Grilled Peach Salad (Print Version)

Sweet grilled peaches meet arugula and creamy burrata, finished with aged balsamic and toasted nuts.

# Ingredient List:

→ Produce

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

→ Dairy

04 - 8 oz burrata cheese (2 balls)

→ Nuts (optional)

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

→ Dressing

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

# Recipe Steps:

01 - Preheat a grill or grill pan over medium-high heat.
02 - Brush peach halves lightly with olive oil.
03 - Grill peaches cut side down for 2 to 3 minutes until charred and softened, then grill the other side for 1 to 2 minutes. Allow to cool slightly and slice each half into wedges.
04 - Toss arugula and shallot in a large bowl with 1 tablespoon olive oil, a pinch of salt, and freshly ground black pepper.
05 - Arrange dressed arugula mixture evenly on a serving platter or individual plates.
06 - Top the greens with grilled peach wedges.
07 - Gently tear burrata and distribute pieces over the salad.
08 - Drizzle aged balsamic vinegar or glaze and the remaining olive oil over the salad.
09 - Sprinkle toasted nuts, flaky sea salt, and additional black pepper if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The char on grilled peaches creates this secret sweetness that tastes nothing like raw fruit.
  • It feels fancy enough for guests but comes together in less time than most appetizers.
  • Burrata melts slightly into warm peaches and creates its own sauce—no fancy technique required.
02 -
  • Peaches must be truly ripe or the grill won't caramelize them properly; under-ripe fruit will just get hot and firm.
  • Don't skip tearing the burrata by hand—cutting it with a knife mashes it and ruins the texture.
  • The balsamic matters more than you'd think; cheap balsamic is basically sour vinegar and won't taste right.
03 -
  • Toast your own nuts instead of buying pre-toasted—they taste fresher and you control the flavor.
  • Make sure your balsamic is actually aged; the bottle should cost a bit more and taste noticeably deeper.
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