Grilled Peach and Burrata Salad: A Sweet Summer Treat
Grilled Peach Burrata Salad is the perfect summer dish that combines the sweetness of grilled peaches with the creaminess of burrata cheese, all tied together with a tangy honey-balsamic glaze. After making this many times, I’ve discovered that the key to a perfect salad is to let the peaches soak up the glaze while they’re still warm from the grill. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Crispy Asian Slaw Recipe and Pineapple Chicken Stir Fry.
Why This Grilled Peach and Burrata Salad: A Sweet Summer Treat Is Pure Comfort
- The sweet and tangy combination of grilled peaches and honey-balsamic glaze.
- The creamy, melt-in-your-mouth texture of burrata cheese.
- How easy it is to make this impressive salad at home.
What You'll Need for Grilled Peach and Burrata Salad: A Sweet Summer Treat
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 4 ripe peaches
- 1 ball burrata cheese
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Optional: Pecans or walnuts, toasted (optional)
- Optional: Crispy prosciutto (optional)
📝 Ingredient Notes
- Burrata cheese: If you can't find burrata, you can substitute mozzarella or ricotta.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfect grilled peaches. → See on Amazon
- Balsamic Vinegar — High-quality vinegar makes a big difference in the glaze. → See on Amazon
How to Make Grilled Peach and Burrata Salad: A Sweet Summer Treat
- Prepare the glaze: In a small saucepan, combine balsamic vinegar and honey. Bring to a boil, then reduce heat and let it simmer until it thickens slightly.
- Grill the peaches: Preheat your grill to medium-high heat. Halve and pit the peaches, then grill them until they have grill marks and are slightly softened.
- Assemble the salad: Arrange the grilled peaches on a platter, then tear the burrata into pieces and place it on top. Drizzle the glaze over the peaches and burrata, then season with salt and pepper. Garnish with fresh basil leaves and serve immediately.
Cook's Tips for Perfect Grilled Peach and Burrata Salad: A Sweet Summer Treat
- Common mistake and fix: Don't overcook the peaches. They should still be firm but have nice grill marks.
- Pro tip: For a crunchy contrast, add toasted pecans or walnuts to the salad.
- Pro tip: Make the glaze ahead of time and reheat it before serving for a more intense flavor.
Storing & Reheating Grilled Peach and Burrata Salad: A Sweet Summer Treat
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 2 days. Make-ahead tip: The glaze can be made ahead of time and reheated before serving.
Freezing Grilled Peach and Burrata Salad: A Sweet Summer Treat
Not recommended for this salad.
How to Reheat Without Drying It Out
Oven: Reheat the peaches in the oven at 350°F (180°C) for 5-7 minutes. Microwave: Microwaving can make the peaches mushy. Reheat in the oven instead.
Recipe Notes
- Chef tip: For a vegetarian version, omit the prosciutto or replace it with toasted nuts.
- Best substitution: If burrata is not available, use fresh mozzarella or ricotta.
- Make-ahead: The glaze can be made up to 1 week ahead and stored in the fridge.
- Scaling: This recipe is easily scalable. Just adjust the ingredients proportionally.
- Troubleshooting: If your glaze is too thick, add a little water to thin it out.
Want to level up this recipe?
High-quality Honey — Using good quality honey enhances the natural sweetness of the peaches. → Check price on Amazon
Grilled Peach and Burrata Salad: A Sweet Summer Treat
Ingredients
Main Ingredients
- 4 ripe peaches
- 1 ball burrata cheese
- 1/4 cup balsamic vinegar
- 2 tbsp honey
Seasonings
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Optional Toppings
- Pecans or walnuts, toasted (optional)
- Crispy prosciutto (optional)
Instructions
- Prepare the glaze: In a small saucepan, combine balsamic vinegar and honey. Bring to a boil, then reduce heat and let it simmer until it thickens slightly.
- Grill the peaches: Preheat your grill to medium-high heat. Halve and pit the peaches, then grill them until they have grill marks and are slightly softened.
- Assemble the salad: Arrange the grilled peaches on a platter, then tear the burrata into pieces and place it on top. Drizzle the glaze over the peaches and burrata, then season with salt and pepper. Garnish with fresh basil leaves and serve immediately.
Notes
- Chef tip: For a vegetarian version, omit the prosciutto or replace it with toasted nuts.
- Best substitution: If burrata is not available, use fresh mozzarella or ricotta.
- Make-ahead: The glaze can be made up to 1 week ahead and stored in the fridge.
- Scaling: This recipe is easily scalable. Just adjust the ingredients proportionally.
- Troubleshooting: If your glaze is too thick, add a little water to thin it out.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 2 days.
- Freezer: Not recommended for this salad.
- Oven reheat: Reheat the peaches in the oven at 350°F (180°C) for 5-7 minutes.
- Microwave reheat: Microwaving can make the peaches mushy. Reheat in the oven instead.
- Make ahead: The glaze can be made ahead of time and reheated before serving.
Nutrition Per Serving
- Calories: 250
- Protein: 10g
- Fat: 12g
- Carbs: 30g
- Fiber: 3g
- Sugar: 22g
- Sodium: 400mg
- Cholesterol: 35mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Grilled Peach and Burrata Salad: A Sweet Summer Treat FAQs
Yes, you can make the glaze up to 1 week ahead and store it in the fridge.
Burrata can dry out quickly. Make sure to serve the salad immediately after assembly.
While you can, grilling fresh peaches brings out their natural sweetness and adds a nice charred flavor.
Store leftovers in an airtight container in the fridge for up to 2 days. The peaches may release some liquid, so drain them before serving.
While this salad is best in the summer with fresh peaches, you can use canned or frozen peaches in the winter. The flavor won't be quite the same, but it will still be delicious.
A Warm Final Note
I can’t wait for you to try Grilled Peach and Burrata Salad: A Sweet Summer Treat and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
