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Fresh Grilled Peach and Burrata Salad Recipe with Easy Balsamic Honey Glaze

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A quick and easy summer salad featuring smoky grilled peaches paired with creamy burrata cheese and drizzled with a tangy-sweet balsamic honey glaze.

Ingredients

Scale
  • 4 fresh peaches, ripe but firm, halved and pitted
  • 8 oz (225 g) burrata cheese, one ball
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons aged balsamic vinegar
  • 2 tablespoons honey (raw or wildflower)
  • 1 teaspoon fresh lemon juice (optional)
  • A handful fresh basil leaves, torn
  • 4 cups (120 g) arugula or mixed greens (optional)
  • Pinch of sea salt, to taste
  • Freshly ground black pepper, a few grinds

Instructions

  1. Wash and dry peaches. Slice each in half and remove pits. Brush cut sides with olive oil and let sit.
  2. In a small saucepan, combine balsamic vinegar, honey, and lemon juice (if using). Warm over medium heat, stirring occasionally until slightly thickened, about 5-7 minutes. Remove from heat and cool slightly.
  3. Preheat grill or grill pan to medium-high heat. Grill peaches cut-side down for 3-4 minutes until grill marks appear and fruit softens without becoming mushy. Flip and grill skin side for 2 more minutes. Remove and cool slightly.
  4. On a serving plate or bowl, spread arugula or mixed greens. Arrange grilled peaches on top. Tear or slice burrata and place around peaches. Scatter basil leaves over salad.
  5. Drizzle balsamic honey glaze over salad. Sprinkle with sea salt and freshly ground black pepper. Serve immediately.

Notes

Make the balsamic honey glaze ahead and store in the fridge; it reheats well. Watch peaches closely on the grill to avoid mushiness. For a dairy-free option, substitute burrata with vegan mozzarella or marinated tofu. Broiling peaches is a good alternative if no grill is available.

Nutrition

Keywords: grilled peach salad, burrata salad, balsamic honey glaze, summer salad, easy salad recipe, grilled fruit salad

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