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Perfect Grilled Peach Burrata Salad for Labor Day

grilled peach burrata salad - featured image
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A stunning summer salad featuring warm grilled peaches, creamy burrata, peppery arugula, and crunchy toasted pecans, all drizzled with a homemade balsamic glaze. Perfect for Labor Day cookouts or any late-summer gathering.

Ingredients

Scale
  • 4 ripe but firm peaches
  • 8 ounces burrata cheese
  • 5 ounces fresh arugula
  • 1/2 cup pecan halves
  • 1/4 cup fresh basil leaves
  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey or brown sugar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions

  1. Make the balsamic glaze: Pour 1/2 cup balsamic vinegar and 2 tablespoons honey into a small saucepan. Bring to a simmer over medium heat, then reduce heat to low. Let bubble gently for 8-10 minutes, stirring occasionally, until reduced by half and syrupy. Remove from heat and let cool.
  2. Toast the pecans: Spread pecan halves in a dry skillet over medium heat. Shake pan every 30 seconds for 3-4 minutes until fragrant and toasted. Set aside to cool.
  3. Prep the peaches: Wash and pat dry peaches. Cut each in half along the natural seam, twist to separate, and remove the pit. Leave skin on.
  4. Preheat grill to medium-high heat (400-450°F). Brush grates clean and lightly oil.
  5. Grill the peaches: Lightly brush cut sides with olive oil. Place cut-side down on grill. Cook undisturbed for 3-4 minutes, then flip and cook 2-3 minutes more on skin side until charred and slightly softened.
  6. Make the dressing: Whisk together 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, and 1 teaspoon Dijon mustard. Season with salt and pepper.
  7. Assemble the salad: Spread arugula on a large platter. Drizzle with half the dressing and toss gently. Arrange grilled peach halves cut-side up on top. Tear burrata into pieces with hands and scatter around peaches. Sprinkle toasted pecans and basil over everything.
  8. Finish: Drizzle balsamic glaze in a zigzag pattern. Add a pinch of flaky sea salt and a crack of black pepper. Serve immediately.

Notes

Serve immediately for best texture contrast. For dairy-free, substitute burrata with cashew cheese or omit. For nut-free, use pumpkin seeds instead of pecans. Leftovers store poorly; keep components separate if needed.

Nutrition

Keywords: grilled peach salad, burrata salad, summer salad, Labor Day recipe, peach burrata, easy salad, vegetarian, gluten-free

Find it online: https://goldensimmer.com/perfect-grilled-peach-burrata-salad-for-labor-day/