Today I’m so excited to share with you a Grilled Peach & Burrata Salad. You won’t believe you lived without.
You’ll be the ultimate summer host if you make this masterpiece for your guests. Let me tell you. This is delicious. Perfectly sweet from the peach, balanced with the creaminess of the burrata, and topped off with the extra flavors from the arugula, olive oil, and balsamic glaze.
While you can always grill the peaches on your grill outside, I’m going to show you how easy it is to grill them indoors with a grill plate.
Nutrition of the Grilled Peach and Burrata Salad Ingredients
- Peaches: Peaches are in season during summer. They are a stone fruit that contain both soluble and insoluble fiber for gut health. Plus, they contain antioxidants to help with inflammation.
- Burrata: The burrata offers calcium and a little bit of protein.
- Arugula: And our mighty arugula contains more powerful antioxidants, is another great source of fiber, and provides vitamin K, calcium, potassium, and more.
- Seeds and Olive Oil: Topping the salad with seeds adds healthy fats and more protein. And olive oil is a perfect way to add more healthy fat too.
Talk about a nutrient-packed dish!
Grilling the peaches breaks down some of the sugars to bring out an extra sweet taste. Plus, it can make the skin a little softer as well. The grill marks make it look so fancy!
Grilled Peach & Burrata Salad￼Print Recipe Pin Recipe
- Grill pan
- 4 Yellow peaches cored (don't use white peaches as they will not retain their shape)
- 8 ounces Burrata
- 8 cups Arugula
- 1 tbs Balsamic glaze
- 2 Tbsp Olive oil
- Sea salt to taste
- Black pepper to taste
- Seeds sunflower, pecan, or walnut
- Preheat your grill pan.
- Spray the peaches with cooking spray.
- Add the peaches to your grill pan and turn over after a few minutes.
- In a bowl, assemble the salad with a bed of arugula.
- Topped with the piece of burrata.
- Add the grilled peaches.
- Using a Z shape, pour the balsamic glaze on top.
- Then poor a little olive oil, and top with sea salt and black pepper.
- At the end, sprinkle basil cut into small strips on top.
- Top your final masterpiece with pumpkin seeds or pecans.
I love this recipe because it is so nutritious and can be served as a light meal, an elevated appetizer, or paired with a whole grain or bread for a meal. It’s balanced with fibrous carbohydrates, protein, and healthy fat and can fit into a weight loss plan. Your summer will be more complete with this recipe in it!