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Fresh Grilled Peach and Burrata Salad

fresh grilled peach and burrata salad - featured image
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A simple and elegant summer salad featuring smoky grilled peaches, creamy burrata cheese, and a tangy balsamic reduction. Perfect for warm evenings and casual gatherings.

Ingredients

Scale
  • 4 ripe peaches, halved and pitted
  • 8 ounces (about 225g) burrata cheese, room temperature
  • ½ cup (120ml) balsamic vinegar for reduction
  • 2 tablespoons extra virgin olive oil
  • A small handful of fresh basil leaves, torn
  • Sea salt, to taste
  • Freshly ground black pepper, a pinch
  • Optional: drizzle of honey or sprinkle of toasted pine nuts

Instructions

  1. Pour ½ cup (120ml) balsamic vinegar into a small saucepan. Simmer over medium-low heat, stirring occasionally, until reduced by half and syrupy (about 10-15 minutes). Set aside to cool.
  2. Preheat grill or grill pan to medium-high heat.
  3. Halve and pit peaches. Brush cut sides with 2 tablespoons olive oil.
  4. Grill peaches cut side down for 3-4 minutes until caramelized. Flip and grill skin side for 2-3 minutes until tender but not mushy.
  5. Arrange grilled peaches on a serving platter or plates.
  6. Tear burrata into chunks and scatter over peaches.
  7. Sprinkle torn basil leaves, sea salt, and freshly ground black pepper over the salad.
  8. Drizzle balsamic reduction over the salad. Add honey or toasted pine nuts if desired.
  9. Serve immediately while peaches are warm and burrata is cool and creamy.

Notes

Use ripe but firm peaches to avoid mushiness. Oil grill or pan to prevent sticking. Simmer balsamic reduction gently to avoid burning. Assemble salad just before serving to keep burrata creamy. If balsamic reduction thickens too much, warm gently to loosen.

Nutrition

Keywords: grilled peach salad, burrata salad, summer salad, balsamic reduction, easy salad recipe, fresh peach recipe

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