Grilled Peach and Burrata Salad
A fresh, flavorful summer salad featuring juicy grilled peaches, creamy burrata, peppery arugula, toasted pine nuts, and a sweet balsamic reduction. Perfect for a light lunch, appetizer, or side dish that feels fancy but is super easy to make!
Ingredients
- 8 oz burrata cheese
- 3 ripe peaches
- 1 tbsp butter or ghee
- 1 tbsp coconut sugar
- 1/2 cup balsamic vinegar
- 4 cups arugula
- 1/4 cup pine nuts
- 1/4 cup olive oil
- Black pepper to taste
Instructions
- Preheat your grill or grill pan to medium heat.
- Slice peaches in half (for outdoor grill) or quarters (for grill pan).
- Brush the cut sides of peaches with butter or ghee and sprinkle with coconut sugar.
- Grill peaches for 2-3 minutes per side until caramelized and grill marks appear.
- In a small pot, simmer balsamic vinegar over medium heat for about 5 minutes until slightly thickened. Let cool.
- On each plate, arrange a handful of arugula, add grilled peach slices, and tear burrata into chunks over the top.
- Sprinkle with pine nuts, drizzle with olive oil and balsamic reduction, and finish with freshly cracked black pepper.
Notes
- Swap arugula with spinach or frisée if you prefer milder greens.
- For a vegan option, use olive oil instead of butter and replace burrata with cashew ricotta.
- Toast the pine nuts for extra flavor.
- Best served fresh, but you can grill peaches and prep balsamic ahead of time!