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Perfect Grilled Peach Burrata Salad with Honey Balsamic

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A quick and easy summer salad featuring warm, caramelized grilled peaches, cold creamy burrata, peppery arugula, and a sweet-tangy honey balsamic dressing. Perfect for entertaining or a simple weeknight dinner.

Ingredients

Scale
  • 4 medium ripe but firm peaches, halved and pitted
  • 8 ounces burrata cheese (about 2 small balls)
  • 5 ounces baby arugula (about 5 cups)
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 4 tablespoons extra virgin olive oil, divided
  • 1/4 cup pistachios, roughly chopped
  • 1/4 cup fresh basil leaves, torn
  • Salt and black pepper to taste
  • 4 slices prosciutto (optional)

Instructions

  1. Preheat your grill or grill pan to medium-high heat.
  2. Make the honey balsamic dressing: In a small bowl or jar, whisk together 3 tablespoons balsamic vinegar, 2 tablespoons honey, and 3 tablespoons olive oil. Add a pinch of salt and a few cracks of black pepper. Set aside.
  3. Prepare the peaches: Cut each peach in half and remove the pit. Brush the cut sides lightly with the remaining 1 tablespoon of olive oil.
  4. Grill the peaches: Place the peaches cut-side down on the hot grill. Cook for 3-4 minutes without moving them. Flip and cook for another 2-3 minutes on the skin side. Remove from the grill and let cool slightly.
  5. Toast the pistachios: In a dry skillet over medium heat, toast the chopped pistachios for 2-3 minutes, shaking frequently, until fragrant and lightly browned.
  6. Assemble the salad: In a large mixing bowl, toss the arugula with about half of the dressing. Transfer to a serving platter or shallow bowl.
  7. Add the peaches and burrata: Arrange the grilled peach halves on top of the arugula. Tear the burrata into pieces and nestle among the peaches.
  8. Finish and serve: Drizzle the remaining dressing over everything. Sprinkle toasted pistachios and torn basil on top. Add a pinch of flaky sea salt and black pepper. If using, drape prosciutto over the top. Serve immediately.

Notes

This salad is best served immediately. Do not dress the arugula too early to prevent wilting. For best results, use ripe but firm peaches and let burrata come to room temperature for 10-15 minutes before serving. Leftovers can be stored separately: grilled peaches keep in the fridge for up to 2 days, dressing for up to a week.

Nutrition

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

Find it online: https://cookyep.com/perfect-grilled-peach-burrata-salad-with-honey-balsamic/