Fresh Grilled Peach Burrata Salad with Honey Balsamic Glaze
A fresh and elegant salad featuring smoky grilled peaches, creamy burrata cheese, and a luscious honey balsamic glaze. Perfect for summer gatherings or a simple yet impressive dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 3–4 ripe peaches, halved and pitted
- 8 ounces fresh burrata cheese
- 4 cups mixed salad greens (baby arugula, spinach, or spring mix)
- A handful of fresh basil leaves, torn
- 2 tablespoons extra virgin olive oil (for brushing peaches and dressing)
- 3 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1 teaspoon freshly squeezed lemon juice
- Salt and freshly ground black pepper, to taste
- Optional: toasted pine nuts or chopped walnuts for crunch
Instructions
- Rinse and halve 3-4 ripe peaches, removing the pits. Lightly brush each half with 1 tablespoon of extra virgin olive oil to prevent sticking and help caramelize. Set aside.
- Heat a grill pan or outdoor grill over medium-high heat until hot, about 5 minutes.
- Place peach halves cut-side down on the grill pan. Grill for 3-4 minutes without moving to get good char marks, then flip and grill skin side for another 2 minutes until tender and caramelized. Remove from heat and let cool slightly.
- Meanwhile, combine 3 tablespoons honey and 2 tablespoons balsamic vinegar in a small saucepan over medium heat. Stir occasionally and reduce until thickened and syrupy, about 5-7 minutes. Remove from heat and stir in 1 teaspoon fresh lemon juice. Set aside to cool slightly.
- In a large bowl or platter, toss 4 cups of mixed salad greens with torn fresh basil leaves, a drizzle of olive oil, salt, and pepper to taste. Toss gently to coat without bruising the leaves.
- Tear or slice the burrata and arrange it evenly over the greens. If burrata is too firm, let it sit at room temperature for 10 minutes before serving.
- Arrange the warm grilled peach halves atop the salad.
- Spoon the honey balsamic glaze evenly over the peaches and burrata.
- Optional: Sprinkle toasted pine nuts or chopped walnuts for a crunchy finish.
- Add a final pinch of flaky sea salt and a grind of fresh black pepper before serving.
Notes
Use firm but ripe peaches for best grilling results. Watch the glaze carefully while reducing to avoid burning. Burrata is best served at room temperature for creamy texture. If you don’t have a grill pan, a heavy skillet works as a substitute. For vegan adaptation, replace burrata with vegan cheese and honey with maple syrup.
Nutrition
- Serving Size: About 1/4 of the sal
- Calories: 300
- Sugar: 18
- Sodium: 150
- Fat: 19
- Saturated Fat: 7
- Carbohydrates: 21
- Fiber: 3.5
- Protein: 11
Keywords: grilled peach salad, burrata salad, honey balsamic glaze, summer salad, fresh peaches, easy salad recipe