What is the best way to serve grilled peach and burrata salad?

This salad is best served immediately while the grilled peaches are still warm. The contrast between the warm, caramelized peaches, the cool, creamy burrata, and the fresh rocket (arugula) is what makes the dish so delicious!

Do I have to peel the peaches before grilling them?

No, you do not need to peel the peaches. Keeping the skin on helps the peach slices hold their shape while on the hot grill or griddle pan and adds a nice texture and color to the salad.

How long should I grill the peaches for a salad?

Peaches cook very quickly. You should brush them with honey and grill them over moderate heat for just a couple of minutes per side until distinct char marks appear and the fruit is slightly softened.

What can I use instead of burrata in a grilled peach salad?

While burrata’s creamy texture pairs beautifully with grilled peaches, you can easily substitute it with fresh buffalo mozzarella, feta cheese, or even grilled halloumi if you prefer a saltier, firmer bite.

The Best Grilled Peach And Burrata Salad (15 Mins!)

Grilled Peach and Burrata Salad

Print Recipe

The ultimate summer side dish! Sweet, warm grilled peaches paired with creamy burrata cheese and peppery arugula, topped with toasted almonds and a hint of chili.

Author: Maya
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 4 Servings

Ingredients

3 ripe peaches (firm but ripe, skin on)
1 Tbsp honey
1 large ball of fresh burrata cheese
100g (about 4 cups) rocket or arugula
1/4 cup toasted almonds, roughly chopped
1/2 tsp Turkish chilli flakes (pul biber) or mild red pepper flakes

Instructions

Prep the fruit: Slice the peaches into thick wedges (about 6 per peach) and discard the pit. Do not peel them.
Heat the grill: Heat a griddle pan or outdoor BBQ to moderate heat.
Brush with honey: Using a pastry brush, coat one side of the peach slices with half of the honey. Place them honey-side down on the hot grill. Brush the tops with the remaining honey.
Grill: Cook for about 2 minutes until dark char marks appear. Flip and cook for 1 more minute until slightly soft. Remove from heat.
Plate greens: Spread the rocket (arugula) over a large serving platter.
Assemble: Layer the warm peaches over the greens. Gently tear the ball of burrata into pieces and nestle it among the fruit.
Garnish: Sprinkle the chopped almonds and chili flakes evenly over the top. Serve immediately while the peaches are still warm.

Notes

Temperature Matters: For the most luxurious, oozy texture, take your burrata out of the fridge about 20 minutes before you plan to serve the salad. Room-temperature burrata is much creamier and spreads beautifully over the warm fruit!
Make It Extra Fancy: Want to take this dish to the next level? Finish the assembled salad with a light drizzle of thick balsamic glaze or a quick squeeze of fresh lemon juice right before serving. And do not forget a slice of crusty bread to soak up all those amazing sweet and creamy juices at the bottom of the bowl!

Find it online: https://www.endrecipes.com/grilled-peach-and-burrata-salad/