Grilled Peach Salad With Burrata and Arugula

Optional — the recipe works without them.

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1

Heat the grill to medium-high (around 400°F). If using a grill pan, get it smoking hot over high heat for at least 2 minutes before adding the peaches.
2

Halve each peach along the seam and twist to remove the pit. Brush the cut sides lightly with olive oil.
3

Grill the peaches cut-side down for 3–4 minutes without moving them. Flip and grill the skin side for 1–2 minutes. Remove and let cool for a couple of minutes, then slice each half into thirds.
4

Whisk together olive oil, balsamic vinegar, honey, garlic, salt, and pepper until emulsified. Taste and adjust.
5

Spread arugula on a wide platter. Arrange peach slices on top. Scatter red onion, pecans, and torn basil. Tear burrata and nestle among peaches. Drizzle vinaigrette and finish with flaky salt.

Choose firm but ripe peaches so they hold their shape on the grill without turning mushy.
Preheat the grill to medium-high to ensure caramelization instead of steaming.
Brush oil directly on the cut side of the peaches for a cleaner sear and to prevent sticking.
Let the grilled peaches cool for a couple of minutes before slicing to avoid breaking apart.
Assemble the salad just before serving to keep the arugula crisp and the cheese fresh.

Don't use overripe peaches — they will collapse on the grill and turn to mush.
Don't skip preheating the grill; if the peaches slide without sizzling, the grill isn't hot enough, causing sticking.
Don't assemble the salad ahead of time or the arugula will wilt and the cheese will break down.

280 kcal

Calories

6g

Protein

15g

Carbs

24g

Fat

3g

Fiber

130mg

Sodium