Grilled Peach Salad

No ratings yet

Peach season is short, so use them in as many ways as possible! This summery salad uses grilled peaches, layered with peppery arugula, cherry tomatoes, creamy burrata cheese, and crunchy pistachios. It's a perfect side dish for any summer gathering.

Prep Time15

Cook Time10

Total Time25

Course: Salad

Cuisine: American

Servings: servings

Calories: 191kcal

Author: Michelle Miller

Equipment

grill

Ingredients

2 peaches large, easy to pull from pit, cut into thin slices
olive oil for brushing or spraying peaches
4 cups arugula or other baby greens
2 cups cherry tomatoes halved
2 balls burrata cheese
1/4 cup pistachios shelled, roasted and salted

Dressing

1/4 cup olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1/4 cup fresh basil
1/4 cup fresh mint
balsamic vinegar to drizzle on salad

Instructions

Preheat a grill to a high heat. Thinly slice the peaches. Brush or spray the peaches with olive oil. Add the peaches onto the hot grill grates, allowing them to cook (without moving them!) until grill marks appear. I only grill 1 side of the peaches in order to prevent them from overcooking. Remove the peaches from the grill and repeat with the rest of the peach slices. Allow the peaches to cool, or refrigerate the peaches until ready to assemble the salad.
Add the olive oil, fresh basil, mint, red wine vinegar, and lemon juice to a blender. Process until the herbs are fully chopped in the oil. This can also be done by hand if preferred (finely chop herbs and mix them into the olive oil, vinegar, and lemon juice mixture).
Onto a large serving platter, add the crisp arugula, and then top it with the cooled grilled peaches and halved cherry tomatoes.
Top the salad with whole pieces of burrata and then sprinkle with pistachios and some whole basil leaves.
Drizzle the salad with the herbed olive oil and a few splashes of balsamic vinegar. Lightly season with flaky sea salt and fresh black pepper. Serve immediately.

Notes

Tips and Variations

No Outdoor Grill? This peach and burrata salad can be made indoors by grilling the peaches on a cast iron grill pan! Heat the pan over medium-high heat, and add add the olive oil sprayed peaches directly to the grill pan. Do not move peaches in order to keep pretty grill marks. Leave for 2-3 minutes, then check 1 peach. Remove from the pan once visible grill marks are made. Only 1 side of the peaches should be grilled.

Save Time: Skip making the herbed olive oil and drizzle the salad with olive oil and balsamic vinegar. If desired, add fresh mint leaves and basil to garnish the salad.

No Pistachios?: This salad is amazing without the pistachios. Chopped pecans or walnuts are also great additions, or try some pine nuts!

Mix up the Greens: Use whatever baby greens you have on hand. Baby kale, a spring mix or field greens, or spinach are all great with this salad.

Can’t find Burrata? Burrata is typically sold with the gourmet cheese in grocery stores and is widely available at higher end stores like Whole Foods and Market of Choice. If you can’t find it, fresh creamy mozzarella is a great sub! This salad would even be great topped with goat cheese, bleu cheese, or feta cheese.

Mix things Up: Instead of cherry tomatoes, try a combo of grilled peaches, creamy avocado, fresh blueberries, and thinly sliced red onions!

Turn this into a Main Dish: Just add protein and make this salad an amazing dinner for hot summer nights. This salad is perfect with grilled chicken breasts or shrimp skewers! Even a lightly sauteed white fish like cod or halibut would be great here.

Nutrition