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Grilled Peach & Burrata Salad

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A fresh and elegant summer salad featuring warm grilled peaches, creamy burrata, toasted pine nuts, basil, honey, and balsamic glaze—perfectly balanced with sweet, savory, and creamy flavors.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Grilling
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Ingredients

  • 4 medium ripe but firm peaches, halved and pitted
  • 2 tablespoons extra virgin olive oil, divided
  • 2 (4-ounce) balls burrata cheese
  • 2 tablespoons honey
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons fresh basil leaves, torn
  • 1 tablespoon balsamic reduction or glaze (or balsamic vinegar)
  • 1/2 teaspoon flaky sea salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste

Instructions

  1. Preheat a grill or grill pan to medium-high heat.
  2. Brush the cut sides of the peach halves with 1 tablespoon of olive oil.
  3. Place peaches cut side down on the grill and cook for 5–8 minutes until grill marks form and edges caramelize. Remove and set aside cut side up.
  4. Arrange burrata on a serving platter or individual plates.
  5. Place grilled peaches around the burrata.
  6. Drizzle remaining olive oil evenly over the peaches and cheese, then drizzle with honey.
  7. Sprinkle toasted pine nuts and torn basil over the top.
  8. Add a light drizzle of balsamic reduction.
  9. Gently tear open the burrata to expose the creamy center. Finish with flaky sea salt and black pepper. Serve immediately.

Notes

  • Best enjoyed immediately after preparation for optimal texture and flavor.
  • Grill peaches a few hours ahead if needed and assemble just before serving.
  • Substitute burrata with fresh mozzarella, ricotta, feta, or dairy-free alternatives if desired.
  • Toast pine nuts in a dry skillet over medium heat for 2–4 minutes, stirring frequently.
  • Serve over arugula or mixed greens for a more traditional salad presentation.

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