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Fresh Grilled Peach and Burrata Caprese Salad

fresh grilled peach and burrata caprese salad - featured image

A quick and easy summer salad featuring smoky grilled peaches paired with creamy burrata, fresh basil, and a tangy balsamic glaze. Perfect for backyard barbecues or a light, elegant side dish.

Ingredients

Scale
  • 34 ripe but firm peaches, halved and pitted
  • 8 ounces burrata cheese, fresh and creamy
  • A handful of fresh basil leaves, roughly torn or whole
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic glaze
  • Pinch of sea salt
  • Freshly ground black pepper, to taste
  • Optional: toasted pine nuts or chopped pistachios for crunch

Instructions

  1. Rinse and dry peaches. Slice each peach in half and carefully remove the pit.
  2. Preheat grill or grill pan to medium-high heat (around 400°F).
  3. Lightly brush cut sides of peaches with olive oil. Place cut side down on grill and grill for 3-4 minutes until caramelized and softened but still holding shape.
  4. Flip peaches and grill for another 2 minutes on the skin side to warm through.
  5. Transfer grilled peaches to a serving platter, cut side up.
  6. Tear or slice burrata cheese and scatter over the peaches.
  7. Add fresh basil leaves.
  8. Drizzle olive oil and balsamic glaze over the salad.
  9. Sprinkle sea salt and freshly ground black pepper to taste.
  10. Optionally, sprinkle toasted pine nuts or chopped pistachios on top.
  11. Let salad rest for a couple of minutes at room temperature before serving.

Notes

If peaches are extra juicy, blot them with a paper towel before grilling to avoid flare-ups. Let burrata come to room temperature before assembling for creamier texture. If no grill is available, use a grill pan or broiler but watch peaches closely to prevent burning. Homemade balsamic glaze can be made by reducing balsamic vinegar until syrupy.

Nutrition

Keywords: grilled peach salad, burrata salad, summer salad, Caprese salad variation, easy summer recipes, grilled fruit salad