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Grilled Peach Burrata Salad


  • 4 ripe peaches, washed, cut in half and pitted
  • 4 small burrata balls remove from fridge for 1 hour
  • 1 4-6 oz bag of arugula
  • 2-3 sprigs of fresh mint
  • olive oil to drizzle
  • balsamic glaze
  • sea salt for finishing


  • Preheat your grill to 400 degrees.
  • With the skins still on the peaches, place the peaches flesh side down the grill. Close the lid and grill for 4-5 minutes.
  • Open the grill, turn the peaches over, skin side down, cover grill and grill for 4-5 minutes.
  • Remove peaches from grill and begin to plate your salad while peaches are resting.
  • Arrange the arugula on a large serving platter and drizzle with the olive oil.
  • Place your grilled peach haves on top of the arugula and arrange your four burrata balls on top of the arugula.
  • Drizzle balsamic glaze over the peaches and arugula and sprinkle a pinch or two of sea salt over the peaches and arugula.
  • Garnish with fresh mint.
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