Grilled Peach Salad (Print Version)

Sweet grilled peaches meet creamy burrata and peppery arugula with a rich balsamic drizzle.

# What You Need:

→ Produce

01 - 3 ripe peaches, halved and pitted
02 - 5 ounces arugula
03 - 1 small shallot, thinly sliced

→ Dairy

04 - 8 ounces burrata cheese (2 balls)

→ Nuts (optional)

05 - 1/4 cup toasted pistachios or walnuts, roughly chopped

→ Dressing

06 - 2 tablespoons extra-virgin olive oil
07 - 2 tablespoons aged balsamic vinegar or balsamic glaze
08 - 1/2 teaspoon flaky sea salt
09 - Freshly ground black pepper, to taste

# How To Make:

01 - Preheat a grill or grill pan over medium-high heat.
02 - Lightly brush peach halves with olive oil.
03 - Place peaches cut side down on the grill and cook for 2 to 3 minutes until charred and tender. Flip and grill the other side for 1 to 2 minutes. Allow to cool slightly, then slice each half into wedges.
04 - In a large bowl, combine arugula and shallot with 1 tablespoon olive oil, a pinch of sea salt, and freshly ground black pepper.
05 - Arrange the arugula mixture on a serving platter or individual plates. Top with grilled peach wedges.
06 - Gently tear burrata and scatter over the salad.
07 - Drizzle aged balsamic vinegar or balsamic glaze along with the remaining olive oil over the top.
08 - Sprinkle toasted nuts, flaky sea salt, and extra black pepper as desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 25 minutes but tastes like you fussed for hours.
  • The warm-cold contrast keeps you reaching for another bite.
  • It's the kind of dish that makes people ask for the recipe before they're even done eating.
02 -
  • Don't let the peaches sit on the grill too long or they'll collapse into mush; 2-3 minutes per side is the sweet spot, and it varies depending on how ripe they already are.
  • If you're using balsamic glaze instead of vinegar, it's already thick and sweet, so use less and taste as you go to avoid making the salad cloying.
03 -
  • If your peaches aren't quite ripe enough, slice them thinner and give them an extra minute on each side; the grill will help coax out their sweetness.
  • Taste the balsamic before you add it; some bottles are much sweeter than others, and you don't want to overpower the delicate flavors already on the plate.
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