Grilled Peach Salad with Arugula and Burrata Recipe

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Cozy Grilled Peach Salad with Arugula and Burrata Recipe, Made Simple

There’s a special magic to salads that blend fresh, sweet, and savory all in one bite—and this Grilled Peach Salad with Arugula and Burrata Recipe is exactly that kind of magic. I love how the peaches take on a toasty sweetness from the grill, while the peppery arugula adds a vibrant crunch beneath the creamy burrata. It’s a dish that feels as comforting as a lazy weekend afternoon yet bright and fresh enough for a celebration.

When I first tried grilling peaches, I was surprised by the smoky caramel flavors that emerged. You’ll find that this salad strikes a beautiful balance between textures and notes—creamy, crisp, sweet, and tangy. What’s wonderful is that it comes together without fuss, so you can savor the moment with friends or family without spending hours in the kitchen.

This recipe is your ticket to effortlessly impressive flavors, perfect for when you want something light but deeply satisfying. Ready to dive into the heart of what makes this salad shine?

Ingredient Lowdown

• 4 ripe peaches, halved and pitted: Look for peaches that yield slightly to touch for juiciness. Grilling amps their natural sugars beautifully.
• 6 cups arugula: Adds that peppery, leafy crunch to balance the sweetness.
• 8 ounces burrata cheese: Soft, velvety, and creamy—this cheese melts in your mouth and elevates the salad.
• 1/4 cup walnuts, toasted: Provides a toasty crunch and nutty depth. Feel free to swap for pecans or pine nuts.
• 1/4 cup balsamic glaze: Sweet and tangy, it ties all the flavors together with a glossy drizzle.
• Olive oil for grilling: Keeps peaches from sticking and adds a subtle fruity richness.
• Salt and pepper to taste: Don’t skip this step—it highlights and balances all the flavors.

Set Up for Success

Before you start, gather and prep your ingredients so everything moves smoothly. Brush the peach halves with olive oil right before grilling to ensure they caramelize without sticking. I like to toast walnuts gently in a dry pan—watch them closely so they don’t burn. Preheat your grill to medium heat to get those perfect marks without over-softening the fruit.

Step-by-Step: Grilled Peach Salad with Arugula and Burrata Recipe

1. Preheat your grill to medium heat. A steady medium heat is key so the peaches get beautiful grill marks without turning to mush.
2. Brush cut sides of the peaches with olive oil. This not only prevents sticking but also helps caramelize those juicy edges.
3. Place peaches cut-side down on the grill. Cook for about 4–5 minutes, watching until you see golden, toasty grill marks and the fruit softens gently under your touch.
4. Remove the peaches and let them cool slightly. This resting time lets the flavors settle and makes them easier to handle when assembling.
5. In a large bowl, toss the arugula together with the grilled peaches, placing them cut side up to showcase those gorgeous caramelized surfaces. The contrast of textures starts here.
6. Tear the burrata into generous chunks and scatter over the salad. Its luscious creaminess is a heavenly match for the smoky peaches.

7. Sprinkle toasted walnuts over the salad. Their nutty crunch cuts through the softness, adding dimension.
8. Drizzle with balsamic glaze. The sweet tang of the glaze lifts the whole dish and adds a beautiful glossy finish.
9. Season with salt and freshly cracked pepper to taste. A little salt enhances all the flavors, while pepper adds warmth.
10. Serve immediately. This salad is at its best fresh, letting you enjoy the contrast of warm peaches with cool burrata and crisp arugula.

Flavor Twists for Grilled Peach Salad with Arugula and Burrata Recipe

• Add fresh herbs like basil or mint for a bright herbal pop.
• Swap walnuts for toasted pecans or sliced almonds for a different nutty crunch.
• Use nectarines or plums instead of peaches for seasonal variety.
• Drizzle a touch of honey into the balsamic glaze for extra sweetness.
• Include thinly sliced prosciutto for a savory, salty layer that pairs beautifully with the peaches.
• Top with a handful of pomegranate seeds for a burst of tart freshness and color.

Storage & Make-Ahead Tips

• Grill peaches a few hours ahead and keep them covered in the fridge, then assemble salad just before serving.
• Store toasted walnuts in an airtight container at room temperature for up to one week to preserve crunch.
• Burrata is best fresh but can be separated in portions and refrigerated for a day; bring to room temperature before using.
• Leftovers can be stored uncovered in the fridge for one day; textures soften so enjoy promptly.
• This salad isn’t ideal for freezing due to the fresh greens and soft cheese.

Grilled Peach Salad with Arugula and Burrata Recipe FAQs

• Can I make this salad without a grill? Absolutely! A grill pan on your stovetop works just as well and helps you achieve those lovely grill marks.
• What if I can’t find burrata? Fresh mozzarella is a great substitute, though it’s less creamy. You could also try ricotta for a similar melting texture.
• How ripe should the peaches be? Choose peaches that are ripe but still firm to the touch. Overly soft ones will turn mushy on the grill.
• Can I prepare this salad ahead of time? You can grill the peaches and toast the nuts in advance, but I recommend assembling just before serving to keep arugula crisp and burrata fresh.
• Is balsamic glaze essential? It adds a wonderful tangy sweetness, but if you don’t have it, a balsamic reduction or even a light drizzle of good quality balsamic vinegar works nicely.

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