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Perfect Grilled Peach and Burrata Salad: Easy Summer Recipe

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This Perfect Grilled Peach and Burrata Salad is what happens when summer decides to show off. You’ve got that smoky char from the grill meeting the cool, milky center of burrata, all tied together with a balsamic glaze that’s sweet and tangy in all the right ways.

Ingredients

Scale
  • 4 ripe but firm peaches, halved and pitted
  • 8 ounces burrata cheese (2 small balls or 1 large)
  • 4 cups mixed greens (about 5 ounces)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup toasted pine nuts or slivered almonds
  • Flaky sea salt, to taste
  • Freshly ground black pepper, to taste
  • For the balsamic glaze (optional): 1/2 cup balsamic vinegar

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 400°F or 200°C). While it’s heating, brush the grates clean and lightly oil them using a paper towel dipped in vegetable oil held with tongs.
  2. Wash and dry 4 ripe but firm peaches. Cut them in half along the seam, twist to separate, and remove the pit. Brush the cut sides lightly with olive oil using your pastry brush.
  3. In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons balsamic vinegar, and 1 tablespoon honey. Season with a pinch of salt and pepper. Set aside. If making the glaze, simmer 1/2 cup balsamic vinegar in a small saucepan over medium heat for 8-10 minutes until it reduces by half and coats the back of a spoon.
  4. Place the peach halves cut-side down on the hot grill. Cook for 3-4 minutes without moving them. Flip them over and cook for another 2-3 minutes. The peaches should be slightly softened but still hold their shape. Transfer to a plate and let them cool for 2 minutes.
  5. Spread 4 cups of mixed greens on your serving platter. Drizzle with about half of the balsamic dressing. Toss gently with your hands to coat the leaves evenly.
  6. Place the burrata balls on the greens. Gently tear them open with your hands or a fork to expose the creamy center.
  7. Place the grilled peach halves around the burrata, cut-side up.
  8. Drizzle the remaining dressing over the peaches and burrata. Sprinkle with 1/4 cup toasted pine nuts or slivered almonds. Scatter the torn basil leaves over everything. Finish with a generous pinch of flaky sea salt and a few cracks of black pepper.
  9. Serve immediately. This salad is best enjoyed within 15 minutes of assembling.

Notes

Don’t move the peaches too soon on the grill. Room temperature burrata is non-negotiable. Toast nuts in advance. Make extra balsamic glaze. Timing is everything: grill peaches first, then let them rest while assembling greens and burrata.

Nutrition

Keywords: grilled peach salad, burrata salad, summer salad, easy salad recipe, peach burrata salad

Find it online: https://ariaappetite.com/perfect-grilled-peach-and-burrata-salad-easy-summer-recipe/