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Perfect Grilled Peach and Burrata Labor Day Salad: Easy Summer Side

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A quick and easy summer salad featuring smoky grilled peaches, creamy burrata, and peppery arugula, finished with balsamic glaze and flaky sea salt. Perfect for Labor Day gatherings or any summer meal.

Ingredients

Scale
  • 4 medium ripe but firm peaches
  • 8 ounces burrata cheese (1 large ball or 2 small)
  • 5 ounces baby arugula (about 5 generous handfuls)
  • ¼ cup fresh basil leaves, loosely packed
  • 3 tablespoons extra-virgin olive oil, plus more for grilling
  • 2 tablespoons balsamic glaze
  • ½ teaspoon flaky sea salt (such as Maldon)
  • ¼ teaspoon freshly cracked black pepper
  • 1 tablespoon honey (optional, if peaches are not sweet)
  • ¼ cup toasted pine nuts or sliced almonds (optional)
  • 4 thin slices prosciutto (optional)

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 400°F). Brush the grates or pan lightly with olive oil to prevent sticking.
  2. Wash and dry the peaches. Cut each peach in half along the natural seam, twist gently to separate, and remove the pit. Brush the cut sides lightly with olive oil.
  3. Grill the peaches cut side down for 2-3 minutes without moving them, until deep golden-brown grill marks appear. Flip and cook for another 1 minute on the skin side.
  4. Remove the peaches from the grill and let them cool for 2 minutes. Slice each half into 3-4 wedges if desired, or leave them in halves for a more dramatic presentation.
  5. Arrange the arugula on a large serving platter in an even layer. Drizzle with 1 tablespoon of olive oil and a pinch of salt, then toss gently with your hands to coat.
  6. Tear the fresh basil leaves over the arugula and scatter them evenly.
  7. Place the burrata in the center of the platter. Do not cut into it yet.
  8. Arrange the grilled peach wedges or halves around and on top of the burrata.
  9. Drizzle everything with balsamic glaze and the remaining 2 tablespoons of olive oil.
  10. Finish with a generous sprinkle of flaky sea salt and freshly cracked black pepper.
  11. If using, add optional toppings: a drizzle of honey, a scattering of toasted pine nuts, or a few ribbons of prosciutto. Serve immediately.

Notes

For best results, use ripe but firm peaches that hold their shape on the grill. Let burrata come to room temperature for 15 minutes before serving. Grill peaches up to 2 hours ahead and assemble just before serving. Store leftovers separately: grilled peaches in an airtight container for up to 2 days, arugula dry, and burrata within 1-2 days.

Nutrition

Keywords: grilled peach salad, burrata salad, summer salad, Labor Day recipe, easy side dish, peach burrata, arugula salad, balsamic glaze

Find it online: https://evabake.com/perfect-grilled-peach-and-burrata-labor-day-salad-easy-summer-side/