Fresh Grilled Peach and Burrata Salad with Basil-Balsamic Drizzle
A quick and easy summer salad featuring smoky grilled peaches, creamy burrata cheese, fresh basil, and a bright basil-balsamic drizzle that ties all the flavors together.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 3 large ripe but firm peaches, halved and pitted
- 1 (8-ounce) ball burrata cheese
- 1 cup loosely packed fresh basil leaves, washed and torn
- 1/4 cup aged balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey (preferably raw or local)
- Pinch of flaky sea salt
- Freshly cracked black pepper, to taste
- Optional: 1/4 cup toasted pine nuts or walnuts for crunch
Instructions
- Preheat your grill or grill pan to medium-high heat (about 400°F).
- Rinse and dry peaches, slice each in half and remove the pit. Lightly brush cut sides with olive oil.
- Place peaches cut-side down on the grill. Cook for 3-4 minutes until grill marks appear and peaches soften slightly. Flip and grill for another 2 minutes.
- While peaches grill, pour balsamic vinegar into a small saucepan over medium heat. Simmer gently until reduced by half and slightly thickened (6-8 minutes). Remove from heat and whisk in honey and olive oil until smooth and glossy. Let cool slightly.
- Tear burrata into bite-sized pieces and arrange on a serving plate. Place grilled peaches around or on top.
- Scatter torn basil leaves evenly over the salad.
- Drizzle the basil-balsamic mixture over the fruit and cheese.
- Sprinkle flaky sea salt and freshly cracked black pepper to taste.
- If using nuts, toast them lightly in a dry pan for 2-3 minutes until fragrant and scatter over the salad.
- Serve immediately while peaches are warm and burrata is cool and creamy.
Notes
Use ripe but firm peaches to avoid mushiness. Brush peaches with olive oil to prevent sticking. Reduce balsamic vinegar gently to avoid bitterness. Tear basil leaves by hand to preserve aroma. Burrata can be chilled for 10 minutes before tearing if too soft. Drizzle salad just before serving. For vegan version, substitute burrata with cashew-based cheese and honey with maple syrup.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 220
- Sugar: 12
- Sodium: 150
- Fat: 16
- Saturated Fat: 5
- Carbohydrates: 14
- Fiber: 2
- Protein: 7
Keywords: grilled peach salad, burrata salad, basil balsamic drizzle, summer salad, easy salad recipe, grilled fruit salad, fresh basil salad