Grilled Peach Burrata Honey Salad (Printable)

Fresh peaches and burrata elevate greens, basil, honey, and balsamic glaze in a vibrant, Mediterranean-inspired summer salad.

# What You Need:

→ Produce

01 - 3 ripe peaches, halved and pitted
02 - 4 cups arugula or mixed baby greens
03 - 1 small handful fresh basil leaves

→ Dairy

04 - 2 balls fresh burrata cheese (about 7 ounces total)

→ Pantry

05 - 2 tablespoons extra virgin olive oil, plus more for drizzling
06 - 2 tablespoons honey
07 - 1 tablespoon balsamic glaze
08 - Flaky sea salt, to taste
09 - Freshly ground black pepper, to taste

# Directions:

01 - Preheat a grill or grill pan over medium-high heat. Lightly brush peach halves with olive oil on all sides.
02 - Place peach halves cut-side down on the hot grill. Grill for 2 to 3 minutes per side, until nicely charred and slightly softened. Let cool briefly, then slice each half into wedges.
03 - Spread arugula or mixed baby greens evenly on a large serving platter.
04 - Scatter the grilled peach wedges among the greens. Tear burrata balls gently and distribute pieces evenly throughout the salad.
05 - Top with fresh basil leaves. Drizzle honey and balsamic glaze over the salad. Complete with a light drizzle of olive oil, a sprinkle of flaky sea salt, and freshly ground black pepper. Serve immediately.

# Expert Suggestions:

01 -
  • The peaches transform with caramelized edges, surprising even peach skeptics.
  • Burrata adds a silky contrast that’s pure indulgence without any fuss.
02 -
  • Brushing the peaches with too much oil made them slip right off the grill the first time.
  • Letting the burrata sit out for thirty minutes before serving made the salad even more luscious.
03 -
  • Never walk away from grilling peaches—they go from golden to burnt fast.
  • The secret is the honey–balsamic glaze combo, which makes the salad memorable.
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