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Best Grilled Peach and Burrata Salad for Labor Day

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This grilled peach and burrata salad is the perfect Labor Day dish—ready in 20 minutes with simple ingredients, it combines warm smoky peaches, creamy burrata, peppery arugula, and a tangy balsamic-honey dressing for an unforgettable summer salad.

Ingredients

Scale
  • 4 ripe but firm peaches (freestone preferred)
  • 8 ounces burrata cheese
  • 5 ounces baby arugula
  • 1/3 cup sliced almonds, toasted
  • 10–12 fresh basil leaves, torn
  • Flaky sea salt (e.g., Maldon)
  • Freshly cracked black pepper
  • 3 tablespoons good balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, finely minced or grated
  • Pinch of salt and pepper

Instructions

  1. Preheat grill to medium-high heat (400-450°F). Clean grates with a wire brush and lightly oil them using a paper towel dipped in vegetable oil held with tongs.
  2. In a small bowl or mason jar, combine balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, and a pinch of salt and pepper. Whisk or shake until emulsified. Adjust seasoning to taste and set aside.
  3. Wash and pat dry peaches. Cut each peach in half along the seam, twist to separate, and remove the pit. Brush cut sides lightly with olive oil.
  4. Toast sliced almonds in a dry skillet over medium heat, stirring frequently, for 3-4 minutes until golden and fragrant. Transfer to a plate to cool.
  5. Place peach halves cut-side down on the hot grill. Cook undisturbed for 3-4 minutes until deep grill marks appear. Flip and grill skin-side for 1-2 minutes to warm through. Remove and let cool about 5 minutes.
  6. Spread arugula on a large serving platter. Drizzle with half the dressing and toss gently. Arrange grilled peach halves cut-side up on top. Tear burrata into pieces and scatter over salad. Sprinkle with toasted almonds and torn basil.
  7. Drizzle remaining dressing over peaches and burrata. Finish with flaky sea salt and cracked black pepper. Serve immediately while peaches are warm and burrata is at room temperature.

Notes

Don’t wash peaches until ready to use; moisture prevents good grill marks. Let burrata come to room temperature for 20-30 minutes before serving. Grill extra peaches—they’re irresistible straight off the grill. For best results, assemble salad just before serving; grilled peaches can be made ahead and kept at room temperature.

Nutrition

Keywords: grilled peach salad, burrata salad, Labor Day recipe, summer salad, peach burrata, grilled fruit salad, easy salad recipe

Find it online: https://platebelle.com/best-grilled-peach-and-burrata-salad-for-labor-day/