Grilled Georgia Peach and Burrata Salad with Balsamic Reduction

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing salad of grilled peaches, creamy burrata, and peppery arugula finished with a sweet balsamic glaze. This mediterranean-inspired salads ready in about 30 minutes pairs olive oil, ball fresh burrata cheese, arugula into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill or grill pan to medium-high heat. Brush 3 halved and pitted Georgia peaches with 2 tbsp olive oil and grill cut side down for 3-4 minutes until grill marks appear and peaches soften.
  2. Step 2: In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tbsp honey. Bring to a simmer and reduce over medium heat for 8-10 minutes until syrupy and coats the back of a spoon.
  3. Step 3: On a large platter, arrange 4 cups fresh arugula and season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.
  4. Step 4: Slice grilled peaches into quarters and scatter over the arugula along with 8 oz torn fresh burrata cheese.
  5. Step 5: Drizzle the balsamic reduction evenly over the salad.
  6. Step 6: Sprinkle 1/4 cup toasted pine nuts and 1/4 cup torn fresh basil leaves for added texture and aroma. Serve immediately.

Frequently asked questions

How long does Grilled Georgia Peach and Burrata Salad with Balsamic Reduction take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Georgia Peach and Burrata Salad with Balsamic Reduction?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Grilled Georgia Peach and Burrata Salad with Balsamic Reduction?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Georgia Peach and Burrata Salad with Balsamic Reduction for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Georgia Peach and Burrata Salad with Balsamic Reduction?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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