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Creamy Grilled Peach and Burrata Salad with Easy Honey

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A simple yet elegant summer salad featuring warm grilled peaches, creamy burrata, peppery arugula, and a honey balsamic drizzle. Ready in 15 minutes, it’s perfect for weeknight dinners or summer entertaining.

Ingredients

Scale
  • 4 medium fresh peaches, ripe but firm
  • 8 ounces burrata cheese (about 2 balls)
  • 4 cups loosely packed baby arugula
  • 1/4 cup torn fresh basil leaves
  • 3 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • Salt and black pepper to taste
  • 1/4 cup toasted pecans or walnuts, roughly chopped (optional)
  • 4 slices prosciutto, torn (optional)

Instructions

  1. Preheat your grill to medium-high heat (about 400°F for gas grill). If using a grill pan, heat over medium-high heat for 5 minutes.
  2. Wash and dry the peaches. Cut each peach in half along the natural seam, twist to separate, and remove the pit. Brush the cut sides lightly with olive oil.
  3. Place the peaches cut-side down on the hot grill grates. Cook undisturbed for 3-4 minutes until distinct grill marks appear and peaches have softened slightly. Flip and cook for another 2-3 minutes on the skin side. Remove from grill and set aside.
  4. While peaches are grilling, make the dressing: In a small bowl or jar, combine honey, balsamic vinegar, and olive oil. Whisk or shake until emulsified. Season with a pinch of salt and black pepper.
  5. Spread arugula on a large serving platter or shallow bowl. Drizzle about half the dressing over the arugula and toss gently to coat.
  6. Arrange grilled peach halves on top of the arugula, cut-side up.
  7. Remove burrata from packaging and pat dry. Tear into large pieces or slice open to reveal the creamy center. Place burrata pieces around the peaches.
  8. Drizzle remaining dressing over burrata and peaches. Sprinkle torn basil leaves over everything. Add toasted nuts and prosciutto if using. Finish with flaky sea salt and black pepper. Serve immediately.

Notes

Choose peaches that are ripe but firm. Do not dress arugula too early to prevent wilting. Let burrata come to room temperature for best creaminess. Toast nuts before adding for extra flavor. The salad is best served immediately while peaches are warm and burrata is cool.

Nutrition

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

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