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Fresh Grilled Peach and Burrata Salad Recipe with Easy Balsamic Glaze

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A refreshing summer salad featuring smoky grilled peaches, creamy burrata cheese, peppery greens, and a tangy homemade balsamic glaze. Quick and easy to prepare, perfect for casual gatherings or elegant dinners.

Ingredients

Scale
  • 4–5 ripe but firm fresh peaches
  • 8 oz (225 g) burrata cheese
  • 4 cups (120 g) baby arugula or mixed greens
  • 2 tablespoons extra virgin olive oil
  • ½ cup (120 ml) balsamic vinegar
  • 1 tablespoon honey
  • A handful of fresh basil leaves, torn
  • Salt and freshly ground black pepper, to taste
  • ¼ cup (30 g) optional toasted nuts (such as sliced almonds or walnuts)

Instructions

  1. Prepare the balsamic glaze: In a small saucepan, combine ½ cup (120 ml) balsamic vinegar and 1 tablespoon honey. Bring to a gentle boil over medium heat, then reduce to a simmer. Let it reduce, stirring occasionally, until it thickens to a syrupy consistency (about 10-12 minutes). Remove from heat and set aside to cool.
  2. Heat the grill or grill pan over medium-high heat. Brush the grates or pan lightly with olive oil to prevent sticking.
  3. Rinse and dry peaches. Cut each peach in half and remove the pit. Brush the cut sides lightly with extra virgin olive oil.
  4. Place the peach halves cut side down on the hot grill. Grill for about 3-4 minutes until char marks appear and peaches soften slightly but hold their shape. Flip and grill for an additional 2 minutes on the skin side to warm through. Remove from grill and let cool slightly.
  5. In a large bowl or serving platter, arrange baby arugula or mixed greens. Tear burrata into chunks and scatter over the greens. Slice grilled peaches into wedges and add on top.
  6. Tear fresh basil leaves and sprinkle over the salad. Add toasted nuts if using.
  7. Drizzle balsamic glaze and 2 tablespoons extra virgin olive oil over the salad. Season lightly with salt and freshly ground black pepper to taste.
  8. Serve immediately while peaches are warm and burrata is soft and creamy.

Notes

Use firm peaches to prevent mushiness when grilling. Make balsamic glaze slowly over medium heat to avoid burning. Burrata is delicate; tear gently by hand rather than slicing. For vegan version, substitute burrata with cashew-based cheese and honey with maple syrup. Store leftovers separately and consume within 24 hours for best texture.

Nutrition

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

Find it online: https://tastytuck.com/fresh-grilled-peach-and-burrata-salad-recipe-with-easy-balsamic-glaze/