Grilled Peach and Burrata Salad

Method

1. Grill the peaches. Brush cut sides with a thin film of olive oil. Grill cut-side down over high heat for 2–3 minutes until char marks form and the peaches soften slightly. Remove.

   Clean and oil the grates before cooking. A clean, oiled grate prevents sticking and creates those distinctive grill marks that signal proper heat contact.

   Clean and oil the grates before cooking. A clean, oiled grate prevents sticking and creates those distinctive grill marks that signal proper heat contact.

2. Toast the pine nuts in a dry skillet over medium heat for 2 minutes, shaking frequently, until golden. Watch carefully — they burn fast.

3. Make the dressing. Whisk olive oil, balsamic vinegar, and honey.

   Whisk vigorously to incorporate air and create a smooth, emulsified mixture. The motion should come from your wrist, not your whole arm — it's more efficient and less tiring.

   Whisk vigorously to incorporate air and create a smooth, emulsified mixture. The motion should come from your wrist, not your whole arm — it's more efficient and less tiring.

4. Assemble. Arrange arugula on a platter. Place grilled peaches cut-side up. Tear burrata over the top, letting the creamy center spill out. Scatter basil and pine nuts. Drizzle with dressing. Finish with flaky salt and pepper.

Equipment

• Grill or grill pan Recommended: Lodge Pre-Seasoned Cast Iron Grill Pan
• Tongs Also good: Wok Spatula

Chef Notes

• The most important thing: The peaches must be ripe — firm enough to hold their shape on the grill but soft enough to be sweet and juicy. Unripe peaches are sour and hard; overripe peaches fall apart. Press gently near the stem — it should give slightly.
• Grill the peaches cut-side down over high heat for 2–3 minutes. You want char marks and caramelization, not cooked-through peaches. The heat concentrates the sugars and adds a smoky dimension.
• Tear the burrata, don't slice it. The creamy stracciatella center should spill out over the peaches and arugula. This is the whole point of burrata — the contrast between the firm outer shell and the liquid cream inside.
• This salad is about contrasts: warm grilled peaches + cold creamy burrata, sweet fruit + peppery arugula, soft cheese + crunchy pine nuts, sweet honey + sharp balsamic.
• This is a summer-only dish. Out-of-season peaches are mealy and flavorless. Make this in July and August when peaches are at their peak.

Common Substitutions

Ingredient	Substitution	Notes
Peaches	Nectarines or plums	Any stone fruit
Burrata	Fresh mozzarella	Less creamy — still good
Arugula	Mixed greens or watercress	Less peppery
Pine nuts	Pistachios or walnuts	Different crunch
Balsamic vinegar	Balsamic glaze	Thicker, sweeter

What You're Practicing

Grilled peach burrata teaches you fruit grilling — using high heat to caramelize natural sugars and add smoky depth to ripe fruit. This technique works for pineapple, watermelon, figs, and plums. Visit Techniques for more on grilling.

You're also learning composed salad building — arranging contrasting elements (temperature, texture, flavor) on a plate for maximum impact. This is the foundation of restaurant-style salad presentation. Explore more at Techniques.