Print

Fresh Grilled Peach Burrata Salad Recipe with Easy Honey Balsamic Glaze

fresh grilled peach burrata salad - featured image
Print Recipe

A fresh summer salad featuring grilled peaches, creamy burrata, and a tangy-sweet honey balsamic glaze, perfect for quick and impressive meals.

Ingredients

Scale
  • 3–4 ripe peaches, halved and pitted
  • 1 ball burrata cheese (about 8 ounces / 225 grams)
  • 5 cups mixed salad greens (about 150 grams) – arugula, baby spinach, or spring mix
  • 2 tablespoons honey (raw or local preferred)
  • 3 tablespoons aged balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • A handful of fresh basil leaves, torn
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: 1/4 cup toasted pine nuts or chopped walnuts (or pecans)

Instructions

  1. Rinse peaches under cool water and pat dry. Cut each peach in half and remove the pit. Lightly brush the cut sides with olive oil to prevent sticking and help caramelize. (About 5 minutes)
  2. Preheat grill or grill pan to medium-high heat (around 375°F / 190°C). (5 minutes)
  3. Place peaches cut side down on the grill. Cook for about 3-4 minutes without moving to develop grill marks and caramelization. Flip and grill the skin side for another 2 minutes just to warm through. Peaches should be tender but still hold their shape with nice char lines. (About 7 minutes)
  4. While peaches grill, combine honey and balsamic vinegar in a small saucepan over medium heat. Stir occasionally and let it reduce gently until syrupy, about 5-7 minutes. Remove from heat and whisk in olive oil. Let cool slightly. (10 minutes)
  5. In a large bowl, gently toss salad greens with a pinch of sea salt and a little olive oil if desired. Arrange greens on a serving platter or individual plates. Tear burrata into chunks and scatter over the salad.
  6. Arrange warm grilled peaches over the greens and burrata. Scatter torn basil leaves and optional toasted nuts for crunch.
  7. Generously drizzle the honey balsamic glaze over the salad. Finish with a few turns of freshly ground black pepper. Taste and add more salt if needed. (5 minutes)

Notes

If glaze is too thick after cooling, gently warm it back up or whisk in a splash of water to loosen. Brushing peaches with olive oil prevents sticking and helps caramelize. Use ripe but firm peaches for best grilling results. Store components separately if prepping ahead to avoid sogginess.

Nutrition

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

Find it online: https://jodierecipes.com/fresh-grilled-peach-burrata-salad-recipe-with-easy-honey-balsamic-glaze/