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Best Grilled Peach & Burrata Salad for Labor Day

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This grilled peach and burrata salad is the perfect end-of-summer dish, featuring smoky, sweet peaches, creamy burrata, peppery arugula, and a tangy balsamic vinaigrette. It comes together in about 15 minutes of active work and is sure to impress at any cookout.

Ingredients

Scale
  • 4 large ripe but firm peaches
  • 8 ounces burrata cheese (about 2 small balls or 1 large)
  • 5 ounces baby arugula (about 5 cups)
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1–2 tablespoons balsamic glaze
  • 1 tablespoon honey
  • 1/4 cup fresh basil, sliced into ribbons (chiffonade)
  • 1/4 cup shelled pistachios, roughly chopped
  • Salt and black pepper to taste (flaky sea salt like Maldon for finishing)

Instructions

  1. Preheat your grill to medium-high heat (about 400-450°F).
  2. Toast the pistachios in a small dry skillet over medium heat for 2-3 minutes until fragrant and lightly browned. Set aside to cool.
  3. Make the vinaigrette: In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, and a pinch of salt and pepper. Set aside.
  4. Prep the peaches: Wash and dry the peaches. Cut each in half along the natural seam, twist to separate, and remove the pit. Brush the cut sides lightly with the remaining 1 tablespoon olive oil.
  5. Grill the peaches: Place the peaches cut-side down on the hot grill grates. Cook undisturbed for 3-4 minutes until distinct dark grill marks appear. Flip and grill for another 2-3 minutes on the skin side. Remove to a cutting board and let cool slightly.
  6. Assemble the salad: Arrange the arugula on a large serving platter. Drizzle about half of the vinaigrette over the greens and toss gently.
  7. Slice each grilled peach half into 2-3 wedges and arrange over the arugula. Tear the burrata into large pieces with your hands and nestle among the peaches.
  8. Drizzle the remaining vinaigrette over the salad. Sprinkle with toasted pistachios and fresh basil ribbons. Finish with a generous drizzle of balsamic glaze and a pinch of flaky sea salt and black pepper. Serve immediately.

Notes

For best results, use ripe but firm peaches so they hold up on the grill. Let burrata come to room temperature for about 20 minutes before serving for a creamier texture. Toast nuts carefully as they burn quickly. Serve within 10 minutes of grilling to enjoy the contrast of warm peaches and cool cheese. If you don’t have a grill, a cast-iron skillet on the stove works well.

Nutrition

Keywords: grilled peach salad, burrata salad, summer salad, Labor Day recipe, peach recipe, easy salad, vegetarian, gluten-free

Find it online: https://bitesienna.com/best-grilled-peach-and-burrata-salad-for-labor-day/