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Fresh Grilled Peach Salad Recipe Easy Burrata Arugula with Fig Balsamic Glaze

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A fresh and easy summer salad featuring smoky grilled peaches, creamy burrata, peppery arugula, and a luscious fig balsamic glaze. Perfect for light meals or entertaining.

Ingredients

Scale
  • 3–4 ripe but firm peaches, halved and pitted
  • 4 cups (about 120g) fresh peppery arugula, washed and dried
  • 8 ounces (225g) creamy burrata cheese
  • 2 tablespoons extra virgin olive oil, preferably cold-pressed
  • 3 tablespoons fig balsamic glaze (store-bought or homemade)
  • A few sprigs fresh thyme or basil for garnish (optional)
  • Salt to taste (sea salt or flaky salt works best)
  • Freshly cracked black pepper to taste
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Preheat your grill or grill pan to medium-high, about 400°F (200°C).
  2. Rinse and dry the peaches. Slice each peach in half and remove the pit carefully with a knife or spoon. Brush the cut sides lightly with olive oil.
  3. Place the peach halves cut side down on the grill. Cook for 3-4 minutes per side until grill marks appear and peaches soften slightly but still hold shape.
  4. While the peaches grill, put the arugula in a large bowl. Drizzle with 1 tablespoon olive oil, add a pinch of salt and freshly cracked black pepper, and toss gently to coat evenly.
  5. Arrange the dressed arugula on a serving platter or shallow bowl. Tear the burrata into chunks and scatter over the greens. Place the warm grilled peach halves on top.
  6. Drizzle the fig balsamic glaze generously over the peaches, cheese, and greens. If desired, squeeze a little fresh lemon juice on top.
  7. Garnish with fresh thyme or basil leaves. Sprinkle additional salt and pepper if needed. Serve immediately.

Notes

Let the salad rest for 5 minutes after assembling to allow the glaze to sink in and the warmth of the peaches to soften the burrata. For dairy-free options, substitute burrata with vegan cheese or skip cheese and add toasted nuts. If no grill is available, roast peaches in a 425°F (220°C) oven for about 10 minutes.

Nutrition

Keywords: grilled peach salad, burrata salad, arugula salad, fig balsamic glaze, summer salad, easy salad recipe, gluten-free salad, vegetarian salad

Find it online: https://lumalunch.com/fresh-grilled-peach-salad-recipe-easy-burrata-arugula-with-fig-balsamic-glaze/