Grilled Peach, Arugula and Burrata Salad

I’m going to start right of with a confession.  I absolutely love peaches in almost any form.  (Well, not canned, but any other form).  Ang and I were recently out to dinner with friends and we had a variation on this salad that was so good that I had to come home and try it myself.  It is comparatively easy and absolutely delicious.


  • Four Ripe Peaches, Halved
  • One Store-Bought Bag of Mixed Greens (preferably a mix containing arugula)
  • One Pint (two medium ‘pillows’) Buratta Mozzarella Cheese
  • ~1/4 Cup plus 3 Tbs Extra Virgin Olive Oil
  • 3 TBs High Quality Sherry or Champagne Vinegar
  • Salt and Pepper to taste

Heat your grill to medium hot.  Place halved peaches in a large mixing bowl and toss with 3 TBs olive oil.  When the grill is hot place the peaches skin side down on the grill.  For fun, watch them dance around.  Grill for approximately 10-15 minutes.  (The grill caramelizes the sugars in the peaches and gives them a deeper flavor). Remove the peaches from the grill and immediately submerge in an ice bath.  (“Blanching” the peaches stops the cooking process and will make it very easy for you to do the next step).  Peel the charred skins off of the peaches.  (don’t worry if you can’t get it all off).  Do this no more than 1 hour before you serve the salad or the peaches will lose their juices and flavor.

Cut the peaches into a rough dice (about 1/2 to 3/4 inch pieces).

In a salad bowl combine the greens and the peaches.  Cut the burrata into bite sized slices (the loose middle will run out and you don’t care) and toss it lightly into the salad.  Dress with some of the olive oil (you won’t need the whole quarter cup) and the vinegar.  Add a pinch of salt and a few turns of your pepper mill and serve.

If you’re into wines, this pairs brilliantly with one of the new style (ML) Sauvignon Blancs from Napa Valley.