Grilled Peach, Arugula & Burrata Salad with Honey-Balsamic Drizzle
A vibrant summer salad featuring grilled peaches, peppery arugula, and creamy burrata, drizzled with a sweet and tangy honey-balsamic reduction.
Ingredients
Salad Components
- 4 pieces Fresh peaches Can substitute with nectarines.
- 4 cups Arugula Can substitute with spinach or mixed greens.
- 8 ounces Burrata cheese Fresh mozzarella can be used as a substitute.
Honey-Balsamic Drizzle
- 1/4 cup Balsamic vinegar Opt for high-quality for best flavor.
- 2 tablespoons Honey Maple syrup can be a vegan alternative.
Seasoning and Oil
- 2 tablespoons Olive oil Extra virgin preferred for richness.
- to taste Salt Essential for flavor.
- to taste Black pepper Essential for flavor.
Instructions
Preparation
- Start by preheating your grill or grill pan to medium-high heat.
Grilling the Peaches
- Cut the peaches in half and remove the pits. Optionally peel for elegance.
- Brush each half lightly with olive oil.
- Place peaches cut-side down on the grill. Grill for about 3-4 minutes or until grill marks appear. Flip and grill for an additional 2 minutes.
Making the Drizzle
- In a small saucepan, combine balsamic vinegar and honey.
- Simmer over low heat until it thickens slightly, about 5-7 minutes. Cool before drizzling.
Assembling the Salad
- In a large bowl, combine arugula with a drizzle of olive oil, salt, and pepper. Toss to coat.
- Arrange the arugula on plates or a serving platter.
- Tear pieces of burrata and scatter them on top.
- Place the grilled peach halves over the salad.
Finishing Touches
- Drizzle the honey-balsamic mixture over the salad just before serving.
- Garnish with extra pepper, if desired. Enjoy warm or at room temperature.
Notes
Grilling peaches adds a rich flavor, avoid overcooking to maintain texture. Store leftovers separately to prevent arugula wilting.