Grilled Peach Salad Fresh (Printable)

Smoky grilled peaches paired with creamy burrata, peppery arugula, and a tangy aged balsamic drizzle.

# What You 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

# Directions:

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 softened, then flip and grill the other side for 1 to 2 minutes. Let cool slightly and slice each half into wedges.
04 - In a large bowl, toss arugula and shallot with 1 tablespoon olive oil, a pinch of salt, and black pepper.
05 - Arrange the dressed arugula mixture on a serving platter or plates, then top with grilled peach wedges.
06 - Gently tear burrata and scatter over the salad.
07 - Drizzle remaining olive oil and aged balsamic vinegar or glaze over the salad, then sprinkle with toasted nuts, flaky sea salt, and additional black pepper as desired. Serve immediately.

# Expert Suggestions:

01 -
  • Grilled peaches taste nothing like raw ones—the char brings out a honeyed complexity that feels almost decadent.
  • It comes together in under 30 minutes, so you can look like you spent all day in the kitchen without the fuss.
  • Burrata's soft, creamy center against the warm peaches and peppery arugula creates a texture contrast that keeps every bite interesting.
02 -
  • Underripe peaches won't work here—they'll taste mealy and stay firm even on the grill, so wait for ones that smell sweet and feel soft enough to yield to gentle pressure.
  • Don't let the burrata sit out before serving because it will get warm and lose that creamy center contrast that makes it special.
  • Grill marks are beautiful, but the real goal is that caramelized char on the cut side—it's what transforms a peach from ordinary into something that tastes like summer.
03 -
  • Toast your own nuts in a dry pan just before serving—they'll be warm, fragrant, and taste infinitely better than pre-toasted ones from a bag.
  • Serve this immediately after assembling so the warmth of the peaches stays intact and the arugula doesn't have time to wilt into submission.
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