This Grilled Peach & Burrata Salad is what summer dreams are made of—fresh, vibrant, and irresistibly delicious. Juicy grilled peaches pair beautifully with creamy burrata, peppery arugula, and a drizzle of tangy balsamic glaze. A handful of blueberries adds a burst of color and sweetness, making every bite a little celebration. Whether you’re serving it as a starter or a light lunch, it’s simple to make and stunning on the plate. Add toasted pine nuts or prosciutto if you’re feeling fancy!
Ingredients:
- 2 ripe Pacific Northwest Peaches, halved and pitted
- 1 tbsp olive oil
- 4 cups fresh arugula
- 1 ball fresh burrata (or fresh mozzarella)
- ¼ cup blueberries (optional, but delicious)
- Balsamic glaze, for drizzling
- Sea salt and freshly cracked black pepper
- Optional toppings: toasted pine nuts or thinly sliced prosciutto
Instructions:
- Preheat grill to medium heat. Brush peach halves lightly with olive oil.
- Grill peaches cut-side down for 3–4 minutes until grill marks form and fruit is slightly caramelized. Let cool slightly.
- Arrange arugula on a serving platter or individual plates.
- Slice grilled peaches into thick wedges and layer over the arugula.
- Tear burrata into chunks and nestle among the peaches and greens.
- Drizzle with balsamic glaze and a little more olive oil.
- Season with sea salt and cracked black pepper to taste.
- Sprinkle with optional toppings if using.
- Serve immediately as a stunning starter or light summer meal.
