Grilled Peach and Burrata Arugula Salad
16 min
|
easy
|
gluten-free,
Mediterranean diet
Recipe by Eunice
Introduction
I grill the peaches on the Weber till they blush and caramelize, then toss them with peppery arugula and a pillow of creamy burrata for a salad that hits sweet, salty, and tangy in every bite.
Dressed simply with good olive oil, a splash of balsamic, salt and black pepper, it is perfect for summer cookouts, breezy lunches, or date night when you want maximum wow with minimal fuss.
Ingredients (4 servings)
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Ingredients:
- 4 ripe peaches, halved, pitted peaches 7.27 lb ripe
- 1 Tbsp olive oil (for brushing) olive oil
- 10 oz baby arugula baby arugula 10 oz
- 1 ball burrata cheese burrata cheese 4 oz
- 2 Tbsp olive oil (for vinaigrette) olive oil
- 1 tsp balsamic vinegar balsamic vinegar 0.17 fl oz
- ½ tsp black pepper black peppercorns (for black pepper)
- ½ tsp salt salt
How to Make Grilled Peach and Burrata Arugula Salad
-
Heat the grill
Preheat a grill or grill pan to medium-high heat until the grates are hot enough that a drop of water sizzles on contact.
Scrub the grates clean and lightly oil them to prevent sticking.
-
Make the vinaigrette
Whisk 2 tbsp olive oil with 1 tsp balsamic vinegar, a pinch of the salt, and a pinch of the black pepper until glossy.
Taste and adjust with a tiny extra pinch of salt if the arugula is very peppery.
-
Prep the peaches
Brush the cut sides of the peach halves with the 1 tbsp olive oil and season lightly with some of the remaining salt and pepper.
Pat the skin side dry if it looks wet so you get better grill marks.
-
Grill the peaches
Place peaches cut side down and grill 2 to 3 minutes until charred and fragrant.
Flip and grill 1 to 2 minutes more just to warm through without turning them mushy.
-
Dress the greens
Add the arugula to a large bowl and toss with most of the vinaigrette until lightly coated and springy, not soggy.
Hold back a spoonful of vinaigrette for finishing.
-
Assemble and finish
Arrange the dressed arugula on a platter and nestle the warm peaches on top.
Tear the burrata over the salad, drizzle the reserved vinaigrette, and finish with the remaining salt and black pepper to taste.
Substitutions
- Burrata replaced with fresh mozzarella
- Fresh mozzarella brings a firmer, clean milky bite that holds its shape on warm peaches while still giving you that creamy-mild vibe.
- Peaches replaced with nectarines
- Nectarines grill beautifully with similar honeyed sweetness, and their smooth skin chars evenly for gorgeous marks and a slightly deeper caramel note.
- Balsamic vinegar replaced with sherry vinegar plus a pinch of sugar or honey
- Sherry vinegar adds nutty brightness, and a touch of sweetness rounds it out so the dressing still hugs the fruit and greens without tasting sharp.
Tips
- Grill temperature sweet spot
- Medium-high heat gives you fast caramelization without collapsing the fruit, so aim for about 425 to 450 F if your grill has a thermometer.
- Season like you mean it
- A light sprinkle of salt and pepper on the peaches before grilling wakes up their sweetness and makes the burrata taste creamier by contrast.
- Dress greens last minute
- Toss arugula just before plating so it stays perky and does not weep, and use only enough vinaigrette to make the leaves shine, not slump.
- Tear, do not slice, the burrata
- Tearing creates plush edges that catch vinaigrette and peach juices, giving you little creamy pockets in every forkful.
- No outdoor grill
- Use a ripping hot cast-iron grill pan or skillet and work in batches so the peaches sear instead of steaming.
- Chill meets warm
- Keep the arugula cold and plate the peaches warm so you get temperature contrast that makes the salad feel luxe and intentional.
Nutrition Facts *
| Energy | 556 | kcal |
|---|---|---|
| Protein | 14 | g |
| Total Fat | 20 | g |
| Carbohydrates | 86 | g |
| Dietary Fiber | 13 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep peaches from sticking to the grill?
- Start with a clean, hot, oiled grate, brush the peaches with oil, and do not move them until they release naturally after the first sear.
- My peaches turned mushy, what went wrong?
- They were either overripe or overcooked, so pick peaches that yield slightly to gentle pressure and limit the second side to about a minute.
- Can I make this salad ahead?
- Grill peaches up to 4 hours ahead and keep at room temp, prep the vinaigrette, and dress the arugula and add burrata only right before serving.
- The arugula is too peppery, how do I balance it?
- Add a tiny extra pinch of salt to the vinaigrette and drizzle a touch more balsamic or a drop of honey to soften the bite.
- What if my peaches are a bit underripe?
- Grill them a touch longer over slightly lower heat to coax out sweetness, and do not skip the light seasoning to help their flavor pop.
Serving Suggestions
Serve with grilled sourdough rubbed with a clove of raw garlic or a few slices of salty prosciutto to play up the sweet-creamy-peppery thing you have going on.
Pour a crisp rosé or a minerally sauvignon blanc, and finish the salad with a pinch of flaky salt and a whisper of crushed red pepper if you like a little heat.
More pairings:
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