Grilled Peach Burrata Honey Salad (Print Version)

Caramelized peaches, fresh burrata, greens, and honey create a vibrant dish fit for summer gatherings.

# Ingredients List:

→ 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 (about 7 ounces total)

→ Pantry

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

# Directions:

01 - Preheat a grill or grill pan over medium-high heat. Lightly brush the peach halves with olive oil.
02 - Place peaches cut-side down on the hot grill. Cook for 2–3 minutes per side until charred and softened, then remove and let cool slightly. Slice each half into wedges.
03 - Spread arugula or mixed baby greens on a large serving platter. Scatter the grilled peach slices evenly over the greens.
04 - Gently tear the burrata balls and nestle the pieces among the peaches.
05 - Scatter fresh basil leaves on top. Drizzle honey and balsamic glaze over the salad.
06 - Finish with a drizzle of olive oil, flaky sea salt, and freshly ground black pepper. Serve immediately.

# Expert Tips:

01 -
  • The grilled peaches add an irresistible smoky sweetness that makes each bite feel special.
  • Burrata turns every forkful creamy without overpowering the fresh summer greens.
02 -
  • If you grill peaches that are too ripe, they can fall apart—aim for firm but fragrant fruit for best results.
  • I once forgot to pat the greens dry and ended up with a soggy salad; now I always use a salad spinner before arranging.
03 -
  • Let burrata warm up on the counter so it tears easily and its flavor blooms.
  • For the prettiest salad, layer ingredients instead of mixing—each bite is a surprise.
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