Grilled Peach Salad Recipe with Burrata

platted grilled peach salad on a blue and white serving platter. Grilled bread and sliced peaches on the side. Salad servers on the side.

5 from 5 votes

Grilled Peach Salad Recipe with Burrata

Grilled Peach Salad Recipe- from the tender, juicy peaches, creamy burrata, fresh basil, and peppery arugula to the crunchy roasted pistachios, this gorgeous summer salad offers a delightful array of textures in every bite.

Prep Time20

Total Time20

Course: Salad, Side Dish

Cuisine: American

Keyword: grilled peach salad

Servings: servings

Author: Elena Davis

Ingredients

For the Salad:

3 peaches sliced into wedges
1 tablespoon olive oil
4 cups leafy greens mix of arugula and butter lettuce
8 ounces burrata cheese
1 cup cherry tomatoes sliced lengthwise (or heirloom tomatoes, sliced)
⅓ cup roasted salted pistachios roughly chopped
¼ cup fresh basil leaves

For the Balsamic Vinaigrette:

½ cup olive oil
⅛ cup white balsamic vinegar or regular balsamic vinegar
1 tablespoon raw honey
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1 garlic clove smashed (remove when pouring dressing on salad)

Instructions

Grilled Peaches: Preheat your grill to medium-high heat. Make sure your grill grates are clean. Lightly brush the peach wedges with 1 tablespoon of olive oil. Place the peach wedges on the grill and cook for about 2-3 minutes per side, until grill marks appear and the peaches are slightly softened. Remove the peaches from the grill and set them aside to cool slightly.
Preparing the Balsamic Vinaigrette: In a small mason jar, combine 1/2 cup olive oil, 1/8 cup balsamic vinegar, 1 tablespoon raw honey, 1 tablespoon Dijon mustard, and 1 teaspoon kosher salt. Add the smashed garlic clove to the jar. Secure the lid tightly and shake vigorously until the ingredients are well combined.Remove the garlic clove before using the vinaigrette on the salad.
Season the salad: Add the greens to a large serving bowl. Pour 1/2 of the dressing over the greens and toss well to coat the greens in the dressing.
Assembling the Salad: In a large salad bowl or serving platter, place the arugula and greens. Gently tear the burrata cheese into pieces and place them on the greens. Add the grilled peach wedges, sliced tomatoes, and roughly chopped pistachios to the salad. Scatter the fresh basil leaves over the top. Drizzle the rest of the vinaigrette over the salad just before serving.
Enjoy your refreshing and flavorful Grilled Peach Salad with Burrata and Arugula!

Notes

Choose Ripe Peaches: Select ripe but firm peaches for grilling. They should give slightly to pressure but not be too soft to ensure they hold up well on the grill.
Use Fresh Burrata: Burrata is best when fresh. Use it within a day or two of purchase for the creamiest, most delicious texture.
Serve at the Right Temperature: For the best experience, serve the salad with the peaches slightly warm, the burrata at room temperature, and the greens fresh and crisp.

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