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Perfect Grilled Peach Burrata Salad with Honey Balsamic

grilled peach burrata salad - featured image
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A quick and easy summer salad featuring warm, caramelized grilled peaches, cool creamy burrata, peppery arugula, and a sweet-tangy honey balsamic glaze. Ready in under 15 minutes, it’s a showstopper for barbecues and patio dinners.

Ingredients

Scale
  • 3 large or 4 medium ripe peaches
  • 8 ounces burrata cheese (2 small balls)
  • 4 cups fresh arugula
  • ½ cup balsamic vinegar
  • 2 tablespoons honey
  • 3 tablespoons extra virgin olive oil
  • Flaky sea salt (e.g., Maldon)
  • ¼ cup fresh basil leaves, torn
  • 2 tablespoons toasted pine nuts or sliced almonds (optional)

Instructions

  1. Make the Honey Balsamic Glaze: In a small saucepan, combine ½ cup balsamic vinegar and 2 tablespoons honey. Bring to a gentle simmer over medium heat, then reduce heat to low. Let bubble gently for 8–10 minutes, stirring occasionally, until thickened enough to coat the back of a spoon. Remove from heat and let cool.
  2. Prep the Peaches: Wash and pat dry peaches. Cut each in half along the natural seam, twist to separate, and remove the pit. For large peaches, cut each half into two wedges. Brush cut sides lightly with olive oil.
  3. Heat the Grill: Preheat an outdoor grill or grill pan over medium-high heat for 3–4 minutes.
  4. Grill the Peaches: Place peaches cut-side down on the hot grill. Cook undisturbed for 3–4 minutes until grill marks form. Flip carefully with tongs and cook for another 1–2 minutes on the skin side. Peaches should be warm and slightly softened but still hold their shape.
  5. Assemble the Base: Spread 4 cups of arugula on a large serving platter or shallow bowl. Drizzle with 1 tablespoon olive oil and a tiny pinch of salt. Toss gently to coat.
  6. Add the Burrata: Place burrata balls on top of the arugula. Gently tear them open with your hands to reveal the creamy center.
  7. Arrange the Peaches: Place warm grilled peach halves or wedges around the burrata, nestling them among the arugula.
  8. Finish and Serve: Drizzle honey balsamic glaze generously over everything. Sprinkle with flaky sea salt, torn fresh basil, and toasted pine nuts if using. Serve immediately.

Notes

Don’t over-reduce the balsamic glaze; it should coat the back of a spoon. Let burrata come to room temperature for 15–20 minutes before serving for best texture. Use a hot grill to prevent peaches from steaming. Season in layers with salt for maximum flavor.

Nutrition

Keywords: grilled peach salad, burrata salad, honey balsamic, summer salad, quick salad, peach burrata, arugula salad

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