Grilled Peach Burrata Honey Salad (Print version)

Juicy grilled peaches and creamy burrata combined with fresh greens, honey, and balsamic glaze for a summer delight.

# Required ingredients:

→ Produce

01 - 3 ripe peaches, halved and pitted
02 - 4 cups arugula or mixed baby greens
03 - 1 small handful fresh basil leaves

→ Dairy

04 - 2 balls fresh burrata cheese (approximately 7 ounces total)

→ Pantry

05 - 2 tablespoons extra virgin olive oil, plus additional for drizzling
06 - 2 tablespoons honey
07 - 1 tablespoon balsamic glaze
08 - Flaky sea salt, to taste
09 - Freshly ground black pepper, to taste

# How to make it:

01 - Preheat a grill or grill pan to medium-high heat. Brush peach halves lightly with olive oil.
02 - Place peaches cut-side down on the hot grill. Grill each side for 2 to 3 minutes until caramelized and softened. Remove and allow to cool slightly, then slice each half into wedges.
03 - Arrange arugula or mixed greens evenly across a large salad platter.
04 - Distribute grilled peach wedges atop the greens. Tear burrata balls into smaller pieces and scatter throughout the salad.
05 - Scatter fresh basil leaves over the salad. Drizzle with honey and balsamic glaze.
06 - Finish with a drizzle of olive oil, flaky sea salt, and black pepper. Serve immediately.

# Expert Advice:

01 -
  • It's ridiculously easy yet feels luxurious, especially when you share it outdoors.
  • Once you taste the warm, caramelized peaches with cool burrata, there's no going back to boring salads.
02 -
  • If you rush the grilling, the peaches won't get those coveted grill marks—and that smoky caramel flavor disappears.
  • Once I learned to tear the burrata instead of slicing, it blended perfectly into every bite.
03 -
  • Let peaches ripen fully—a day or two on the counter is worth it for that juicy flavor.
  • A drizzle of peppery olive oil right before serving is the secret that brings the salad together.
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