Grilled Peach and Burrata Salad
Caramelized grilled peaches paired with creamy burrata, peppery arugula, toasted pine nuts, and a reduced balsamic drizzle — a fresh summer salad.
- 8 oz burrata cheese
- 3 peaches
- 1 tablespoon butter or ghee
- 1 tablespoon coconut sugar
- 1/2 cup balsamic vinegar
- 4 cups arugula
- 1/4 cup pine nuts
- 1/4 cup olive oil
- Black pepper, to taste
- Heat the grill to medium heat. If using an outdoor grill, slice the peaches in half to keep them from falling through the grates; if using an indoor grill pan, you can slice them into quarters instead.
- Brush the open, cut side of the peaches with the butter or ghee and sprinkle with coconut sugar. Grill the peach slices for 2 to 3 minutes on each side, until you see clear grill marks and the open edge has caramelized into a deep golden color.
- While the peaches grill, add the balsamic vinegar to a small pot over medium heat and cook for about 5 minutes, until slightly reduced. It will continue to thicken further as it cools, so don't worry if it still looks thin on the stove.
- To assemble the salad, add a small handful of arugula to each plate, followed by a couple of grilled peach slices and chunks of burrata. Sprinkle with pine nuts, then drizzle with olive oil and the reduced balsamic. Finish with a little cracked black pepper.
Chef's Note: Grilling the peaches concentrates their natural sugars and adds a smoky, caramelized edge that raw peaches simply can't offer, which is what makes this salad feel special enough for a summer dinner party despite how quickly it comes together. Letting the balsamic reduce on the stove rather than using it straight from the bottle gives the finished dish a syrupy, more intense tang that clings to the peaches and burrata instead of pooling on the plate.
Not a fan of arugula's peppery bite? Spinach or frisée both work well as substitutes without throwing off the balance of the salad. This is best served immediately while the peaches are still warm from the grill and the burrata is at its creamiest, so it's not really a make-ahead dish.
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