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Perfect Grilled Peach Burrata Salad for Labor Day

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A warm, smoky-sweet grilled peach and creamy burrata salad with tangy balsamic glaze and fresh basil, perfect for late-summer gatherings. Quick, easy, and guaranteed to impress guests.

Ingredients

Scale
  • 4 ripe but firm peaches, halved and pitted
  • 8 ounces burrata cheese
  • 5 ounces baby arugula
  • 1/2 cup toasted pecans, roughly chopped
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup shaved Parmesan (optional)
  • 1 cup balsamic vinegar
  • 2 tablespoons honey or brown sugar
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Make the balsamic glaze: Pour 1 cup balsamic vinegar and 2 tablespoons honey into a small saucepan. Bring to a simmer over medium heat, then reduce to low. Let it bubble gently for 8-10 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Remove from heat and let it cool.
  2. Toast the pecans: While the glaze simmers, heat a dry skillet over medium heat. Add the chopped pecans and stir constantly for 2-3 minutes until they smell nutty and look slightly darker. Pour them onto a plate to cool.
  3. Preheat the grill: Heat your grill or grill pan to medium-high heat.
  4. Prep the peaches: Cut each peach in half and remove the pit. Brush the cut sides lightly with olive oil. Sprinkle with a tiny pinch of salt.
  5. Grill the peaches: Place the peaches cut-side down on the hot grill. Don’t move them for 3-4 minutes. Flip and cook for another 1-2 minutes on the skin side. They should be tender but still hold their shape. Remove to a plate and let them cool slightly.
  6. Make the vinaigrette: Whisk together 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1/2 teaspoon Dijon mustard, and a pinch of salt and pepper.
  7. Assemble the salad: Spread the arugula on a large serving platter. Drizzle with about half the vinaigrette and toss gently. Arrange the grilled peach halves on top. Tear the burrata into chunks and nestle it among the peaches. Sprinkle with toasted pecans, torn basil leaves, and a few cracks of black pepper. Drizzle the balsamic glaze over everything in a zigzag pattern. Add shaved Parmesan if using.
  8. Serve immediately: This salad is best served warm, within 10-15 minutes of assembling.

Notes

Choose peaches that are ripe but firm. Oil the peaches, not the grill. Let burrata come to room temperature before serving. Make balsamic glaze ahead and store in fridge for up to a week. Don’t dress arugula too early to avoid sogginess.

Nutrition

Keywords: grilled peach salad, burrata salad, Labor Day recipe, summer salad, peach burrata, balsamic glaze, easy salad

Find it online: https://lumalunch.com/perfect-grilled-peach-burrata-salad-for-labor-day/