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Creamy Grilled Peach & Burrata Salad with Honey Balsamic

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A simple yet elegant summer salad featuring smoky grilled peaches, creamy burrata, peppery arugula, and a sweet-tangy honey balsamic glaze. Ready in under 20 minutes, it’s the perfect weeknight miracle or crowd-pleasing dish for backyard dinners.

Ingredients

Scale
  • 4 medium ripe but firm peaches (freestone preferred)
  • 8 ounces burrata cheese (about 2 balls)
  • 4 cups loosely packed arugula
  • 3 tablespoons balsamic glaze
  • 2 tablespoons honey
  • 2 tablespoons extra-virgin olive oil
  • Flaky sea salt (to taste, optional)
  • Fresh basil leaves (for garnish, optional)

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C). If using a gas grill, close the lid and let it heat for 10 minutes. For a grill pan, 3-4 minutes on medium-high should do it.
  2. Wash the peaches gently, then cut each peach in half and remove the pit. Leave the skin on.
  3. Brush the peaches with olive oil on both sides.
  4. Place the peaches cut-side down on the hot grill. Cook undisturbed for 3-4 minutes until grill marks form. Flip and cook for another 2-3 minutes on the skin side. The peaches should be slightly softened but still hold their shape.
  5. While the peaches grill, arrange the arugula on a serving platter in an even layer.
  6. Drizzle the honey over the warm grilled peaches right when they come off the grill. Let them sit for a minute or two.
  7. Tear the burrata into pieces with your hands and arrange around the arugula.
  8. Place the grilled peaches on top of the arugula and burrata, cut-side up.
  9. Drizzle everything with the balsamic glaze (start with about 2 tablespoons and add more if desired).
  10. Sprinkle with flaky sea salt and torn basil leaves, if using. Serve immediately while the peaches are still warm and the burrata is cool and creamy.

Notes

Don’t over-grill the peaches; they should still have a little resistance. Let burrata come to room temperature for best creaminess. Use a hot, clean grill to prevent sticking. Make your own balsamic glaze by simmering 1/2 cup balsamic vinegar with 1 tablespoon honey until reduced by half. This salad doesn’t store well; serve immediately.

Nutrition

Keywords: grilled peach salad, burrata salad, summer salad, honey balsamic, quick salad, easy salad, vegetarian, gluten-free

Find it online: https://goldensimmer.com/creamy-grilled-peach-and-burrata-salad-with-honey-balsamic/