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5.0 from 3 votes

Grilled Peach Salad with Burrata

Looking for a perfect summer salad? This Grilled Peach Salad with Burrata is delicious and features some summertime favorite ingredients. Perfect for dinner or an appetizer, this arugula salad is ready in less than 30 minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings: 4 servings
Calories: 334 kcal
Course: Main Course
Cuisine: American

Ingredients

Salad
  • 2-3 peaches ripe
  • 5 oz. arugula
  • 4 oz. burrata cheese
  • ¼ cup red onion sliced thin
  • ¼ cup pecans toasted
Balsamic Vinaigrette
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • ½ tablespoon honey
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Make the Vinaigrette
  2. In a small mason jar, combine the olive oil, balsamic vinegar and honey.
  3. Screw on the cap, and shake until combined.
  4. Taste, then season with salt and pepper.
  5. Set aside until later.
  6. Grill the peaches
  7. Preheat the grill (or a grill pan) to 400°F. If you’re using a gas grill, fire half of the burners so the peaches can cook on indirect heat. If you cook them over the flame, the sugars in the peach will cause the peaches to burn.
  8. Cut the peaches in half, and remove the pits. Leave on the skins.
  9. When the grill is at temperature, brush the non-skin flesh of the peaches with oil. Place the oiled side down on the grill.
  10. Cover the grill, and grill for 2-3 minutes, until grill marks appear. Turn halfway and grill for another 1-2 minutes for more grill marks, then remove the peaches from the grill.
  11. Let the peaches cool for 5 minutes, then slice when still warm.
  12. Make the Salad
  13. In a large bowl, add the arugula.
  14. Slice the burrata cheese into bite-sized pieces, and add those on top of the arugula.
  15. Slice the red onion thinly, too, and add it to the salad.
  16. Add the toasted pecans to the salad, too.
  17. Finish the salad with the sliced peaches.
  18. Drizzle the balsamic vinaigrette over the salad, and toss before serving immediately.

Notes

  • This recipe makes 4 servings. You can double the recipe for a larger gathering or half it if you’re serving two people.
  • Greens: I chose arugula for this salad because it adds some peppery flavors to the salad. You could easily use a box of mixed greens or some spinach if you prefer.
  • Cheese: Burrata makes this salad a total dream. However, you could easily use a fresh mozzarella instead. You could also substitute feta or goat cheese, as well.
  • Nuts: Pecans and peaches are so good together, which is why I use them here. However, if you want to switch this up, toasted slivered almonds would be an awesome substitute. If you’re nut-free or serving this to someone with a nut allergy, leave the pecans off and call it a day.

Nutrition Information

Serving 1serving Calories 334kcal (17%) Carbohydrates 21g (7%) Protein 9g (18%) Fat 25g (38%) Saturated Fat 6g (30%) Polyunsaturated Fat 18g Cholesterol 22mg (7%) Sodium 265mg (11%) Fiber 3g (12%) Sugar 17g (34%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 334

% Daily Value*

Serving 1serving
Calories 334kcal 17%
Carbohydrates 21g 7%
Protein 9g 18%
Fat 25g 38%
Saturated Fat 6g 30%
Polyunsaturated Fat 18g 106%
Cholesterol 22mg 7%
Sodium 265mg 11%
Fiber 3g 12%
Sugar 17g 34%

* Percent Daily Values are based on a 2,000 calorie diet.