Fresh Grilled Peach and Burrata Salad Recipe with Easy Balsamic Glaze
A fresh and easy summer salad featuring smoky grilled peaches, creamy burrata cheese, and a sweet-tangy balsamic glaze. Perfect for quick gatherings or a light meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 3–4 ripe peaches, halved and pitted
- 8 ounces burrata cheese, fresh and at room temperature
- 4 cups mixed salad greens (arugula or baby spinach)
- 2 tablespoons extra virgin olive oil
- ½ cup balsamic vinegar
- 1 tablespoon honey (optional)
- A handful fresh basil or mint leaves, roughly torn
- Salt and freshly ground black pepper, to taste
- ¼ cup toasted pine nuts or slivered almonds (optional)
Instructions
- Prepare the balsamic glaze: In a small saucepan, combine ½ cup balsamic vinegar and 1 tablespoon honey (optional). Bring to a gentle boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, until thickened and coats the back of a spoon, about 10-12 minutes. Remove from heat and let cool.
- Prep the peaches: Rinse and dry peaches, slice in half and remove pits. Lightly brush each peach half with 1 tablespoon olive oil.
- Preheat grill or grill pan to medium-high heat. Oil grates or pan lightly.
- Grill peaches cut side down for 3-4 minutes without moving to get grill marks. Flip and grill for another 2-3 minutes until tender but holding shape. Remove and let cool slightly.
- Prepare salad base: Toss salad greens with remaining 1 tablespoon olive oil, salt, and pepper in a large mixing bowl.
- Assemble salad: Arrange greens on a serving plate. Tear burrata into large chunks and scatter over greens. Place grilled peach halves on top, skin side down.
- Finish with garnishes and glaze: Drizzle balsamic glaze over salad, sprinkle torn basil or mint leaves, and scatter toasted nuts if using. Add black pepper and flaky sea salt if desired.
- Serve immediately while peaches are warm and burrata is creamy.
Notes
Use firm but juicy peaches to prevent falling apart on the grill. Room temperature burrata melts better in the salad. Watch balsamic glaze carefully to avoid burning. If glaze thickens too much, warm gently and add a splash of water to loosen. For vegan version, substitute burrata with cashew cheese and honey with maple syrup.
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 280320
- Sugar: 0.1214
- Sodium: 0.1502
- Fat: 2022
- Saturated Fat: 0.81
- Carbohydrates: 1518
- Fiber: 3
- Protein: 912
Keywords: grilled peach salad, burrata salad, balsamic glaze, summer salad, easy salad recipe, fresh peaches, grilled fruit salad