Grilled Peach and Burrata Salad

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Want to wow your taste buds this summer? Try a grilled peach and burrata salad. This easy dish combines sweet grilled peaches with creamy burrata cheese for a perfect mix of flavors and textures. Add some greens, nuts, and a drizzle of balsamic glaze, and you’ve got a stunning salad that’s sure to impress.

You can make this salad in no time. It’s great for backyard BBQs, light summer meals, or fancy dinners. Get ready to fall in love with this tasty and refreshing dish!

Table of Contents

Exact Ingredients (Plus Possible Substitutes)

Here’s what you’ll need to make a tasty grilled peach and burrata salad:

4 ripe peaches, cut into 6 segments each
8 oz burrata cheese
4 cups arugula or mixed greens
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
Salt and pepper to taste

Can’t find some ingredients? Try these swaps:

• No burrata? Use fresh mozzarella or goat cheese instead.

• Out of arugula? Baby spinach or mixed salad greens work great too.

• No fresh peaches? Try nectarines or apricots for a similar sweet flavor.

For the dressing, you can mix things up by using:

Lemon juice instead of balsamic vinegar
Maple syrup in place of honey
Adding chopped fresh herbs like basil or mint

Don’t forget to adjust amounts based on how many people you’re serving. This recipe is super flexible, so feel free to add more of what you love!

Instructions

Preheat your grill to medium-high heat. While it warms up, slice the peaches into 6 wedges each. Toss them in a bowl with a little olive oil.

Place the peach slices on the hot grill. Cook for about 3 minutes on each side. You’ll know they’re ready when you see nice grill marks.

While the peaches cook, make a quick balsamic reduction. Heat balsamic vinegar in a small pot for about 5 minutes until it thickens slightly.

Once the peaches are done, let them cool for a few minutes.

To build your salad, start with a handful of arugula on each plate. Add some grilled peach slices and tear pieces of burrata over top.

Drizzle your balsamic reduction over everything. If you like, add a sprinkle of salt and pepper.

For extra flavor, try adding some torn prosciutto or a handful of toasted nuts. Enjoy your summer salad right away!

Tips, Tricks & Storing

Pick ripe but firm peaches for grilling. They should have a sweet smell and give slightly when gently squeezed.

Brush the peaches with oil before grilling to prevent sticking. Grill them for 2-3 minutes per side until nice grill marks appear.

Let grilled peaches cool for about 5 minutes before slicing. This helps them keep their shape better.

To save time, grill the peaches ahead and store them in an airtight container in the fridge for up to 2 days.

Keep burrata chilled until ready to use. Pat it dry with paper towels before adding to the salad.

For extra flavor, drizzle the salad with a balsamic reduction. Cook balsamic vinegar over medium heat for 5 minutes until slightly thickened.

Store any leftover salad separately from the dressing in the fridge. It will stay fresh for 1-2 days. Add dressing just before serving.