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Best Grilled Peach Burrata Salad for Labor Day

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This Grilled Peach and Burrata Salad is the ultimate Labor Day dish, featuring smoky-sweet grilled peaches, creamy burrata, peppery arugula, and a tangy balsamic glaze. It’s quick, easy, and perfect for celebrating the last of summer’s stone fruit.

Ingredients

Scale
  • 4 ripe but firm peaches, halved and pitted
  • 8 ounces burrata cheese
  • 4 cups fresh arugula
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup toasted pine nuts or sliced almonds
  • Flaky sea salt (e.g., Maldon)
  • Freshly cracked black pepper
  • 1/2 cup balsamic vinegar
  • 1 tablespoon honey or brown sugar
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • Salt and pepper to taste

Instructions

  1. Make the balsamic glaze: Pour 1/2 cup balsamic vinegar and 1 tablespoon honey into a small saucepan. Bring to a simmer over medium heat, then reduce heat to low. Let bubble gently for 5-7 minutes, stirring occasionally, until thickened enough to coat the back of a spoon. Remove from heat and let cool.
  2. Preheat your grill to medium-high heat (about 400-450°F). If using a grill pan, set over medium-high heat and let it get hot for 5 minutes.
  3. Cut peaches in half and remove pits. Brush cut sides lightly with olive oil.
  4. Grill peaches cut-side down for 3-4 minutes without moving, until distinct grill marks appear. Flip and cook for another 1-2 minutes on the skin side. Remove carefully with tongs.
  5. While peaches grill, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, and a pinch of salt and pepper in a small bowl to make the dressing.
  6. Spread arugula on a large serving platter. Drizzle about half the dressing over the greens and toss gently. Arrange warm grilled peach halves on top. Tear burrata into pieces and nestle among peaches.
  7. Scatter torn basil leaves and toasted pine nuts over everything. Drizzle remaining dressing and a generous amount of balsamic glaze over the top. Finish with flaky sea salt and black pepper. Serve immediately.

Notes

For best results, let burrata sit at room temperature for 15 minutes before serving. Don’t skip the flaky salt at the end. If making ahead, grill peaches up to 2 hours ahead and keep components separate until serving. To toast nuts, heat in a dry skillet over medium heat for about 2 minutes until golden and fragrant.

Nutrition

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

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