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Best Easy Creamy Burrata and Grilled Peach Salad

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This creamy burrata and grilled peach salad with balsamic is the dish I keep coming back to. It’s the ultimate shortcut to impressing people without breaking a sweat.

Ingredients

Scale
  • 4 ripe but firm peaches (halved and pitted; freestone peaches work best for grilling)
  • 8 ounces burrata cheese (1–2 balls, depending on size; I prefer the ones from BelGioioso for their creamy center)
  • 5 ounces fresh arugula (or baby spinach if you want a milder flavor)
  • 1/4 cup fresh basil leaves (torn, not chopped, for a prettier presentation)
  • 1/4 cup toasted pine nuts or sliced almonds (adds a nice crunch; toast them in a dry pan for 2 minutes)
  • Flaky sea salt and freshly cracked black pepper (to taste; Maldon salt is my go-to)
  • 1/2 cup balsamic vinegar (use a good quality one, not the cheap stuff; I like Colavita)
  • 1 tablespoon honey or brown sugar (helps thicken the glaze and balances the acidity)
  • 3 tablespoons extra-virgin olive oil (a fruity one works well here)
  • 1 tablespoon balsamic vinegar (the same one you’re using for the glaze)
  • 1 teaspoon Dijon mustard (helps emulsify the dressing)
  • 1 small shallot, finely minced (about 1 tablespoon; adds a mild oniony bite)
  • Salt and pepper to taste

Instructions

  1. Make the balsamic glaze: In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tablespoon honey. Bring to a simmer over medium heat, then reduce the heat to low. Let it bubble gently for 8-10 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. It should reduce by about half. Watch it carefully—it can go from perfect to burnt in seconds. Remove from heat and let it cool; it will thicken more as it sits.
  2. Preheat your grill or grill pan: Heat it to medium-high heat (about 400°F). You want it hot enough to get nice char marks but not so hot that the peaches burn on the outside while staying raw inside. Lightly oil the grates with a paper towel dipped in vegetable oil to prevent sticking.
  3. Prepare the peaches: Halve the peaches and remove the pits. Brush the cut sides lightly with olive oil. This helps them caramelize and prevents sticking. Don’t skip this step—I did once, and half the peach stuck to the grill.
  4. Grill the peaches: Place the peaches cut-side down on the grill. Cook for 3-4 minutes without moving them. You should see nice grill marks forming. Flip them over and cook for another 2-3 minutes. They should be slightly softened but still hold their shape. Transfer to a plate and let them cool slightly—they’ll be hot!
  5. Make the dressing: In a small jar or bowl, combine 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, and the minced shallot. Add a pinch of salt and pepper. Shake or whisk until emulsified. Taste and adjust the seasoning—it should be tangy but balanced.
  6. Assemble the salad: Spread the arugula on a large platter. Drizzle about half the dressing over the greens and toss gently with your hands. Arrange the grilled peach halves on top, cut-side up. Tear the burrata into pieces (or place whole balls if you prefer) and nestle them among the peaches. Scatter the torn basil leaves and toasted pine nuts over everything.
  7. Finish and serve: Drizzle the remaining dressing over the top, followed by a generous drizzle of the balsamic glaze. Sprinkle with flaky sea salt and a few cracks of black pepper. Serve immediately while the peaches are still warm and the burrata is cold and creamy.

Notes

For the peaches, look for ones that are fragrant and give slightly when pressed near the stem—they should be ripe but still firm enough to hold their shape on the grill. If peaches aren’t in season, you can use nectarines or even firm plums. For the burrata, let it sit at room temperature for about 15 minutes before serving so the center is extra creamy. If you can’t find burrata, fresh mozzarella works in a pinch, but you’ll miss that luscious, oozy center. The balsamic glaze can be made ahead and stored in the fridge for up to two weeks—just let it come to room temperature before drizzling.

Nutrition

Keywords: burrata, grilled peach, balsamic, summer salad, easy salad, peach salad, burrata salad, grilled peach salad

Find it online: https://sparklespoon.com/best-easy-creamy-burrata-and-grilled-peach-salad/