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Flavorful Grilled Peach and Burrata Salad Recipe with Easy Balsamic Glaze

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A vibrant salad featuring smoky-sweet grilled peaches paired with creamy burrata and a tangy-sweet balsamic glaze, balanced by fresh greens for a light yet indulgent dish perfect for warm evenings.

Ingredients

Scale
  • 3–4 ripe but firm peaches, halved and pitted
  • 8 ounces (225g) burrata cheese, fresh and creamy
  • 4 cups (about 120g) mixed greens (arugula or baby spinach recommended)
  • ½ cup (120ml) balsamic vinegar
  • 2 tablespoons (30ml) honey
  • 2 tablespoons (30ml) extra virgin olive oil
  • A handful of fresh basil leaves, torn
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon (5ml) lemon juice (optional)

Instructions

  1. Rinse and pat dry the peaches. Slice each peach in half and remove the pit carefully. Brush the cut sides lightly with olive oil to prevent sticking.
  2. Preheat the grill or grill pan to medium-high heat, hot enough to caramelize sugars but not burn the peaches.
  3. Place peaches cut side down on the grill. Cook for about 3-4 minutes until grill marks appear and peaches soften slightly. Flip and grill the skin side for an additional 2 minutes to warm through. Remove and let cool slightly.
  4. In a small saucepan, combine balsamic vinegar and honey. Bring to a gentle simmer over medium heat. Stir occasionally and reduce until thickened to a syrupy consistency, about 8-10 minutes. Remove from heat when it coats the back of a spoon.
  5. In a large bowl, toss mixed greens with a drizzle of olive oil, a pinch of salt, pepper, and a splash of lemon juice if using.
  6. Arrange the greens on a serving platter. Tear the burrata into chunks and distribute evenly over the greens. Place the grilled peach halves on top, cut side up.
  7. Spoon the balsamic glaze over the peaches and burrata, letting it pool slightly on the greens. Scatter fresh basil leaves over everything.
  8. Add a sprinkle of sea salt and freshly ground black pepper to taste. Serve immediately.

Notes

Brush peaches with olive oil to prevent sticking and encourage grill marks. Simmer balsamic glaze gently to avoid burning. Tear burrata gently by hand to preserve texture. Assemble salad just before serving to prevent greens from wilting. Leftover components should be stored separately and reassembled before serving.

Nutrition

Keywords: grilled peach salad, burrata salad, balsamic glaze, summer salad, easy salad recipe, grilled fruit salad, fresh greens salad

Find it online: https://cooksybite.com/flavorful-grilled-peach-and-burrata-salad-recipe-with-easy-balsamic-glaze/