Grilled Peach and Burrata Arugula Salad
18 min
|
easy
|
gluten-free,
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 8 min | 18 min |
Introduction
This grilled peach and burrata arugula salad is juicy, creamy, and peppery all on one fresh, colorful plate.
Sweet charred peaches pair with rich burrata and tangy balsamic for a light but satisfying summer salad.
It’s perfect for easy entertaining, a simple weeknight dinner, or an elegant starter alongside grilled meats.
Ingredients (4 servings)
Ingredients:
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How to Make Grilled Peach and Burrata Arugula Salad
-
Prep the grill and peaches
Preheat a grill or grill pan to medium-high heat while you halve and pit the peaches if not already done.
Brush the cut sides of the peach halves with 1 tablespoon olive oil to prevent sticking and encourage caramelized marks.
-
Grill the peaches
Place the peaches cut side down on the hot grill and cook until grill marks appear, about 3 to 4 minutes.
Flip and grill the other side just until the fruit softens slightly and smells sweet, another 2 to 3 minutes.
Transfer the peaches to a plate and let them cool slightly while you assemble the rest of the salad.
-
Make the simple vinaigrette
In a small bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, salt, and black pepper until well combined.
Taste and adjust the seasoning, adding a pinch more salt or vinegar if you prefer a sharper flavor.
-
Dress the arugula
Add the baby arugula to a large bowl and drizzle with the vinaigrette.
Toss gently with clean hands or tongs until the leaves are lightly coated but not soggy.
-
Assemble and serve
Arrange the dressed arugula on a serving platter or in a shallow bowl.
Nestle the grilled peach halves on top, cut sides facing up, so their juices can mingle with the greens.
Gently tear the burrata over the salad, letting pieces fall between the peaches.
Finish with a final pinch of salt and pepper over everything, then serve right away while the peaches are warm.
Substitutions
- Replace peaches with nectarines
- Nectarines grill almost exactly like peaches and give the salad the same juicy sweetness with a slightly firmer bite. They hold shape very well on the grill, which helps the salad look neat and elegant on the plate.
- Replace burrata with fresh mozzarella or burrata-style vegan cheese
- Fresh mozzarella offers the same creamy, mild richness, though it is a little bouncier and less oozy than burrata. A burrata-style vegan cheese brings similar creaminess without dairy, and its subtle flavor still lets the peaches shine.
- Replace arugula with baby spinach or spring mix
- Baby spinach or spring mix give a softer, less peppery base while still adding fresh, leafy volume to the salad. The milder greens push the grilled fruit and cheese forward, which some folks prefer for a gentler flavor balance.
Tips
- Choose the right peaches
- Pick peaches that feel just slightly firm with a little give, so they soften on the grill without collapsing.
- Prevent sticking on the grill
- Oil the grill grates right before cooking and avoid moving the peaches too soon, so clean grill marks develop.
- Serve burrata at room temperature
- Take the burrata out of the fridge 20 to 30 minutes early, so it becomes extra creamy and spoonable.
- Salt the salad thoughtfully
- Season lightly before tasting, then add tiny pinches at the end, since the burrata and grilled fruit already bring flavor.
- Turn it into a fuller meal
- Add grilled chicken, prosciutto, or toasted nuts if you want extra protein and crunch without changing the simple preparation.
Nutrition Facts *
| Energy | 278 | kcal |
|---|---|---|
| Protein | 9 | g |
| Total Fat | 18 | g |
| Carbohydrates | 25 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- What if I do not have an outdoor grill?
- Use a cast-iron grill pan on the stove or a heavy skillet, and cook the peaches the same way. You can also broil them cut side up on high heat until lightly charred at the edges.
- My peaches fell apart on the grill, what went wrong?
- They were probably too ripe, which makes the flesh very soft and delicate under direct heat. Next time, choose peaches that are fragrant but still a bit firm when gently pressed near the stem.
- Can I make this salad ahead of time?
- Grill the peaches and mix the vinaigrette in advance, then chill them separately until you are ready to serve. Wait to dress the arugula and add the burrata until just before serving, so everything stays crisp and creamy.
- How should I store leftovers without everything getting soggy?
- Refrigerate the components separately when possible, keeping grilled peaches and burrata in their own containers away from the dressed greens. If the salad is already mixed, eat it within a day, since the arugula wilts quickly once dressed.
Serving Suggestions
This salad brings together smoky, sweet, and creamy notes that feel special yet still relaxed enough for any weeknight.
For a fun twist, add a drizzle of honey, a handful of toasted pistachios, or some torn fresh basil.
Pair it with crisp white wine or sparkling water with lemon, and you have an effortless summer dinner spread.
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