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Perfect Grilled Peach Burrata Salad Easy Summer Recipe

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A stunning summer salad featuring smoky grilled peaches, creamy burrata, and a homemade honey balsamic glaze. This quick and easy recipe is perfect for entertaining and delivers a delightful balance of sweet, savory, and tangy flavors.

Ingredients

Scale
  • 4 medium ripe but firm peaches
  • 8 ounces burrata cheese (2 balls)
  • ½ cup balsamic vinegar
  • 3 tablespoons honey
  • 3 tablespoons extra-virgin olive oil
  • ¼ cup fresh basil leaves, loosely packed
  • 4 cups arugula or mixed greens
  • Salt and black pepper to taste
  • ¼ cup toasted pine nuts (optional)
  • 4 slices prosciutto (optional)

Instructions

  1. Make the honey balsamic glaze: In a small saucepan, combine ½ cup balsamic vinegar and 2 tablespoons honey. Bring to a gentle simmer over medium heat, then reduce heat to low. Let bubble for 4-5 minutes, stirring occasionally, until thickened to a syrupy consistency (like maple syrup). Remove from heat and set aside.
  2. Prep the peaches: Wash and dry peaches. Cut each in half around the pit, twist to separate, remove pit, and slice each half into 3-4 wedges (about ½ inch thick). Brush both sides lightly with 1 tablespoon olive oil and sprinkle with a pinch of salt.
  3. Preheat the grill: Heat a grill or grill pan to medium-high heat. Test by holding your hand about 6 inches above—you should be able to keep it there for about 3 seconds.
  4. Grill the peaches: Place peach wedges cut-side down on the grill. Cook undisturbed for 2-3 minutes until they release easily and have char marks. Flip and cook another 2-3 minutes. Peaches should be tender but still hold their shape. Transfer to a plate.
  5. Assemble the salad: On a large serving platter, spread arugula or mixed greens in an even layer. Arrange warm grilled peaches on top. Tear burrata into pieces and scatter over peaches and greens. If using prosciutto, tear into ribbons and drape over salad.
  6. Finish and serve: Drizzle about half the honey balsamic glaze over the salad. Drizzle remaining 2 tablespoons olive oil. Sprinkle with flaky sea salt and black pepper. Scatter torn basil and toasted pine nuts on top. Serve immediately while peaches are warm and burrata is cool.

Notes

For best results, take burrata out of the refrigerator 20 minutes before serving. Don’t skip oiling the peaches to prevent sticking. Watch the balsamic glaze carefully as it can burn quickly. This salad is best enjoyed within 15-20 minutes of assembly. For a dairy-free version, substitute burrata with vegan mozzarella or cashew cream. Nectarines or plums can replace peaches.

Nutrition

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

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