Flavorful Grilled Peach and Burrata Salad Recipe with Easy Balsamic Glaze
A quick and satisfying summer salad featuring smoky grilled peaches, creamy burrata cheese, and a tangy balsamic glaze. Perfect for busy weeknights or light dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 3–4 ripe but firm peaches, halved and pitted
- 1 ball fresh burrata cheese (about 8 oz / 225 g), at room temperature
- 2 tablespoons extra virgin olive oil
- ½ cup (120 ml) balsamic vinegar
- 1 tablespoon honey or maple syrup
- A handful fresh basil leaves, torn or chiffonade
- Pinch of sea salt
- Freshly ground black pepper, to taste
- Optional: 2 tablespoons toasted pine nuts or walnuts
Instructions
- Wash and dry the peaches thoroughly. Cut each peach in half and remove the pit carefully. Brush each cut side lightly with extra virgin olive oil to prevent sticking. (Approx. 5 minutes)
- Pour ½ cup (120 ml) balsamic vinegar and 1 tablespoon honey (or maple syrup) into a small saucepan. Bring to a gentle simmer over medium heat. Stir occasionally and let it reduce until thickened and syrupy, about 10-12 minutes. Remove from heat and set aside to cool slightly.
- Preheat your grill or grill pan to medium-high heat. Place peaches cut-side down on the grill. Cook for 3-4 minutes until you see nice char marks and the peaches soften slightly but hold their shape. Flip and grill the skin side for another 2 minutes. Remove from grill and let cool slightly.
- On a serving platter, gently tear the burrata into chunks or slices. Arrange the grilled peaches around and on top of the cheese. Drizzle the balsamic glaze evenly over the peaches and burrata. Scatter fresh basil leaves and, if using, toasted pine nuts or walnuts on top. Finish with a sprinkle of sea salt and freshly ground black pepper.
- Let the salad rest for 5 minutes to allow the flavors to meld before serving. The warmth of the peaches slightly softens the burrata, creating a luscious texture contrast.
Notes
Use ripe but firm peaches to avoid mushiness when grilling. If balsamic glaze thickens too much after cooling, stir in a splash of water to loosen it. Burrata should be at room temperature for best texture. The glaze can be made a day ahead and stored in the fridge. For a vegan version, substitute burrata with cashew-based cheese and use maple syrup in the glaze.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 220
- Sugar: 12
- Sodium: 150
- Fat: 16
- Saturated Fat: 6
- Carbohydrates: 14
- Fiber: 2
- Protein: 7
Keywords: grilled peach salad, burrata salad, balsamic glaze, summer salad, easy salad recipe, grilled fruit salad