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Grilled Peach and Burrata Salad

A stunning and effortless summer BBQ side salad featuring sweet charred peaches, creamy burrata cheese, and peppery arugula, finished with toasted pecans and a rich balsamic glaze. Perfect for elegant outdoor dining.

Grilled Peach and Burrata Salad
Prep 10 min Cook 5 min Total 15 min Level Easy
Serves 4

Ingredients

Produce

  • 2 whole Yellow peaches — Firm but ripe, halved and pitted
  • 4 cups Baby arugula — Washed and dried
  • 0.25 cup Fresh basil or mint (optional) — Torn

Dairy & Pantry

  • 8 oz Burrata cheese — Drained and kept cool until serving
  • 0.33 cup Pecans — Roughly chopped
  • 2 tablespoons Extra virgin olive oil — Divided (for grilling and drizzling)
  • 2 tablespoons Balsamic glaze — Store-bought or reduced balsamic vinegar
  • 0.5 teaspoon Flaky sea salt — To taste
  • 0.25 teaspoon Freshly ground black pepper — To taste

Instructions

  1. Preheat your grill or indoor grill pan to medium-high heat. Clean and lightly oil the grates.

    ~5 min
    Make sure the grill is hot before adding the peaches to get distinct, beautiful grill marks without turning the fruit to mush.

  2. While the grill heats, place a small dry skillet over medium heat. Add the chopped pecans and toast for 3-4 minutes, stirring frequently, until fragrant. Remove from heat and set aside.

    ~4 min
    Watch the nuts closely as they can burn very quickly once they start releasing their oils.

  3. Brush the cut sides of the peach halves lightly with about 1 teaspoon of olive oil.

    ~1 min
    Do not over-oil, or it will cause flare-ups on an outdoor grill.

  4. Place the peaches cut-side down on the grill. Cook undisturbed for 3-4 minutes until grill marks appear and the fruit is slightly softened. Remove and let cool for just a minute.

    ~4 min
    If your peaches are very firm, you can flip them and grill the skin side for 1-2 additional minutes.

  5. Assemble the salad: Spread the arugula evenly across a large, wide serving platter. Tear the burrata ball into large chunks and arrange them over the greens.

    ~2 min
    A wide, shallow platter highlights the ingredients much better than a deep bowl.

  6. Nestle the warm grilled peach halves among the burrata and arugula. Scatter the toasted pecans and fresh basil (if using) over the top.

    ~1 min

  7. Drizzle the entire platter with the remaining extra virgin olive oil and the balsamic glaze. Finish with a generous sprinkle of flaky sea salt and freshly ground black pepper. Serve immediately.

    ~1 min
    Apply the salt directly to the tomatoes and peaches to make their natural sweetness pop.
Nutrition
285
Calories
9
Protein (g)
14
Carbs (g)
22
Fat (g)
8
Sat. Fat (g)
3
Fiber (g)
10
Sugar (g)
280
Sodium (mg)
35
Cholesterol (mg)
Equipment
  • Grill or grill pan
  • Pastry brush
  • Large serving platter
  • Small dry skillet
Tips & Storage
  • Freestone peaches work best for this recipe because the pit is easily removed without tearing the fruit.
  • If you don't have balsamic glaze, simmer 1/2 cup of balsamic vinegar in a small saucepan until reduced by half and syrupy.
  • Serve alongside grilled chicken, pork chops, or a rich steak—the acidity and sweetness cut through rich meats perfectly.
  • Storage: This salad is best enjoyed immediately while the peaches are warm and the arugula is crisp. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but the arugula may wilt and the nuts will lose their crunch.
Tags
15-minute arugula balsamic bbq burrata elegant entertaining fresh gluten_free gluten-free grilled peach pecans quick side dish soy_free summer sweet and savory vegetarian vegetarian

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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