Fresh Grilled Peach Burrata Salad with Balsamic Reduction
A quick and easy summer salad featuring sweet grilled peaches, creamy burrata cheese, peppery arugula, and a tangy balsamic reduction glaze. Perfect for entertaining or a light weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 3–4 ripe but firm peaches, halved and pitted
- 8 oz (225 g) fresh burrata balls
- 4 cups (about 120 g) baby arugula or mixed greens, washed and dried
- 2 tablespoons extra virgin olive oil
- 1 cup (240 ml) balsamic vinegar for reduction
- 1 tablespoon honey or maple syrup (optional)
- A handful of fresh basil leaves, torn
- Sea salt and freshly ground black pepper, to taste
- ¼ cup (25 g) toasted nuts such as walnuts or pecans (optional)
Instructions
- Pour 1 cup (240 ml) balsamic vinegar into a small saucepan over medium heat. Bring to a gentle simmer, then reduce heat to low. Let it simmer uncovered for about 15-20 minutes, stirring occasionally, until it thickens to a syrupy consistency that coats the back of a spoon. Stir in 1 tablespoon honey or maple syrup during the last few minutes if desired. Remove from heat and set aside to cool.
- Preheat the grill or grill pan to medium-high (about 400°F / 200°C). Lightly oil the grates or pan to prevent sticking.
- Rinse and dry the peaches, then slice them in half and remove the pits. If peaches are very large, quarter them for easier grilling. Brush the cut sides lightly with olive oil.
- Place the peaches cut-side down on the grill. Grill for 3-4 minutes without moving, until grill marks appear and peaches start to caramelize. Flip and grill for another 2-3 minutes on the skin side just to warm through. Remove from grill and let cool slightly.
- In a large mixing bowl, toss 4 cups (120 g) baby arugula with 1 tablespoon olive oil and a pinch of sea salt and black pepper. Arrange the greens on a serving platter or individual plates.
- Tear or slice the burrata into bite-sized pieces and scatter over the greens. Arrange the warm grilled peaches on top, gently pressing them into the salad.
- Tear fresh basil leaves and sprinkle over the salad. Add toasted nuts if using.
- Drizzle the cooled balsamic reduction over the salad. Add a final sprinkle of black pepper and a tiny pinch of sea salt if desired.
Notes
Use firm peaches to prevent mushiness when grilling. Watch the balsamic reduction closely to avoid burning. The reduction can be made ahead and stored refrigerated for up to one week. For a dairy-free version, substitute burrata with plant-based cheese or marinated tofu and use maple syrup instead of honey.
Nutrition
- Serving Size: 1 salad serving (app
- Calories: 280320
- Sodium: 150200
- Fat: 2022
- Saturated Fat: 810
- Carbohydrates: 1822
- Fiber: 34
- Protein: 911
Keywords: grilled peach salad, burrata salad, balsamic reduction, summer salad, easy salad recipe, fresh peaches, arugula salad, grilled fruit salad