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Creamy Burrata & Grilled Peach Salad: Best Easy Recipe

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This creamy burrata and grilled peach salad with balsamic glaze is a quick, impressive dish that combines warm caramelized peaches, cool creamy burrata, peppery arugula, and a sweet-tart balsamic glaze. Ready in under 20 minutes with just five simple ingredients, it’s the perfect summer salad that will change your mind about salads being just a side dish.

Ingredients

Scale
  • 4 ripe but firm peaches
  • 8 ounces fresh burrata cheese
  • 5 ounces fresh arugula (baby arugula)
  • 2 tablespoons extra-virgin olive oil
  • Flaky sea salt (e.g., Maldon)
  • Freshly cracked black pepper
  • Optional: 8-10 fresh basil leaves, torn
  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey or brown sugar

Instructions

  1. Make the balsamic glaze first. In a small saucepan, combine 1/2 cup balsamic vinegar and 2 tablespoons honey. Bring to a gentle simmer over medium heat, then reduce the heat to low. Let it bubble away for 8-10 minutes, stirring occasionally, until it’s thick enough to coat the back of a spoon. It should reduce by about half. Watch it carefully toward the end—it can go from perfect to burnt in seconds. Remove from heat and let it cool. It will thicken more as it sits.
  2. Preheat your grill or grill pan over medium-high heat. You want it hot enough to get those nice char marks but not so hot that the peaches burn before they soften. Give it a good 5 minutes to heat up properly.
  3. Prep the peaches. Cut each peach in half and remove the pit. If your peaches are on the smaller side, you can quarter them instead. Brush the cut sides lightly with olive oil. Don’t soak them—just a light coating is enough.
  4. Grill the peaches. Place the peaches cut-side down on the hot grill. Let them cook undisturbed for 3-4 minutes. You’ll know they’re ready when you see nice grill marks and the peaches have softened slightly. Flip them and cook for another 2 minutes on the skin side. Resist the urge to move them around—let the grill do the work.
  5. Assemble the base. While the peaches are grilling, spread the arugula on a large serving platter. Drizzle with about 1 tablespoon of olive oil and a pinch of salt. Give it a gentle toss with your hands.
  6. Arrange the peaches. Place the warm grilled peaches on top of the arugula, cut-side up. Don’t stack them—spread them out so every bite gets some peach.
  7. Add the burrata. Place the burrata in the center of the platter, nestling it among the peaches. If your burrata is cold, let it sit at room temperature for 10-15 minutes before serving—cold burrata is sad burrata.
  8. Finish and serve. Drizzle the balsamic glaze over everything—don’t be shy. Sprinkle with flaky sea salt and freshly cracked black pepper. Add torn basil leaves if you’re using them. Serve immediately while the peaches are still warm.

Notes

Make extra balsamic glaze—it keeps in the fridge for weeks and is amazing on roasted vegetables, strawberries, or vanilla ice cream. For best results, serve immediately while peaches are warm and burrata is cool. Leftovers don’t store well; store components separately if needed.

Nutrition

Keywords: burrata, grilled peach, summer salad, balsamic glaze, easy recipe, 20-minute meal, vegetarian, gluten-free

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