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Best Grilled Peach and Burrata Salad – Easy Summer Recipe

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This Perfect Grilled Peach and Burrata Summer Salad features warm, caramelized peaches against cold, creamy burrata with fresh basil and a drizzle of balsamic glaze. It’s the dish that changed my husband’s mind about peaches and has become my go-to for every summer gathering.

Ingredients

Scale
  • 4 medium ripe but firm peaches
  • 8 ounces (225g) burrata cheese
  • 1/4 cup fresh basil leaves (about 10–12 leaves)
  • 2 tablespoons balsamic glaze
  • 1 tablespoon honey
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon flaky sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 tablespoons toasted pine nuts or walnuts (optional)
  • 4 slices prosciutto (optional)

Instructions

  1. Preheat your grill to medium-high heat (about 400-450°F / 200-230°C). If using a charcoal grill, let the coals burn until covered with white ash. For a gas grill, preheat with the lid closed for 10-15 minutes.
  2. While the grill heats, wash and pat dry the peaches. Cut each peach in half along the natural seam, twist to separate, and remove the pit. Leave the skin on.
  3. In a small bowl, whisk together 1 tablespoon honey, 1 tablespoon balsamic glaze, and 1 tablespoon olive oil to make the marinade.
  4. Brush the cut sides of the peaches with the marinade using a pastry brush. Reserve any leftover marinade for drizzling later.
  5. Place the peaches cut-side down on the grill. Close the lid if using a gas or charcoal grill. Cook undisturbed for 3-4 minutes.
  6. Flip the peaches and cook for another 2-3 minutes until tender but still holding their shape.
  7. Remove the peaches from the grill and let them cool slightly on a plate or cutting board.
  8. On a large serving platter, arrange the grilled peach halves cut-side up. Tear the burrata into pieces and nestle them between the peaches.
  9. Drizzle with the remaining marinade and additional balsamic glaze (about 1 tablespoon total). Drizzle with the remaining 1 tablespoon olive oil.
  10. Scatter fresh basil leaves over the top. Sprinkle with flaky sea salt and freshly cracked black pepper. If using nuts or prosciutto, add them now.
  11. Serve immediately, within 15 minutes of assembling.

Notes

Choose peaches that are ripe but firm. Let burrata come to room temperature for 20-30 minutes before serving for the creamiest texture. Oil grill grates well to prevent sticking. Don’t overcrowd the grill. Toast nuts separately if using. Serve immediately for best texture contrast.

Nutrition

Keywords: grilled peach salad, burrata salad, summer salad, peach recipe, easy salad, grilled fruit salad

Find it online: https://forkmila.com/best-grilled-peach-and-burrata-salad-easy-summer-recipe/