Print

Best Grilled Peach Burrata Salad: Easy Summer Recipe

grilled peach burrata salad - featured image
Print Recipe

A simple yet stunning summer salad featuring warm, caramelized grilled peaches paired with cold, creamy burrata, peppery arugula, and a sweet-tangy honey balsamic glaze. Ready in just 15 minutes, it’s perfect for entertaining or a quick, impressive meal.

Ingredients

Scale
  • 4 ripe but firm peaches, halved and pitted
  • 8 ounces burrata cheese (1–2 balls)
  • 5 ounces fresh arugula or mixed greens
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup toasted pine nuts or sliced almonds
  • Flaky sea salt and freshly cracked black pepper, to taste
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 small garlic clove, minced
  • Pinch of red pepper flakes (optional)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil (for brushing peaches)
  • 1 tablespoon balsamic vinegar (optional, for brushing peaches)

Instructions

  1. Make the honey balsamic glaze: In a small saucepan, combine 1/4 cup balsamic vinegar, 2 tablespoons honey, minced garlic, and a pinch of red pepper flakes (if using). Bring to a simmer over medium heat, then reduce heat to low and let bubble gently for 5-7 minutes until reduced by half and syrupy. Season with salt and pepper. Set aside to cool slightly.
  2. Prep the peaches: Cut peaches in half and remove pits. Brush cut sides with olive oil and a little balsamic vinegar (if using). Season lightly with salt and pepper.
  3. Preheat grill or grill pan to medium-high heat.
  4. Grill the peaches: Place peach halves cut-side down on the grill. Cook undisturbed for 3-4 minutes until grill marks form. Flip and cook for another 2-3 minutes on the skin side. Peaches should be tender but still hold their shape.
  5. Assemble the salad: Arrange arugula on a large serving platter. Tear burrata into pieces and place around the platter. Arrange warm grilled peaches on top, cut-side up. Drizzle generously with honey balsamic glaze. Sprinkle with torn basil, toasted pine nuts, flaky sea salt, and black pepper. Serve immediately.

Notes

For best results, bring burrata to room temperature before serving. Don’t over-grill the peaches; they should still have a little bite. Toast nuts in a dry pan for 2-3 minutes until fragrant. The glaze can be made up to a week in advance. Season each layer (peaches, glaze, finish) for maximum flavor. Serve immediately for the best contrast of warm peaches and cold burrata.

Nutrition

Keywords: grilled peach salad, burrata salad, summer salad, peach burrata, honey balsamic glaze, easy salad recipe, 15-minute salad

Find it online: https://prismtaste.com/best-grilled-peach-burrata-salad-easy-summer-recipe/