Go Back
+ servings
Print Recipe
5 from 4 votes

Grilled Peach and Burrata Salad

This grilled peach and burrata salad is one of my favorite summer salads. The peaches are juicy and fresh and caramelized on the grill. It pairs deliciously with the creamy burrata and spicy arugula.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Course: Salad
Cuisine: American
Keyword: Burrata Salad, Grilled Peach Burrata Salad, Peach Salad
Servings: 4 servings
Calories: 430kcal
Author: Lisa Bryan


  • 8 oz burrata cheese
  • 3 peaches
  • 1 tbsp butter or ghee
  • 1 tbsp coconut sugar
  • 1/2 cup balsamic vinegar
  • 4 cups arugula
  • 1/4 cup pine nuts
  • 1/4 cup olive oil
  • black pepper to taste


  • Heat the grill on medium heat. If using an outdoor grill, slice the peaches in half to prevent falling through the grates. If using an indoor grill pan, you can slice the peaches into quarters.
  • Brush the open side of the peaches with butter or ghee and sprinkle with coconut sugar. Then, grill the peach slices for 2-3 minutes on each side, until you have grill marks and the open edge has caramelized.
  • While the peaches are grilling, add the balsamic vinegar to a small pot on medium heat and cook for 5 minutes, or until slightly reduced. It will continue to thicken as it cools.
  • To assemble the salad, add a small handful of arugula to a plate along with a couple of peach slices. Sprinkle some pine nuts and drizzle with olive oil and the reduced balsamic vinegar. Top it off with a little cracked black pepper.


  • If you're not a fan of arugula, you could use spinach, frisee, or another salad green.


Calories: 430kcal | Carbohydrates: 20g | Protein: 12g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 47mg | Sodium: 44mg | Potassium: 373mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1325IU | Vitamin C: 10.4mg | Calcium: 348mg | Iron: 1.4mg