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Best Grilled Peach & Burrata Salad with Easy Balsamic Glaze

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A quick and impressive summer salad featuring smoky grilled peaches, creamy burrata, and a tangy-sweet balsamic glaze. Ready in under 20 minutes, it’s perfect for entertaining or a simple weeknight meal.

Ingredients

Scale
  • 4 ripe but firm peaches
  • 8 ounces fresh burrata cheese
  • 5 ounces baby arugula
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup toasted pine nuts or slivered almonds
  • Flaky sea salt (e.g., Maldon)
  • Freshly cracked black pepper
  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey or brown sugar
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • Salt and pepper to taste

Instructions

  1. Make the Balsamic Glaze: In a small saucepan, combine 1/2 cup balsamic vinegar and 2 tablespoons honey. Bring to a simmer over medium heat, then reduce heat to low and let bubble gently for 8-10 minutes, stirring occasionally, until reduced by half and syrupy. Remove from heat and let cool.
  2. Prep the Peaches: Wash peaches, cut in half, and remove pit. Pat cut sides dry with a paper towel. In a small bowl, whisk together 1 tablespoon honey and 1 tablespoon warm water. Brush this mixture onto the cut sides of the peaches.
  3. Make the Vinaigrette: In a small jar or bowl, combine 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, and 1/2 teaspoon honey. Season with salt and pepper. Shake or whisk until emulsified.
  4. Grill the Peaches: Preheat grill or grill pan to medium-high heat. Lightly oil the grates. Place peaches cut-side down and cook for 3-4 minutes without moving. Flip and cook for another 1-2 minutes on the skin side. Remove and let cool slightly.
  5. Assemble the Salad: On a large serving platter, spread arugula in an even layer. Drizzle with half the vinaigrette and toss gently. Arrange grilled peach halves on top, cut-side up. Tear burrata into pieces and nestle among peaches.
  6. Finish and Serve: Sprinkle torn basil and toasted pine nuts over the top. Drizzle generously with balsamic glaze. Finish with flaky sea salt and black pepper. Serve immediately.

Notes

The balsamic glaze can be made up to a week in advance and stored in the fridge. Grill peaches up to an hour ahead and keep at room temperature. Do not dress arugula or add burrata until right before serving to avoid sogginess. For best results, serve warm or at room temperature.

Nutrition

Keywords: grilled peach salad, burrata salad, summer salad, balsamic glaze, easy salad, peach recipe

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