Summer Grilled Peach and Burrata Salad with Balsamic Glaze

Summer is the perfect time to embrace fresh, seasonal flavors, and there’s nothing more delightful than sinking your teeth into a juicy grilled peach. This Summer Grilled Peach and Burrata Salad with Balsamic Glaze combines the sweetness of peaches, creaminess of burrata, and a tangy balsamic drizzle, creating a dish that is as visually stunning as it is delicious. In just 30 minutes, you can whip up this seasonal masterpiece that celebrates the best of summer produce.

This recipe is ideal for those who adore summer picnics or casual gatherings with friends and family. The vibrant colors and flavors will impress guests at your next barbecue or dinner party. For easy entertaining, you can prepare the balsamic glaze and grill the peaches a few hours in advance, allowing you to assemble the salad just before serving.

Why You’ll Love This Recipe

• Grilled peaches impart a smoky sweetness that elevates the dish.
• Creamy burrata adds a luxurious texture to each bite.
• The fresh basil provides bright and fragrant notes that enhance the flavors.
• The quick preparation makes it a suitable option for last-minute gatherings.

What You’ll Need

Here’s what you’ll need to create this delicious salad:

For the Salad

• 2 large ripe peaches, halved and pitted
• 1 tbsp olive oil, for brushing peaches
• 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

For the Dressing

• 1/2 cup balsamic vinegar, good quality
• 1 tbsp extra virgin olive oil, for dressing
• 1 pinch salt, to taste
• 1 pinch black pepper, freshly ground, to taste
• 1/4 tsp flaky sea salt, optional, for finishing

Choose high-quality balsamic vinegar for the best flavor.

Substitutions & Swaps

• Use nectarines instead of peaches for a slightly different taste.
• Replace burrata with fresh mozzarella if necessary.
• Kale can be used instead of arugula for a heartier texture.
• Almonds can be swapped for pistachios for a different crunch.

How to Make It

Follow these simple steps to create your salad:

Prepare the Balsamic Glaze

Simmer the balsamic vinegar in a small saucepan over medium heat for about 10-15 minutes until it thickens and coats the back of a spoon. Set aside to cool.

Grill the Peaches

Brush the halved peaches with olive oil and sprinkle with salt and pepper. Preheat your grill to medium-high and grill the peaches cut side down for about 4-5 minutes until grill marks appear and they’re slightly softened.

Assemble the Salad

In a large serving bowl or platter, lay down the arugula as a bed. Arrange the grilled peach halves on top, followed by tearing the burrata over the salad. Add the prosciutto, fresh basil, and pistachios. Drizzle with balsamic glaze and extra virgin olive oil, then finish with flaky sea salt if desired.

How to Store It

Fridge: store in an airtight container for up to 2 days.
Freezer: no, salad textures change after freezing.
Reheat: not recommended; serve fresh.

Tips for Best Results

• Ensure the peaches are firm but ripe for optimal grilling.
• Grill in small batches if necessary, to avoid crowding the grill.
• Drizzle the balsamic glaze just before serving to maintain freshness.

Serving Suggestions

• Serve alongside grilled chicken or fish for a complete meal.
• Perfect for summer picnics or potlucks.
• Pair with a light rosé wine for a refreshing drink option.