Grilled Peach Burrata Honey Salad (Printer View)

Sweet grilled peaches with burrata, honey, and greens create a bright, Mediterranean-inspired vegetarian salad.

# What you'll need:

→ Produce

01 - 3 ripe peaches, halved and pitted
02 - 4 cups arugula or mixed baby greens
03 - 1 small handful fresh basil leaves

→ Dairy

04 - 2 balls fresh burrata cheese (approximately 7 ounces total)

→ Pantry

05 - 2 tablespoons extra virgin olive oil, plus additional for drizzling
06 - 2 tablespoons honey
07 - 1 tablespoon balsamic glaze
08 - Flaky sea salt, to taste
09 - Freshly ground black pepper, to taste

# Method:

01 - Preheat a grill or grill pan over medium-high heat. Lightly brush the peach halves with olive oil.
02 - Place the peaches cut-side down on the preheated grill. Grill each side for 2 to 3 minutes until caramelized and softened. Transfer to a plate and allow to cool briefly. Slice each half into wedges.
03 - Arrange arugula or mixed greens on a large serving platter.
04 - Distribute grilled peach wedges evenly across the greens.
05 - Tear burrata cheese into pieces and place among the peaches.
06 - Scatter basil leaves on top. Drizzle honey and balsamic glaze over the salad. Complete with a touch of olive oil, flaky sea salt, and black pepper. Serve promptly.

# Expert Advice:

01 -
  • The contrast between smoky peaches and creamy burrata is a secret that always impresses guests.
  • This salad is practically effortless, yet looks sophisticated enough for any gathering.
02 -
  • Once, I grilled peaches too long and they turned mushy—keep an eye out, they cook much faster than expected!
  • Switching to burrata from mozzarella changed the salad from good to unforgettable, thanks to its buttery texture.
03 -
  • Peaches are easier to grill when slightly underripe—ripe ones will caramelize faster but demand your attention.
  • A zigzag drizzle of balsamic glaze makes the salad look restaurant-worthy without much effort.
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