Grilled Peach Salad with Burrata

Close up of an arugula salad with peaches

Looking for a perfect summer salad? This Grilled Peach Salad with Burrata is delicious and features some summertime favorite ingredients. Perfect for dinner or an appetizer, this arugula salad is ready in less than 30 minutes!

Prep Time 10

Cook Time 8

Total Time 18

Servings servings

Calories 334kcal

Ingredients

Salad

2-3 peaches ripe
5 oz. arugula
4 oz. burrata cheese
¼ cup red onion sliced thin
¼ cup pecans toasted

Balsamic Vinaigrette

4 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
½ tablespoon honey
Salt and pepper to taste

Instructions

Make the Vinaigrette
In a small mason jar, combine the olive oil, balsamic vinegar and honey.
Screw on the cap, and shake until combined.
Taste, then season with salt and pepper.
Set aside until later.
Grill the peaches
Preheat the grill (or a grill pan) to 400°F. If you’re using a gas grill, fire half of the burners so the peaches can cook on indirect heat. If you cook them over the flame, the sugars in the peach will cause the peaches to burn.
Cut the peaches in half, and remove the pits. Leave on the skins.
When the grill is at temperature, brush the non-skin flesh of the peaches with oil. Place the oiled side down on the grill.
Cover the grill, and grill for 2-3 minutes, until grill marks appear. Turn halfway and grill for another 1-2 minutes for more grill marks, then remove the peaches from the grill.
Let the peaches cool for 5 minutes, then slice when still warm.
Make the Salad
In a large bowl, add the arugula.
Slice the burrata cheese into bite-sized pieces, and add those on top of the arugula.
Slice the red onion thinly, too, and add it to the salad.
Add the toasted pecans to the salad, too.
Finish the salad with the sliced peaches.
Drizzle the balsamic vinaigrette over the salad, and toss before serving immediately.

Notes

This recipe makes 4 servings. You can double the recipe for a larger gathering or half it if you’re serving two people.

Variations of ingredients for this summer salad

Greens: I chose arugula for this salad because it adds some peppery flavors to the salad. You could easily use a box of mixed greens or some spinach if you prefer.
Cheese: Burrata makes this salad a total dream. However, you could easily use a fresh mozzarella instead. You could also substitute feta or goat cheese, as well.
Nuts: Pecans and peaches are so good together, which is why I use them here. However, if you want to switch this up, toasted slivered almonds would be an awesome substitute. If you’re nut-free or serving this to someone with a nut allergy, leave the pecans off and call it a day.

Nutrition