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Jessica T. Brown

20-Minute Grilled Peach Burrata Salad

A fresh and flavorful salad that combines sweet grilled peaches, creamy burrata, peppery arugula, and crunchy pine nuts, finished with a tangy balsamic reduction and a drizzle of olive oil.
Ready in 20 minutes, this dish delivers a restaurant-quality experience with minimal effort—perfect for warm weather dining
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Appetiser, Salad
Cuisine: Mediterranean-inspired, Modern American
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz burrata cheese
  • 3 peaches
  • 1 tbsp butter or ghee
  • 1 tbsp coconut sugar
  • ½ cup balsamic vinegar
  • 4 cups arugula
  • ¼ cup pine nuts
  • ¼ cup olive oil
  • Black pepper to taste

Equipment

  • 1 Lodge Cast Iron Grill Pan (or outdoor grill)
  • 1 OXO Good Grips Silicone Basting Brush
  • 1 All-Clad Stainless Steel Saucepan
  • 1 Cuisinart Chef’s Knife
  • 1 Williams Sonoma Olive Oil Dispenser

Method
 

  1. Prepare the Peaches for Grilling: Rinse the peaches under cool running water and pat them completely dry with a clean kitchen towel.
    Using a sharp chef’s knife, slice each peach in half and gently twist to separate, removing the pit with a spoon or tip of the knife.
    If using an indoor grill pan, cut each half into quarters for more even cooking; for an outdoor grill, halves work best to prevent slipping through the grates.
  2. Season and Sweeten the Fruit: Melt the butter or ghee in a small dish until just liquid (microwave or stovetop works fine).
    Use a silicone basting brush to generously coat the cut sides of each peach slice, ensuring full coverage for caramelization.
    Evenly sprinkle coconut sugar over the brushed surfaces, pressing lightly so it adheres and forms a golden, slightly crisp crust when grilled.
  3. Grill to Perfection: Preheat your grill or grill pan to medium heat, allowing it to get hot enough to create defined grill marks.
    Place the peaches cut-side down and cook for about 2–3 minutes without moving them, letting the heat sear and caramelize the surface.
    Gently flip and grill the other side for another 2–3 minutes, until softened but still holding their shape, with visible char lines.
    Transfer to a plate and let them rest slightly.
  4. Reduce the Balsamic Glaze: While the peaches are grilling, pour the balsamic vinegar into a small stainless steel saucepan and set over medium heat. Allow it to come to a gentle simmer, then cook for 4–5 minutes, stirring occasionally, until the liquid reduces by roughly one-third and coats the back of a spoon. Remove from the heat—remember, the glaze will thicken further as it cools to room temperature.
  5. Assemble the Salad Base: Arrange a generous handful of fresh arugula on each serving plate, spreading it out slightly for visual appeal.
    Tear the burrata cheese into rustic chunks with clean hands and scatter over the greens, making sure each plate gets an even share of creamy richness.
  6. Add the Star Ingredient and Garnish: Nestle the warm, caramelized peach slices among the burrata and arugula, allowing their juices to mingle with the greens.
    Sprinkle pine nuts evenly over the salad for crunch and a subtle nutty flavor.
    Finish with a slow drizzle of olive oil from a dispenser and a delicate stream of the cooled balsamic glaze.
    Season lightly with freshly cracked black pepper just before serving for a bright, peppery kick.

Notes

  • Use ripe but firm peaches to ensure they hold shape on the grill without becoming mushy.
  • Indoor grill pans work just as well as outdoor grills for this recipe—just preheat thoroughly for strong grill marks.
  • Burrata is best served fresh at room temperature to fully appreciate its creamy texture.
  • Coconut sugar adds subtle caramel flavor, but brown sugar or honey can be substituted.
  • The balsamic glaze can be made ahead and stored in an airtight container for up to one week.
  • Toast pine nuts in a dry skillet over low heat for 2–3 minutes to deepen their flavor before sprinkling.
  • Swap arugula for baby spinach, frisée, or mixed greens if you prefer a milder taste.