for 3-4 minutes until grill marks appear and the fruit is slightly softened. Remove and let cool for just a minute.
~4 minIf your peaches are very firm, you can flip them and grill the skin side for 1-2 additional minutes. -
Assemble the salad: Spread the arugula evenly across a large, wide serving platter. Tear the burrata ball into large chunks and arrange them over the greens.
~2 minA wide, shallow platter highlights the ingredients much better than a deep bowl. -
Nestle the warm grilled peach halves among the burrata and arugula. Scatter the toasted pecans and fresh basil (if using) over the top.
~1 min -
Drizzle the entire platter with the remaining extra virgin olive oil and the balsamic glaze. Finish with a generous sprinkle of flaky sea salt and freshly ground black pepper. Serve immediately.
~1 minApply the salt directly to the tomatoes and peaches to make their natural sweetness pop.
Tips & Storage
- Freestone peaches work best for this recipe because the pit is easily removed without tearing the fruit.
- If you don't have balsamic glaze, simmer 1/2 cup of balsamic vinegar in a small saucepan until reduced by half and syrupy.
- Serve alongside grilled chicken, pork chops, or a rich steak—the acidity and sweetness cut through rich meats perfectly.
- Storage: This salad is best enjoyed immediately while the peaches are warm and the arugula is crisp. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but the arugula may wilt and the nuts will lose their crunch.