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Best Savory Grilled Peach & Burrata Salad with Honey Balsamic

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This savory grilled peach and burrata salad with honey balsamic is a showstopper that comes together in about 15 minutes. The combination of warm, smoky peaches, cold creamy burrata, and tangy-sweet honey balsamic glaze is perfect for summer entertaining.

Ingredients

Scale
  • 4 medium ripe but firm peaches
  • 8 ounces burrata cheese
  • 5 ounces fresh arugula
  • 3 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/3 cup toasted pecans or walnuts
  • 1/4 cup fresh basil leaves, loosely packed
  • Flaky sea salt and freshly cracked black pepper to taste
  • 4 slices prosciutto (optional)

Instructions

  1. Make the Honey Balsamic Glaze: In a small saucepan, combine 3 tablespoons honey and 2 tablespoons balsamic vinegar. Bring to a gentle simmer over medium heat. Let it bubble for 3-4 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. Remove from heat and set aside.
  2. Preheat the Grill: Heat your grill or grill pan to medium-high heat (400-450°F). Clean and oil the grates well.
  3. Prep the Peaches: Wash the peaches, cut them in half around the pit, twist to separate, and remove the pit. Brush the cut sides lightly with olive oil.
  4. Grill the Peaches: Place the peaches cut-side down on the hot grill. Cook undisturbed for 3-4 minutes until grill marks form. Flip and grill for another 2-3 minutes. They should be slightly softened but still hold their shape. Remove and let cool for a minute or two.
  5. Assemble the Salad Base: Arrange the arugula on a large platter. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Toss gently to coat.
  6. Add the Peaches and Burrata: Nestle the grilled peach halves among the arugula. Tear the burrata into large pieces and place around the peaches.
  7. Drizzle and Garnish: Drizzle the honey balsamic glaze over the entire salad. Sprinkle with toasted pecans, torn basil leaves, flaky sea salt, and a generous crack of black pepper.
  8. Serve Immediately: This salad is best served warm, while the peaches are still slightly hot and the burrata is cool and creamy.

Notes

Bring burrata to room temperature before serving for best texture. Toast nuts in a dry skillet for 2-3 minutes until fragrant. The honey balsamic glaze can be made up to a week ahead and stored in the fridge. For a vegan version, skip the burrata and use maple syrup instead of honey. For a non-vegetarian version, add crispy prosciutto.

Nutrition

Keywords: grilled peach salad, burrata salad, honey balsamic, summer salad, peach recipe, vegetarian salad, gluten-free salad

Find it online: https://spoonluma.com/best-savory-grilled-peach-and-burrata-salad-with-honey-balsamic/