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Flavorful Grilled Peach and Burrata Salad Recipe with Easy Balsamic Honey Glaze

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A delightful summer salad featuring smoky grilled peaches, creamy burrata cheese, and a sticky, tangy-sweet balsamic honey glaze. Perfect for quick meals or entertaining, this salad balances fresh, simple ingredients with elegant flavors.

Ingredients

Scale
  • 4 ripe peaches, halved and pitted
  • 8 ounces burrata cheese
  • 3 tablespoons honey
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • A handful of fresh basil leaves, torn or chopped
  • ¼ cup toasted pecans or walnuts
  • Salt and freshly ground black pepper to taste
  • 4 cups arugula or mixed greens (optional)

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 400°F). Clean and lightly oil the grates to avoid sticking, about 5-7 minutes.
  2. Rinse and halve 4 ripe peaches. Remove pits carefully without tearing the flesh. Brush each half lightly with 2 tablespoons of extra virgin olive oil.
  3. Place peach halves cut-side down on the grill. Grill for about 3-4 minutes until grill marks appear and peaches soften slightly but don’t collapse. Flip and grill the skin side for an additional 2 minutes.
  4. While peaches grill, combine 3 tablespoons balsamic vinegar and 3 tablespoons honey in a small saucepan over low heat. Stir gently and simmer until the mixture thickens slightly and coats the back of a spoon, about 5-6 minutes. Watch carefully to avoid burning.
  5. In a dry skillet over medium heat, toast ¼ cup pecans or walnuts, stirring frequently, until fragrant and lightly browned—about 3-4 minutes. Set aside to cool.
  6. In a large bowl, toss 4 cups arugula or mixed greens with torn fresh basil leaves. Add a pinch of salt and a drizzle of olive oil if desired.
  7. On your serving platter, spread the dressed greens evenly. Arrange grilled peach halves on top, spacing them nicely.
  8. Tear or slice 8 ounces burrata over the peaches, letting the creamy cheese fall naturally. Scatter toasted nuts across the salad.
  9. Spoon the warm balsamic honey glaze generously over the peaches and burrata, letting it pool slightly on the greens below. Add a final sprinkle of freshly ground black pepper and, if desired, a pinch of flaky sea salt.

Notes

If glaze thickens too much while cooling, gently warm it again before drizzling. Medium-high heat is key to caramelize peaches without making them mushy. Burrata should be kept chilled until last moment and torn by hand for best texture. Nuts can be toasted ahead of time. For dairy-free, substitute burrata with vegan cheese or avocado slices. Peaches can be replaced with nectarines or plums if out of season.

Nutrition

Keywords: grilled peach salad, burrata salad, balsamic honey glaze, summer salad, easy salad recipe, grilled fruit salad, peach recipes

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