For my version of Grilled Peach And Burrata Salad, I combine juicy grilled peaches, creamy burrata, and peppery mixed greens. Fresh basil, extra virgin olive oil, and balsamic glaze bring everything together in a fabulous interplay of flavors. Every bite feels like a celebration of summer in just 20 minutes.

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I recently discovered a super easy summer entree that really surprised me with its mix of sweet and savory flavors. I fired up my grill and tossed a few ripe peaches, pitted and cut into halves onto the heat.

The grilling really brings out their natural sweetness, kinda like a grilled peach caprese salad twist I once had. After the peaches got those perfect grill marks, I layered them onto a bed of fresh mixed greens along with a handful of torn basil leaves.

I then drizzled two tablespoons of extra virgin olive oil and a good drizzle of balsamic glaze over the top. The crowning moment came when I placed a generous 8 oz ball of burrata right in the centre, letting its creamy texture blend with the vibrant flavors.

For a slight extra punch, I sometimes add a drizzle of honey. It reminded me a bit of my past attempts at blueberry peach feta salad and even salad pasta, but this burrata salad is next level!

Enjoy this quick, 20 minute treat.

Why I Like this Recipe

I really love this recipe because it mixes sweet and savory flavors in a way that just works so well. The grilled peaches get this smoky taste that makes each bite feel fresh and fun. I also like how the creamy burrata cheese just melts in your mouth, adding a cool texture that contrasts with the crisp greens. Plus, it’s super simple to put together which works great when im in a rush but still wanna enjoy a really delicious meal. Lastly, the touch of basil and the tang from that balsamic glaze just take everything to another level, making me feel like i’m treatin myself every time i eat it.

Ingredients

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Peaches: juicy, naturally sweet and fibrous fruit that brighten the dish when grilled.
Burrata: creamy, rich cheese offering protein and a delicate, indulgent taste.
Mixed greens: crisp, vitamin-packed leaves adding fiber and refreshing balance.
Basil: aromatic herb bursting with antioxidants to lift overall flavor notes.
Olive oil: extra virgin liquid gold loaded with healthy fats and rich taste.
Balsamic glaze: tangy, sweet sauce that livens every bite with zesty depth.
Honey: optional drizzle adds natural sweetness and energizing notes to the salad.
Salt and pepper: simple seasonings enhancing and balancing all other flavors.

Ingredient Quantities

2 or 3 ripe peaches, pitted and cut into halves

1 (8 oz) ball of burrata cheese

2 cups of mixed greens (like arugula or spinach)

A handful of fresh basil leaves, roughly torn

2 tablespoons extra virgin olive oil

1 tablespoon balsamic glaze (or more if you like it tangy)

Salt and pepper to taste

Optional: A drizzle of honey for an extra touch of sweetness

How to Make this

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1. Preheat your grill to a medium heat so it’s ready when you are.

2. Pit your peaches then cut them into halves and brush them lightly with olive oil, salt, and pepper.

3. Put the peach halves on the grill with the cut side down and let them cook for about 2-3 minutes until you see nice grill marks.

4. Carefully remove the peaches from the grill and set them aside on a plate to cool slightly.

5. In a serving bowl, toss your mixed greens with a little extra virgin olive oil, salt, and pepper.

6. Add the roughly torn fresh basil leaves to the greens and give it a quick mix.

7. Arrange the grilled peaches on top of the greens.

8. Gently tear the burrata cheese into chunks and scatter it over the peaches and greens.

9. Drizzle the balsamic glaze evenly all over the salad; if you like it a bit sweeter, add a light drizzle of honey.

10. Serve immediately and enjoy your easy, delicious summer salad!

Equipment Needed

1. Grill – for cooking the peaches on medium heat
2. Tongs – to flip the peach halves safely and remove them from the grill
3. Knife – to pit the peaches and break the burrata into chunks
4. Cutting board – for prepping the peaches before they go on the grill
5. Pastry brush – to lightly coat the peaches with olive oil, salt, and pepper
6. Plate – to let the grilled peaches cool down slightly
7. Mixing bowl – for tossing the mixed greens and basil together
8. Spoon – for drizzling the balsamic glaze (and honey if you choose) over the salad

FAQ

Q: How do I know when my peaches are ready to grill?

A: If they're soft to the touch and smell sweet, they're ready to go on the grill.

Q: What grill temperature should I use?

A: Medium-high heat works best to get those nice grill marks without overcooking the fruit.

Q: Can i use another cheese if I cant find burrata?

A: Yes, fresh mozzarella can work as a good substitute if burrata is not available.

Q: Is the drizzle of honey really necessary?

A: No, it's totally optional but it adds an extra layer of sweetness that pairs well with the tangy balsamic.

Q: Can i switch up the greens in the salad?

A: Absolutely, feel free to experiment with different greens like baby spinach or mixed lettuce.

Grilled Peach And Burrata Salad Recipe Substitutions and Variations

If you’re out of peaches, try nectarines or even apricots for a slightly different flavor.
Burrata can be swapped with fresh mozzarella or a soft goat cheese if you can’t find it.
Mixed greens can be replaced with a hearty baby spinach salad or chopped kale for more texture.
If you’re low on extra virgin olive oil, avocado oil works well for that rich taste.
Instead of balsamic glaze, a red wine reduction or a splash of pomegranate molasses gives you a nice tang.

Pro Tips

• If your peaches are too soft or overripe, they might mush on the grill so pick ones that are just ripe enough to hold up.
• Make sure you let the grilled peaches cool real quick before adding the spicy burrata; it’ll help keep the cheese texture nice and creamy.
• Keep an eye on the grill time; even a minute more than 3 minutes can make them too mushy, and you really just want those cool grill marks.
• If you’re using extra olive oil on the greens, don’t overdo it or it might drown out the freshness of the basil and burrata.

Grilled Peach And Burrata Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. Grill – for cooking the peaches on medium heat
2. Tongs – to flip the peach halves safely and remove them from the grill
3. Knife – to pit the peaches and break the burrata into chunks
4. Cutting board – for prepping the peaches before they go on the grill
5. Pastry brush – to lightly coat the peaches with olive oil, salt, and pepper
6. Plate – to let the grilled peaches cool down slightly
7. Mixing bowl – for tossing the mixed greens and basil together
8. Spoon – for drizzling the balsamic glaze (and honey if you choose) over the salad

Ingredients

2 or 3 ripe peaches, pitted and cut into halves
1 (8 oz) ball of burrata cheese
2 cups of mixed greens (like arugula or spinach)
A handful of fresh basil leaves, roughly torn
2 tablespoons extra virgin olive oil
1 tablespoon balsamic glaze (or more if you like it tangy)
Salt and pepper to taste
Optional: A drizzle of honey for an extra touch of sweetness

Directions

Preheat your grill to a medium heat so it's ready when you are.
Pit your peaches then cut them into halves and brush them lightly with olive oil, salt, and pepper.
Put the peach halves on the grill with the cut side down and let them cook for about 2-3 minutes until you see nice grill marks.
Carefully remove the peaches from the grill and set them aside on a plate to cool slightly.
In a serving bowl, toss your mixed greens with a little extra virgin olive oil, salt, and pepper.
Add the roughly torn fresh basil leaves to the greens and give it a quick mix.
Arrange the grilled peaches on top of the greens.
Gently tear the burrata cheese into chunks and scatter it over the peaches and greens.
Drizzle the balsamic glaze evenly all over the salad; if you like it a bit sweeter, add a light drizzle of honey.
Serve immediately and enjoy your easy, delicious summer salad!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.