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Creamy Burrata & Grilled Peach Salad: Easy 20-Minute Recipe

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A quick and easy summer salad featuring grilled peaches, creamy burrata, peppery arugula, and a tangy balsamic glaze. Ready in under 20 minutes, it’s perfect for weeknight dinners or impressing guests.

Ingredients

Scale
  • 4 medium ripe but firm peaches
  • 8 ounces fresh burrata cheese (2 balls)
  • 5 ounces baby arugula (about 5 cups)
  • 1/4 cup fresh basil leaves, loosely packed
  • 3 tablespoons toasted pine nuts
  • 3 tablespoons extra virgin olive oil
  • Flaky sea salt to taste
  • Freshly cracked black pepper to taste
  • 1/2 cup balsamic vinegar
  • 1 tablespoon honey or brown sugar

Instructions

  1. Make the balsamic glaze: In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tablespoon honey. Bring to a gentle simmer over medium heat, then reduce heat to low. Let it bubble for 8-10 minutes, stirring occasionally, until reduced by half and coats the back of a spoon. Set aside to cool.
  2. Prep the peaches: Cut each peach in half and remove the pit. Brush the cut sides lightly with olive oil.
  3. Heat a grill or grill pan over medium-high heat for at least 5 minutes.
  4. Grill the peaches: Place peaches cut-side down on the hot grill. Cook undisturbed for 3-4 minutes until grill marks appear and peaches soften. Flip and cook for another 1-2 minutes on the skin side. They should be tender but still hold their shape.
  5. Toast the pine nuts: In a small dry skillet over medium heat, toast pine nuts for 2-3 minutes, shaking frequently, until golden and fragrant. Transfer to a plate to cool.
  6. Assemble the salad: Spread arugula on a large serving platter. Arrange grilled peach halves on top, cut-side up. Tear burrata into large chunks and nestle among the peaches.
  7. Finish and serve: Drizzle generously with balsamic glaze and olive oil. Sprinkle with toasted pine nuts, torn basil leaves, flaky sea salt, and freshly cracked black pepper. Serve immediately.

Notes

Let burrata sit at room temperature for 15-20 minutes before serving for a creamy texture. Use ripe but firm peaches. Make extra balsamic glaze—it keeps for weeks and is great on other dishes. For a dairy-free version, swap burrata for vegan mozzarella or avocado.

Nutrition

Keywords: grilled peach salad, burrata salad, summer salad, easy salad recipe, balsamic glaze, peach recipe

Find it online: https://cravemila.com/creamy-burrata-and-grilled-peach-salad-easy-20-minute-recipe/