Celebrate the summer with this simple grilled peach and arugula salad, featuring fresh burrata and a simple creamy poppy seed dressing.
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This salad is exactly what I want after the exhausting weekend we had! We spent Saturday and most of Sunday painting our deck, and for those who have read the walkthrough of our new home, you’ll know we have a massive deck. I originally thought it would take us Saturday to throw on the two coats, but grossly underestimated that timeframe 🙂 Luckily we were able to finish up most of the second coat on Sunday before it started raining, and I’ll be able to finish up a few more touchups later this week. The hardest part is waiting to put our furniture back out there and enjoy our new deck!
Related: Fresh Peach Salad with Goat Cheese and Crostini
This salad is exactly what I want to be eating on my deck about a week from now when the furniture gets back out there! It’s so simple and really highlights the beautiful fruit we can get in the summer!
It starts with a simple but deliciously creamy poppy seed dressing. I love adding Greek yogurt to my salad dressings in the summer because it cuts through some of the acidity from whatever vinegar you have in the dressing and gives it a beautifully rich and creamy consistency.
The rest of the dish is simple: grill some peaches, toss the dressing with some arugula, and serve with a half a ball of burrata (or a whole one for those like me who are obsessed with burrata!).
Related: Fried Goat Cheese Salad
Grilled Peach and Arugula Salad with Burrata
Celebrate the summer with this simple grilled peach and arugula salad, featuring fresh burrata and a simple creamy poppy seed dressing.
Ingredients
Creamy lemon poppy seed dressing:
- 1 cup olive oil
- 1 lemon juiced
- 1/4 cup champagne wine vinegar
- 2 tablespoons Greek yogurt
- 1 tablespoon poppy seeds
- Kosher salt to taste
- Ground black pepper to taste
For salad:
- 4 ripe peaches halved and pitted
- 4 large handful baby arugula
- 2 balls burrata cheese about 6-8 ounces each, halved
Instructions
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Add all salad dressing ingredients to a mason jar and top with a lid. Shake until homogenous. Set aside.
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Preheat grill or grill pan to medium high heat. Brush insides of peach halves with olive oil and lightly season with salt and pepper. Cook, insides down, on the grill for 3-4 minutes until beautiful char marks develop. Flip and cook for just about 1-2 more minutes. Remove from grill.
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Add arugula to a mixing bowl with a few tablespoons of dressing. Toss to coat, adding more dressing if needed.
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To serve, plate arugula and top with grilled peaches and burrata halves. Serve with extra dressing, if desired.