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Grilled Peach and Burrata Salad

Grilled peach and burrata salad with warm, caramelized peach halves over peppery arugula, topped with torn burrata that lets its cream spill. Finished with honey, balsamic glaze, pistachios, basil, and flaky salt for an elegant summer appetizer.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

Peaches and oil
  • 4 ripe peaches Halved and pitted.
  • 1 tbsp olive oil For brushing peaches.
Cheese and greens
  • 2 balls fresh burrata 8 oz total, torn.
  • 3 cup arugula Spread across serving platter.
Toppings
  • 0.25 cup pistachios Roughly chopped.
  • 3 tbsp honey Drizzle over everything.
  • 2 tbsp balsamic glaze Drizzle along with honey.
  • 1 Fresh basil leaves Torn, scattered on top.
  • 1 flaky sea salt To finish.
  • 1 black pepper To finish.

Equipment

  • 1 grill

Method
 

Grill the peaches
  1. Brush the peach halves with olive oil and grill cut-side down over medium-high heat for 4-5 minutes until caramelized with deep grill marks.
  2. Transfer the grilled peach halves to a platter in a single layer so they stay warm.
Build the salad
  1. Spread the arugula across a large serving platter.
  2. Place the warm grilled peach halves over the arugula.
  3. Tear the burrata balls and nestle them between and around the peaches so the cream flows onto the platter.
Finish and serve
  1. Drizzle honey and balsamic glaze over everything.
  2. Scatter pistachios and torn basil leaves on top, then finish with flaky sea salt and black pepper and serve immediately.

Notes

Serve immediately for the best contrast between warm peaches and creamy burrata. Refrigerate leftovers in an airtight container up to 1 day, but note the arugula softens and the burrata cream will firm slightly; freezing is not recommended. For a lighter option, use burrata light or part-skim mozzarella instead of full-fat burrata.