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Creamy Burrata and Grilled Peach Salad: Best Easy Summer Recipe

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This Creamy Burrata and Grilled Peach Salad is a quick and easy summer dish featuring warm, caramelized grilled peaches, cold creamy burrata, peppery arugula, crunchy toasted almonds, and a tangy balsamic glaze. It’s perfect for summer entertaining and comes together in under 20 minutes.

Ingredients

Scale
  • 4 medium ripe but firm peaches
  • 8 ounces burrata cheese (2 balls)
  • 4 cups fresh arugula (about 3 ounces)
  • 3 tablespoons balsamic glaze
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup fresh basil leaves, loosely packed
  • Flaky sea salt (like Maldon), to taste
  • Freshly cracked black pepper, to taste
  • 1 tablespoon honey (optional, if peaches aren’t sweet)
  • For the dressing:
  • 2 tablespoons balsamic glaze (reserved from above)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • Pinch of salt and pepper

Instructions

  1. Prep the Peaches: Wash peaches and pat completely dry. Cut each peach in half along the natural seam, twist to separate, and remove the pit. Brush the cut sides lightly with olive oil.
  2. Preheat the Grill: Heat a grill or grill pan to medium-high heat (400-425°F).
  3. Grill the Peaches: Place peach halves cut-side down on the grill. Cook undisturbed for 3-4 minutes until dark golden grill marks appear. Flip and cook for another 1-2 minutes on the skin side. Remove to a plate and let rest for 5 minutes.
  4. Make the Dressing: In a small bowl, whisk together 2 tablespoons balsamic glaze, 1 tablespoon olive oil, Dijon mustard, and a pinch of salt and pepper. Set aside.
  5. Toast the Almonds: In a small dry skillet over medium heat, toast sliced almonds for 2-3 minutes until golden and fragrant. Immediately transfer to a plate to cool.
  6. Assemble the Salad: Spread arugula on a large serving platter. Drizzle with half the dressing and toss gently. Arrange grilled peach halves cut-side up on top. Tear burrata into large pieces and nestle among peaches. Drizzle remaining dressing over everything. Sprinkle toasted almonds, fresh basil, flaky sea salt, and black pepper on top. Drizzle with honey if desired.
  7. Serve Immediately: Serve while peaches are warm and burrata is cold. Enjoy as a main dish with crusty bread or as a side.

Notes

Don’t skip the resting step for grilled peaches—it concentrates the flavor. Let burrata come to room temperature for 15-20 minutes before serving for the creamiest texture. Pat peaches dry before grilling to ensure proper caramelization. Toast almonds in a single layer to avoid steaming. Dress arugula lightly to avoid sogginess.

Nutrition

Keywords: burrata, grilled peach, summer salad, easy recipe, vegetarian, gluten-free, arugula, balsamic glaze

Find it online: https://novanosh.com/creamy-burrata-and-grilled-peach-salad-best-easy-summer-recipe/