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A vibrant grilled peaches salad on a white plate, featuring charred peach halves, fresh arugula, blueberries, and crumbled white cheese.
Layla

Summer Grilled Peach and Burrata Salad with Balsamic Glaze

This vibrant grilled peaches salad combines sweet caramelized peaches with creamy burrata, peppery arugula, and a tangy balsamic glaze for a refreshing and elegant dish perfect for warm weather.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Balsamic Glaze
  • 1/2 cup Balsamic Vinegar good quality
For the Grilled Peaches
  • 2 large Ripe Peaches firm but ripe, halved and pitted
  • 1 tbsp Olive Oil for brushing peaches
  • 1 pinch Salt to taste
  • 1 pinch Black Pepper freshly ground, to taste
For the Salad Assembly
  • 5 oz Arugula baby arugula
  • 8 oz Burrata Cheese 2 balls, torn into pieces
  • 4 slices Prosciutto optional, torn into pieces
  • 1/4 cup Fresh Basil fresh leaves, torn or chopped
  • 1/4 cup Pistachios shelled and roughly chopped
  • 1 tbsp Extra Virgin Olive Oil for dressing
  • 1/4 tsp Flaky Sea Salt optional, for finishing

Equipment

  • Grill or Grill Pan
  • Small saucepan
  • Large Serving Bowl or Platter
  • Whisk
  • Tongs
  • Sharp knife
  • Cutting board

Method
 

Prepare the Balsamic Glaze
  1. Combine 1/2 cup good quality balsamic vinegar in a small saucepan over medium-low heat. Bring to a gentle simmer.
  2. Reduce the heat to low and continue to simmer, stirring occasionally, for 5-8 minutes, or until the vinegar has thickened to a syrupy consistency and coats the back of a spoon. Be careful not to let it burn. Set aside to cool; it will thicken further as it cools.
Grill the Peaches
  1. Preheat your grill or grill pan to medium-high heat. Lightly brush the grill grates or pan with olive oil.
  2. Brush the cut sides of the halved peaches with 1 tablespoon of olive oil and season lightly with salt and freshly ground black pepper.
  3. Place the peaches, cut-side down, on the preheated grill. Grill for 3-4 minutes per side, or until beautiful grill marks appear and the peaches are slightly softened and caramelized.
  4. Remove the grilled peaches from the grill and let them cool slightly. Once cool enough to handle, slice each half into 3-4 wedges.
Assemble the Salad
  1. In a large serving bowl or platter, arrange the baby arugula.
  2. Evenly distribute the grilled peach wedges over the arugula.
  3. Tear the burrata cheese into irregular pieces and place them among the peaches and arugula.
  4. If using, scatter torn prosciutto slices over the salad.
  5. Garnish with fresh basil leaves and chopped pistachios.
  6. Drizzle generously with the prepared balsamic glaze and 1 tablespoon of extra virgin olive oil. Finish with a sprinkle of flaky sea salt, if desired.
  7. Serve immediately and enjoy your delicious grilled peaches salad!

Notes

For best results, use firm but ripe peaches that aren't too soft. The balsamic glaze can be made ahead of time and stored in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before drizzling. If you don't have burrata, fresh mozzarella balls can be used as a substitute.