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Perfect Grilled Peach Burrata Salad Best Labor Day Recipe

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This Perfect Grilled Peach and Burrata Salad for Labor Day captures everything good about summer’s end. The smoky sweetness of grilled peaches, the creamy luxury of burrata, and a peppery bite of arugula come together in a dish that feels special but takes almost no effort.

Ingredients

Scale
  • 4 medium peaches, ripe but firm
  • 8 ounces burrata cheese (2 balls)
  • 5 ounces baby arugula (about 5 cups)
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon balsamic glaze
  • 1 tablespoon honey
  • 1/4 cup fresh basil leaves, torn
  • 4 ounces prosciutto (optional)
  • 1/2 teaspoon flaky sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons pine nuts, toasted

Instructions

  1. Preheat your grill to medium-high heat (about 400°F). If using charcoal, wait until the coals are covered with white ash. For gas, let it heat with the lid closed for 10 minutes.
  2. Wash and dry the peaches. Cut them in half along the natural seam and twist to separate. Remove the pit. Leave the skin on.
  3. Brush the cut sides of the peaches with 1 tablespoon of olive oil.
  4. Place the peaches cut-side down on the grill grates. Close the lid and cook for 3-4 minutes without moving them.
  5. Flip the peaches using tongs. Cook for another 2-3 minutes with the lid closed. The peaches should be tender when pierced with a fork but still hold their shape. Remove them to a plate and let them cool slightly.
  6. While the peaches rest, make the vinaigrette. In a small bowl or jar, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, honey, a pinch of salt, and a few grinds of black pepper. Taste and adjust.
  7. Toast the pine nuts in a small skillet over medium heat. Shake the pan frequently. They’re done when they’re golden brown and fragrant, about 2-3 minutes. Immediately transfer them to a plate to stop cooking.
  8. Assemble the salad on your serving platter. Start with a bed of arugula. Arrange the grilled peach halves on top, cut-side up. Tear the burrata into pieces and nestle them among the peaches. Drape prosciutto slices over everything if using.
  9. Drizzle the vinaigrette over the entire salad. Follow with the balsamic glaze in a zigzag pattern.
  10. Sprinkle with flaky sea salt, fresh pepper, toasted pine nuts, and torn basil leaves. Serve immediately while the peaches are still warm.

Notes

Grill the peaches up to an hour ahead and let them sit at room temperature. Assemble the salad just before serving. The vinaigrette improves after sitting for an hour or two at room temperature. For best results, let burrata come to room temperature before serving.

Nutrition

Keywords: grilled peach salad, burrata salad, Labor Day recipe, summer salad, peach recipe, burrata, arugula, grilled peaches

Find it online: https://coracooks.com/perfect-grilled-peach-burrata-salad-best-labor-day-recipe/