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Grilled Peach And Burrata Salad Recipe

Grilled Peach And Burrata Salad Recipe

Make Grilled Peach And Burrata Salad Recipe: grill peaches, tear burrata, toss arugula, and serve warm-cool contrasts.

Ingredients

Instructions

Step 1: Bring the burrata to cool room temperature and make the dressing

Remove the burrata from the refrigerator and set it aside to come to cool room temperature while you prepare everything else — this softens its texture and brightens the flavor. Meanwhile, whisk together most of the extra-virgin olive oil, aged balsamic, honey, kosher salt and freshly ground pepper in a medium matte grey ceramic mixing bowl until the dressing is smooth, glossy and slightly thickened; reserve about half of this mixture for the arugula. Place the peach halves, cut side up, in a shallow white ceramic dish and spoon or brush about half of the dressing over them so the fruit is evenly coated but not soaked; let them sit 5–10 minutes to begin absorbing flavor while the grill heats.

Step 2: Grill the peaches and rest then slice them

Oil the grill grates with a paper towel pad dipped in neutral oil (use tongs to apply) and then place the peach halves cut side down in a single layer. Grill until distinct caramelized grill marks appear, rotate 90 degrees for crosshatch marks, then flip and briefly brown the skin side; the peaches should be tender when pierced but still hold their shape. Transfer the warm, caramelized peaches to a cutting board, let them cool for about 5 minutes until just warm, then slice each half into 3–4 wedges for bite-size pieces — you want glossy, slightly sticky charred edges and juicy, intact flesh.

Step 3: Dress the arugula and keep it perky

Place the baby arugula in the same matte grey ceramic bowl (utensil persistence), add the reserved dressing along with freshly squeezed lemon juice, the remaining kosher salt and pepper, and toss gently with tongs or clean hands for 15–20 seconds. The leaves should look lightly and evenly coated — glossy but still airy and perky, not weighed down; taste a leaf and nudge seasoning with a little extra lemon or salt only if needed.

Step 4: Build the base and place the burrata

Spread the dressed arugula in an even, slightly mounded layer on a large shallow oval platter, leaving a clean edge for presentation. Gently tear the room‑temperature burrata into large, tender pieces and nestle them over the arugula so each mound shows creamy, slightly oozy centers — soft white curds against the dark green leaves.

Step 5: Finish with warm peaches, prosciutto, nuts, basil and final drizzle

Arrange the warm grilled peach wedges over and around the burrata, slightly overlapping but not piled, so the contrast of warm caramelized peach and cool, creamy cheese is obvious. If using prosciutto, loosely tuck torn ribbons into soft folds; scatter roughly chopped toasted pistachios or sliced almonds and tear fresh basil leaves directly over the salad so they stay bright. Drizzle the finishing extra-virgin olive oil and, if desired, a touch more honey and aged balsamic or glaze over the peaches and burrata, then finish with a light sprinkle of flaky sea salt. Serve immediately while peaches are just warm and the arugula remains crisp.

Notes