Description
This Grilled Peach and Burrata Salad is a stunning summer recipe made with juicy grilled peaches, creamy burrata cheese, fresh arugula, basil, crunchy pistachios, and a simple balsamic dressing. Sweet, savory, and beautifully balanced, it’s the perfect salad for barbecues
Ingredients
Scale
For the Salad
- 4 ripe but firm peaches
- 2 balls of fresh burrata
- 4 cups baby arugula
- 1/2 cup fresh basil leaves
- 3–4 ounces prosciutto, optional
- 1/3 cup pistachios, roughly chopped
- 2 tablespoons extra-virgin olive oil
- Salt, to taste
- Freshly cracked black pepper, to taste
For the Balsamic Dressing
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon honey, optional
- 1 teaspoon Dijon mustard, optional
- Pinch of salt
- Freshly ground black pepper
Instructions
- Prepare the peaches: Wash and dry 4 ripe but firm peaches. Cut them in half, remove the pits, and slice each half into thick wedges.
- Season the peaches: Lightly brush the peach wedges with 2 tablespoons of extra-virgin olive oil. Avoid using too much oil.
- Preheat the grill: Heat an outdoor grill or grill pan over medium-high heat. Lightly oil the grates if needed.
- Grill the peaches: Place the peach wedges cut-side down. Grill for 2–3 minutes per side, or until they develop clear grill marks and become slightly tender. Carefully turn them with tongs.
- Prepare the dressing: In a small bowl, whisk together 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 teaspoon honey, 1 teaspoon Dijon mustard, a pinch of salt, and freshly cracked black pepper.
- Prepare the greens: Arrange 4 cups of fresh arugula on a large serving platter.
- Add the burrata: Place 2 balls of fresh burrata over the arugula. Leave them whole for a dramatic presentation or gently tear them into large pieces.
- Arrange the peaches: Place the warm grilled peach wedges around and over the greens and burrata.
- Add the toppings: Scatter ½ cup fresh basil leaves, 3–4 ounces torn prosciutto (optional), and ⅓ cup chopped pistachios over the salad.
- Dress the salad: Drizzle the balsamic dressing evenly over the peaches, burrata, and arugula. Avoid adding too much dressing at once.
- Finish and serve: Season with freshly cracked black pepper and a small pinch of flaky sea salt. Serve the Grilled Peach and Burrata Salad immediately while the peaches are slightly warm and the burrata is creamy.
- Prep Time: PT15M
- Cook Time: PT06M
- Category: Salads
- Method: Grilling
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 salad serving
- Calories: 385 kcal
- Sugar: 15 g
- Sodium: 410 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 35 mg