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Easy Grilled Peach Burrata Salad Recipe with Honey Balsamic Drizzle

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A fresh and flavorful salad featuring smoky grilled peaches, creamy burrata cheese, and a tangy-sweet honey balsamic drizzle. Perfect for summer and ready in under 20 minutes.

Ingredients

Scale
  • 3 ripe but firm fresh peaches, halved and pitted
  • 8 ounces burrata cheese (about 225 grams)
  • 4 cups mixed greens (about 120 grams), such as arugula, baby spinach, or spring mix
  • 2 tablespoons honey
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt to taste (preferably flaky sea salt)
  • Freshly ground black pepper to taste
  • A handful of fresh basil leaves, torn (optional)

Instructions

  1. Rinse and dry the peaches, then slice them in half and remove the pits. If the peaches are very large, quarter them. Brush each peach half lightly with 1 tablespoon of olive oil to prevent sticking.
  2. Preheat the grill or grill pan to medium-high heat (about 375°F / 190°C).
  3. Place the peach halves cut side down on the grill. Cook for about 3-4 minutes per side, until grill marks appear and the fruit softens slightly but still holds shape. Use tongs to flip carefully. Remove from grill and set aside to cool slightly.
  4. In a small bowl, whisk together the honey, balsamic vinegar, the remaining 2 tablespoons of olive oil, and fresh lemon juice. Add a pinch of salt and pepper. Taste and adjust the sweetness or acidity to your liking.
  5. In a large bowl or serving platter, toss the mixed greens with half of the drizzle.
  6. Arrange the grilled peaches over the greens, then tear the burrata into chunks and scatter on top.
  7. Drizzle the remaining honey balsamic dressing over the entire salad. Sprinkle with flaky sea salt, freshly ground black pepper, and torn fresh basil leaves. Serve immediately.

Notes

Use peaches that are ripe but still firm to hold up on the grill. Brush peaches with olive oil before grilling to prevent sticking. Burrata should be served at room temperature for best texture. The honey balsamic drizzle can be made ahead and stored in the fridge for up to 3 days. For a vegan version, substitute burrata with dairy-free cheese and honey with maple syrup.

Nutrition

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

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