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Creamy Grilled Peach & Burrata Salad with Honey Balsamic

creamy grilled peach burrata salad - featured image
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A stunning summer salad featuring warm, honey-glazed grilled peaches paired with cold, creamy burrata, peppery arugula, and a tangy honey balsamic dressing. Ready in about 20 minutes, it’s perfect for entertaining or a quick, impressive meal.

Ingredients

Scale
  • 4 ripe but firm peaches (freestone peaches work best)
  • 8 ounces burrata cheese (preferably BelGioioso or local artisan brand)
  • 5 ounces fresh baby arugula
  • 1/4 cup toasted pecans or walnuts (optional)
  • 8–10 fresh basil leaves, torn
  • Flaky sea salt (like Maldon)
  • Freshly cracked black pepper
  • 1/4 cup high-quality balsamic vinegar (moderately aged)
  • 2 tablespoons honey (local honey preferred)
  • 1/3 cup extra-virgin olive oil (fruity, not too bitter)
  • 1 small shallot, finely minced (about 1 tablespoon)
  • 1 teaspoon Dijon mustard
  • Pinch of salt

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 375-400°F / 190-200°C). Let it heat for at least 5 minutes.
  2. Make the honey balsamic dressing: In a small bowl, whisk together the balsamic vinegar, honey, minced shallot, Dijon mustard, and a pinch of salt. Slowly drizzle in the olive oil while whisking constantly until emulsified and slightly thickened. Taste and adjust sweetness or tang as desired. Set aside.
  3. Prep the peaches: Wash and dry the peaches. Cut each peach in half along the natural seam and twist to separate. Remove the pit. You should have 8 halves total.
  4. Brush the peaches with honey: Using a pastry brush, lightly brush the cut side of each peach half with a thin layer of honey.
  5. Grill the peaches: Place the peaches cut-side down on the hot grill. Cook undisturbed for 3-4 minutes until distinct grill marks appear and edges caramelize. Flip gently using tongs and grill the skin side for 1-2 minutes more. Transfer to a plate and let cool slightly.
  6. Prepare the arugula: In a large bowl, drizzle about 2 tablespoons of the honey balsamic dressing over the arugula. Toss gently with your hands to coat each leaf lightly.
  7. Plate the salad: Spread the dressed arugula on a large serving platter. Arrange the grilled peach halves on top, cut-side up, spacing them evenly. Tear the burrata into pieces and nestle among the peaches.
  8. Finish and serve: Drizzle the remaining dressing over the top. Sprinkle with toasted pecans or walnuts, torn basil leaves, a generous pinch of flaky sea salt, and freshly cracked black pepper. Serve immediately while the peaches are still warm and the burrata is cool and creamy.

Notes

For best results, bring burrata to room temperature (about 20 minutes before serving). Do not skip brushing peaches with honey—it creates a caramelized crust. Watch grill time closely; peaches go from charred to mushy quickly. Toast nuts in a dry skillet for 2-3 minutes for deeper flavor. Dress arugula lightly to avoid sogginess. Leftover components can be stored separately: grilled peaches up to 2 days in fridge, dressing up to a week. Reheat peaches gently in a skillet or oven, not microwave.

Nutrition

Keywords: grilled peach salad, burrata salad, summer salad, honey balsamic dressing, peach burrata, easy salad recipe, gluten-free salad

Find it online: https://cookdella.com/creamy-grilled-peach-and-burrata-salad-with-honey-balsamic/