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recipe image grilled-peach-and-burrata-salad

Grilled Peach and Burrata Salad

This Grilled Peach and Burrata Salad is a vibrant, summery dish that balances sweet and savory flavors with creamy and crisp textures. Juicy grilled peaches pair beautifully with rich burrata, hearty farro, and crispy chickpeas over a bed of spring greens. Fresh basil, lemon juice, and a drizzle of balsamic vinegar add brightness, while flaky sea salt and cracked pepper finish it off with flair.

This Grilled Peach and Burrata Salad is a vibrant, summery dish that balances sweet and savory flavors with creamy and crisp textures. Juicy grilled peaches pair beautifully with rich burrata, hearty farro, and crispy chickpeas over a bed of spring greens. Fresh basil, lemon juice, and a drizzle of balsamic vinegar add brightness, while flaky sea salt and cracked pepper finish it off with flair.

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  • Prep time
    20 min
  • Cooking time
    5 min
  • Servings
    4
  • Difficulty
    Easy

Ingredients

  • • 3 ripe peaches, halved and pitted
  • 2 tablespoons Original Spread
  • 6 cups spring mix with spinach
  • 4 ounces burrata cheese
  • 1 cup crispy chickpeas*
  • 1 cup cooked farro
  • 1/4 cup fresh basil leaves
  • 1 - 2 tablespoons balsamic vinegar
  • Lemon juice, from half of a lemon
  • Flaky sea salt for finishing, optional but highly recommended
  • Freshly cracked black pepper to taste

Nutritional guidelines (per serving)

      Show More Nutritional FactsSee less Nutritional Guidelines

      Nutrition information is calculated using an ingredient database and should be considered an estimate

      Instructions

      Grill the Peaches
      1. Preheat the grill to medium-high heat (400–450°F).
      2. Liberally coat the cut sides of the peaches with I Can’t Believe It’s Not Butter, dividing the buttery spread evenly amongst the peaches.
      3. Place the peaches cut-side down on the grill and cook for 2–3 minutes, or until grill marks appear and the fruit is slightly softened. Flip and grill for an additional 1–2 minutes on the skin side.
      4. Remove from the grill and allow to cool slightly. Slice into wedges.
      Assemble the Salad
      1. Arrange the salad greens on a large serving platter or individual plates. Tear the burrata into halves or quarters and nestle them among the greens.
      2. Distribute the grilled peach wedges around the cheese. Sprinkle with chickpeas, farro and fresh basil leaves.
      3. Drizzle with balsamic vinegar and lemon juice. Finish with a pinch of flaky sea salt and freshly cracked black pepper.
      *Crispy Chickpeas
      1. For crispy chickpeas, toss 1 cup chickpeas with 1 tsp. melted I Can’t Believe It’s Not Butter and air fry at 375F until crisp.
      Pro Tip:
      1. For the best flavor and texture, finish the salad with a generous pinch of flaky sea salt, such as Maldon.

      Make It a Meal:

      Serve with 1 pound grilled chicken for a satisfying summer entrée.

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