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Perfect Grilled Peach Burrata Salad with Balsamic

grilled peach burrata salad - featured image
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A quick and easy summer salad featuring sweet, charred peaches paired with creamy burrata and a tangy balsamic glaze. Ready in 15 minutes, it’s perfect for entertaining and made with simple, quality ingredients.

Ingredients

Scale
  • 4 medium ripe but firm peaches
  • 8 ounces burrata cheese (2 balls)
  • ½ cup balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • ¼ cup fresh basil leaves, loosely packed
  • ¼ teaspoon flaky sea salt
  • 1 tablespoon honey (optional, for less sweet peaches)

Instructions

  1. Make the balsamic glaze: Pour ½ cup balsamic vinegar into a small saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low. Cook, stirring occasionally, until thickened and reduced by half (about 8-10 minutes). Pour into a small bowl and set aside.
  2. Prep the peaches: Wash peaches and pat completely dry with paper towels. Cut each peach in half along the natural seam, twist to separate, and remove the pit. You should have 8 halves.
  3. Brush with oil: Lightly coat the cut sides of each peach half with olive oil using a pastry brush. Season cut sides with a small pinch of flaky salt.
  4. Preheat grill: Heat an outdoor grill or grill pan to medium-high heat (about 400°F). For a charcoal grill, wait until coals are covered with white ash and you can hold your hand 5 inches above the grate for 3-4 seconds.
  5. Grill the peaches: Place peach halves cut-side down on the grill. Cook undisturbed for 3-4 minutes until grill marks appear and edges caramelize. Flip and cook for another 2-3 minutes on the skin side. Remove and let cool slightly.
  6. Prepare the burrata: Remove burrata from refrigerator. Place both balls on a serving platter. Make a small cut in the top of each ball to expose the creamy center (do not cut all the way through).
  7. Assemble the salad: Arrange grilled peach halves around the burrata. Tuck fresh basil leaves between peaches and cheese. Drizzle balsamic glaze generously over everything. Finish with another sprinkle of flaky sea salt and a few whole basil leaves on top.
  8. Serve immediately at room temperature with crusty bread or crostini.

Notes

Pat peaches completely dry before grilling to ensure proper caramelization. Let burrata sit at room temperature for 20-30 minutes before serving for best texture. The balsamic glaze can be made ahead and stored in the fridge for weeks. For best results, assemble the salad just before serving.

Nutrition

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

Find it online: https://eliplate.com/perfect-grilled-peach-burrata-salad-with-balsamic/