Warm Grill Peach and Burrata Salad
Grilled Peach & Burrata Salad with Peach Balsamic
Description
Warm grilled peaches, creamy burrata, peppery arugula, fresh basil, and toasted pistachios are finished with a bright Peach White Balsamic vinaigrette. Sweet, tangy, creamy, and lightly smoky, this summer salad feels elegant enough for entertaining while staying simple enough for an easy starter or light meal.
Recipe Overview
Servings: 4
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Ingredients
4 ripe but firm peaches, halved and pitted
1 tablespoon Meyer Lemon Extra Virgin Olive Oil, for brushing peaches
8 ounces burrata cheese, brought to room temperature for 20–30 minutes
4 cups baby arugula
¼ cup fresh basil leaves, torn
¼ cup toasted pistachios or pine nuts
Flaky sea salt and freshly cracked black pepper, to taste
Peach Balsamic Vinaigrette
3 tablespoons Peach White Balsamic
2 tablespoons Meyer Lemon Extra Virgin Olive Oil
1 tablespoon Basil Infused Olive Oil
1 teaspoon Dijon mustard
½ teaspoon honey, optional
Pinch of kosher salt
Freshly cracked black pepper
Instructions
• About 20–30 minutes before serving, remove the burrata from the refrigerator so it can come to room temperature while you prepare the salad.
• Preheat a clean outdoor grill or grill pan to medium heat. Lightly oil the grill grates to help prevent the peaches from sticking.
• Whisk together Peach White Balsamic, Meyer Lemon Extra Virgin Olive Oil, Basil Infused Olive Oil, Dijon mustard, honey if using, kosher salt, and black pepper until smooth and lightly emulsified. Set aside.
• Brush the cut sides of the peaches with Meyer Lemon Extra Virgin Olive Oil and lightly season with a small pinch of flaky sea salt.
• Grill peaches cut-side down for 2–3 minutes, until lightly charred and beginning to caramelize. Rotate slightly for deeper grill marks if desired, then remove from the heat and slice into wedges.
• Arrange baby arugula on a serving platter. Scatter warm grilled peaches over the greens.
• Tear burrata into large pieces and nestle it among the peaches and arugula.
• Drizzle the Peach White Balsamic vinaigrette evenly over the salad.
• Finish with fresh basil, toasted pistachios or pine nuts, flaky sea salt, and freshly cracked black pepper. Serve immediately.
Chef's Tip
Use peaches that are ripe but still firm. Overripe peaches can collapse on the grill and release too much juice into the salad. Let the burrata sit at room temperature before serving so the center becomes creamy and luxurious against the warm grilled fruit.
Flavor Variations
• Add thinly sliced prosciutto and toasted pistachios for a salty-sweet version that works beautifully as an appetizer.
• Add fresh blueberries, blackberries, and mint for a brighter summer fruit variation.
• Add sliced heirloom tomatoes and extra basil for a grilled peach Caprese-style salad.
• Use Persian Lime Extra Virgin Olive Oil in place of Meyer Lemon for a sharper citrus finish.
Pairings
Serve with grilled chicken, cedar plank salmon, grilled pork tenderloin, prosciutto, crusty sourdough, roasted vegetables, sparkling rosé, Sauvignon Blanc, or a crisp summer white wine.
Build Your Plate
Turn this into a complete summer salad plate
This salad is sweet, creamy, peppery, and bright, so the best plate keeps the greens fresh, the toppings seasonal, and the dressing focused on Peach White Balsamic with citrus and basil supporting the fruit.
Finished Salad
Grilled Peach & Burrata Salad with baby arugula, warm peaches, creamy burrata, fresh basil, toasted pistachios, and Peach White Balsamic vinaigrette.
Greens
Baby arugula for peppery contrast, or a small amount of tender mixed greens if you prefer a milder base
Toppings
Warm grilled peaches, burrata, fresh basil, toasted pistachios or pine nuts, prosciutto, berries, or heirloom tomatoes
Dressing & Flavor Pairing
Peach White Balsamic with Meyer Lemon Extra Virgin Olive Oil and Basil Infused Olive Oil, or Persian Lime Extra Virgin Olive Oil for a sharper citrus variation
Recipe Notes
This salad is best assembled just before serving so the peaches stay warm, the burrata stays creamy, and the arugula remains fresh. Choose peaches that are fragrant and ripe but still firm enough to hold their shape on the grill. The vinaigrette can be made up to one day ahead and whisked again before serving.
